At the Fattorie Gianozzi just south of Florence in the district of Barberino Val d'Elsa, this Chianti is made with 90% Sangiovese and 10% Merlot. After fermentation, macerated in stainless steel barrels for 3-8 days, then aged in big oak barrels, which mutes the wood effects, for 26 months and another six months in bottle.
Starting with a visual palette of ruby colors, the Sangiovese's acidity is aided by the softness of a small amount of Merlot with red fruits and raspberry, the tannins bringing a structure as a leathery astringency. I found a bouquet of bright cherries and oak, with hints of cloves and other baking spices, while the palate swam with cherry and pomegranate, even a bit of soy showing itself. Good soft finish.
The Chianti Wine Consortium hosted a tasting on April 28 of some of it’s members’ wonderful Chianti wines, this was one of them.
1 comment:
Really nice blog & useful thanks.
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