Category: chianticlassico


We’ve been thinking of Italy a lot lately. It has more genetic diversity in terms of wine grapes than any other country by a LOT. And of course there’s what we call “the Italy factor”. We never seem to have enough of these wines on hand (at home) because they go so well with food we always drink them right away. Perhaps you have more self-control. But probably not. So you need a bottle or two. So tonight our old friend Spencer Harrington(!) will be behind the Lions Club Bar, pouring a few of our faves.

As always, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

G.D. Vajra is located in Piedmont in Northwest Italy. The winery sits at the highest elevation in the commune of Barolo, in a village called Vergne. The Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. Today, the Vajra family continues the vineyard research focusing on the influence of soil and climate change. “Wines that do not need to talk out loud or flex their muscles. We ask them to touch the hearts of all.” – G.D. Vajra

G.D. Vajra, N.S. Della Neve Extra Brut Rosé NV

A champagne-method rosé nature of 50% Nebbiolo, 50% Pinot Noir. Nostra Signora Della Neve is a rosé de saignée. The juice stays in contact with the skins at low temperatures for just a few hours. In the spring following to the harvest begins the second fermentation, followed by a rest on the lees of around 48-60 months. Vajra is trail-blazing the rediscovery of Chiaretto di Nebbiolo and the wines of the 17th century – long before Barolo was created – through “N.S. della Neve” and “Claré JC”, a partial whole-cluster fermentation of pure Nebbiolo. The high elevation vineyards particular to Vajra provide the high acidity needed for this fantastic sparkler. Organic. $40

Vajra Barbera d’Alba Superiore 2016

Wild and brambly, this deep purple beauty is brooding and layered, with red and black forest berries, and a note of plum as well. The tannins are supple but quite present and the finish is quite long. A vibrant wine for sure, with many layers to discover. Attention to detail and a real appreciation of nature are hallmarks at Vajra and it continues to show in the wines. Anyone who thinks this grape can’t be complex needs to try this – seriously deep-end Barbera. Organic.  $35

The Estate Coltibuono in Chianti Classico is considered to be one of the most representative wines of the appellation. The “abbey of good harvest” is at least a thousand years old according to the Marchio Storico and the monks of Coltibuono, the Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The monastery was active from 1000 C.E. to around 1800 C.E. when Napoleon annexed most church property in Tuscany. Some he gave away to friends or as political favors, some he sold. Thus, there were two owners between the time of the annexation and the abbey’s purchase by the Stucchi’s ancestors in 1841. It is now a hotel and you can stay there!

Badia a Coltibuono, Chianti Classico 2016

This wine is the result of natural production methods using organically-grown Sangiovese and Canaiolo grapes from the estate vineyards. Grapes are hand-harvested and sorted, fermentations are done with indigenous yeasts, and after 3 weeks of maceration on the skins, the wine is moved to French and Austrian oak casks to age for 12 months. This wine is incredibly well-balanced, tightly knit with supple tannins, mineral notes, and a mouth cleansing fresh acidity. Emanuela Stucchi and her siblings are seventh generation stewards of the property. The philosophical approach is to maintain both the integrity of Sangiovese and the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon.  Organic. $24

Another day, ANOTHER TASTING TONIGHT 6-8PM! This time we have the legendary Spencer Harrington of @winebow with a couple gorgeous wines from the idyllic sites of @vajra_barolo and a Chianti Classico @coltibuono from an abbey @badia_coltibuono that’s at least 1000 years old and the monks who lived here may have been the first to cultivate Sangiovese in Tuscany! 🍇🍷😮 #drinkwine #italianstallions #italianwine #barolo #barbera #pinkbubbles #chianticlassico #tuscany #monastery #monks #greenpoint

Lovely Chianti Classico Riserva in my glass tonight. 89 pts. Available in LCBO VINTAGES now. Full review:

Winner winner homemade pizza dinner. 🍷🌹🍕🇮🇹 #drinkwine #ChiantiClassico #Barbaresco #redredwine (at Brooklyn, New York)

Enjoying this nicely maturing 2012 Riserva Chianti Classico. Too good for a Tuesday night. Available in LCBO VINTAGES now. 89 pts. Full review:

#CasaAlVento Winery in Chianti Classico Area 🍇🇮🇹🍷Siamo a Gaiole in Chianti, uno dei comuni più noti e vocati del Chianti Classico.
La realtà in cui vi porterò oggi è Casa al Vento, nata da una intuizione avuta verso la fine degli anni ‘80 da Giuseppe Gioffreda.
Fra Giuseppe è questi ruderi immersi fra vigneti abbandonati fu subito amore… quel genere di amore che può e sa provare chi con il cuore e con la mente guarda oltre l’apparenza e coglie, in un istante, l’essenza di qualcosa o di qualcuno. Un’essenza che poteva e doveva fare da anima e da fondamenta a quella che sarebbe divenuta l’azienda @borgocasaalvento.
Non è stato semplice ristrutturare l’intero borgo ed altrettanto complesso è stato recuperare il recuperabile in vigna oltre all’impianto di nuovi vigneti.
E’ per questo che dapprima nasce l’azienda agrituristica Borgo Casa al Vento, divenuta simbolo dell’ospitalità a sfondo enogastronomico di questa zona, e successivamente la Cantina Casa al Vento che vede nella 2005 la prima annata di produzione ufficiale.
La filosofia aziendale è semplice e si fonda su tre esaustive ed eloquenti parole che corrispondono a 3 profondi valori: autenticità, territorio e passione. ➡️Continua  su ⬆️link in bio ⬆️
#vino #wineissharing #wineblog #wineblogroll #wineblogger #winelife #instawine #globetrotter #passionpassport #beautifulmatters #italy #tuscany #chianticlassico
#chianti #vinorosso #vinoitaliano #redwine #toscana #agriturismo #summer #winery #cellar #winecellar #barrels #wineblogger (presso Agriturismo Borgo Casa Al Vento)

Enjoyed Cantalici (Tuscany) winemaker’s dinner at Mangia et Bevi. Read all about it here:

@castellomonsanto –
Sapete cos’è un mito? Il “mito” è prodotto dall’innata tendenza dell’uomo a raccontare e propone in ogni cultura una serie multiforme di figure simboliche e di modelli di comportamento.

