About Chianti Classico Riserva
- Style
- Red
- Grape Varieties
- Sangiovese
- Price Range
- $35-55
- Alcohol
- 13%
Capannelle's Chianti Classico Riserva is crafted from 100% Sangiovese grown on the estate's south-facing vineyards in Gaiole in Chianti. Aged in a combination of French oak barriques and large casks before further bottle refinement, it offers deep ruby color, pronounced red fruit and spice, and the structured elegance typical of Capannelle's precise winemaking.
One of the most reliably elegant Riservas in Chianti Classico — Capannelle's technical precision shows in every vintage.
New to wine?
A great introduction to serious Chianti Classico — structured but approachable, with classic sour-cherry character.
Food Pairings
A classic match for Tuscan ribollita, grilled porcini mushrooms, and roast pork with rosemary. Its firm tannins also stand up well to aged pecorino.
When to drink it
Sunday roasts, dinner parties, and everyday fine dining
Terroir & Winemaking
100% Sangiovese from estate vineyards in Gaiole in Chianti, farmed with organic-inspired low-yield practices. Fermented in stainless steel with skin contact, then aged in French oak barriques and large Slovenian oak casks for approximately 18-24 months, with further refinement in bottle before release, per Chianti Classico Riserva DOCG regulations (minimum 24 months aging, release no earlier than the second September following harvest).
About the producer
CapannelleA boutique icon of Gaiole, crafting elegant, technically precise Chianti Classico.Visit the producer page →Frequently Asked Questions
- What grape is Capannelle Chianti Classico Riserva made from?
- It is made from 100% Sangiovese grown on Capannelle's estate vineyards in Gaiole in Chianti.
- How long is it aged before release?
- It is aged for roughly 18-24 months in French oak barriques and large oak casks, followed by bottle refinement, meeting Chianti Classico Riserva DOCG's minimum 24-month aging requirement.
- What food pairs well with this wine?
- It pairs beautifully with grilled meats, ribollita, roast pork, and aged pecorino cheese, and also complements richer Japanese dishes like simmered beef.
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