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Producers
—Dixon Brooke
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% |
Moulin Jean-Marie Cornille France | Provence | Vallée des Baux de Provence AOP
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.
Castagnoli Italy | Tuscany | Chianti Classico
Villa Di Geggiano Italy | Tuscany | Chianti Classico Riserva
Castagnoli Italy | Tuscany | IGT Toscana
Sesti Italy | Tuscany | Toscana IGT
Podere Sante Marie Italy | Tuscany | Declassified Brunello
Podere Sante Marie Italy | Tuscany | Orcia
Château Feuillet Italy | Valle d'Aosta | Valle d'Aosta
La Basia Italy | Lombardy | Valtènesi DOC
Punta Crena Italy | Liguria | Colline Savonesi
Vigne Rada Italy | Sardinia | Vermentino di Sardegna
Guido Porro Italy | Piedmont | Barbera d’Alba
Guido Porro Italy | Piedmont | Barolo
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.