Latest news with #ChiantiClassico
Forbes
4 days ago
- Business
- Forbes
Chianti Classico's Evolution: How Sangiovese Reflects Its Land
Vineyards in the Chianti Classico area are colored under the light of the sunset during the autumn ... More season. Greve in Chianti, Italy. Understanding how a wine region evolves—vintage after vintage—is never simple. Grapes reflect not only weather, but also farming shifts, winemaking choices, and cultural change. For a grape like Sangiovese, whose character is exquisitely tuned to its environment, that evolution can be even more revealing. And in Chianti Classico, one of Italy's most historic regions, we're seeing a quiet but meaningful shift: producers leaning into transparency, elevating quality, and allowing the voice of Sangiovese to speak with more precision than ever before. That's where the experts, and the annual rhythm of major regional tastings, come in. For Chianti Classico, that moment happens every February at Anteprime di Toscana, when an unparalleled range of producers gather to pour newly bottled (and often not-yet-bottled) wines for journalists, sommeliers, importers, and trade professionals. It's one of the rare opportunities to taste hundreds of wines side by side, providing a comprehensive snapshot of both the current vintage and where the region may be heading. It usually takes some time for the dust to settle as critics, writers, and buyers process, synthesize, and publish their assessments. Now, a few months removed from the flurry of initial tasting reports, it feels like the right moment to step back and reflect—not just on the scores and headlines, but on what these early tastings actually reveal for those of us who drink, collect, and follow Chianti Classico. An infinite lineup of Chianti Classico wines for the 2025 Anteprima tasting. Anteprima isn't just about previewing wine, it's about checking the pulse of the region. It's where we see how producers are adapting to new climate challenges, refining their cellar practices, or leaning more into terroir transparency. And while many of the wines are early in their evolution, there's value in tasting youth. Like hearing the first few bars of a symphony, you may not get the full picture, but you'll sense tone, direction, and intent. Annata 2023: In Infancy, But Promising Tasting 2023 Annata wines offered a snapshot of freshness and energy. Still coming together in bottle or barrel, the wines nonetheless hinted at depth of fruit, lifted acidity, and a drink-now appeal that also promises complexity in the near term. For a vintage still unfolding, it offered a fair and encouraging preview of what's to come. Why Riserva Wines Hit the Sweet Spot While Gran Selezione garners the spotlight as Chianti Classico's top tier, Riserva wines quietly overdeliver. With longer aging than Annata and more flexibility than Gran Selezione, Riservas often offer the best of both worlds: complexity and accessibility. At this year's Anteprima, many Riservas struck a chord—wines with structure, soul, and a strong sense of identity that didn't need to shout. The Soul of Sangiovese, in Every Curve of the Road Sangiovese is a grape that mirrors the land around it with remarkable clarity. Sensitive to elevation, exposure, and soil, it can shift character from one hill to the next. In Chianti Classico, where a new ridge or forested slope appears around every turn in the road, this becomes part of the wine's identity. And the best expressions are beginning to showcase that sense of place with precision and pride. Why Tasting Reports Matter After every Anteprima, dozens of tasting reports flood the press. For collectors and sommeliers, they can be a reference point. But for most wine lovers, it's easy to feel overwhelmed. Instead of listing 50+ scores, I want to offer a curated handful of producers and wines that not only impressed technically, but emotionally. These are wines that stayed with me—not just for what was in the glass, but because of the story behind them. And while I'm offering my own perspective here, I'd also point readers to the thoughtful work of others who have long followed this region: Michael Godel of Michaela Morris at Decanter, Kevin Day of Opening a Bottle, Walter Speller at Antonio Galloni of Vinous, and the vintage overview from Club Oenologique. Their writing provides invaluable context and insight for anyone looking to dive deeper into Chianti Classico. Tasting Chianti Classico's Future, One Sangiovese at a Time With extensive expert analysis like these to consider, I felt it appropriate to highlight a few standout wines—bottles from producers I've had the opportunity to visit, and whose vineyards, people, and places offered a deeper connection to the wines themselves. Wines That Resonate I Fabbri (Lamole, Greve in Chianti) – Nestled in the high-altitude village of Lamole, I Fabbri crafts graceful, mineral-driven wines shaped by elevation