From 60-year-old Sangiovese vines at 1,470 feet of elevation in Radda, the 2018 Chianti Classico Gran Selezione Il Puro is profound and potent with kirsch, crushed roses, and fresh leather. Full-bodied, with a fresh lift of acidity and ripe and structured tannins, it reveals a long and warming spice that is lasting, with noes of cedar, blackberry, and toast. Allow a few years for this to integrate and open and drink 2025-2045. Score - 95. (Audrey Frick, jebdunnuck.com, Jan. 28, 2023)

Very attractive with ripe cherries, red plums, dark chocolate and spices with hints of dried lavender and citrus peel. Medium-bodied with lots of energy and tension. Tannins are polished and well-integrated to the wine. Very complete and balanced. Crunchy and long. 100% sangiovese. From organically grown grapes. Better from 2025. Score - 95. (jamessuckling.com, Aug. 7, 2023)

Lovely cherry, raspberry and floral aromas and flavors are at the heart of this graceful red. Vibrant and elegant, with well-integrated tannins and a long, supple, mineral-tinged finish. This should be really charming in about 5 to 6 years. Best from 2025 through 2043. Score - 96. (Bruce Sanderson, winespectator.com, Sept. 30, 2022)

Here the textbook is written on producing Riserva from 100 per cent sangiovese out of vintage as humid as they will come. Done so by making the most of vineyards at elevation in a cool location, that being Radda and selecting top level phenolic berries worthy of this place on the Chianti Classic pyramid. A sangiovese that slides and glides both across the palate and through the stages of its presentation. Seamless and teachable. Learn Riserva 101 right here. Drink 2024-2029. Tasted February 2023. Score - 94. (Michael Godel, winealign.com)

Sour cherry, cranberry, raspberry and strawberry lead this Chianti Classico, followed by leather, oak, tobacco, licorice, oregano and earthy spice. The body is medium, the acidity lively, and the tannins become smoother with air, making it especially friendly with red-sauce pasta, pizza or meatballs.