The Chianti Classico Grand Tasting in NYC

The Chianti Classico Grand Tasting in NYC is an event that I look  forward to every  year.  Ever since I visited Florence and Tuscany back in 1970, I have enjoyed drinking Chianti Classico.  When I attend the Grand Tasting, I can meet and speak with the producers, restaurateurs, wine sales people, and friends, all of whom are lovers of Chianti Classico.

The Wines and the People of Chianti Classico

Vecchie Terre Di Montefili Gran Selezione  2021 made from 100% Sangiovese from hillside vineyards at 500 meters. The soil is Alberese  and the training system is cordon and guyot. The 3 hectare vineyard was planted in the 1980’s. Hand harvested with selection in the vineyard. Spontaneous fermentation takes place in stainless steel tanks. No added yeasts.  The wine ages for 22 months in 20 HL casks (botti). This is a structured and balanced fruity wine  with hints of red cherry, blackcurrants, ripe plum with a note of cinnamon and a touch of cloves.

I had visited the winery a few years ago and tasted the wine with Serena Gusmeri, the winemaker. To my surprise and delight Serena was at the tasting pouring the wines and we spoke about the wines. Serena  believes in as little interference in the winemaking process as possible and she believes that the grapes should speak for themselves. The vines are very old and they produce a wine that is very concentrated and can last for 20 years or more.  This concentration and longevity come from the grapes themselves and not from anything that is done during the winemaking process. My kind of wine.

Chianti Classico Grande Selezione “La Pieve” 2021 San Felice Made from Sangiovese and other native vines from their finest vineyards. The soil is of medium texture with a predominance of clay of calcareous-marly origin, derived from the disintegration of Alberese and Galestro.  The training system is cordone speronato and guyot. Harvest is the 4th week of September.  Alcoholic fermentation in steel tanks, with maceration for 22 days at a temperature of 28– 30°C. Malolactic fermentation and aging in wood for 24 months. Refinement in French oak tonneaux of 500 liters. Bottle aging for 8 months. This is a full bodied wine with hints of violet, black currants and spice with a touch of tobacco and a hint of licorice. This is a true expression of Chianti Classico.  This wine will age for 10 to 15 years.

Monsanto Chianti Classico “IL Poggio”  made from 95% Sangiovese and 3% Colorino and 2% Canaiolo. The training system is guyot and spurred cordon. The soil is sandstone content with limestone. There are 5,500 plants per hectare. Fermentation lasts for 15 days with pre-fermentation maceration lasting 3 days in temperature controlled truncated-cone vats with indigenous yeasts.  Delestage and pumping over lasts for 22 days. The wine is aged in 38 HL French oak barrels for 18 months. The wine has hints of black cherry, blueberry, cassis, coffee, tobacco and a note of violets. This is  a wine that can age and one of my favorites. I have a long history with Monsanto going back almost 40 years and the wonderful 1977 vintage. I visited the winery and met the owner, the legendary Fabrizio Bianchi, in 1983. Today the winery is in the hands of his daughter, Laura Bianchi.

At the event pouring the wine for Monsanto was Giulia Cecchi, daughter of Laura Bianchi and Andrea Cecchi ,CEO of Cecchi.

Andrea Ceechi holding the Chianti Classico Gran Selezione 2021 “Valore Di Famiglia” Cecchi made from 100% Sangiovese Made from the historic Cru Paragone vineyard in Castilian in Chianti. The soil is limestone and clay (alberese) with significant pebble content on steep slopes.  A minimum of 30 months total aging, including 15 months in oak tonneaux, followed by 3 months in concrete vats and at least one year of bottle resting. The wine has hints of blackberries, black cherry, rasperries, and  spice with a touch of walnut and a hint of balsamic. I have know Andrea Cecchi for a number of and it is always a pleasure to see and to speak to him. In the background of the photo is another friend,  Dino Tantawi, founder of Vignaioli Selections.

Carobbio Chianti Classico

Back in the 1980’s with Susan Westmorland and John Simmons we tried to buy this winery.  I believe back then it was called Villa Carobbio and the label was very different. We visited the winery and met with the owners in NYC but we could not come to an agreement.

Chianti Classico Gran Selezione Vigna del Sorbo Panzano 2022 Fontodi made from 100% Sangiovese from the Vigna del Sorbo vineyard with a southwest exposure and 55 year old vines.  There are 3,500/6,000 vines per hectare and the training system is guyot. Fermentation and maceration is in stainless steel with indigenous yeasts for at least 3 weeks. The wine is aged in French oak barriques and large casks for 24 months. The winery is certified organic.  The wine has hints of black cherry, black currants, blackberry, plum and a touch of spice.

This is a family winery is headed by Giovanni Manetti, who I have know for a number of years. He is also President of the Chianti Classico Wine Consortium. 

Ruffino Chianti Classico Gran Selection Riserva Ducale Oro 2021 made from about 85 % Sangiovese with some Merlot and Colorino. As I was tasting this wine my mind went back to the 1947.

Chianti Riserva Ducale Ruffino 1947 made from 70% Sangiovese, 15% Canaiolo, 10% Malvasia and Trebbiano and 5% Colorino, Ciliegiolo and Cabernet. Made by using the governo method. Once common in Tuscany, governo is a secondary fermentation created by the addition of dried grapes 10-15%, or the must of dried or concentrated grapes.  Colorino was usually the grape of choice to be dried. The best grapes from Ruffino’s vineyard were used for the Riserva Ducale, which spent at least three years in large oak casks. The Riserva Gold Label is a selection of the lots of the best vintages of the Riserva Ducale. The wine was  well over 50 years old when I drank it and it was fantastic

Chianti Classico 2022 Riserva Chianti Classico  Tenuta Perano (Frescobaldi) Made from Sangiovese and Merlot. The vineyard is at 500 meters. Grapes are carefully selected and harvested by hand. Fermentation is in stainless steel at a controlled temperature. The cap formed on the surface is broken frequently to ensure perfect polyphonic extraction.  The wine is aged in oak barrels for 24 months and for a time in the bottle before release. The wine has hints of violets, red berries, and leather with floral notes and a touch of pepper. $46 I have always enjoyed all the wines made by Frescobaldi.

Chianti Classico 2024 Banfi made from mostly Sangiovese and small amounts of Canaiolo Nero and Cabernet Sauvignon. The soil is calcareous and well structured. Fermentation takes place with traditional skin contact of 8 to 10 days. The wine is aged for a short time in large casks of French oak. Bottling takes place the summer after the harvest. The wine has hints of cherries, plums and violets with a note of leather. Banfi has for many years been a leader in Italian Wine

Nest Time  the Master Class I attended at the Grand Tasting:        Tradition Thrives on Innovation: Techniques & Traditions Defining Chianti Classico. Hosted by Jeff Porter on Zoom from Torino and Randall Restiano