Chianti Classico DOCG
Neil and Maria Empson created this label to pay tribute to all things Tuscan, honoring the extraordinary region even in its name, which means Tuscan boy in the local dialect. Franco Bernabei styles the wine along with Neil with grapes from the finest vineyards in the region. The soil and microclimates are intriguingly diverse – from compact, very fine-textured limestone at approx. 400-450 meters (1,310 to 1,480 feet) above sea level, to rocky, calcareous clay areas with similar altitudes; and even clayey/siliceous/ calcareous soil at 250-300 meters (820-984 feet) above sea level. Neil is thus able to handpick the best selections according to harvest conditions in the individual vineyards, maintaining consistent quality with each vintage.
Sangiovese grapes are given a boost by a tiny bit of Cabernet Sauvignon, all grown in the hilly vineyards of Tuscany, featuring the area’s typical galestro soil, a porous rock that tends to crumble as it crops out, and limestone marl. The vineyards are at least ten years old and can go up to forty years old, ensuring complexity of flavors. After a few weeks of maceration, the wine ages in barrique for about twelve months and then six months in bottle. The results is a classic rendition of this world-famous wine, with notes of red and black berries, violet, iris and vanilla. The wine features a particularly silky palate with good balance and extract, lovely paired with a whole range of flavorful dishes.
95% Sangiovese, 5% Cabernet Sauvignon
Type of yeast:
Length of maceration:
Type of oak:
Aging before bottling:
Aging in bottle:
Choice locations within the Chianti Classico appellation
Age of vines:
10-30 years old
A classic example of this world-famous wine, with notes of red and black berries, violet, iris and vanilla. The wine features a particularly silky palate with good balance and extract.
Best served at 16-18 °C (60.8-64.4 °F).
A very food-friendly red that can be enjoyed with pasta, risotto and red meat.
Over 15 years
Alcohol cont. 12.7% by vol.; total dry extract: 30.4 g/l; total acidity: 5.70 g/l; residual sugar: 2.05 g/l; pH: 3.45
Franco Bernabei & Neil Empson