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2013 Chianti Classico Riserva “Terrazze”

Castagnoli

2013 Chianti Classico Riserva “Terrazze” Castagnoli - Kermit Lynch Wine Merchant
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.

Anthony Lynch

$42.00
Vintage: 2013
Bottle Size: 750mL
Blend: Sangiovese
Appellation: Chianti Classico Riserva
Country: Italy
Region: Tuscany
Producer: Castagnoli
Winemaker: Alfred Schefenacker
Vineyard: 10 years average, 6.53 ha
Soil: Galestro Schist
Aging: Wine is raised in 500L barrels (none or very little new depending on vintage)
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.

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I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171

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