CASTELLO DELLA PANERETTA, CHIANTI CLASSICO

TUSCANY, ITALY

Sangiovese produces some of the most singular wines - holding their own alongside the great reds of the world - that no one seems to know about. As the grape's claim to fame is tied directly to Chianti, a region whose philosophy, viticulture practices and winemaking style is so polarizing, it’s easy to understand why the perception of Chianti is often skewed.

From the historic origins of the "Chianti recipe" (Sangiovese, Canaiolo, and Malvasia Bianco) created by the Prime Minister of Italy in 1872 to the bulk wine travesty that plagued the wines in the late 20th century, it has left consumers confused and apprehensive. Though the rise of the “Super Tuscan” (made with international varieties like Cabernet and Merlot) brought international acclaim to Tuscany, it did not help with the misperception of Chianti and the Sangiovese grape. As modern producers looked to appease consumer demand for bigger, richer, denser wines – Chianti Classico became something it was never meant to be. Sangiovese is delicate, and Cabernet and Merlot can cover that up. Traditionalists, loyal to Sangiovese as the true grape of Chianti Classico began to question their allegiance to the Chianti Classico region as the Consortzio had forbid the use of 100% Sangiovese in Chianti Classico designated wines (revised in 1995 to allow it), resulting in several producers leaving the regional designation off their label entirely. With traditional producers fighting back against the tides of change, producing stunning 100% Sangiovese’s that can't be found anywhere else in the world, there’s no better time to explore what Sangiovese can be in its purest form with the wines of Castello della Paneretta.

Embracing a winemaking style of strict Tuscan tradition, Castello della Paneretta prefers to work exclusively with the native varieties of the area such as Sangiovese and Canaiolo Nero. Throughout the sixties and seventies, Tuscany went through many years of vineyard restructuring, and many of the original Sangiovese vines were torn up in that time. Fortunately, the vines at Castello della Paneretta survived and are now some of the oldest in the region. Their choice to only plant and use grape varieties that are autochthonous to the area was paramount to producing wines that completely reflect the character of the soils there. Though good Merlot and Cabernet is possible to grow anywhere in the world, only Tuscany has the potential to produce outstanding Sangiovese. With records of wine production at the estate dating back to 1596, their distinct terroir produces some of the most “beautiful and expressive wine[s] that capture the personality of this part of the Chianti Classico zone” (AG, Vinous). A rare mix of aromatic beauty and savory, finely woven tannins – today’s 2016 Chianti Classico and 2015 Chianti Classico Riserva are silky, exquisitely perfumed and elegant, with enough structure to drink well for another 5-10 years. The 2016 Chianti Classico is aged for 12 months and an excellent choice for drinking over the next few years while the 2015 Riserva is aged for 24 months and is best enjoyed over the next decade. Ample and richly textured, these wines offer just enough weight on the palate without needing food, but a marriage made in heaven with a dish like pappardelle alla lepre from the Tuscan countryside. Without a doubt, this is my "desert island wine" that I could happily drink over and over again. For one week, we’re offering up to 25% off these stunning wines so don’t miss this opportunity to stock up!