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2006 Chianti Classico Riserva
Villa Di GeggianoAt Villa di Geggiano, the brothers in charge are proud to honor the region’s heritage by crafting genuine Sangioveses according to traditional production methods. Farmed organically and fermented naturally, their Chianti Classicos speak directly to the rolling hillsides just north of Siena, whose medieval skyline is perceptible from the Geggiano grounds. The clay soils of Castelnuovo Berardenga give a rich, chewy expression of the grape that slowly evolves to maturity in the large botti and smaller casks that inhabit their cool, rustic cellar. At ten years of age, the 2006 Riserva is entering its prime drinking years: still deep and fleshy, with an elegant tannin and fresh acidity, this is Chianti Classico as is meant to be. Its intricate mosaic of earthy, herbal, fruit, and spice aromas is a vinous translation of the Tuscan countryside. There is no doubt about it: this is the real deal. –Anthony Lynch
Wine Type: | red |
Vintage: | 2006 |
Bottle Size: | 750mL |
Blend: | 97% Sangiovese 3% Cabernet Sauvignon |
Appellation: | Chianti Classico Riserva |
Country: | Italy |
Region: | Tuscany |
Producer: | Villa Di Geggiano |
Winemaker: | Andrea & Alessandro Boscu Bianchi Bandinelli |
Vineyard: | 25 years |
Soil: | Clay and Limestone and Silt with Galestro rocks |
Aging: | 20 months in French oak tonneaux (500-L, 90%) and barriques (225-L, 10%) (15% new); 10 months in 12-hl and 20-hl French oak botti, six months minimum of bottle aging before release, produced only in vintages good enough to justify a Riserva |
Farming: | Organic |
Alcohol: | 13.5% |
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About The Producer
Villa di Geggiano
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...
Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174