Writing in SOMM Journal, David Ransom takes a look at “Sangiovese’s Next Frontier,” and finds the Morellino di Scansano DOCG – named for the local term for Sangiovese, and for the town of Scansano – one of the main places where the grape is taking off. And Checchi is there.
“Names like Biodi Santi, Cecchi, Folonari, Frescobaldi, Guicciardini, and Poliziano have all invested in the region with the vision of creating quality wines alongside the region’s independent producers such as Moris Farms, Roccapesta, Mantellassi, and others.”
Click on the image at right to download a PDF of the page on Morellino di Scansano, or visit SOMM Journal here to see the full article.
Also, see these links for details on three Checchi Morellino di Scansano wines:
"Cecchi makes highly regarded wines in an obscure but very exciting region of Italy: Maremma."
"The flagship from La Mora is the 2013 Morellino di Scansano, a lovely wine full of black cherry flavors and a bit of cranberry," writes Ted Loos.
In a new post on Tuscan Vines, author John Fodera joins the Cecchis for dinner and comes away with a renewed appreciation for family. And the wines are good, too. An excerpt:
Recently I was fortunate enough to join the Cecchi family for dinner. A casual evening spent talking about Tre Bicchieri, Vendemmia 2015, business plans, sons, mothers and daughters. Sometimes, you can make family. Sometimes you’re adopted. It is hard to sit with these genuinely lovely people and not enjoy their company and their wine….
I wasn’t taking notes, but simply recorded a few thoughts while they were fresh in my mind. The Cecchi Vino Nobile is sourced from trusted growers that the family has had a relationship with for many years. Aged in large cask only, the wine is 90% Sangiovese and 10% other grapes such as Colorino or Canaiolo. No foreign grapes are used.
The color of the wine is very impressive, a deep ruby that trends to dark violet. Aromas are forward and classic with bright berry notes and lovely tobacco undertones. On the palate, it’s classic Sangiovese and the fruit gracefully sits on your palate.
Click here to see the full post on Tuscan Vines.
"Cecchi’s state-of-the-art winery in Maremma taps the latest technology and puts sustainability up front and center."
The winery's Foresteria Villa Cerna – a restaurant and much more – is highlighted in the 'In Transit' column.
CECCHI ‘Coevo’ 2010
The 2010 ‘Coevo’ is a blend of 60% Sangiovese, 20% Petit Verdot, 10% Cabernet Sauvignon and 10% Merlot. The Sangiovese and Cabernet Sauvignon are from Castellina in Chianti and the Merlot and Petit Verdot are from Maremma in Tusany. The attractive nose delivers lovely aromas and flavors of blackberries, dark cherries and fresh violets followed by hints of dark chocolate, smoked meat and tobacco. The structure and balance is impressive, getting lift from the underlying acidity and firm tannins as it heads into the long, polished finish. This is an age worthy wine that will require 3-4 years before it will be at its peak. (Best 2018-2030 ) – July, 2015 (MD)
CECCHI Chianti Classico ‘Riserva di Famiglia’ 2011
The 2011 Cecchi Riserva di Famiglia is a classic example of Chianti Classico. It offers aromas dark cherries, raspberries, stewed plums, dark roasted coffee, spices and earthy notes. Well balanced, leaning more towards the full side with a silky texture and plush fruit. This is a solid bottling from the Cecchi Family, which most should enjoy. The 90% Sangiovese is blended with 10% local varieties and spends 12 months in oak barrels prior to being bottled 18 months after harvest. (Best 2015-2025) – July, 2015 (MD)
CECCHI Vino Nobile di Montepulciano 2011
The Cecchi Vino Nobile di Montepulciano is an excellent showing in 2011, offering aromas and flavors of blackberries and dried cherries followed by leather, exit spices, damp soil along with a touch of floral and mineral notes which all come together in a rustic style. The medium-full body is well balanced and backed by fine, silky tannins and finishing up with long, grippy. Composed of 90% Sangiovese (Prugnolo Gentile), 10% other red varietals. Aged in small, oak barrels for 24 months, followed by 3-4 months bottle-ageing before release. (Best 2016-2025) – May, 2015 (JD)
See these reviews and more at InternationalWineReport.com.
From Shanken News Daily:
Tuscany’s Cecchi winery, part of the Terlato Wines import portfolio, has named Leonardo Raspini as general manager, effective September 1. Raspini has previously held managerial roles with Cantine Lungarotti, Tenimenti Angelini and Tenuta dell’Ornellaia, and in his new post will oversee a Cecchi business that comprises 300 hectares (740 acres) and has annual turnover of €36 million ($39m). Cecchi joined the Terlato stable in the U.S. last year.
Shanken News Daily provides exclusive news and research on the wine, spirits and beer business. Visit the site here.
New reviews are in from Wine Spectator on the Cecchi portfolio of Chiantis.
Cecchi Chianti Classico Riserva di Famiglia 2011
A muscular, powerhouse red, boasting black cherry, plum, black pepper and tobacco flavors. Bright and dense at once, with a lingering aftertaste conjuring up tar and spice accents. Best from 2017 through 2025. 5,000 cases made.
Cecchi Chianti Classico 2012
This red combines black cherry, blackberry, leather and tobacco flavors with solid tannins and crisp acidity. Finishes on the sleek side. Best from 2017 through 2023. 125,000 cases mad
Cecchi Chianti 2013
A beam of pure cherry is the focus of this red, showing accents of tobacco, earth and spice. Well-balanced, with a lingering finish. Drink now through 2020. 166,000 cases made.
Kristin Bieler, writing in the June 2015 Beverage Media, takes a close look at Morellino di Scansano and finds Cecchi to be one of the top producers of this Italian red wine that “offers loads of character at gentler prices than its neighbors.”
In addition to the selection of the Cecchi as one of the top Morellinos, the Beverage Media article also turns to Andrea Cecchi for insight into what makes Sangiovese from this corner of the Tuscan coast so special.
“Andrea Cecchi, whose family has made wine in the region for almost two decades, points also to the soil make-up: “The Sandy soil, locally called ‘Terrenello’ is less calcerous, and lower pH levels compared to the Chianti area, which helps result in less aggressive wines wih a more approachable style.”
You can see the full article online here.