In Chianti, the growing seasons are long and fairly dry, but heat and the lack of rain can be problematic.
Most vineyards are planted on hillsides for good soil drainage and exposure to the sun, and elevation is
used to offset the heat. Here the Sangiovese grape—also known locally as Sangiovetto—is king. It
accounts for 90% of La Collina’s 2009 bottling, with the remainder being fleshed out with equal
proportions of Malvasia Nero and Canaiolo. While some young Chiantis can be tight and quite acidic, this
wine is bright, supple, richly textured and a joy to savor. Look for flavors and aromas of black cherry, red
plum, earth and light leather, with a hint of tangerine rind.
Black cherry, plum, cedar, thyme and leather.
Tuscany is the heart of Italy—and Chianti is the heart of Tuscany. The hilltop estate of La Collina is
located 10 miles west of Florence, near the tiny village of Limite Sull’Arno. The organically farmed
vineyards are planted in deep, fossilized clay soils on the southern slope of Montalbano at an elevation of
900 feet. Icacopo Morganti lovingly tends the 45 acres, which consistently produce wines of remarkable
character and surprising approachability.
Friendly and deliciously unassuming, La Collina’s Don Guido Chianti is happy to let food be the focus of
attention. Its captivating character makes it an amiable partner for higher-acid dishes, particularly tomatobased
pastas, as well as red meats, poultry, game and, of course, Italian sausages. While it is best to steer
away from rich, intensely flavored sauces, this wine will connect well with simple, slightly rustic dishes,
particularly those featuring grilled or roasted meats. How about tomato-based pasta like my Fusilli
Michelangelo to go with your wine?
“I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on
the health of our citizens.” ~ Thomas Jefferson