and light. The 2021 Chianti Classico Riserva showed remarkable purity and lift, with floral aromatics and a savory, lingering finish. Il Molino di Grace (Panzano in Chianti) – Combining traditional methods with sustainability, this historic estate captures the bold yet refined character of Panzano. The 2023 Chianti Classico displayed beautiful freshness and elegance, offering pure fruit and immediate charm. Querciabella (Greve, Radda, Gaiole) – With organic and biodynamic vineyards across multiple UGAs, Querciabella champions purity and transparency in every bottle. The 2021 Chianti Classico Riserva displayed clarity and freshness with a layered, energetic finish. Ricasoli (Gaiole in Chianti) – One of Italy's most historic estates, Ricasoli helped define the Chianti Classico style and continues to innovate across its expansive vineyards. Their 2022 Gran Selezione 'Castello di Brolio' was elegant and tightly wound, with graphite and red fruit depth. Fattoria Tregole (Castellina in Chianti) – A charming hilltop estate in Castellina that delivers wines with a warm, balanced expression of Sangiovese. Their 2020 Riserva was inviting, with ripe cherry, dusty tannins, and soft spice. Istine (Radda and Gaiole) – Focused on site-specific wines, Istine lets its vineyards speak for themselves through minimal intervention and clarity of fruit. The 2021 Radda bottling offered vivid acidity and crushed-stone minerality. Castello di Ama (Gaiole in Chianti) – Known for its combination of contemporary art and traditional winemaking, Ama's wines are layered, elegant, and expressive of altitude. Their 2021 Gran Selezione 'San Lorenzo' was tightly knit, dark-toned, and incredibly polished. Fontodi (Panzano in Chianti) – Set in the famed Conca d'Oro, Fontodi is a benchmark producer for bold yet polished Sangiovese, all organically grown. The 2021 Vigna del Sorbo Gran Selezione was powerful and age-worthy, bursting with dark fruit and velvety structure. Castello di Volpaia (Radda in Chianti) – High in Radda's cooler hills, Volpaia combines historic charm with precision farming and organic certification. The 2021 Gran Selezione Il Puro Casanova offered bright red fruit, fine tannins, and lovely lift—an elegant snapshot of high-elevation Sangiovese. Nardi Viticoltori (Radda in Chianti) – Based in Radda, Nardi Viticoltori continues to impress with its elegant, structured style. The 2022 Chianti Classico Riserva showed beautiful structure and depth, with finely integrated tannins and a long, graceful finish. Final Thoughts If Chianti Classico once lived in the shadow of its own stereotypes—rustic or simple, a table wine for casual occasions—its best wines today reflect something far more compelling. What these recent tastings reveal is a region steadily evolving, not through radical reinvention, but through refinement and renewed focus on what makes Sangiovese shine: place, purity, and personality. The future of Chianti Classico lies in this quiet evolution—one that rewards close attention, vintage after vintage.
Irish Times
27-04-2025
- General
- Irish Times
On Italian wine labels, do the words ‘Classico' or ‘Riserva' mean better quality?
The word 'classico' on a label means the wine comes from the original or classic region within a wine area. In the past, the boundaries of some of the most famous regions were extended to include the surrounding area as producers sought to use the more prestigious name to help sell their wine. As these wines came from inferior vineyards, the wines were not always as good. Take Chianti, for example. It is one of the most historic and famous wine regions of all. With documentation going back to the 13th century, the original Chianti included just six towns, all owned by wealthy nobles from Siena or Florence. But over the centuries, as demand grew, it came to include a much larger area surrounding the original region. Some were of very dubious quality. Older readers may remember the cheap Chianti that was bottled in fiasci, straw-covered bottles. Eventually, producers in the original area were permitted to use the term Classico. Chianti Classico bottles will have a black cockerel, or Gallo Nero, sticker on the neck of the bottle. [ What is the best way to open sparkling wine? Opens in new window ] Chianti is not the only region to have a Classico sub-zone; two other well-known regions, Soave and Valpolicella, have one too. In most cases, but not all, a wine from the Classico region will be better. Reserva in Spain is regulated, but Riserva in Italian wine is less clear. It simply means a wine with higher alcohol that has been aged for a longer period before release. This can be a good thing, but not all Riserva wines are better. READ MORE Like Riserva, Superiore sounds great. But really, it means a wine that is slightly higher in alcohol and sometimes made according to local regulations. Some Superiori are very good, others less so.
