2023 Poggio Scalette Chianti Classico, Tuscany

Spiced and lightly earthy, with aromas of wet stones, cherries, chocolate, red plums and a hint of licorice. Dense and compact with a velvety texture, it has a medium to full body and a concentrated core of fruit. Polished finish. Drink or hold.

92 points jamessuckling.com

Bright ruby red with purple hues. Classic varietal notes on the nose, cherry and marzipan, followed by violets and dried rosemary. Juicy and animated on the palate, a lively acidity, subtle tannins, medium length.

92 points falstaff.com

Poggio Scalette Chianti Classico from Tuscany is a vibrant, authentic expression of Sangiovese that captures the heart and history of the Greve-in-Chianti hills. The estate, founded by the late Vittorio Fiore and now run by his son Jurij, is renowned for producing soulful wines that blend tradition with finesse. Their Chianti Classico reflects the purity and energy of high-altitude Sangiovese grown on ancient terraces of galestro and limestone — elegant, aromatic and full of Tuscan character.

The vineyards sit between 400 and 500 metres above sea level on steep slopes facing southwest, where the combination of elevation, rocky soils and Mediterranean breezes produces grapes of freshness and aromatic lift. The Sangiovese is hand picked, fermented with native yeasts in stainless steel and aged for around 12 months in large Slavonian oak casks. This gentle maturation enhances texture and structure without masking the grape’s natural vibrancy.

In the glass it shows a brilliant ruby red colour. The aroma is lifted and refined, offering red cherry, violet and wild herbs layered with hints of spice, tobacco and mineral. The palate is medium bodied and beautifully balanced, showing juicy red fruit supported by fine tannins and lively acidity. Subtle savoury and floral notes carry through a long, elegant finish that speaks clearly of place.

It pairs perfectly with roast lamb, tomato-based pasta, mushroom risotto, or classic Tuscan dishes like pappardelle al cinghiale. It also complements aged pecorino or Parmigiano Reggiano. Enjoy it now for its charm and freshness, or cellar it for 8 to 10 years to develop more savoury depth and spice.