Chianti Classico Gran Selezionne Tenuta di Lilliano 2015/2016
£34.95 per bottle
In February 2014, the Chianti Classico Consorzio officially debuted the newest category of Chianti Classico, Gran Selezione. To be a Gran Selezione, the grapes must be estate grown and aged for thirty months, three of which must be in bottle. The wine must also be judged and approved for the Gran Selezione status by a panel of Consorzio members.
The Tenuta di Lilliano Gran Selezione is hand picked from the estates two finest vineyards; Le Piagge and La Casina. Deep garnet in colour with a concentrated nose of brambles and liqourice. The palate is rich yet silky and soft with notes of cherries, redcurrants, brambles, dried herbs, cloves, earth and spices on the long, lingering finish.
Perfect with roast lamb or venison also with game stew.
The gentle rolling hills of Tuscany are not only home to Italy`s culture and language, but also to the grand wine estates of Chianti to the north and the more modest yet superb estates of Montalcino and Montepulciano in the south. Sangiovese is the red grape variety that unites Tuscany`s wine producing districts in its various distinct clones. However, planting of international grape varieties, such as Merlot and Cabernet Sauvignon, have given rise to the world renowned `Super Tuscan` wines.
The first records of Borgo di Lilliano date back to the Middle Ages. At that time it was a fortified complex comprising the Church of Santa Cristina. Lilliano suffered sieges and destruction during the wars between Siena and Florence due to its position on the border. The bottling and sale of wines began in 1958 by Princess Eleonora Ruspoli Berlingieri, whose family bought the estate in 1920. Giulio and Pietro Ruspoli are the current owners. The estate is comprised of 40 hectares spread over three vineyards; `Le Piagge` planted with Sangiovese, `Casina Sopra Strada` planted with Sangiovese and Colorino and `Vigna Catena` planted with Merlot. Most of the soil on the estate is `Alberese` marly limestone, rich in heavy stone. Consequently, it is capable of delaying and slowing down the ripening of the grapes, and this preserves their acidity and aromatic freshness. They have been using organic practices in the vineyard for the last 6 years.