Villa di Geggiano Chianti Classico 2017
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Brilliant dark ruby colored. Black Cherry, Violet and vinous fragrance offered by the “terroir” allied to hints of Vanilla and crisp oak. On the palate it’s full and round with a bit of the typical Sangiovese dusky tannins that still display the burr of youth and rich fruit, especially cherries, that lead into a clean, persistent finish.
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2019-
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Geggiano follows the classic tenet that wine resembles its maker: these are distinguished, classy cuvees that nevertheless show the distinct stamp of the terroir. This Chianti earns the title of Classico not just by meeting technical requirements but with its full personality, which shows the balance of bright fruit, a deep, leathery core, and vibrant acidity that is the region’s signature. The recurrent theme when Geggiano is mentioned at KLWM is food pairings (a high compliment coming from this crowd) because theirs are quintessential food wines and the perfect accompaniment to so many dishes, especially Tuscan ones, from grilled vegetables to wild boar ragù. When Kermit has the good fortune to stay for lunch, he comes back raving about it, which makes for some jealous smirks from the staff.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.