Sangiovese Grosso, Sangiovese Piccolo, Sangioveto…is to name just a few of the aliases for this grape and its closely related cultivars; providing the core body for most Tuscan red wine recipes, and still reigning as the most consumed Italian wine at home and abroad. Dark blue-skinned Sangiovese takes its name from the Latin term, Sanguis Jovis (‘blood of Jove’), which is an exalted reference to both the elixir’s colour and its place in Europe’s pantheon of great grape species: Vitis Vinifera. It’s also the most widely cultivated variety in central Italy, with prolific vineyards in Lazio, Umbria, Marche and Tuscany combining for 95% of the world’s plantings–a largely unrivalled dominance by a major grape sourced from a single country. Over several hundred years, growers have steadily built up their expertise with ‘San-joh-vay-say.’ In particular, the stewarding of these slow-ripening fruit clusters through to a balanced maturity is an agricultural art that Tuscans have diligently become very, very good at!
In the vinicultural history of many old world regions, the development of a distinctive wine style that becomes immensely popular, aided by large yields of grapes that are well-suited to the terroir, adds up to a mixed record of glory times and a fair share of winemaking folly. The sometimes too-voluminous output of Tuscany’s Chianti is no exception. Happily, the mid-20th-century decades during which large commercial producers let loose far too much unremarkable bulk wine dressed up in attractively rotund flasks swaddled with woven straw called fiascos, are long gone. In the 21st century, a re-invigoration of a different sort has taken hold in the baseline winemaking practices of these lands and culture that were the birthplace of the Italian Renaissance. This time, Tuscan vintners are focused on advancing the competitive quality across all grades of their wine; from everyday offerings such as charmingly simple Chianti through to premium production of Vino Nobile di Montepulciano and Brunello. At the core of this shift is the general reduction of harvest yields by the growers–who themselves were instrumental in redefining the guidelines of Italy’s highest classification of quality: DOCG (Denominazione di Origine Controllata e Garantita). Too sad about the demise of the traditional straw wrapping, though, it was so rustically emblematic of Italian table wine for such a long time!
The 120 associated growers allied with the Castelli del Grevepeas brand are focused on value-driven wines fashioned from the region’s indigenous grapes. This DéClassé feature of Castelgreve Chianti Classico 2016 is a delightful example of medium-bodied Chianti with an integrated character of vibrant fruit in among the savoury earth notes. Exercising restraint in the finishing process of wine demonstrates modern winemaking wisdom. In the case of this bottling, the straightforward recipe of 95% Sangiovese and 5% Merlot that’s fermented in Inox tanks before spending the 12 months in Slavonian oak casks, results in an unfettered and refreshing offering true to its pedigree. Add a $17.00 price-point, and you have a winner that will sell swiftly. I would buy as many as are required to fill the empty slots in your loose-straw-lined storage boxes!
CASTELGREVE CHIANTI CLASSICO 2016
VINTAGES/LCBO – Product #573485 | 750 mL bottle
Sugar Content Descriptor: XD
Made in Tuscany, Italy
By: Castelli Del Grevepesa
Release Date: September 1, 2018
This medium-bodied Chianti demonstrates the expected combination of plum and cherry flavours and aromas blending with a restrained earthiness and the spice notes gained from its ageing in oak. Try serving as an apéritif with salty charcuterie and cheeses such as Pecorino or with heartier fare such as roast lamb with rosemary, rib eye steak with asparagus and mushroom risotto or Tuscan-style sausages and baked Fava beans.