High atop a hill outside Castellina in Chianti, the Castagnoli estate enjoys stunning scenery that could come straight from one’s dreams of a Tuscan country getaway. Vines cover the steep slopes that lead up to the farmhouse, with a backdrop of majestic hills setting the stage for the production of this most artisanal Chianti Classico. The poor soils of galestro schist yield low quantities of perfectly balanced Sangiovese that delightfully translates the surrounding environment, giving sun-kissed, herbaceous, deeply mineral wines with almost exotic aromatics. The Riserva represents the estate’s top vineyards, well-exposed terraces—rare in Tuscany—prone to producing complex, long-lived reds. Fermentation in wood casks and aging in large botti ensure the integrity of the fruit and terroir are fully preserved, making this cellar-worthy Chianti the ideal companion to rustic Tuscan cuisine.
Castagnoli is a small estate in Castellina on the western edge of the Chianti Classico DOCG. This estate possesses a striking terroir,, one of Chianti’s most beautiful. Owner Alfred Schefenacker is the driving force behind this estate with amazing potential. He is intent on developing it into one of the finest estates in Chianti. The Castagnoli terreno is one of cool climate, high altitude Sangiovese but one with depth and concentration. Aromatics are on display, a medium-full bodied frame with smoked meat, olive and rosemary to complement the fruits, solid acidity and tannin. It is a unique style born of a unique terroir, and it possesses an elegance that makes it immediately drinkable and very pleasurable though it will age well.
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.
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.
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