Fattoria di Petroio
Chianti Classico Riserva
Chianti Classico
2018
Vintage
Varietal
Sangiovese
Where it is, October 2026
At Peak: inside the peak window (2025-2040), within the full drinking arc.
This bottle is in its peak window through 2040, with a drinking horizon to 2048.
The ‘18 Chianti Classico Riserva.
Fattoria di Petroio Chianti Classico Riserva 2018 is a Sangiovese from Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Fattoria di Petroio Chianti Classico Riserva 2018 has a full body, fresh acidity, and firm tannins.
The 2018 vintage
Fattoria di Petroio's 2018 Chianti Classico Riserva is a Sangiovese from Italy.
About Fattoria di Petroio
Fattoria di Petroio's Chianti Classico Riserva is a Sangiovese from Italy.
From the cellar: pair with
Braised lamb shanks with rosemary and garlic
The pairing is scaled to the wine's full body.
Grilled ribeye steak with truffle butter
The wine's fresh acidity keeps the pairing lively.
Aged Pecorino cheese with quince paste
The pairing leaves room for the wine's firm tannins.
More from Chianti Classico
Frequently Asked
What is Fattoria di Petroio Chianti Classico Riserva 2018?
Fattoria di Petroio Chianti Classico Riserva 2018 is a Sangiovese from Italy.
What does Fattoria di Petroio Chianti Classico Riserva 2018 taste like?
Fattoria di Petroio Chianti Classico Riserva 2018 has a full body, fresh acidity, and firm tannins.
When should Fattoria di Petroio Chianti Classico Riserva 2018 be opened?
The canonical CAI full drinking arc is 2023-2048. Within that arc, the peak window is 2025-2040. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Fattoria di Petroio Chianti Classico Riserva 2018?
Pair this wine with Braised lamb shanks with rosemary and garlic; Grilled ribeye steak with truffle butter; or Aged Pecorino cheese with quince paste.