About this wine
The estate's Chianti Classico Riserva DOCG, made from 100% Sangiovese and first produced in 1996 to mark the 400th anniversary ('quattrocentenario') of the first documented harvest at Paneretta in 1596. After malolactic fermentation, the wine ages roughly 21-24 months in new French oak barriques plus further time in bottle, giving a more structured, oak-inflected expression than the estate's base Chianti Classico. Production is limited to around 3,000 bottles per vintage.
A step up in structure from the base Chianti Classico — best enjoyed with a decant.
Sommelier's Note
"A pure-Sangiovese statement wine born from a 400-year anniversary — oak-framed but never loses Paneretta's sense of place."
Food Pairings
Braised or roasted red meats, wild boar ragù, aged pecorino, and porcini mushroom dishes — anything that can stand up to its oak-aged structure.
When to drink it
Special dinners, celebrations, pairing with substantial red-meat dishes.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Price Range
- ¥7,000-10,000 (est., converted from overseas retail prices; no confirmed Japan import price found)
Terroir & Winemaking
100% Sangiovese; fermented in stainless steel, then aged approximately 21-24 months in new French oak barriques followed by additional bottle aging before release. Average production around 3,000 bottles per vintage.
Frequently Asked Questions
- Why is this wine called 'Quattrocentenario'?
- It was first made in 1996 to celebrate the 400th anniversary of the first documented wine harvest at Castello della Paneretta in 1596.
- How is it different from the estate's standard Chianti Classico?
- It is a Riserva made from 100% Sangiovese (rather than a Sangiovese-Canaiolo blend) and aged longer in new French oak barriques, giving it more structure, concentration, and oak character.
- Should this wine be decanted?
- Yes — as an oak-aged Riserva, decanting for 30-60 minutes before serving helps soften the tannins and open up the aromatics.
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Castello della Paneretta's single-vineyard flagship, named after the east/southeast-facing Torre a Destra plot whose galestro soil (a marl of limestone and clay) produces the estate's most structured and complex wine. Predominantly Sangiovese with a small amount of Canaiolo, hand-harvested and fermented on the skins in temperature-controlled stainless steel for 10-12 days, then aged around 24 months in new French oak barrique plus roughly 6 months in bottle. Depending on the vintage it has been released as a Chianti Classico Riserva DOCG or, since the designation's introduction, as a Chianti Classico Gran Selezione DOCG. Average production is around 6,000 bottles.
テリーネ
Terrine
RedSangiovese · Canaiolo
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カナイオーロ
Canaiolo
RedCanaiolo
A rare varietal expression of 100% Canaiolo Nero, one of the indigenous Tuscan grapes traditionally used only as a blending partner for Sangiovese. Hand-harvested with only the best grapes selected, fermented in steel with careful temperature and acid management, then aged around two years in oak barrels of varying age (new, one-year and two-year) followed by further time in barrique. The result is a deep ruby wine with floral, red-berry, baking-spice and tobacco character, and a fine, mellow tannin structure. Production is very limited.
ヴィン・サント・デル・キャンティ・クラシコ
Vin Santo del Chianti Classico
dessertMalvasia Bianca
The estate's traditional Tuscan dessert wine, made from 100% Malvasia Bianca grapes dried on straw mats for about four months before pressing. The wine is then aged in small wooden casks called 'caratelli' stored under the roof for oxidative aging, and bottled only after around five years. The result is a golden, intensely aromatic wine with notes of dried fruit, nutshell, honey, and candied fruit, and a long, rich finish — traditionally served with cantucci biscotti.
ロザート
Rosato
roseCanaiolo
A dry rosé (also referred to as 'Canaiolo Rosato') made from the estate's Canaiolo Nero grapes, released as Toscana IGT. Pale pink in color, it shows fresh, fruity aromas of strawberry, raspberry, and red currant with subtle floral notes, and a light, refreshing palate with balanced acidity and a clean, long finish. Best served chilled at 8-10°C.