Carpineto

Riserva Chianti Classico Sangiovese Blend

8.753 ratings
8.64 pro ratings
Chianti Classico, Chianti, Tuscany, Italy
Sangiovese Blend
Goose, Game, Exotic Spices, Baking Spices, Chili & Hot Spicy, Duck, Pasta, Herbs, Beans & Peas, Mushrooms, Onion, Veal, Hard Cheese, Pork, Tomato-Based, Pungent Cheese, Chicken, Turkey, Salami & Prosciutto, Soft Cheese, Venison
Top Notes For
Ivonne Nill

Slightly rustic and rather savory, but has complexity and length. Classic.

Slightly rustic and rather savory, but has complexity and length. Classic.

1 person found it helpfulOct 14th, 2015
Travis Walker

Meh... decent for dinner but would not stand on its own.

Meh... decent for dinner but would not stand on its own.

Apr 2nd, 2017
Eric Linderman

I like this wine, nicely integrated tannins with soft red fruit .

I like this wine, nicely integrated tannins with soft red fruit .

Jan 27th, 2017
Deanna Ginther

Smooth, easy light fruit with slight acidity

Smooth, easy light fruit with slight acidity

Apr 24th, 2016
Deborah Nash

Ash, flint and a whiff of fruit.

Ash, flint and a whiff of fruit.

Apr 13th, 2016
Anthony Pro

It's a good Chianti. Just good. Nothing over the top.

It's a good Chianti. Just good. Nothing over the top.

Apr 2nd, 2016
Mark Mrozinski

Wine class w Marcel

Wine class w Marcel

Mar 25th, 2016
Brendan Perrett

Well rounded and quite dense for a Sangiovese, I expect there's a decent amount of heavier varieties in the mix. Good food wine overall, tasty.

Well rounded and quite dense for a Sangiovese, I expect there's a decent amount of heavier varieties in the mix. Good food wine overall, tasty.

Feb 15th, 2016
Ivona Bors

I liked this wine, it's dry, earthy, dried tobacco, anise, vanilla and leather finish.

I liked this wine, it's dry, earthy, dried tobacco, anise, vanilla and leather finish.

Feb 3rd, 2016
Justin Mahoney

Savoury and rustic but smooth and delicious classic Chianti profile. Good value overall

Savoury and rustic but smooth and delicious classic Chianti profile. Good value overall

Jan 30th, 2016