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Tasting Notes
Medium plus bodied with plus acidity and pronounced tannin, this Chianti Classico stands apart in this price range, displaying black cherry fruit, tobacco, cinnamon, and rose, with more nuanced notes of leather and mineral.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Sangiovese is grown throughout Central Italy, but is most famous for Brunello Di Montalcino and Chianti Classico in Tuscany. While historically the quality of Sangiovese wines was variable, the best wines are influenced by terroir and low yields. At its best, it makes some of some of Italy’s best wines. It performs particularly well on limestone soils at higher altitudes yielding elegant age-worthy Tone & Backbone wines with a complex combination of red fruit, earth, and minerals.
Canaiolo
CAN-Nay-Oh-Low
Canaiolo is a red grape variety from Tuscany, Italy. It produces wines with bright acidity, soft tannins, and flavors of red berries, herbs, and floral notes. Canaiolo is often used in Chianti blends to add freshness and aromatic complexity.
Rocca di Montegrossi has a storied history in Chianti. Geremia, the founder of the Ricasoli-Firidolfi family, established a castle (or “rocca”) in the seventh century. The family later entered the wine business with Castello Di Brolio in 1141, writing the original “recipe” for Chianti in 1872.
Marco Ricasoli’s father planted San Marcellino in 1966. After his untimely passing in 1972, Marco’s mother managed the estate until Marco took over in 2004. His mission then and now is to create world-class organic Chianti and to respect Mother Nature, even ensuring that energy used at the winery comes from renewable resources.
The wines of Montegrossi come from high-altitude vineyards, yielding Chiantis that are elegant, structured, and precise with a distinct minerality. Additionally, they make one of the best Vin Santos in Tuscany using their traditional family recipe.
Black Cherry
Rose
Cinnamon
Organic
