Sangiovese on Edge

RE: Sangiovese on Edge

Lindsay Evans — Mon, 21 Sep 2020 08:21:46 GMT

Bryce,

Thank you for a wonderfully informative article. I am conflicted about addition of subzone labeling on Chianti Classico. On one hand, Im worried that it can further complicated things for the end consumer. On the other hand, I’ve recently had some extremely elegant and perfumed examples of Chianti Classico from high elevation vineyards in Lamole and Casole that have broadened my understanding about the possible dynamic range of styles for Chianti Classico. Had it not been for the mention of “Lamole” on each bottle (one from producer I Fabbri and one from Le Masse) I might not have made the connection of this style to a particular place/subzone of Chianti Classico.

RE: Sangiovese on Edge

Samuel Hancock — Thu, 20 Aug 2020 13:21:43 GMT

Hi Bryce, thank you for the article it is proving to be very helpful during my studies of Tuscan wines. I am looking for a little clarification on this part of the article... "and Ruffino alone accounted for nearly half of the total 1.1 million initial bottles of Gran Selezione. In its first year, only around 10% of Gran Selezione submissions failed to make it past the tasting panel." My very basic understanding was that Chianti Classico Gran Selzione DOCG is that it can only be produced within the classico DOCG yet Rufina is a subzone of the Chianti DOCG. How does this work? Thanks, Sam.

RE: Sangiovese on Edge

David Reuss — Thu, 02 Jul 2020 17:18:55 GMT

You did it again Bryce! What a great article. Loved it.

RE: Sangiovese on Edge

Bob Lipinski — Tue, 30 Jun 2020 14:31:29 GMT

Bryce... very good article. Thank you.

RE: Sangiovese on Edge

Nygil Murrell — Sat, 27 Jun 2020 13:38:23 GMT

Thanks for this fantastic article Bryce, I really enjoyed reading it. I had a question regarding the skins of Sangiovese. I'd read in other sources and here in your article as well, that one of the areas targeted by the Chianti Classico 2000 clonal research was skin thickness. The low level of anthocyanins has always been clear in 100% Sangiovese wines, but the tannin levels are, at least in those wines I've tried, quite high. I've had trouble tracking down an answer to what seems like contradictory characteristics. In the WSET we're taught that thin skins produce less color intensity and, generally speaking, lower levels of tannins. Yet in 100% Sangiovese wines (and Nebbiolo for that matter), these two features don't align and I wondered if you came across anything explaining this in your research for the article.