Introducing the Vitiarium Collection Part III: Chianti Classico Gran Selezione La Pieve

^{This post has been sponsored by San Felice. All opinions expressed are my own. The following message is intended for those 21+.}

Today, we’re taking a look at the Vitiarium Collection’s 2021 Chianti Classico Gran Selezione La Pieve.

San Felice is a historic winery located in Tuscany, and a longtime friend of Living the Gourmet, and we’re celebrating the launch of their Vitiarium Collection, which seeks to embody the soul of the Tuscan Estate.

The Vitiarium Collection includes four wines that represent the culmination of San Felice’s Vitiarium Project, a groundbreaking initiative in viticultural sustainability. Launched in the 1980s, the Vitiarium Project revived near-extinct local Tuscan grape varieties and broke ground on a 1.6-hectare vineyard preserving local viticultural biodiversity. This initiative reflects San Felice's commitment to both traditional practices and scientific research, in collaboration with the University of Florence.

Now, to sample the Vitiarium Collection’s wines. As always, we’ll cover some of the region’s basics, including what makes Tuscany so special, and then take a look at the wine itself, before closing with some pairing suggestions.

Now, without further delay, let’s get tasting.

The Where – Tuscany, Italy

In viniculture, ‘The Three Great Terroirs’ consist of – in order of prestige, value, and production – France, Italy, and Spain. Today’s bottle comes to us from Tuscany, which is arguably one of the most iconic regions of Italian winemaking, which in turn makes it “One of the most iconic regions in ‘all’ of winemaking.”

To start, Tuscany is divided across a whopping forty-one DOCs and 11 DOCGs, which are regional classification systems regulating how and where wines are made. Aside from production methods and geography, this classification system also sets rigid quality standards, including but not limited to standardized taste testing.

However, despite this vast area of literally dozens of specified production areas and methods into which Tuscany is divided, the bedrock of Tuscan winemaking is a single varietal – Sangiovese. Sangiovese so dominates the region that it is almost impossible to talk about Tuscan winemaking without giving mention to the grape that produces the dry red wines for which Tuscany is famous. Prized for its high acid, ‘pleasantly firm’ tannins and balance, a quality wine based on Sangiovese will evoke images of ripe dark cherries and black stonefruit, perforated with stark herbal notes. Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino (all of which we’ve reviewed here on Living the Gourmet) are just a few of the world-renowned wines produced from Sangiovese.

However, Sangiovese is assuredly ‘not’ the beginning and end of the story of Tuscan winemaking. For example, the 1970s saw the rise of ‘Super Tuscans,’ an unofficial term used to describe several high-quality Tuscan wines that were, for one reason or another, excluded from receiving DOC or DOCG status by breaking traditional Italian winemaking norms. Regardless of local labeling, a number of these wines achieved critical acclaim, as well as commercial success, and ended up becoming ‘cult wines’ that commanded high prices. Over the ensuing decades, some of these ‘Super Tuscans’ were granted DOC or DOCG status – although it can be argued that such status detracted from their ‘cult’ mystique as ‘rogue labels.’ Aside from the controversial ‘Super Tuscans,’ other wines have also seen success across Tuscany, such as Syrah, Merlot, and Cabernet Sauvignon.

Tight regulations and quality standards aside, climate is perhaps the foremost factor in Tuscany’s success. The region’s warm and temperate coastline is flanked by inland hillsides and mountains, which help temper the region’s searing summers, which in turn contribute to increased temperature variation. This temperature variation between the hills, mountains, and warm coastline helps balance the sugars and acidity of the region’s grapes. Sangiovese performs best when it receives maximum direct sunlight, and as such, the hilly terrain of the region is almost tailor-made for this grape, with the majority of the area’s vineyards being planted at elevations of between some five hundred and sixteen hundred feet. This higher elevation further increases temperature variance, which further increases the balance of sugar and acidity.

The Bottle – A Showcase

We’re reviewing the 2021 Chianti Classico Gran Selezione La Pieve, whose label design incorporates the polychrome decoration of Pieve’s ancient presbytery vault, dating back to 714 AD, located in the Borgo. In this interpretation, the historical black of the Pieve becomes a soft blue, symbolic of the landmark’s evolution from a mysterious past into a serene and open future.

Tasting and Aromatics – The Review

The Chianti Classico Pieve: The Pieve opens with a ruby coloration and introduces itself with a bouquet of red berries and ripe red fruits, with just a hint of juicy tartness lingering in the background, perhaps raspberry or cranberry. Deeper into the glass, the aromatics take on a slightly darker fruit profile, maturing with something ever so slightly earthy, perhaps coffee grinds or dark cocoa. On the palate, the red fruit aromatics carry over beautifully, framed in a refreshing acidity, and ending on a long finish. A very pleasant wine from start to finish.

Pairing Today’s Chianti Classico

In general, Chianti Classico serves as a delicious pairing alongside heavier Italian fare, especially red meats and sauces, and today’s Chianti is no exception. Here are some of my go-to Chianti pairings:

1. Grilled Steak: As I’ve said many times before, Chianti has a long and lasting love affair with grilled beef. The two are a match made in heaven due to Chianti’s robust tannins and acidity. In addition, the wine's red fruit aromatics and profile, punctuated by hints of earthy notes, will deliciously complement the rich, smoky flavors of a well-seared steak.
2. Red Sauces: Chianti paired with pasta tossed with a rich tomato-based sauce, and a hint of spice, such as spaghetti marinara or penne arrabbiata, will always be delicious. Throw in some meatballs and sausages, and you’ve got one of my favorite chianti pairings.
3. Red Meat: Grilled or roasted red meats, such as steak, lamb chops, and boar, are all delicious pairings with a Chianti Classic. Consider preparing these meats thoroughly, herbed with plenty of garlic.
4. Grilled Sausages: Italian sausages, with their mix of spices and herbs, harmonize beautifully with a good Chianti. Throw in some peppers, onions, and a bit of spice, and you’re good to go.
5. Tuscan Cuisine: This one should be obvious, but Tuscan cuisine pairs deliciously with Tuscan wine. That means dishes like bistecca alla fiorentina (Florentine steak) or wild boar ragu.
6. Risotto: Creamy risotto, with plenty of mozzarella, preferably layered with mushrooms or sausage, would be delicious.

And that’s our review of San Felice’s 2021 Chianti Classico Gran Selezione La Pieve, and don’t forget to check out their new Vitiarium Collection.

If you enjoyed today’s article, tried the wine, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Cheers!

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