chianti

To help me explain why, I asked for help from my friend, Walter Speller. Walter is the Italian Wine Specialist at the Jancis Robinson publication and has great command over Italian wine knowledge, yet he describes his insights with playful banter and intimacy.

"It's often, wine producers, they love what they do, because they taste only what they do. They don't open themselves. They don't open their heart." Lamberto Frescobaldi in conversation with Monty Waldin

Chianti Rufina wines express a unique elegance. Monty Waldin talks to Chianti Rufina's star winemaker Federico Giuntini about how biodynamics helps him get the most out of the unique Chianti Rufina terroir.

Monty Waldin talks to Federica Mascheroni Stianti about Castello di Volpaia, the elegance of high altitude Chianti Classico and their strong commitment to organic viticulture.

"When I started, Chianti was a wine that was impossible to sell." Giuseppe Mazzocolin of Fattoria di Fèlsina talks to Monty Waldin.

“A census taker once tried to test me,” Hannibal Lecter responded to FBI agent Clarice Starling’s questions. “I ate his liver with some fava beans and a nice Chianti.”

Chianti is probably the most recognizable Italian wine varietal in the States. Even as a college student, well before I learned anything about wine, I knew enough to correct a misguided friend who asked for “kee-yan-tee.”