New Communes (sub-regions) Established by Statute in Italy
The trend in Italy the last two years has been to establish new wine sub-regions in existing wine areas. Historic Sangiovese wine growing regions are being significantly impacted. I have not explored Sangiovese in this kind of depth before, outside of Montalcino (Brunello, Sangiovese clone). Certainly, nothing like the effort I have put into Cabernet Sauvignon, and Syrah. These recent changes in Italian wine laws had me wondering: could there be enough unique wine character from Sangiovese to justify this many new sub-regions in Central Italy?
**I had a reader ask me to explain what these new changes were about, so I have added a link to this article from JancisRobinson.com with more detail: https://www.jancisrobinson.com/articles/chianti-classico-caves-subzones.**
Can Italian Terroir Produce Sangiovese Wines Different Enough to Justify The Changes?
I decided to investigate this idea with a group of wine collector friends I meet with regularly. In the beginning of the year, I began looking through all the U.S. wine auctions trying to find 10 year old Sangiovese wines from various Italian regions outside of Montalcino (Brunello). To give this a fair evaluation, 10 years of bottle age seemed as if it might be close to the optimum drinking window for these wines. I wanted to taste the best potential versions of these wines for the comparison. While doing the research, I found a couple of U.S. made Sangiovese wines from respected producers and thought it would be fun to add these to the comparison. The tasting was held in my home just this last weekend and produced interesting results. There were a few disagreements across the group, but generally our impressions were similar enough. Here are my notes and scoring in the order of my best score first. I did not take detailed tasting notes, but did record my overall impressions.
Nobile di Montepulciano – Montepulciano Region, Italy
#1) 2012 Avignonesi Grandi Annate – 94/100 pts
This region is just east of Montalcino. Don’t get it confused with Montepulciano d’Abruzzo. That is a completely different region and grape variety. Through history, this area has been well-known for the quality of its wine production, often just called “Nobile”. Thomas Jefferson mentioned this area as his favorite wine region.
This was very near a great wine, quality on the order of the bordeaux style wines produced nearby in Bolgheri. It was nicely balanced, with fruit, acidity and tannin in roughly equal measure. Just enough fruit to enjoy on its own and just enough acid/tannin to work paired with foods. It was not big and structured like many of the Chianti area wines I have tasted. It had a lighter feel with a perceived finesse. The flavor profile was typical Sangiovese red cherry, but only slightly tart. This was an impressive effort for a 100% Sangiovese. This wine could make you believe Sangiovese deserves a place as one of the world’s great varietals.
Radda – Chianti Classico Region, Italy
#2) 2011 San Giusto a Rentennano Percarlo – 93/100
This is one of the better-known Sangiovese labels, from one of the most respected Chianti Classico wineries. 100% Sangiovese from the selected best fruit of the Tuscany region. This is not your typical Chianti Classico wine. 30+ day maceration, 30+ day ferment in concrete tanks, 20+ months in French oak barrels and 18+ months in bottle in the producer’s cellar. 3.5+ years before release… That attention to detail built an excellent wine, if not a wine that could carry the DOCG label. This wine is a definite example of why Italian IGT does NOT mean an inferior wine. Not sure the value was as special, but the wine was excellent and another great example of what Sangiovese wine can be in the right hands.
This was a very similar wine to #1 above, but not quite as refined. The finesse was evident here too, but not quite the same mouth-feel and therefore one point less.
Montecucco – Maremma Region, Italy
#3) 2010 Amantis Birbanera Montecucco Rosso Riserva – 93/100
This was the surprise of the evening for me. Over 60% Sangio, 20% Merlot and a few percent of these: Canaiolo, Colorino, Petit Verdot. This area is viewed as “up and coming” and is just Southwest of Montalcino. Maremma is the younger brother of the Bolgheri region and the area has been making great value IGT bordeaux style blends for some time now.
This was nothing like the first two wines, complex and layered with high acidity. Fruit-forward but not extracted, this hit the sweet spot for an Old World wine that could appeal to a New World palate. Of course, they had the luxury of blending varieties here and that can make a difference with the right winemaker. With reasonable value, I will be keeping an eye out for this producer in the future.
