Sometimes you need a little Chianti, maybe because you're making a really nice steak, or you're having dinner with your dad, or you need to gift someone something that looks really legit. That's where Buccia Nera comes in.
The winery is run by three sisters, Anastasia, Alessia, and Roberta Mancini, along with their mother Patrizia, while their father Amadio works the vines. Their grandfather bought the estate back in 1926, and the land has been in family hands ever since. The wine is Sangiovese with a little something else, 20% indigenous grapes that they don't bother naming. The vines are young by Tuscan standards, planted between 2003 and 2018, but the land has been farmed organically since 2001, which is what really matters.
In the cellar, everything happens in steel, so what you get is the pure expression of the fruit with no oak makeup around it. Fermentation in temperature-controlled tanks, malolactic fermentation in steel, ageing in steel for four months, then two months in bottle. Just Sangiovese doing what Sangiovese does. Rose petals, bright red fruit, tannins soft as silk.
Drink it slightly cool with a steak, with pasta, with your dad, or wrap it up and give it to someone you like. It looks good, tastes better, and doesn't need a long explanation. That's the beauty of a good Chianti.
