The Da Vinci wines are produced at the Cantine Leonardo da Vinci co-operative, founded in 1961. It has approximately ...Read more...
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Food Pairings for Da Vinci Chianti Classico
External Reviews for Da Vinci Chianti Classico
Aromas of ripe plums, cherries and fresh red fruit accented by peppery notes. Palate: Well balanced and medium weight wine with flavors of ripe plums, cherries and red fruit. Lively with a soft mineral finish and round tannins that linger in a long peppery finish.
A pleasant red, with blackberry and a hint of vanilla. Medium-bodied, with tight, young tannins, lots of fresh fruit and a medium finish. Best after 2006.
This really is the quintessential pizza or pasta wine. It offers medium intensity and build, just as Chianti should, and big notes of cherry fruit, tobacco, smoke and leather.
A decent, young red, with jammy damson and vanilla that turns chocolaty on the palate. Medium body. Young and supple. Well done. Drink now.
Smells really nice, with floral notes alongside black cherries, tobacco and hint of graham cracker. Flavors are fully ripe, blending black cherry and plum, but retaining Chianti's essential leanness. Finishes a bit ungenerous and hard, or it would have scored higher.
Fruity, with juicy berry and mineral aromas and flavors. Medium body, with a clean finish. New addition to the E. & J. Gallo range of Italian wines. Drink now.
Da Vinci delivers attractive ruby brilliance with sweet notes of red berry, leather, spice, espresso and toasted oak. This is approachable on every level and promises to make an excellent match to pasta and meat dishes.
The Da Vinci wines are produced at the Cantine Leonardo da Vinci co-operative, founded in 1961. It has approximately 150 member growers whose vineyards are located on the hilly areas around Vinci and Cerreto Guidi. As part of a new ethos of improved quality, the co-operative brought in consultant winemaker Alberto Antonini at the end of 1996 since when their wines have noticeably improved. This ethos of quality encompasses every aspect of their operation: from better work in the vineyard to a more careful selection of fruit; vinification of separate parcels of fruit; bleeding the must in order to increase the proportion of solids to liquids in the fermentation tank,thus ensuring greater extraction of flavour and colour; and early bottling to ensure that the fruit is retained rather than dissipated. The vineyards are situated on hillside slopes in the Chianti Classico zone between Florence and Siena. Soils here were formed by centuries of accumulated silt and clay sandstone with marl splinteredshale, being the primary component. They are deep and permeable and therefore reasonably good at retaining water. The resulting wine is deep ruby-purple in colour with perfumes of cherries and violets on the nose giving way to flavours of plum and blackberry on the palate. The ripe, autumn fruit character is supported by a backbone of supple tannins, infused with a note of lightly spiced cherry. Long and elegant on the finish.
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