Nittardi Belcanto Chianti Classico 2012

  • 91 Wine
    Spectator
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Nittardi Belcanto Chianti Classico 2012 Front Label
Nittardi Belcanto Chianti Classico 2012 Front Label

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

ABV
13%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Ruby-red, juicy cherry and raspberry with hints of Mediterranean and floral notes on the nose. Medium bodied with grippy tannins on the palate and a fresh and long finish.

Belcanto pairs well with starters and main courses of the creative Tuscan cuisine.

Professional Ratings

  • 91
    Dark and brooding, featuring black cherry, plum, tar and spice flavors. Rich in texture, this is vibrant and cruises to a lingering aftertaste of mineral and spice. Best from 2017 through 2023.

Other Vintages

2019
  • 92 James
    Suckling
  • 91 Robert
    Parker
Nittardi

Fattoria Nittardi

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Fattoria Nittardi, Italy
Fattoria Nittardi The Entrance to Fattoria Nittardi Winery Image

Nittardi is a family run organic winery situated in the heart of the Chianti Classico region between Florence and Siena, not far from the village of Castellina in Chianti. This deeply historical winery enjoys a reputation for producing a variety of elegant and fine wines. Not a year goes by without their wines receiving an important award or rating.

Once owned and operated by renaissance artist Michelangelo Buonarroti, who was said to have sent his wines from this estate to the Pope in Rome as a gift; it’s a unique connection between art and wine that is still actively cultivated today by current owners Peter Femfert and his wife Stefania Canali, who acquired the property in 1981. In fact, as homage to Michelangelo, every year a well-known artist paints the label as well as the wrapping paper for some of the labels such as the Casanuova di Nittardi Vigna Doghessa.

The vineyards of Nittardi represent the heart of the estate and produce elegant and refined grapes year after year. The Villa Rosa Vineyards are located close to the beautiful hamlet of San Quirico, south of Castellina in Chianti, most of the vineyards are over 50 years old. The Mongibello delle Mandorlaie Vineyards in Maremma are south of Scansano and close to Montiano, only eight kilometers from the seaside. All vineyards are certified organic. The wines are made with the help of legendary Italian consultant oenologist Carlo Ferrini, who has been part of the Nittardi team since 1991.

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Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.

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Chianti Classico Wine

Tuscany, Italy

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One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

GEC344801_2012 Item# 169651

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