Sa'etta Chianti Classico Riserva DOCG (Thunderbolt)
This reserve style Chianti Classico (100% Sangiovese) has great complexity and minerality, and therefore requires more time prior to release. Only the best grapes are selected from Sa’etta, a single vineyard which benefits from the best position, exposure and terrain on our estate. After natural fermentation, in large oak casks, the wine is placed in a combination of German and Austrian oak where it undergoes malolactic fermentation. The wine remains in oak for at least 24 months, followed by finishing in bottle for another 12 months.
The vineyard from which this wine is born consists of highly reflective sandstone (Arenaria-Calcare-Pietraforte), rich with quartz inclusions, resulting in a complex reserve style Sangiovese which is elegantly balanced; given time, this wine reveals luscious fruit components, a strong minerally-driven backbone, balanced acidity and firm elegant tannins. This wine can be laid down to be enjoyed in the years to come, but can also be enjoyed upon release.
Walter Speller for Jancis Robinson - a cut above superior (18 / 20 pts) - 2015
WineAlign (John Szabo MS) - 95pts - 2015
WineAlign (Michael Godel) - 94pts - 2015
John Fodera for Tuscan Vines - 94pts - 2011 vintage
Richard Baudain for DECANTER – selected among Baudain's top dozen (17,5 / 91 pts) – 2009 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.5+/20.0 pts) – 2009 vintage
World of Fine Wine - a cut above superior (17.5/20.0 pts) – 2008 vintage
Vini Buoni D’Italia – Corona (the golden star), their top award – 2008 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.0/20.0 pts) – 2008 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.0/20.0 pts) – 2007 vintage
FALSTAFF - 91pts - vintage 2006
SEE ALL ACCOLADES
The vineyard from which this wine is born consists of highly reflective sandstone (Arenaria-Calcare-Pietraforte), rich with quartz inclusions, resulting in a complex reserve style Sangiovese which is elegantly balanced; given time, this wine reveals luscious fruit components, a strong minerally-driven backbone, balanced acidity and firm elegant tannins. This wine can be laid down to be enjoyed in the years to come, but can also be enjoyed upon release.
Walter Speller for Jancis Robinson - a cut above superior (18 / 20 pts) - 2015
WineAlign (John Szabo MS) - 95pts - 2015
WineAlign (Michael Godel) - 94pts - 2015
John Fodera for Tuscan Vines - 94pts - 2011 vintage
Richard Baudain for DECANTER – selected among Baudain's top dozen (17,5 / 91 pts) – 2009 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.5+/20.0 pts) – 2009 vintage
World of Fine Wine - a cut above superior (17.5/20.0 pts) – 2008 vintage
Vini Buoni D’Italia – Corona (the golden star), their top award – 2008 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.0/20.0 pts) – 2008 vintage
Walter Speller for Jancis Robinson - a cut above superior (17.0/20.0 pts) – 2007 vintage
FALSTAFF - 91pts - vintage 2006
SEE ALL ACCOLADES
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Denomination Estate grown Vineyard location Exposure Varietals Grape yield Annual production Fermentation Duration Temperature Malolactic fermentation Maturation Filtration Fining Aging Color Nose Flavor Serving temperature Serving suggestion Alcohol |
Chianti Classico Riserva DOCG 100% Estate grown fruit, integralmente prodotto e imbottigliato Panzano in Chianti South Sangiovese (100%) 2,200 kilos per hectare 2,500 - 5,000, 750mL; 100 - 200, 1500mL Natural fermentation and maceration on skins in large oak casks 20 - 27 days Allowed to rise to a maximum of 30°C Natural, in oak (German & Austrian) 18 - 30 months, in oak No Fining in the bottle (minimum of 12 months) Pleasurable to drink upon within 2 years, can also be aged for greater complexity (minimum 12 years) Ruby red Typical, elegant, fruity, blackberry, cherry, violet, mineral Dry, warm, quite soft, tasty, fresh, slight tannic, intense, long finish 18°C Pasta dishes with game sauce, roasts 13.0 - 13.5% |
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INGREDIENTS: Grapes (certified organic, biodynamically farmed), sulfur dioxide (range: 10-15 free/ 20-30 total)
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