Forbes
13-04-2025
- Entertainment
- Forbes
8 Great Kosher Wines To Enjoy This Passover
Generally, being invited to a dinner party on a holiday or special occasion is pretty straightforward. Pick up a bottle of wine and you're all set. But if you are attending a Passover seder, there's special dietary laws to take into consideration before bringing any wine or food into someone's home. Wine with kosher four glasses of matzah a Passover Haggadah on a vintage wood background If planning on enjoying a bottle of wine with an observant kosher person during the Passover holiday, it's important to first check the bottle to see if it has a certified Kosher for Passover symbol or label on it. This means it underwent specific preparation and supervision to make sure it is acceptable to enjoy during the holiday. While different religious sects may have certain more specific concerns as for bottles, whether it be their origin or if it's mevushal (cooked) or not mevushal, or a preferred origin, that kosher for Passover label will be the first and foremost most important consideration before enjoying any wine at seders or over the eight-day holiday. Barons de Rothschild Brut Champagne 2023 An elegant sparkling option to enjoy as a welcome toast or during the seder, this Champagne ($98) is made in France and is both kosher for Passover and mevushal. A balanced, dry option, this has a beautiful finish of white fruits and would be lovely either with a cheese spread at a holiday party or over dinner with a poultry or fish option. Recanati Special Reserve 2020 This hearty red wine ($57) comes from Israel's Merom Ha'Galil within the Upper Galilee, and is an elegant blend of Cabernet Sauvignon, Syrah, Petite Sirah, Carignan, and Marselan. It's loaded with notes of spice and black cherry, and this non-mevushal kosher for Passover wine would pair lovely with a lamb or beef dish during the seder. Herzog Special Reserve Méthode Champenoise Rose This dry sparkling rose ($54) is as celebratory as it is pretty and pink, with notes of apricot and stone fruit. A beautiful way to start an evening or finish with some festive fizz or to toast to special memories. Rocca delle Macie Chianti Classico 2022 Another beautiful full-bodied red wine for the holiday, this non mevushal red kosher For Passover wine ($24) is from Italy and is a traditional Chianti Classico from the Rocca delle Macie, with a blend of Sangiovese and Canaiolo. Yarden Cabernet Sauvignon 2021 Cabernet Sauvignon is a classic red, and this hearty wine ($45) has notes of ripe black and red fruits, but also the flavors of chocolate and tobacco. Would be absolutely beautiful with a brisket or pot roast this holiday. Psagot Sauvignon Blanc 2023 A Sauvignon Blanc from Jerusalem, this dry white wine ($30) is light and well-balanced, with crisp flavors of fruit and subtle acidity. Beautiful to enjoy over fish this holiday. DAROM Cabernet Sauvignon 2023 A standout dry red wine ($33), this is a blend of 85% Cabernet Sauvignon, 10% Petit Sirah, and 5% Syrah, and from the southern Judean Hills. A dark red color with bold flavor of ripe fruit and spice, this could be a lovely dessert wine or everyday glass during the weeklong festivities. Psagot Cabernet Sauvignon 2023 Cabernet Sauvignon is a classic for a reason, and this bold red wine ($40), with flavors of vanilla and spice, is award-winning. A weeklong holiday with tons of friends and family is an excuse to always have an bottle of wine on hand for sipping while entertaining.
