At a glance

Producer

SONOCOSI a Landle

Region

Chianti Classico, Tuscany, Italy

Grape variety

Sangiovese (primary, as per Chianti Classico DOCG regulations; minor amounts of Canaiolo, Colorino, or other authorized varieties possible)

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-35

Tasting profile

Bright red cherry, sour plum, wild strawberry, hints of violet and Mediterranean herbs. Marked acidity and youthful grip. Mild oak, subtle spice. Very primary.

Evolution: Develops savory complexity—dried cherry, forest floor, leather, tobacco—by year 5-8. Tannins soften; mid-palate broadens; floral/earthy notes emerge.

At peak: Silky, harmonious structure; mature fruit; hints of leather, spice, subtle balsamic nuance. Fully integrated by 2027-2032 with both freshness and complexity.

Structure

Acidity

High (vintage 2023: fresh, vibrant)

Tannins

Medium to high (typical of young Sangiovese from Chianti Classico)

Alcohol

Medium (13.0-14.0%)

Aging potential

Solid moderate-term, 8-12 years is realistic for a well-made estate-level Chianti Classico from a good but not legendary vintage.

Drinking window

Peak drinking

2027 to 2032

Optimal window

2026 to 2035

Current status

Too Young

Current condition

Youthful, firm tannins and pronounced acidity typical of young Chianti Classico; primary fruit and spice dominate.

Chianti Classico of this tier and profile shows best after 3-6 years, when tannins mellow and secondary/autolytic notes enrich the expressive Sangiovese fruit. The 2023 vintage, though young, carries pedigree for graceful, mid-term cellaring but is not built for multi-decade aging unless from a top historic producer.

Food pairing

Tuscan roast pork (porchetta), bistecca alla fiorentina, mushroom risotto, wild boar ragù, aged Pecorino, grilled vegetables, tomato-based pastas.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-45 minutes) — Opens the youthful aromatics; softens tannin grip and integrates acidity.

Sustainability

Sustainability score: 7/10

Likely to use hand harvesting, native-yeast fermentation, moderate use of sulfur. Increasing numbers of Chianti Classico producers are reducing herbicide and pesticide use, limiting water usage, and using lighter bottles. Solar energy or cover cropping may be part of the estate’s operations.

The Chianti Classico region increasingly emphasizes sustainability, and many small estates practice environmentally sensitive viticulture, though not always with formal certification. A sustainability score of 7 reflects a moderate to high likelihood of responsible farming, some use of renewable practices, and a moderate carbon profile inherent to European exports. Absence of formal certifications and unknown precise estate practices prevent a higher score.