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2017 Chianti Classico
CastagnoliPerched at 450 meters above sea level atop a towering hillside overlooking the magnificent Tuscan countryside, Castagnoli enjoys a microclimate of its own, where cool nights favor bright, focused acidity that accentuates this red’s crunchy schist backbone. The winemaking is elemental: the harvest is brought in by hand, destemmed and crushed, and left to ferment naturally in open bins with occasional punchdowns and pumpovers. Aging in neutral wood conserves Sangiovese’s vibrant fruit and herbaceous qualities, yielding a delicious Chianti Classico for now or later, with extraordinary potential at table.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2017 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Chianti Classico |
Country: | Italy |
Region: | Tuscany |
Producer: | Castagnoli |
Winemaker: | Filippo Pratesi |
Vineyard: | 5 – 8 years |
Soil: | Galestro Schist |
Aging: | Wine ages for 18 months in neutral oak barrels (18hl and 4/5hl) |
Farming: | Organic (certified) |
Alcohol: | 14% |
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A delicious Chianti Classico for now or later, with extraordinary potential at table.
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in its sweet spot—pungently savory with herbaceous reminders of the Tuscan countryside.
About The Producer
Castagnoli
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...
Kermit once said...
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236