About Chianti Classico Vignapantano
- Style
- Red
- Grape Varieties
- Sangiovese, Canaiolo Nero, Malvasia Nera
- Price Range
- €39
A single-vineyard Chianti Classico DOCG (non-Riserva) named after the Vignapantano plot, made from Sangiovese, Canaiolo Nero and Malvasia Nera. It shows floral and red-fruit aromas, a ruby red color, extraordinary aromatic complexity for its tier, balanced tannins and a long finish. It is fermented with 10-15 days of skin maceration, aged around 12 months in French oak, then a further 6 months in bottle.
Vignapantano shows what a single-vineyard, non-Riserva Chianti Classico from Casa Emma can do — more aromatic complexity than the base wine without the extra oak of a Riserva.
New to wine?
A single-vineyard step up that still drinks easily — a good introduction to Casa Emma's cru-style wines.
Food Pairings
Suited to roasted poultry, mushroom risotto, and semi-hard cheeses — a step up in concentration from the base Chianti Classico.
When to drink it
Sunday roasts, dinners with extended family
Terroir & Winemaking
10-15 day skin maceration fermentation, aged approximately 12 months in French oak barrels followed by 6 months of bottle aging before release.
About the producer
Casa EmmaCertified-organic Chianti Classico tended by 80 vineyard geese.Visit the producer page →More wines from Casa Emma
- Chianti ClassicoRed · Sangiovese · Canaiolo · Malvasia Nera
- Chianti Classico Gran Selezione VignabufatiRed · Sangiovese
- Chianti Classico Riserva Fiorella LepriRed · Sangiovese · Malvasia Nera
- Chianti Classico Riserva VignalparcoRed · Sangiovese
- Cortine OroWhite · Chardonnay · Sauvignon Blanc · Vernaccia
- HarenaeRed · Sangiovese
Frequently Asked Questions
- What makes Vignapantano different from Casa Emma's base Chianti Classico?
- It comes from a single vineyard plot and blends Sangiovese with Canaiolo Nero and Malvasia Nera, giving it more aromatic complexity while still being a non-Riserva DOCG wine.
- How is Vignapantano aged?
- After 10-15 days of skin maceration it ages about 12 months in French oak barrels, followed by 6 months in bottle.
- What food pairs well with Vignapantano?
- Roasted poultry, mushroom risotto, and semi-hard cheeses are classic pairings; it also stands up well to richer Japanese dishes like sukiyaki.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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