# Chianti Classico Riserva Ser Lapo (2018)

- **Producer:** Mazzei
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Merlot
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.6%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, blueberry, blackberry, mint, herbaceous, vanilla, cedar, chocolate, smoke, leather, forest floor, wet leaves, mushroom, tobacco

## About this wine

Mazzei honors their famous ancestor, Ser Lapo Mazzei, with this Riserva. Ser Lapo is a historic notary credited with writing the first known official legal document that mentions the term 'Chianti wine' in 1398. The top of the label features a calligraphic reproduction of his actual 1398 ledger. The Mazzei family is one of Tuscany's oldest wine dynasties, maintaining stewardship over Castello di Fonterutoli since 1435. A significant portion of the Sangiovese grapes used for Ser Lapo is sourced from Mazzei's Caggio property, the exact site used to cultivate their ultra-luxury flagship wine, Ipsus.

## Interesting facts

- Ser Lapo Mazzei wrote the first known document mentioning 'Chianti wine' on December 16, 1398.
- The wine's label features a calligraphic reproduction of Ser Lapo's actual 1398 ledger.
- Sourced partly from the Caggio estate, the same vineyard used for Mazzei's ultra-luxury flagship wine, Ipsus.

## Food pairing

The high acidity and robust tannins of this Sangiovese-dominant blend cut beautifully through rich, fatty meats and savory tomato-based sauces. The wine's earthy undertones complement gamey dishes and wild mushrooms, while its structure stands up to aged cheeses.

## Wine making process

Grapes are entirely hand-harvested from the Cornia and Caggiolo plots within the Fonterutoli estate. Fermentation is carried out in temperature-controlled stainless steel tanks at 26–28°C, followed by a maceration period of 15 to 18 days. The wine is then aged for 12 months in small French oak barrels (225L and 500L barriques and tonneaux), with 50% new oak, before bottling.