- ceased using herbicides and pesticides. Organic and biodynamic methods are used, with Certification in 2017.
- replaced the international grape varieties with those indigenous to Tuscany.
- started to harvest the grapes earlier, when they are ripe but not over mature.
- used wild instead of cultured yeast for fermentation.
- removed Cabernet and Merlot from their Chianti Classico. It is now 100% Sangiovese.
- discarded small toasted-oak barriques. These have been replaced with traditional large Slavonian oak botti to avoiding wood flavors.
- changed the label to show the difference from older vintages.
I have tried Dievole wines before, but not recently. My old tasting notes say they were good. However, I found their Chianti Classico was made in a modern oaked “international” style, blending Sangiovese with Cabernet Sauvignon and Merlot. This style has international consumer appeal. Personally, I prefer something more traditional. I hadn’t realized that Dievole changed hands in 2012. The new owners made a complete u-turn in their winegrowing philosophy, which has had a stunning impact. This is exemplified by their revised Chianti Classico. It is nothing short of a rebirth. In 2013, Dievole started working with Alberto Antonini, a Tuscan-born oenologist. He was named as one of the top five wine consultants in the world by Decanter magazine. He specializes in helping wineries discover their individuality and make wines designed to show a sense of place, known as terroir. Antonini’s vision is for authenticity. Now Dievole has: