A Chianti Classico must be produced in the Chianti Classico subregion, must contain “75–100% Sangiovese, up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah,” must be at least 12% ABV, and must be aged in oak for at least 7 months.
Smells of plum, cherry, and toasted wood. The taste is bright and jammy with flavors of cherry, plum, and blueberry on a light astringent body. The finish is long mostly dry with a low acidity, featuring notes of grape must, forest floor, raspberry, grape leaves, and dark chocolate. Overall this is surprisingly lighter bodied than the Superiore, and ultimately not all that much different despite the oak aging, with the oak mostly adding aroma and a very subtle note in the finish. Between the two though, I do prefer the brighter flavors up front and that lighter, slightly less astringent body.