Forbes
24-03-2025
- General
- Forbes
Classic Chianti Classico From Ricasoli In Gaiole In Chianti
Marco Ricasoli Firidolfi, Rocca di Montegrossi Photo ©Tom Hyland Chianti Classico is arguably the world's best-loved red wine; there are several reasons including reasonable pricing - which makes it available in many countries around the world - as well as a luminous history of more than three centuries. Perhaps the best reason of all is the quality of the wines from the appellation; consumers whether beginners or those who have been tasting wines for decades admire these wines. And they're delicious! One thing about Chianti Classico is that name recognition is so strong that much of it is sold simply on that name. Of course, there are several famous producers that have consistently made excellent versions, and in doing so, made a name for themselves for restaurant and retail selections. However, there are so many intricacies to the wines of Chianti Classico, with much of that having to do with local terroir - where the grapes are grown. This is a large territory, and if one tastes enough wines from the appellation, one will notice a difference in styles based on site. For example, the wines from Panzano tend to be quite rich, sometimes with substantial tannins, meaning the wines tend to be at peak several years (anywhere from seven to twelve) after the vintage. Meanwhile, the offerings from Castellina in Chianti, further south and west of Panzano is home to a more refined style of Chianti Classico, with very good acidity and appealing elegance. Of course, producers themselves can decide on their approach in the cellar, so not every Chianti Classico from Castellina is subdued, just as every example from Panzano is not powerful. But in reality, the differences from one commune to another are there, and while sometimes slight, they do exist. A few years ago, a system that defined the boundaries of the communes that make up Chianti Classico, was inaugurated. Known as UGA (Unità Geografiche Aggiuntive, roughly translated as Additional Geographical Units), this is a structured plan to help delineate the geography of Chianti Classico, and how the wines vary from one commune to another. There are currently 11 UGA including Greve, San Casciano and Lamole, along with Panzano and Castellina in Chianti as mentioned above. Castello di Brolio, Gaiole in Chianti, Chianti Classico, Province of Siena, Tuscany, Italy ©Tom Hyland Today, I am focusing on one UGA, that of Gaiole in Chianti, located in the southeastern sector of the Chianti Classico zone. One of the largest communes in the appellation, it is home to some of the most famous and successful Chianti Classico estates, such as Riecine, Castello di Ama, Castello di Meleto, Geografico and Badia a Coltbuono, this last one of the most traditional estates in the appellation. For this article, I will highlight two outstanding properties in Gaiole in Chianti that are owned by relatives of the Ricasoli family: Rocca di Montegrossi, managed by Marco Ricasoli Firidolfi and his cousin Francesco Ricasoli of Ricasoli 1141 (aka Castello di Brolio, where the iconic castello is situated). There is a third cousin named Giovanni Ricasoli Firidolfi in Gaiole; his winery is Castelli di Cacchiano, but as I did not taste his latest releases, I am not including him in this article. At Rocca di Montegrossi, located in the frazione (hamlet) of Monti, Marco Ricasoli Firidolfi has assembled an impressive portfolio of wines, from a charming and instantly appealing Chianti Classico annata to a Gran Selezione (a category that designates the finest Chianti Classico from the estate) to one of the most remarkable examples of Vin Santo, the legendary sweet wine of this area. Here are my notes on several of his latest releases: Rocca di Montegrossi Chianti Classico 2022 - A blend of 93% Sangiovese, 2% Canaiolo and 5% Colorino. Aromas of morel cherry, strawberry preserves and a hint of licorice. Medium-full, with very good acidity and very fine tannins, this displays beautiful Chianti Classico typicity and is a lovely, lovely wine that emphasizes elegance and youthful drinkability. Quite delicious, enjoy this over the next 5-8 years. Excellent value. (93) Chianti Classico Gran Selezione San Marcellino 2019 - A blend of 87% Sangiovese, 13% Pugnitello. Aromas of morel cherry, fig and a hint of raisin. Medium-full there are pleasing tannins and sweet fruit, backed by very good acidity and excellent persistence. The wood notes are restrained and there is significant persistence. Rich and layered, this needs some time to settle down; peak in 12-18 years. (94) Vin Santo del Chianti Classico 2014 - If I have to select one example of Vin Santo from Chianti Classico that consistently displays the highest quality, the Rocca di Montegrossi is it; I rated the 2011 vintage with a perfect score of 100. Medium-deep