Napa Region, USA
#4) 2011 Biale Sangiovese Nonna Vineyard – 91/100
The two most well-known Sangiovese wines in Napa are this and the Del Dotto bottlings. The winery was kind enough to sell us a bottle from their library specifically for this tasting! This winery operated through prohibition and this particular wine has a family history, the vineyard was planted by the current owner’s grandmother.
This was the softest of the wines tasted. The mouth-feel was excellent and was definitely still fruit-forward after 11 years in the bottle. It was light on acidity at medium-minus and had medium tannin. This was an enjoyable wine. It had just enough Old World character to identify as such. This is another of those wines that may have been better a few years ago. Not past its drinking window, but perhaps nearing it.
Montefalco – Umbria Region, Italy
#5) 2012 Adanti Montefalco Rosso Riserva – 91/100
This area is in Umbria and while the area is known for its Sagrantino DOC, it has its own denomination for its Rosso DOC that must be no more than 25% Sagrantino and no less than 60% Sangiovese. This bottling also had 20% Merlot. This was a powerhouse wine, even after 10 years in the bottle. The Sangiovese dominates, but the Sagrantino pulled it towards a Southern Rhone type feel. I really enjoy Sagrantino wines and if you haven’t tried one, you should track down a good example to enjoy for yourself.
This was a bold, fruity wine, with medium plus acidity and tannin. Old World wine drinkers may find this a bit too extracted for their palate, but this was balanced enough not to feel hit over the head with too much oak, or too much fruit like many modern day Napa Cab Sauv’s.
Colli Fiorentini – Chianti Region, Italy
#6) 2013 Torre a Cona Badia a Corte Riserva – 89/100
This is a highly regarded sub-region of Chianti that now has its own denomination. This bottling is typically 100% Sangiovese. The area is North of Chianti Classico and attempts to focus on lighter, aromatic versions of Sangiovese.
This is another wine that may have been better had we opened it a few years ago. Lighter styles of wine can sometimes be limited in their capacity for bottle aging. This wine was a reasonable representative of a typical Chianti, but was too disjointed. It showed too much tannin and acid for its age and the fruit and mouth-feel weren’t there to round out the package. Would have been great with a tomato based pasta dish, but was lacking on its own.
Walla Walla Region, USA
#7) 2011 Leonetti Sangiovese – 89/100
This is a well-known premium bordeaux style producer in Washington state. Their Sangiovese label is grown and produced every year in Walla Walla and this was the most expensive bottle of wine in the group. The wine is 87% Sangiovese and 13% Syrah.
This reminded me of a better than average typical Italian Chianti. Very “one-note”, but definitely varietally-correct. Not as soft as the other U.S. wine we tasted. Would have been a good food wine, but certainly nothing special to mention.
Greve – Chianti Classico Region, Italy
#8) 2010 Podere Poggio Scalette Il Carbonaione – 88/100
This winery is well-respected for its Tuscany styled IGT blended wines. This bottling was 100% Sangiovese from several vineyards located in Greve. Not sure why this needed an IGT designation, instead of DOCG. This area now has their own regional denomination.
This was an uninspiring average Italian Chianti. With age, it had lost its fruit and was thin with nothing to balance out the acid and tannin. Not undrinkable, but given the choice, would prefer a different wine.
Observations & Conclusions
The differences between these wines had more to do with winemaking style and blending varieties, than the Sangiovese fruit itself. Although, there was enough diversity to claim we experienced various different styles of Sangiovese dominated wines. There is more to “terroir” than just soil and climate. If other contributing factors define these regions as unique, so be it. There is a clear marketing advantage to differentiating these wine “communes” and promoting a specific regional style. It will remain to be seen whether all these new sub-regions will be justified in the long-run, or the average wine enthusiast will just find it too confusing to care. I have mentioned DOC, DOCG and IGT classifications several times in this article. If you would like a quick explanation, here is a link: Wine-Searcher – Wine Labels Italy
Here are a few conclusions I drew from the tasting:
- Sangiovese fruit alone may not show enough diversity at the premium level to support this many different style designations. Although, the Brunello clone grown in Montalcino is certainly a cut above the others.
- Sangiovese is a fabulous blending grape. It carries structure with it, high acidity and tannin, if the winemaking style allows it.
- In the U.S., we do produce Old World style Sangiovese wine that compares well with the Italian labels.
- Finally, generally Sangiovese wine can be made with finesse. Not sure what I was expecting, but I did not anticipate the subtler wines we found in this tasting.