2015 was a stellar Chianti vintage. Classico is the original and most prestigious Chianti zone, first recognised for quality in 1716. The Taddei family’s Lornano estate in the Castellina hills make this superb, satin-smooth wine purely from sangiovese, aged in oak for 12 months, and now ready for you.
Oh, and according to Luca Maroni’s Yearbook of the Best Italian Wines 2018, the second best wine in Italy.
Here’s what Gilbert & Gaillard had to say at their recent tasting, too (where they awarded it a gold medal): “Young, bright garnet. Shy nose of morello cherry, red fruits, oak and a floral note. Fresh, smooth, robust palate that is still fruit-forward. Dense, concentrated weight and firm mid-palate. Proportions are well-judged in this great, traditional Chianti Classico.”
I know this’ll be featuring (big time) on my dinner table for the next few years.
“Its rare and harmonious gustative persuasion, effect of admirable maturity of the first fruit, therefore of great respect in the transformative enological development. The acidity that raises the olfactory expressive notes, the tannin, which brings the impression of the pulpiness of the grapes, the roundness of the ripe berry, which all entails in balanced expressive softness. Then the density, which as the sharpness of the transformation makes the concentration and purity of the raw material. A mixture of spicy blackberry pulp, spherical with its first aroma. One of the best Chianti Classico ever, chapeau.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
From the producer
Intense and focused ruby red colour. Fragrance of ripe red fruit on a spicy background. The palate brings all its freshness, with fair and balanced tannins, accompanied by a long persistence.
Located at an altitude of 300m, facing south-southwest. Vineyards of new and old vines with an average density of 5,000 plants per hectare. Compact calcareous clay, rich in macro and micro elements and skeleton of alluvial origin.
From a selection of Sangiovese grapes harvested between 3 and 19 October, carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 15-18 days at a temperature of about 26°C. When the alcoholic fermentation is completed, the wine begins his malolactic fermentation after which there the transfer in French oak barrels where it remains for about 12 months. Further ageing in bottle for six months.
Italian wine regions are by far some of the most difficult to learn about. With over 350 official wine varieties, it can be very easy to get lost. Never fear though, you'll see some of your old friends such as Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Grigio and Sangiovese as well as some new friends such as Chianti, Arneis, Fiano, Nebbiolo and Vermentino. Italian wines are a match made in heaven for food, but can easily be enjoyed on their own. Good food and good wine - THAT is the Italian way.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Gourmet Beef Burger
- 500g beef mince (ground beef)
- 1 clove garlic, crushed
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped flat-leaf parsley leaves
- Sea salt and cracked black pepper
- 8 slices pancetta
- 4 burger buns, halved and toasted
- 4 thick slices vintage cheddar cheese
- Salad leaves, caramelised onion relish or tomato chutney, to serve
- Place the mince, garlic, tomato paste, sauce, parsley, salt and pepper in a bowl and mix until well combined.
- Shape into 4 large flat patties.
- Place a round of pancetta on each side of each patty.
- Heat a non-stick frying pan over medium-high heat.
- Cook the patties for 4 minutes each side or until cooked to your liking.
- Place the patties on the base of the toasted buns and top with cheese, salad leaves and onion or chutney.
- Top with remaining bun halves and serve.