Through the many reinventions of Chianti, the Cecchi family has maintained a traditional approach, focused on marrying longevity to drinkability, with notable success. The story began back in 1893, when founder Luigi Cecchi became a professional wine taster or ‘palatista’ – a surprisingly widespread profession in Europe at the time, and one which paved the way for the bottling of the first wines under the family name. With international success tucked away under their belt, the family invested heavily in vineyards and winemaking. The family’s heart is in Chianti, and the wines that bear this classic name remain the Cecchis’ most valuable asset.
Chianti is produced in the provinces of Siena, Florence, Arezzo, Pisa and Pistoia. These areas are collectively known as the Tuscan Hills, and they have an ancient winemaking heritage. Chianti Cecchi is a marriage of the classic traditions of Chianti (particularly the grape varieties) with the very best of modern winemaking.
This wine is made in the appellation of Chianti Riserva D.O.C.G. and the vines are planted on the hills at an altitude of 270m above sea level. The vinification is traditional in temperature controlled on skin in small and medium stainless steel tanks. The fermentation takes place over 15 days. The wine then ages for 6 months in barriques and 4 months in bottle.
Chianti Cecchi is characterised by a red ruby colour, which tends towards garnet red when aged. On the nose it is intensely aromatic with notes of violets. On the palate it is well balanced with the classic signature of Chianti which make it such a good match with food.