Estate-grown, hand-harvested grapes are fermented in temperature-controlled stainless steel tanks with approximately 15 days maceration. During fermentation, delestage and pumping-over takes place twice a day. After the malolactic fermentation, the wine is racked into barrels and 4,000 liter casks where it matures for about one year.
Blend: 80% Sangiovese, 15% Canaiolo, 5% Syrah
Wine Spectator 93 - Broad and complex, delivering plum, black cherry, almond, leather and earth flavors. The tannins are dusty and well-integrated, while vibrant acidity keeps the flavors pumping through the long finish. Best from 2021 through 2036.
Decanter 92 - Despite being known for one of Tuscany's top 100% Sangiovese wines - Cepparello - Paolo De Marchi believes in blending this grape. Here, he includes a generous portion of Canaiolo Nero to give some spice and also likes a pinch of Syrah, especially in lighter vintages. The aromas are very precise, with black raspberry, violet, heather and juniper. It's dense without being rich or heavy, with a rousing core of appetizing juiciness. Grainy, ripe tannins will support this effortlessly for at least a decade. Drinking Window 2019 - 2029
Wine Advocate 92 - Here's a great value from Tuscany. The 2016 Chianti Classico opens to a stream of pretty aromas, with cherry, blue flower and potting soil at the front line. The wine is made with 82% Sangiovese, 15% Canaiolo and 3% Syrah. The fruit is fermented in stainless steel, and the wine ages in oak for a brief seven months. The effect is streamlined and compact, and the wine's natural freshness gives way to wild cherry, cassis and plum. An ample 120,000 bottles were made. Rating: 92+