# Chianti Classico (2023)

- **Producer:** Fattoria Poggerino di Piero e Benedetta Lanza
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €24
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** red cherry, raspberry, wild fruit, blackberry, redcurrant, lavender, vanilla, cedar, leather, dried herbs, licorice, spice, anise

## About this wine

Fattoria Poggerino, an organic estate in Radda in Chianti, is guided by siblings Piero and Benedetta Lanza. Piero, the winemaker and agronomist, is deeply committed to expressing the unique terroir of their high-altitude vineyards through Sangiovese. The estate's philosophy centers on meticulous vineyard work and minimal intervention, allowing the natural vitality of the soil and grapes to shine. This approach, combined with the distinctive stony 'galestro' soils and the specific microclimate of Radda, results in Chianti Classico wines celebrated for their purity, elegance, and precision.

## Interesting facts

- The estate is certified organic, with a 'maniacal' focus on vineyard health.
- Sangiovese vines range from 20 to 30 years old.
- Fermentation relies solely on native yeasts in concrete tanks.
- The Lanza family aims for wines with style, character, and longevity.

## Food pairing

The wine's high acidity and firm, persistent tannins are ideal for cutting through the richness of fatty meats and sauces, cleansing the palate with each bite. Savory notes in the wine complement the umami of grilled meats and aged cheeses, while its cherry and red fruit characteristics harmonize with tomato-based dishes.

## Wine making process

The winemaking process at Fattoria Poggerino begins with hand-harvested Sangiovese grapes. After destemming and pressing, spontaneous alcoholic fermentation occurs in concrete tanks using native yeasts at controlled temperatures. This is followed by an extended maceration period of approximately 35 days, with manual pump-overs and punch-downs. After malolactic fermentation, the wine ages for 12 months in a mix of large Slavonian oak barrels and French tonneaux. It is then blended and undergoes a further minimum of 8 months of bottle aging before release, ensuring integration and development.