About the Winery
Fattoria di Rodano is located in the heart of the Chianti Classico in the famed region of Castellina in Chianti. The original farm dates to the Middle Ages and sits on the historic Via Franchigena used by pilgrims to travel from northern Europe to Rome. It became a wine-producing property in the sixteenth century. The winery has been in the Pozzesi family for three generations, since 1958. Vittorio Pozzesi, who owned the winery until his passing in 2012, was the President of the Chianti Classico Consortium. His son, Enrico is now the winemaker and managing partner of the winery. Rodano's former winemaker was Guilio Gambelli, one of the most legendary winemakers in Chianti, consulting for such estates as Montevertine and Gianfranco Soldera.
Tuscany is a predominantly hilly region with vineyard elevations rising up to 550 meters above sea level. About a quarter of the landscape is mountainous and a scant 8 percent is officially classified as flat. Approximately 57,942 hectares of the region's nearly 23,000 square kilometers is under vine. The main wine-growing areas of Tuscany include: Chianti, Montalcino, Montepulciano, The Tuscan coast Sangiovese grapes thrive in the interior hillside vineyards in the Chianti zone that runs between Florence and Siena, as well as in the Montalcino and Montepulciano areas, where its best expressions evolve. Cabernet Sauvignon flourishes in the warmer areas along the Tuscan coast. Soils in Tuscany range from soft and crumbly, marl-like clay-limestone and dense sandstone in the Apennine foothills to sandy clay around San Gimignano and gravelly clay and sandy soils in the Bolgheri and Maremma areas. Tuscany's climate is Mediterranean with dry, hot summers; warm springs; and mild, rainy autumns and winters. Variations in altitude, exposition, and diurnal temperatures in the foothills contribute to climatic conditions that help balance the sugar, acidity, and aromatics in the grapes, primarily Sangiovese planted there. Coastal areas like Bolgheri and Val di Cornia tend to be more temperate. source: SevenFifty Daily
Ratings & Reviews
Cabernet Sauvignon 'Mon Nene'
The nose is a walk in the woods, over damp soil and through brambles, bushes and fields of flowers. On the palate, that gentle interplay between earth, herbs and berries glows beneath fizzy acid.
Anyone who believes that the only superb wines from the Chianti Classico district are ones with the words “Riserva” or “Gran Selezione” tacked onto their designation will be persuaded to the contrary by this wine. It shows satisfying richness without any excess ripeness, and the fact that it is much more flavorful than it is weighty makes it very versatile. What makes it especially interesting is how deftly its fruity aromas and flavors are interwoven with spicy and savory streaks. It borders on being “earthy,” but there’s nothing remotely “dirty” about the wine, so let’s just stick with “savory.” As for the value it offers, this is more detailed and compelling than many “Riserva” or “Gran Selezione” Chianti Classico wines, as you’ll agree if you taste this.
This wine hits a sweet spot for me between a relatively traditional style (meaning, low oak, nice high acidity, and just a hint of earthy rusticity) and a moderately modern one (as in, ripe fruit with a touch of sweet juiciness). This combination can make for a very versatile wine, but only if all the elements work well together thanks to being proportioned properly, and this wine hits that mark. Delicious on its own (hardly a “given” for Chianti), but also sized to work with everything from a roast chicken to a moderately robust beef dish, this is a terrific wine to have around the house for opening on a moment’s notice — as it will work for almost any moment or purpose.
As with his Riserva, Enrico Pozzesi sticks to tradition for this Chianti Classico annata, a blend of sangiovese with ten percent of canaiolo and colorino. He ages the wine for 15 months in large Slavonian oak casks, giving a powerful wine with grippy, ferrous tannins and dark fruit flavors layered with notes of graphite and dried cherry. Decant it before serving to give those tannins time to soften. Enotec Imports, Denver, CO