All wines stored at 55° and 70% humidity
Making the case for why pockets of Chianti warrant the same attention as Brunello di Montalicino, or even Burgundy, is a challenge for me. Have I lost you yet? The blame can fall squarely at the feet of those infamous straw-covered fiasco bottles, or even with higher priced examples where sharp acidity may mesh with the marinara, but not much else.
If I have one opportunity to prove to you that Sangiovese from Chianti Classico can show a grace and pristine fruit quality akin to red Burgundy I will use Giovanna Morganti's "Le Trame" as my first example. I implore you to trust that this will be your moment of clarity for Sangiovese.
Importer Neal Rosenthal's Montevertine, and its Le Pergole Torte is a benchmark for the region. But, in many aspects his other discovery, "Le Trame", is better suited to illustrate how Sangiovese's sometimes illusive fruit-forward profile and silken tannins can lead the charge in calling to mind those traits I personally adore about red Burgundy.
A visit with Giovanna Morganti in summer 2017 was one of the most memorable I've had along the wine route. Ever. The mentality of this estate exemplifies so much of what gravitates me toward the artisanal approach. One where we can talk ad nauseam about what happens in the cellar, but it's the fastidious vineyard work giving the raw materials responsible for showcasing greatness under cork.
You can read more below the offer to go down the rabbit hole on fermentation and aging specifics. But, I'd like to cut this one short here and say this is a profound wine that's simply a joy to drink. The number of times I've used this bottling to convince friends that Sangiovese can be fun, approachable, and dead serious all at the same time is innumerable. I recommend you take the dive to see what this small gem of an estate in Chianti Classico is all about!