At a glance

Producer

Mazzei

Region

Chianti Classico, Tuscany, Italy

Grape variety

Sangiovese (predominantly), with small amounts of other local red grapes

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$40-$55

Tasting profile

Bright cherry, red plum, and berry fruits with notes of tobacco, leather, and cedar from well-integrated oak.

Evolution: Fruit will deepen and harmonize with spicy earth and savory tertiary notes such as truffle and forest floor emerging over time.

At peak: Elegant balance of ripe tannins and acidity with complex aromatic layers and a long, persistent finish.

Structure

Acidity

High acidity typical of Chianti Classico

Tannins

Firm and fine-grained

Alcohol

Approximately 13.5-14%

Aging potential

20+ years under proper storage

Drinking window

Peak drinking

2032 to 2047

Optimal window

2028 to 2050

Current status

Young, developing

Current condition

Firm tannins and bright acidity, with primary fruit and oak still integrating

The 2022 vintage is young and tight now, with excellent tannin and acidity structure for long aging. The Chianti Classico Riserva from Mazzei’s Ser Lapo line typically requires extended cellaring to reach optimal complexity, harmony, and refinement. Peak drinking is expected a decade or more after release sustained by strong vintage quality and traditional production techniques.

Food pairing

Pairs well with Tuscan cuisine: grilled lamb, roasted game meats, mushroom risotto, aged pecorino cheeses, and dishes with herbs such as rosemary and sage.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Decanting softens the firm tannins and allows the wine's complex aromas to open up.

Sustainability

Sustainability score: 7/10

Mazzei estate employs integrated pest management, water conservation through drip irrigation, soil preservation programs, solar panels for energy, and recycled packaging materials.

Mazzei is a historic Tuscan estate committed to sustainable stewardship of its land and resources. While not fully organic or biodynamic certified, it practices sustainable farming with respect for soil health and biodiversity. Investments in renewable energy and water management reduce environmental impacts. The carbon footprint is moderate due to international export but mitigated through local production and eco-friendly packaging.