Serious, ripe and deep without losing that fresh, sappy Chianti typicity; ripe hedgerow berry and red cherry fruit infused with mineral, hints of thyme, earth and richer liquorice spice touches. Excellent. Grosso Sanese originates in a vineyard covering about two hectares next to the estate's cellars. The fairly compact lime-based soil is composed mainly of alberese and galestro. The vines are pruned according to the spurred cordon method, leaving a maximum of six buds. Production is therefore very limited. Fermentation takes place in 5,000-litre oak barrels, the wine is then refined in barriques made of Alliers oak, 30% of which are replaced each year. Here it stays for eighteen months, before the final blending and bottling. The wine then ages in the bottle for another six months before being released for sale.
The Sderci family purchased this ailing estate in 1972 in the prime Monti-Gaiole district of the Classico region. Through a great deal of hard work and investment, they have completely turned around its fortunes. A modern approach is taken here: all fermentation is temperature controlled, the older Chianti varieties of Trebbiano and Malvasi have been grubbed up in favour of Sangiovese, de-stalking and hand picking are also practised. The Sdercis have started to discover the varying terroirs and characteristics of their different vineyards, and are now vinifying ageing and bottling the produce of three of their vineyards separately. From the soft, floral Argenina, the powerful mineral Pieve to the sturdy, long-lived Grosso Sanese the wines display ripeness depth and structure without losing the native energy and complexity of the Sangiovese grape.