Il Molino di Grace
Il Molino di Grace Chianti Classico Riserva
Chianti Classico
2016
Vintage
Varietal
Sangiovese
Where it is, October 2026
At Peak: inside the peak window (2022-2035), within the full drinking arc.
This bottle is in its peak window through 2035, with a drinking horizon to 2042.
The ‘16 Il Molino di Grace Chianti Classico Riserva.
Il Molino di Grace Chianti Classico Riserva 2016 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
Il Molino di Grace Chianti Classico Riserva 2016 has a full body, fresh acidity, and firm tannins.
The 2016 vintage
Il Molino di Grace's 2016 Chianti Classico Riserva is a Sangiovese from Italy.
About Il Molino di Grace
Il Molino di Grace's Chianti Classico Riserva is a Sangiovese from Italy.
From the cellar: pair with
Braised lamb shanks with rosemary garlic
The pairing is scaled to the wine's full body.
Grilled bone-in ribeye with rosemary butter
The wine's fresh acidity keeps the pairing lively.
Aged Pecorino with quince paste
The pairing leaves room for the wine's firm tannins.
More from Chianti Classico
Frequently Asked
What is Il Molino di Grace Chianti Classico Riserva 2016?
Il Molino di Grace Chianti Classico Riserva 2016 is a Sangiovese from Italy.
What does Il Molino di Grace Chianti Classico Riserva 2016 taste like?
Il Molino di Grace Chianti Classico Riserva 2016 has a full body, fresh acidity, and firm tannins.
When should Il Molino di Grace Chianti Classico Riserva 2016 be opened?
The canonical CAI full drinking arc is 2020-2042. Within that arc, the peak window is 2022-2035. 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 Il Molino di Grace Chianti Classico Riserva 2016?
Pair this wine with Braised lamb shanks with rosemary garlic; Grilled bone-in ribeye with rosemary butter; or Aged Pecorino with quince paste.