Il 30/08/2011 12.25, Mike Tommasi ha scritto:
> On 30/08/2011 12:08, Luk wrote:
>> Il 11/08/2011 16.23, NilsGLindgren ha scritto:
>>> Hello,
>>> Lo these many moons. Long time no see-um. A few years ago my ISP
>>> decided I did not need connection to the User Groups, and discontinued
>>> the service. Some attempts at using other means proved fruitless, then
>>> other things took over. Nevertheless, I'm back - a short roll call
>>> shows the presence of the usual suspects still posting ... During my
>>> absence I have passed a few exams in the Swedish tasting group
>>> "Munskänkarna" (The Tastevins in Frenglish) and am a sometime lecturer
>>> there. I continue to be predominantly Franco/Italophile but have
>>> developed a love for NZ and Hunter Valley Semillon.
>>> Enough sentimental waffling already.
>>> ---
>>> Me and my wife (Xina to the old guys) are planning a trip to Tuscany
>>> and Chianti Classico. We do believe we see a move back to the native
>>> grapes of Tuscany (even though wines made with 100% Sangiovese are,
>>> formally, IIRC, not allowed under the DOCG), and hopefully, more
>>> sustainable practices. Unfortunately, too often we here "respect for
>>> the traditions and for the land" repeated as a mantra while one is
>>> trying to hide the reverse osmosis kit and the industry sized packages
>>> of tartric acid ...
>>> Where do we go? Whom do we visit? WE are not adverse to conversing in
>>> broken Italian.
>>>
>>> Cheers
>>>
>>> Nils
>>
>> I suggest you to stay here
>> http://www.podereterreno.it/poderete...Home_page.html
>> and visit (and buy!) here in primis (100% sangiovese from ever)
>> http://www.montevertine.it/
>> then also
>> http://www.monteraponi.it/ and http://www.volpaia.it/sito/index.php
>
> I had told Nils in private how somehow I continue to find Montevertine
> very nice year after year.
> Did not know Monte Raponi. What's it like?

I forgot
http://www.laportadivertine.it/vini/...ssico-riserva/
very good and on the wave of natural wines.
They have in common the basic feature of every good Chianti, i.e. to
grow and ripe at a fairly high altitude, around 400-450 m A.M.S.L.

Luk