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2013 Chianti Classico

Villa Di Geggiano

2013 Chianti Classico Villa Di Geggiano - Kermit Lynch Wine Merchant
Geggiano’s fine Chianti, made in an ancient cellar that hasn’t changed since the Renaissance, is a wine of rustic country beauty. Broad-shouldered, with hearty tannin and acidity and a dark, earthy quality to its fruit, it is a lumberjack wine that can cut through anything a Tuscan table can throw its way—wild game and aged cheeses are personal favorites. Geggiano is just north of Siena, in the southern reaches of the Chianti Classico zone. Its owners, the Bandinelli brothers, thus cast their allegiance with the Sienese rather than the Florentines.

Dixon Brooke

$28.00
Vintage: 2013
Bottle Size: 750mL
Blend: 95% Sangiovese 5% Cabernet Sauvignon
Appellation: Chianti Classico
Country: Italy
Region: Tuscany
Winemaker: Andrea & Alessandro Boscu Bianchi Bandinelli
Vineyard: 4 - 25 years
Soil: Clay and Limestone and Silt with Galestro rocks
Aging: Wine ages for eighteen months in 500-L French oak barrels (10% new), and then in bottle for another three months before release
Farming: Organic (certified)
Alcohol: 14%

More from this Producer or Region

About 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.

More from Tuscany or Italy

2013 Chianti Classico

Podere Campriano  Italy  |  Tuscany  |  Chianti Classico

$30.00

2011 Chianti Classico Riserva

Villa Di Geggiano  Italy  |  Tuscany  |  Chianti Classico Riserva

$36.00

2014 Rosso di Montalcino

Podere Sante Marie  Italy  |  Tuscany  |  Declassified Brunello

$46.00

2013 Toscana Rosso “Salita”

Castagnoli  Italy  |  Tuscany  |  IGT Toscana

$60.00

2015 Toscana Rosato

Sesti  Italy  |  Tuscany  |  Toscana IGT

$25.00

1998 Brunello di Montalcino MAGNUM

Sesti  Italy  |  Tuscany  |  Brunello di Montalcino

$320.00

2013 Chianti Classico Riserva “Terrazze”

Castagnoli  Italy  |  Tuscany  |  Chianti Classico Riserva

$42.00

2015 Rosso di Montalcino

Sesti  Italy  |  Tuscany  |  Rosso di Montalcino

$39.00

2011 Brunello di Montalcino

Podere Sante Marie  Italy  |  Tuscany  |  Brunello di Montalcino

$105.00

2014 Chianti Classico

Castagnoli  Italy  |  Tuscany  |  Chianti Classico

$29.00

2014 Orcia Rosso “Selvarella”

Podere Sante Marie  Italy  |  Tuscany  |  Orcia

$35.00

Vino Rosso Birbét

Tenuta La Pergola  Italy  |  Piedmont  |  Monferrato Rosso

$14.95

Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.

Inspiring Thirst, page 236

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