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2015 Chianti Classico
Podere Campriano
Few wines are as complementary to the earthy flavors of simple Mediterranean cuisine as traditionally styled Chianti. Take this quick recipe for Tuscan pesto, shared by Elena Lapini of Podere Campriano: In a mixer or mortar, blend a large bundle of sage, some mint leaves, and a handful of pine nuts or walnuts. Add a healthy portion of grated Parmesan and/or Pecorino, and then incorporate everything with a generous amount of your favorite extra-virgin olive oil. Mix with al dente pasta, adding a splash of cooking water if the sauce gets too thick. Grate more cheese over the top and serve with one of Elena’s Chiantis. Just beginning to mature, her 2015 is in its sweet spot—pungently savory with herbaceous reminders of the Tuscan countryside, it is the perfect foil to this fragrant pasta that only takes a few minutes to whip up!
—Dixon Brooke
Wine Type: | red |
Vintage: | 2015 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Chianti Classico |
Country: | Italy |
Region: | Tuscany |
Producer: | Podere Campriano |
Winemaker: | Elena Lapini, Luca Polga |
Vineyard: | Planted in 1997, 1.46 ha |
Soil: | Galestro (Clay and Schist) |
Aging: | Aged 7-8 months in a combination of 10HL Italian oak botti and 5-7HL tonneaux of 4-5 passages, then in stainless steel tanks for 10-12 months |
Farming: | Organic (certified) |
Alcohol: | 13.5% |
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About The Producer
Podere Campriano
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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2023 Toscana Rosso “Monteleccio”
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2018 Brunello di Montalcino
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2023 Rosso di Montalcino
Sesti Italy | Tuscany
2023 Toscana Rosato
Sesti Italy | Tuscany
2019 Chianti Classico Riserva
Villa Di Geggiano Italy | Tuscany
2022 Toscana Rosso “Bandinello”
Villa di Geggiano Italy | Tuscany
2018 Brunello di Montalcino
Sesti Italy | Tuscany
2020 Chianti Classico Riserva “Fondatore”
Podere Campriano Italy | Tuscany
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2023 Toscana Rosso “Monteleccio”
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Kermit once said...

Kermit once said...
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
Inspiring Thirst, page 117