Geografico Chianti Classico

In the vineyards surrounding the towns of Castellina, Gaiole, Radda in Chianti, and Castelnuovo Berardenga, about 120 grower-members produce grapes for the Agricoltori del Chianti Geografico.  They farm some 250 hectares of hillsides between 280 and 600 meters above sea level.  Plant density varies from 3300 to 3800 plants per hectare, fairly dense considering the rough terrain and thin soils.  Vines are Guyot trained.  While each vineyard is different, on average they are planted 87% to Sangiovese, 10% to Canaiolo, and 3% to Colorino.  Total production averages 8000 hectoliters, or 89,000 cases annually.

Geografico aims for a traditional style in its Chianti Classico, based on the natural character of the Sangiovese grape.  To this end, a staff agronomist and the winemaker consult with the grower-members year round to help them adapt their farming methods to the demands of the season.  In addition, ongoing viticultural research at a member-owned experimental vineyard assures up-to-date information on the best rootstocks and grafting materials to use as replanting becomes necessary.  

Fermentation takes place in steel tanks and lasts 8-12 days.  Racking off the skins and malolactic fermentation follow. Upon completion, the wine is transferred into 25 and 50 hectoliter Slavonian oak casks, with a small percentage also spending some time in French barrique.  Oak aging lasts 10-12 months.

Sangiovese shares with Nebbiolo the quality of being naturally high in both acid and tannin.  Lorenzo Landi, Geografico’s chief winemaker, believes that adequate oxygen during fermentation is the key to keeping these elements in balance with Sangiovese’s fruit, often described as a mixture of straw and tart cherry.  Once in bottle, Geografico Chianti Classico usually reaches maturity within 2 years of the harvest, offering evolved aromatics and balanced palate impressions.