Chianti Classico
Since 1974, in a forested pocket of Gaiole in Chianti where hills climb toward 600 meters and views stretch to Monte Amiata, Tenuta San Vincenti has crafted Chianti true to its roots. Rocky galestro soil — clay laced with calcareous stone — gives this Sangiovese-driven wine its signature depth and mineral edge, grown on a hillside ridge that feels almost untouched by time.
In the glass: bright ruby red with violet highlights. On the nose: ripe cherry and wild strawberry mingle with violet florals and a whisper of dried sage and thyme. The palate delivers exactly what you’d hope for — juicy red fruit, lively acidity, and fine, polished tannins that carry through to a long, savory finish.
Guided by celebrated winemaker Carlo Ferrini and made with genuine respect for land and biodiversity, this is Chianti Classico with rustic charm still intact — elegant, honest, and unmistakably of its place.
Appellation: Chianti Classico DOCG
Type: Red, dry
Varietal: 85% Sangiovese 15% Merlot
Color: Ruby red.
Bouquet: Aromas of cherry, wild strawberry, and violet florals, layered with a whisper of dried herbs — sage or thyme.
Palate: Medium-bodied with brisk red fruit, silky tannins, and vibrant acidity. Notes of black cherry, blackberry, and baking spice carry through to a long, savory finish.
Alcohol: 13.5%.
Serving Temperature: Chianti should be served chilled – 12-15°C (55-60°F).
Pairing: Pairs beautifully with roast meats, rich pasta dishes, and aged Tuscan cheeses — a versatile, classic Chianti built for the table.
Production Area: Gaiole in Chianti (Siena).
Elevation:430–600 meters (1,410–1,970 feet) above sea level.
Exposure: South-eastern and south-western.
Soil: Galestro — a mixture of clay and calcareous rock
Estate Size: 60 hectares (148 acres) total, surrounded by forest.
Planting System: Low spurred cordon technique.
Plant Density: 6,000 plants/ha.
Vineyard Age: 20 years.
Harvest: Late September/Early October.
Vinification: Fermented in stainless steel tanks at a controlled temperature (up to a maximum of 28°C). Macerations, depending on the vintage, from 14 to 20 days.
Aging: aging takes place in 5 hl tonneaux for a minimum of 8 months, followed by a finishing period of 2 months in thermo-conditioned cement, and a subsequent three months in the bottle.
Total Production: 24,000 bottles.
2011 Chianti Classico – 95 Points – James Suckling (June 2014)
"This is so beautiful, with incredible depth of fruit and ultra fine tannins. It's full-bodied with a polished, silky texture and a long, subtle, fascinating finish. Drink or hold."
2010 Chianti Classico – 91 Points – James Suckling (Oct 2014)
"I love the finish to this wine, with delicate dark chocolate, dried berry and floral character. Full to medium body, refined tannic texture and a long, long finish. Drink or hold."