amber; enchanting aromas of caramel, honey, apricot and orange pekoe tea with a delicate balsamic note. Medium-full with very good acidity, this offers outstanding typicity, notable harmony, and a lengthy finish. This 2014 is a bit lighter than some vintages, but it is beautifully styled. Peak in 12-18 years. (93) Francesco Ricasoli, in the vineyards at his estate Ricasoli 1141 in Gaiole in Chianti. Behind him is the Castello di Brolio. Photo ©Tom Hyland At Ricasoli 1141, Francesco Ricasoli is the president of the estate, and carries on the work of his ancestors, including Baron Bettino Ricasoli, the individual who is credited with creating the 'recipe' for the Chianti Classico blend in the 19th century. Over the past thirty years, Francesco Ricasoli has overhauled his portfolio of wines, and while there are still very good examples of Chianti Classico annata and riserva (under the label Brolio), the shining stars of his lineup are the versions of Gran Selezione. There are four, each 100% Sangiovese, from estate vineyards (this is one of the largest Chianti Classico estates): three of them single vineyard wines, and one, labeled as Castello di Brolio, a blend of the best lots of Sangiovese from the property. With these wines, the Ricasoli 1141 estate has become one of most celebrated Chianti Classico estates today. These four wines are stellar examples of how complex and long-lived Chianti Classico can be; if you are a lover of this appellation, you owe it to yourself to taste these Ricasoli Gran Selezione wines soon. (Incidentally, the 1141 in the name refers to the fact that wine has been produced at this estate every year since 1141, making of the longest continuous wine producer in the world!) Here are my notes on several of the latest releases from Ricasoli 1141: Chianti Classico Gran Selezione Castello di Brolio 2021 - 100% Sangiovese blended from the finest estate lots; matured for 22 months in tonneaux of 500 liters; 30% new, 70% second passage. Beautiful bright garnet; aromas of strawberry, morel cherry, crysanthemum, red currant and red poppy. Medium-full with sweet tannins, very good complexity, excellent persistence, very good acidity. Lovely harmony and notable typicity. A classic wine from this classic Tuscan producer. Peak in 10-15 years. (92) Chianti Classico Gran Selezione Colledilà 2021 - 100% Sangiovese from the eponymous vineyard; matured for 22 months in 500-liter tonneaux; 30% new, 70% second passage. Aromas of morel cherry, strawberry preserves, friuts of the forest, plum and red poppy. Medium-full with excellent concentration. Bright, high-tome fruit; very good acidity, excellent complexity and typicity. The oak notes are very well-integrated, while the medium-full tannins are beautifully balanced. Gorgeous wine with wonderful sense of place. Peak in 12-15 years. (95) Chianti Classico Gran Selezione Roncicone 2021 - 100% Sangiovese from the eponymous vineyard; matured for 22 months in 500-liter tonneaux; 30% new, 70% second passage. Aromas of morel cherry, prune and black orchid. Medium-full with excellent concentration. Medium-full tannins, very good acidity, excellent complexity, lovely harmony. The oak notes are a bit evident, but not overwhelming. Excellent typicity. Peak in 12-15 years. (93) Chianti Classico Gran Selezione Ceni Primo 2021 - 100% Sangiovese from the eponymous vineyard; matured for 22 months in 500-liter tonneaux; 30% new, 70% second passage. Aromas of morel cherry, fig and hints of brown sugar and caramel. Medium-full with very good acidity, notable persistence and nicely balanced, medium-full tannins that are firm, but round. Great sense of terroir here, with a savory note in the finish. Excellent complexity. Peak in 12-16 years. (94) Vin Santo del Chianti Classico 2014 - Vin Santo has been a staple with Ricasoli at Brolio for decades; the finest examples are in excellent condition after 25-35 years. A blend of 90% Malvasia, 5% Sangiovese and 5% Merlot; the wine was aged for nine years in small oak casks known as caratelli. Deep orange gold; aromas of caramel, toast and a hints of marzipan and scotch whisky. Full-bodied with very good acidity, notable harmony and significant typicity. The finish is a bit short, but otherwise, this is very impressive. Peak in 12-15 years. (93)
Los Angeles Times
23-03-2025
- Los Angeles Times
Escape to Italy with six spring recipes
