Pull the cork on 1000 years of history!
GRAPE VARIETAL
Sangiovese 80%, Merlot 10%, Cabernet Sauvignon 10%
APPELLATION
Chianti Classico DOCG
TERROIR
Vineyards sit between 250 and 600 meters above sea level, benefiting from cooler nights and broad diurnal shifts that preserve freshness. The dominant soils—Galestro (crumbly marl) and Alberese (limestone-rich clay)—offer excellent drainage and mineral tension, ideal for Sangiovese. The region’s patchwork of forests and olive groves also moderates temperature, contributing to wines with clarity, structure, and a subtle mineral edge
Fermented in stainless steel vats with a minimum of 20 day of skin contact. Aged 12-16 months in 5k liter Slavonian oak barrels
TASTING NOTES
From the winemaker: Lively ruby red colour with purple reflections. Nose begins with floral hints of violet and fruity of ripe cherry and raspberry, followed by notes of sweet spices, such as vanilla and liquorice. In the mouth it is fresh with a pleasant tannin which makes it vibrant and dynamic. The flavour on the palate is fruity with aromas of cherry and blood orange. At the closing it is tasty and pleasant.
FOOD PAIRING
The ultimate for Pasta with a rich meat sauce, grilled red meats, braised meats, game, and savory stews and ragouts
Chianti, one of Italy’s most renowned wine regions, sprawls across central Tuscany between Florence and Siena. It’s divided into distinct sub-regions, each with unique terroir and rules. It includes Chianti Colli Senesi, Chianti Rufina, Chianti Colli Fiorentini, Chianti Montespertoli, Chianti Colli Aretini, Chianti Colline Pisane, Chianti Montalbano, and notably, Chianti Classico. Chianti Classico, famously identified by its iconic black rooster (Gallo Nero) seal, distinguishes itself through stricter regulations aimed at preserving its historical identity and showcasing its exceptional terroir.
Chianti Classico is a picture-postcard land of rolling hills, medieval villages, and, of course, vineyards. Italian DOCG wine laws require that Chianti Classico wines must contain at least 80% Sangiovese. The remaining 20% can include indigenous varietals, such as Canaiolo, Colorino, and Malvasia Nera, or, more recently, international grapes like Cabernet Sauvignon and Merlot. White grapes, once permitted, have been prohibited since 2006, reinforcing the region’s commitment to crafting complex, age-worthy reds that capture Tuscany’s authentic terroir.
The best of Chianti Classico deftly balances structure, acidity, and complexity, with Sangiovese’s cherry and red plum fruit flavors front and center. Styles range from youthful and approachable to structured Riserva wines aged extensively in oak barrels.
Map courtesy of winefolly.com
Living in the U.S., it can be challenging to grasp the notion that your home and property have a rich and profound history dating back over 1,000 years. Aside from rural areas and historical districts of urban areas, you’re hard-pressed to find anything still standing that’s 50 or 100 years old!
Villa Trasqua first appeared in the region’s land registers on February 4, 1001, registered as Terra lavorativa et vignata — working land of the vine, in Latin. One thousand years later, in 2001, the property was purchased by the Hulsbergen family. Since then, they’ve grown the property to 120 hectares and continue to make wines with the utmost respect for the region’s history and tradition.
Vineyards at Villa Trasqua in early spring
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Much of Villa Trasqua’s current success is thanks to the viticultural prowess of Franco Bernabei, one of Tuscany’s most sought-after and highly respected consulting oenologists. If that name sounds familiar, there’s good reason! His resume reads like a list of Tuscany’s top producers, including Banfi, Selvapiana, Felsina, and Fontodi, where he helped create the superb Flacianello.
In your glass, the ruby red color shimmers with violet tinges and reflections, greeting you on the nose with rich aromas of red forest fruits and ripe cherries, wrapped in vanilla. The palate is pleasantly earthy with hints of leather, tobacco, embracing the earthy red fruit. Notes of black cherry and plum lead into the lengthy finish along with just the right amount of acidity and tannin.
Villa Trasqua’s Chianti Classico, with its lifted acidity and savory depth, pairs seamlessly with regional classics like paccheri al ragù di cinghiale, grilled lamb chops with rosemary, and crostini topped with chicken liver and capers. Its structure also complements roasted pork loin with fennel, mushroom risotto, and aged pecorino.
For even more varitey, consider pairing it with veal or eggplant parmigiana, sausage-stuffed peppers, or a tomato-based lentil stew. Even a simple margherita pizza or eggplant involtini finds balance in the wine’s tension and clarity.