Tell a friend! We'll send your friends the page and your message.
Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.
This standard-setting Tuscan estate turns
out classically structured Chianti made
chiefly from organically grown grapes.
What You Need To Know
A former monastery, this important
Chianti Classico estate is devoted now to the secular pursuit of
great wine and food. Its present owner, the debonair Piero Stucchi
Prinetti, descends from a Florentine banker who bought the vast
property in 1846. He and his wife, culinary authority Lorenza
de’ Medici, have converted part of the property into a hotel and
cooking school, and they bottle phenomenal olive oils from the
estate. But its chief claim to fame is its wines, including fragrant,
traditionally styled reds based on Sangiovese, Chianti’s signature
grape. This well-known riserva bottling is made from a small
selection of the best barrels of the vintage and ages for at least
two years before release.
Quintessential Chianti: dried
cherries, leather and herbs.
Complex, with firm acidity
and bright, fragrant cherry
and herb tones.
Cellar temperature—the bottle should be
cool to the touch.
Rare steaks, rich braises and
ragùs; chicken or mushroom
dishes and anything with