Info
Tasting note by Christoph Raffelt from 01.06.2022, Copyright Christoph Raffelt
Wine information
The Chianti Classico is a wine made from 100 % Sangiovese. The harvest was done by hand in early to mid-October. Destemming was followed by fermentation with autochthonous yeasts, then maceration between 35 and 45 days on the skins plot by plot in small steel tanks, without temperature control, without the use of sulphur and without pumping over during the fermentation period. The marc hat was only stirred in by hand.
The Chianti Classico was aged for one year in French oak barrels of 2.25 and 5 hl, where the wine spontaneously underwent malolactic fermentation. It was kept on the lees, which were stirred repeatedly for the first five months. After that, it was discreetly sulphured, bottled and aged in the winery for at least eight more months.
Color
Dark cherry red with violet reflections and light rim
Nose
For me, the 2020 Chianti Classico combines plum with elderberry and raspberry. Sweet and sour cherry as well as blackberry complement it. It has a cool, filigree character. Wet chalk, moist topsoil and some resinous tree bark evoke classic associations. Juniper, black pepper and a little savory provide plenty of spice. Its Mediterranean character comes from rosemary, thyme and a little green olive. Cocoa butter as well as some lightly roasted coffee increasingly spread in the nose and give it a balsamic spiciness. Enormously inviting and you can hardly wait for the finish.
Palate
With the first sip, it proves its class and shows what Sangiovese is capable of. Earthy, spicy nuances pair wonderfully with the pleasantly measured fruit. Its tannin is wonderfully inviting and rustic at the same time. The bitterness animates enormously and offers numerous possibilities in the combination with food. But above all, its gripping acid structure is a real asset. It comes across as juicy, clear in its aroma language and full of elegance. Its length is memorable and unparalleled. The aromas correspond to the nose impression and have a multiplying effect in the finish.
Food recommendations from Marian Henß
- Pumpkin and ricotta capallaci with ragu cinghiale
- Grilled leg of venison with olive-tomato vegetables and rosemary jus
- Radicchio Treviso with blue cheese ricotta filling and roasted walnut
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Le Masse |
| Country | Italy |
| Region | Tuscany |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 17° |
| Manufacturer | Le Masse Società Agricola s.s., Loc. Le Masse 5, 50023 Barberino-Tavarnelle, Italy. Organic certificate: IT-BIO-006 |
