The 2013 Pruneto Chianti Classico is an absolute masterpiece in old-school, traditional Chianti. This is far removed from the “wicker basket Chiantis” of the 70’s and 80’s, but it’s not going to be for everyone. If you like more fruit-driven, jammy, juicy reds, just skip this one and check out the Penya Cotes Catalanes Rouge. But for lovers of wines with more earthy, spicy, Old-World personalities, you’ve got to try this one.
2013 Pruneto Chianti Classico
The Flavor of Tuscany!
“Straightforward. No wizardry at Pruneto. Riccardo Lanza loves farming, hates the politics of winemaking and international wine culture, and is simply, very quietly making traditional Chianti Classico. By hand, no gimmicks, no make-up.” – Jay Murrie, Piedmont Wine Imports
Riccardo Lanza’s Pruneto is a nice old farmhouse on top of a hill surrounded by vineyards. Riccardo’s father bought it in the late 1960’s. Previously their family lived in Milan. “My father bought it because it was cheap, not destroyed but basically just a shell of a house.” He paid the equivalent of 3,200 euros for the house, vineyards and olive groves.
His father was attracted to Pruneto through friendship with seminal, legendary resident Sergio Manetti of Montevertine. “Sergio was a little genius. He was also the right person at the right place. He invented something, pure Sangiovese.” And Riccardo was certainly inspired by his famous neighbor.
He makes Chianti Classico that lives up to its prestigious designation. His work defines and frames a real view of Radda, one of the most prized zones in the hills of Chianti Classico. Tasting real Sangiovese likes Pruneto’s emphasizes how this grape is still underrated and under-appreciated, even in Italy. Sangiovese can make the best red wine in Italy, and it is the “flavor of Tuscany.”
In addition to farming organically, Riccardo only makes about 800 cases of this wine per year. And only 200 of those cases make it to the US. Based entirely on Sangiovese, all the fruit is hand-harvested, de-stemmed, and fermented in concrete tanks. After fermentation, it is aged in large, old, neutral oak barrels and 2 years in bottle before release. Offering up classic notes of dusty cherry, underbrush, leather, spice, and mixed herbs, it is medium-bodied, but powerful. And the finish lasts for at least 30 seconds. Bravo!
That’s the story and I’m sticking to it. If you’re a fan of the traditional Tuscan wines of Montevertine or Felsina, add this one to your repertoire. Drink this one now with meat, game, or aged cheeses, or cellar for up to 10 years. You will be rewarded. Stop by the store and pick some up or call us at 828.505.8588, and we can run your card over the phone. Until next time, cheers to happy drinking and eating in Asheville.
Owner/Operator at Table Wine