Il mito nasce per affascinare, ma al tempo stesso per insegnare e le storie del mito devono essere avventurose e piene di colpi di scena, ma anche semplici e chiare, così come lo sono i personaggi che simboleggiano i caratteri fondamentali dell’uomo. Spesso queste storie sono costruite su opposizioni: bello e brutto, buono e cattivo, maschile e femminile. L’uomo e la natura ne sono i protagonisti: dalla nascita del mondo ai viaggi degli eroi, il mito cerca di rispondere alle domande fondamentali degli uomini e al loro desiderio di conoscere.

Questo è, più o meno, quello che troverete cercando il termine “mito” all’interno dell’Enciclopedia Treccani e molti di voi, leggendo queste parole, correranno con il pensiero verso i miti Greci e Romani, ricorderanno gli studi di epica o magari penseranno a qualche personaggio famoso dello sport o dello spettacolo considerato un “idolo” per le sue più “popolari” gesta. Ma questo è un Wine Blog, quindi il “mito” di cui vi parlerò oggi fa della vigna il proprio contesto d’azione e dell’annuale percorso verso la vendemmia la propria sfida, più o meno eroica in base a ciò che Madre Natura deciderà.
⬆️Link in bio⬆️ per leggere tutto l’articolo sulla #cantina del #CastelloDiMonsanto – #ChiantiClassico #Toscana #italia #wine #vino #wineissharing #wineblog #picoftheday #passionpassport #firstpost #blog #influencer #tuscany #globetrotter #vin #wein #vinho (presso Castello Di Monsanto)

Enjoying this lovely 2013

Tenuta di Renieri Chianti Classico tonight. Coming to LCBO VINTAGES on April 28. Full review:




We’ve got all the wine you need… so many new bottles and old favorites and perfect Thanksgiving wines which, if you ask us, could really be so many things. Some like to drink American, some like to drink Big Reds, some like Aromatic Whites, some like Bubbles… there is no right or wrong answer. Drink what you like, drink all four! Thanksgiving is a time for comfort, peace, and love… share your favorites with your friends and/or family and hopefully they do the same.

One thing we can tell you is there is no such thing as too much wine… it will be drunk, at dinner, while cooking, during the game, and the night before while setting the table. Tonight, our friend Ariel will be pouring a smattering of (natural) wines, all delightful choices, from Savio Soares Selections. And as always with cheese from Bedford Cheese Shop and bread from She-Wolf Bakery.


Located in the Planina-Vipava Valley, between Mediterranean and Alpine climates, winemaker Uroš Bolčina carries on the traditions of Zmago Patrič’s family – a family with generations of history in winemaking. Certified organic and biodynamic, they treat the land like their kin and grow predominantly indigenous varietals: Zelen, Pinela, and Rebula. The Guerila Sparkling is made from all three of these grape varieties and is best described as “REFRESHING!” Bright and clean and balanced and zingy enough to get you up out of that chair after the first plate of food and ready for seconds. This will not only keep your palate fresh but it will keep you energized for an entire day of eating. $29


How about an orange wine for Thanksgiving? The color certainly matches the theme of the holiday… and the Dinavolino might be our best-selling “orange wine” we carry. Why the quotes you ask? Well orange wine is actually white wine made by fermenting the juice on the skins which adds texture and color to the wine (like reds). Dinavolino is made by Giulio Armani, a “quiet, introspective theorist and scholar” who is “always asking, testing, proving”. The wine is a blend of Malavasia di Candia Aromatic, Marsanne, Ortugo, and others, hand-picked and de-stemmed before fermenting naturally for more than 2 weeks on the skins. The wine spends a total of 4 months on the skins and a minimal amount of sulfur is added at bottling. Impressive texture and length here… it will certainly hold up to pretty much anything on the plate. A beautiful food wine. $25


Speaking of food wine, there may be none better than Chianti! Casina di Cornia is a small 24 hectare estate resting on the rolling hills of Castellina Chianti (Siena). Antoine and his wife Francine restored the estate in 1979 and planted about 7 hectares of mostly Sangiovese facing south toward the warm sun. The sun and soil combo is the perfect climate to support Antoine’s belief in farming organically. The word that comes to mind most is elegant. “A charming nose that boasts rose, violet and red berry while the juicy, easy-drinking palate offers ripe wild cherry, chopped mint, white pepper and a hint of star anise.” Sounds Thanksgiving-y to me. $25


And for all you fellow-Francophiles out there, we have an organic blend of Syrah, Carignan, and Mourvèdre from the Languedoc. Rather than sell his grapes to co-ops like the 3 generations before him, young Lionel Maurel decided to make his own wine starting in 2004. He makes 2 wines and this is one of them. Smooth and dense with notes of earth, leather, black cherry, and spice… you might not be able to tell this is a natural wine that adds a minimal amount of sulfur at bottling. Full-bodied enough for the old men in your family, natural enough for the cool kids, and affordable enough that you can buy multiples. $19