2015 Cecchi Villa Cerna "Primocolle" Chianti Classico

SKU #1340303 92 points James Suckling

 A soft and silky red with red berry and hints of tile and iron. Medium body, very fine tannins and a fresh, juicy finish.  (10/2017)

Wine Spectator

 Here's a fresh, fruity and easy-drinking wine made with 95% Sangiovese and 5% Colorino. It is refined with a brief six-month stay in barrel. The 2015 Chianti Classico Primocolle Villa Cerna shows traditional aromas of wild berry, moist earth and red rose petal. It reveals dark color, mid-weight body and succulent fruit flavors on the close. (ML)  (11/2017)

K&L Notes

The Cecchi family, the owners of Villa Cerna, purchased the property in the early 1960s and immediately set up restoring the vineyard and building a wine cellar. Their work continues to this day with their wines beautifully conveying their Tuscan roots. We couldn’t be happier to be working with this excellent estate as their wines are impeccably made and very attractively priced. This 2015 is a great candidate to stock up on, as it is will continue to show beautifully for another 5-10 years.

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Price: $14.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/22/2018 | Send Email
You can sense the ripeness of this vintage in the way the fruit just flows out of the glass waves of cherry, plum with hints of barrel spice. On the palate this wine has oodles of richness, the warmth of the vintage shows and the fruit just explodes on your palate. For those of you who are classic Chianti purists this wine is going to be a bit softer and rounder than you might be used to but for those looking for a Tuesday night Chianti this is your wine! Luscious finish and a bit more new worldly but a seriously easy wine to drink!
Drink from 2018 to 2020

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 5/12/2018 | Send Email
A deeper, darker, more brooding fruit character that clings to a gentle spice on the nose. Balance, depth, and intrigue made it hard not to go back for more in our store tasting! Great savory, chewy structure makes me crave some grilled pork loin with bold herbs. Bring this to your next bbq!

Staff Image By: Anthony Russo | K&L Staff Member | Review Date: 5/7/2018 | Send Email
Deeply peppery at first, which softens out as the wine receives a bit of air. Behind this spice is good layer of strawberry fruit. On the palate, you can taste a bit more of the oak again, softening the ripe tannins and revealing the good balance of acid. Medium finish.

Staff Image By: John Downing | K&L Staff Member | Review Date: 5/7/2018 | Send Email
Villa Cerna satisfies the recent demand for a reasonably priced, daily drinker Chianti. It's medium-bodied, juicy and full of bright strawberry flavors. And, thanks to fully ripe tannins and mild acidity, it's perfect to open now with a wide variety of foods.

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.
Sub-Region:

Tuscany

Specific Appellation:

Chianti

- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.