My birthday falls in late January at the height of winter, when post-holiday blues are at their peak. I use it as an excuse to plan an annual warm-weather getaway and take advantage of off-season prices. This year — in the wake of California wildfires and a tense presidential inauguration — the need to escape felt even more pronounced. In early February I frolicked solo through Rome, Florence and Naples, with day trips to explore Tuscany and Pompeii ruins. I decided early on in my trip that I wouldn't bother with souvenirs — save an herb-salt seasoning blend I picked up from Dario Cecchini's Chianti-based butchery at the behest of Food general manager Laurie Ochoa. My suitcase was heavy enough as it was. But exuberance got the best of me during a seven-hour Tuscany wine tour. From Champagne-method sparkling wine to crisp rosé and bold Sangiovese, every option seemed better than the last. And the wineries were kind enough to offer to ship my selections directly to my home so I wouldn't have to deal with overweight luggage. Heady with Chianti Classico, I generously scrawled my credit card information and address across a handful of order forms. Six bottles come in a case, so it'd be wasteful to order anything less, right? Weeks later I was back at home and my trip to Italy was a fast-fading memory. That is, until my shipment arrived in the mail. Opening my international bounty was like unwrapping a Christmas present. I had scant memory of my purchases — six wines and two olive oils in total — but was nonetheless impressed by the variety I'd chosen. I thought about what our sommelier tour guide had said about the drawbacks of saving wine for a special occasion. Even the best wine can unexpectedly turn when it's left for too long. As in life, nothing is guaranteed. I decided to host an Italian-themed potluck that could double as a wine and olive oil tasting. I stipulated a springtime-in-Italy dress code, and that every guest should bring an Italian export to share. I promised a lineup of Italian cinematic masterpieces as entertainment, from 'The Lizzie McGuire Movie' to 'Roman Holiday' and 'House of Gucci.' The party is coming up this weekend, and the menu is almost finalized. I plan to greet each guest with an Aperol spritz when they arrive, with fresh focaccia for ripping and dipping in olive oil and balsamic vinegar and pitted Castelvetrano olives for snacking. To cut down on food prep, since I'm also playing host, I'll be making a classic Caprese salad pulled from Laura Vitale's 'At My Italian Table' cookbook, with tomatoes on the vine, buffalo mozzarella, olives and fresh basil, all drizzled with olive oil. My friends, who happen to love a theme as much as I do, are bringing more involved plates, including chicken cacciatore, mushroom risotto, a seafood salad, Margherita pizza and pistachio tiramisu. In case you're also feeling the need to escape, here are six recipes to create your own transportive Italian spread. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. As mentioned, I personally do not possess the skills to both host a successful party and cook or bake anything that requires prolonged attention, so the focaccia at my soiree will be fresh-baked courtesy of Eataly, but if you're keen on doing it yourself, this recipe from Duff Goldman's 'Duff Bakes: Think and Bake Like a Pro at Home' cookbook is fairly straightforward. Goldman begins with starter dough, or biga, to give the focaccia more flavor, and recommends allowing for three days of fermentation. You can top the bread with the ingredients of your choice, though the basil oil, sliced onion and Parmesan that Goldman uses are great for an Italian flavor profile. Get the recipe. Cook time: 2 hours. Makes 2 12-inch rounds. With sunny weather on the horizon, this simple bruschetta with albacore tuna steak from Evan Kleiman is the perfect way to celebrate the shift in season. It's based on the Sicilian dish tonno alla Matalotta, and though it involves grilling, any simple setup will do as long as you have olive oil on hand. Get the time: 35 minutes. Serves 4 to 8. Artichokes are currently in season and this straightforward recipe from former cooking columnist Ben Mims by way of his friend Helen Rosner is a simple take on Italian fritti with oil-marinated artichoke hearts that are cooked in the oven on foil-lined baking the time: 35 minutes. Serves 6 to 8. Is it really an Italian party without fried vegetables or seafood? This pezzetti fritti recipe from Leah Koenig traces back to Roman Jewish kitchens and features a thick batter that completely coats the vegetables. Serve the dish hot with a generous squeeze of lemon. Get the recipe. Cook time: 1 hour. Serves 4 to 6. This risotto from Dunsmoor chefs Brian Dunsmoor and Manuel Mendoza uses Carolina gold rice for a lowcountry take on the classic Italian dish, but a generous helping of Parmesan, white wine and dry sherry, plus shrimp paste and butter, bring it back to its roots. Get the time: 2 hours 30 minutes. Serves 6 to 8. To cap off your Italian spread, try this pistachio lemon olive oil cake from Valerie Gordon of Valerie Confections. Gordon uses pistachio flour to further boost the creamy, nutty profile, and a blend of sumac, coriander and fleur de sel in the lemon glaze lends a warmth to the finished the time: 1 hour plus cooling time. Makes one 9-inch cake.
