Casalforno

Riserva Chianti Classico Sangiovese

9.033 ratings
9.41 pro ratings
Chianti, Tuscany, Italy
Sangiovese
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
Brad Gianiny

Very smooth and consistent chianti. Loved it and got into sale on wtso.com

Very smooth and consistent chianti. Loved it and got into sale on wtso.com

1 person found it helpfulNov 25th, 2015
Adam Baker

Surprisingly bright red fruit after 8 years. Good tannins. But tight open. Needed 45 mins and still tight.

Surprisingly bright red fruit after 8 years. Good tannins. But tight open. Needed 45 mins and still tight.

Feb 25th, 2018
John Greer

Smooth medium bodied wine. Not complex nice table wine.

Smooth medium bodied wine. Not complex nice table wine.

Oct 11th, 2017
Ashley Mandy

Amazing deal for such a tasty 2010 Sangiovese. $12 a bottle on WTSO!

Amazing deal for such a tasty 2010 Sangiovese. $12 a bottle on WTSO!

Jul 23rd, 2017
Adam Baker

Plum, dark fruit, light herbal flavor, good tannins. Very good with Elissa's chicken and white bean stew. WTSO.

Plum, dark fruit, light herbal flavor, good tannins. Very good with Elissa's chicken and white bean stew. WTSO.

May 5th, 2017
Ray
9.4

Enjoyed this

Enjoyed this

Oct 23rd, 2016
Cathy Brisgone

Very smooth, nice Chianti

Very smooth, nice Chianti

Sep 30th, 2016
Russ Moores

2010 is excellent. Smooth MED bodied and finishes really well. Got it on WTSO.COM 8 bottles $103.92 shipped!!!! Pasta partner perfecto!

2010 is excellent. Smooth MED bodied and finishes really well. Got it on WTSO.COM 8 bottles $103.92 shipped!!!! Pasta partner perfecto!

Feb 18th, 2016
jesus g

Hospitality Schramsberg Vineyards

9.4

jesus had this 8 years ago

jesus had this 8 years ago

Nov 23rd, 2015
Walter Cohen

Walter had this 6 years ago

Walter had this 6 years ago

Jun 17th, 2018