Organized by the Consorzio del Chianti, I was delighted to attend Chianti Lovers Anteprima Chianti 2017 held at Fortezza da Basso in Florence, Italy on February 12th. The ‘antiprima’ tasting featured 2015 barrel samples from more then 100 producers, along with older vintages and Vin Santo. I thoroughly enjoyed attending Chianti Lovers Tasting in 2015 in New York City, and was enthusiastic to be able to attend in Florence. It was an engaging, informative tasting in which I was able to catch up with some of my favourite winemakers, along with meeting new wines and friends.
Pieve De’ Pitti is a family estate headed by Caterina Gargari and is located in Tuscany, in the heart of the Alta Valdera, in the convergence point of the valley. The name Pieve de’ Pitti comes from the Florentine Pitti who owned the estate until the end of the 17th century and from the parish chapel of St. John of Pava, that was built on the ruins of an ancient Etruscan church.
The family estate consists of 198 hectares of woods and olive groves, along with 16 hectares that are hilly vineyards with sand/clay/fossil rich soil. It is this distinctive soil, coupled with “sea winds which come from across the hills of Miemo and Castellina”, that give their “grapes a mineral and savoury flavour”. Committed to the philosophy that “great wine is made in the vineyard” the estate uses sustainable and organic methods, along with minimal intervention in both the vineyards and cellar.
‘Cerretello’ Chianti Superiore is the estate’s first label and is based on a classic family blend of Sangiovese, Canaiolo and Malvasia grapes, traditionally crafted from the oldest vineyards in the estate [planted by Caterina’s grandfather in the 1960’s]. Caterina preserves this tradition and puts her own mark on it by using Sangiovese grapes from vineyards planted in 2001.
Gracious, friendly and knowledgeable, I always look forward to speaking with Caterina and discovering how her latest harvest was and the taste her striking wines. The 2015 summer in Italy was very hot, thankfully the clay soils at Pieve De’ Pitti kept the vine roots cool along with providing fresh water reserves, rescuing them from drought and withering. The heat gave way to frequent storms with lots of rain in august. The somewhat extreme combination has brought forth one of their best vintages.
Soil composition is such a huge component to understanding and appreciating the character of a wine. I always try to include it in my reviews, as it assists it conveying a sense of place. Caterina displayed the soil the vines grow in next to the wines, a fantastic visual aid in comprehending the role soil plays. When you see the density of the clay soil, you understand how it was able to hold water and cool the roots even in hot, dry weather.
Below are the 3 wines I had the pleasure of tasting with Caterina:
Pieve De’ Pitti ‘Poggio alla Volpe’ Chianti Superiore DOCG 2015
Winemaking: Sourced from grapes grown in clay soil, this will be bottled in a couple of years; it will spend 2 years in cement.
Tasting Notes: Intense fruit and spice with a cheerful agility. A splash of coffee lingers with the light tannins and dry mineral finish. Engaging, well balanced and already fun to drink.
Pieve De’ Pitti ‘Cerretello’ Chianti Superiore DOCG 2013
Winemaking: Grapes were sourced from vineyards with two different soils [pictured above]: One is the classic mix of sand rich in shells, typical of Tuscany in general. The second is richer in minerals, a little bit light, with many white stones from the river. Cerretello is aged in cement to allow the terroir and grapes to be the highlight of each sip. Caterina stated that 2013 is her most elegant vintage, the wine is “very feminine in the nose, flowery more then the usual fruitiness”, the tannins are present yet gentle.
Tasting Notes: Abundant floral aromas with a trace of cherry lead into wonderfully balanced, silky fruit and floral notes. A clean mineral streak peeks thru soft spices, earth and leather. Gentle tannins highlight the bit of saltiness on the dry mineral finish. Nearly gossamer in character, an incredibly refined sip.
Pieve De’ Pitti Vinsanto del Chianti DOC 2008
Winemaking: Trebbiano & San Colombano grapes were harvested early in the season, in early September. Then they dry on racks for 4-5 months in a special room, the Vinsantaia. After hand pressing the juice is put in chestnut and cherry barrels, where it remains for at least 5 years.
Tasting Notes: Silky smooth, with deep, sunny flavours of apricot, nectarine, honey and candied orange zest. A savoury streak and bright acidity along with clean minerals on the dry finish keep each sip fresh and balanced.
The elegant, friendly, accessible wines are a reflection of Caterina and her passionate commitment to crafting great wines that are a pleasure to drink. “Pieve de’ Pitti wines are made to be enjoyed with good friends and good food. And at the end, the bottle must be empty.”
Media event sponsored by Consorzio del Chianti.
