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Cheap Chianti can be all kinds of wrong, but this deliciously juicy, medium-bodied Tuscan red offers crazy good value. As far as we know, this was the first Chianti to be bottled under screwcap and offered in a Burgundy-shaped bottle (of course, others have now followed). Quality fruit from a southwest-facing vineyard on alberese soils in Vinci (near Empoli) elevates this to a status far exceeding what you’d typically expect at this price point.
The winemaking takes two paths. The first parcel ferments as bunches (fully carbonic) and is raised in concrete vats for six months. The second parcel is destemmed and matures in concrete for eight months. This approach captures plenty of Chianti’s trademark sour cherry tang combined with vibrant floral notes and dried-herb savouriness. Fine, juicy and eminently drinkable, it’s another brilliant release that fits winemaker Justin Bubb’s favoured description for this wine: “Beaujolais from Italy”.