From: Chianti Classico, Italy
Varietal: 100% Sangiove di Lamole

Taste: This gorgeous red is a beautiful expression of the Sangiovese grape, showcasing the unique terroir of the Chianti Classico region of Tuscany, Italy. It pours a deep ruby color in the glass, with aromas of ripe black cherry, blackberry, and black currant; the fruit pleasantly reigned in with that bitter grapefruit peel accent that lingers on the finish. There are hints of spice and sweet tobacco on the nose and palate, which surprised us, as there is zero oak aging here (though it should be noted that Sangiovese as a varietal, holds notes of tobacco and baking spice/potpourri).

Critical Acclaim
JS 92 James Suckling
Sweet berry and cherry aromas and flavors with dried-lemon undertones. It’s medium bodied, creamy and refined.

D 90 Decanter
On the breezy slope of the Ruffoli hill in Greve, Poggio Scalette’s vineyards extend from 410 to 585 metres on sandy, stony soil. Despite fermentation and ageing in cement vats, scents of sweet spice, clove and nutmeg seem to suggest oak. Dark currant fruit provides a backdrop on the grippy, zippy palate. It's rather angular at the moment but with lots of character and an appealing bitter grapefruit peel accent which lingers on the finish.

Pairing: This attractive red wine is one that pairs well with a wide range of foods, thanks to the medium weight body and savory character of the Sangiovese (especially that coveted Sangiovese Lamole) grape. One great pairing option is to use Sangiovese's savory character as a congruent flavor with herbs and tomatoes. This technique will actually bring out more fruity flavors in the wine, making it a great match for classic Italian dishes like spaghetti Bolognese or pizza Margherita (see below for recipe).

Of course, hearty meat dishes like grilled steak or lamb chops will go hand in hand with this wine just as well! The wine's firm tannins and bright acidity will complement the rich flavors of the meat, while the fruity flavors of the wine will complement the fresh herbs and tomatoes in Tuscan cuisine.

Last, but not at all least, when pairing Sangiovese wine with vegetarian fare, it's important to work with lipids like butter and olive oil, as the richness in the fat helps cut through the wine's tannins. This makes the wine a great match for dishes like grilled portobello mushrooms, roasted vegetables with olive oil, and vegetarian lasagna. When preparing these dishes, use less sugar on braised or roasted veggies to ensure the wine tastes fruitier, as the wine's fruity notes will complement the natural sweetness of the vegetables.

Pizza Margherita
Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock
Adapted by Sam Sifton

About. Poggio Scalette takes its name from the landscape, which is characterized by dry, stone walls supporting terraces on which the vineyards and olive groves are planted. From a distance the impression is of a series of stairs climbing the slopes of Greve. After the death of its previous owner, Poggio Scalette remained abandoned for years until Vittorio Fiore, one of Italy’s most famed winemakers, discovered the property in 1991 with his wife, Adriana. In 1996, 42 additional acres of land became available, enabling them to expand. It was discovered that the plot of land known as Il Carbonaione was the first area to be replanted after World War I (1914-1918), which means these vines, more than 90 years old, are a rare example of the original clone of the famous Sangiovese di Lamole variety in the Chianti Classico area.

Location of Vineyard. The slopes of the Greve Valley are without question some of Italy’s most ideal locations for vineyards and olive groves. The combination of exposure and soil composition contributes to the excellent quality of the wines and the extra virgin olive oils of the area. Named for the river that passes through as it travels from a medieval hilltop town, this area happens to be one of the most important historical centers of the Chianti Classico region.

Their 2020 Chianti Classico DOCG is a beautiful expression of the Sangiovese grape, showcasing the unique terroir of the region and the winemaker's skillful craftsmanship.
This wine is made from 100% Sangiovese grapes, which are hand-harvested from the estate's vineyards. The grapes are carefully selected and sorted to ensure only the highest quality fruit is used in the wine.

After fermentation in stainless steel tanks for 20-25 days, the wine is aged in cement vats for 10 months before bottling. The wine is then aged for an additional 3 months before release, allowing it to further develop in bottle.

The 2020 vintage was characterized by a hot and dry summer, which allowed the grapes to ripen fully and develop intense flavors and aromas. The resulting wine is a beautiful expression of the terroir of the region, reflecting the unique combination of soil, climate, and winemaking techniques.