Our Tasting Note: Deep ruby at the core, fading to a lighter ruby rim with just a hint of bricking. The pronounced nose is perfumed with red cherry and raspberry fruits, some of which is just barely starting to turn tertiary, along with subtle spices, dried garden herbs, savory meat, and sweet tobacco. Medium+ in body, with velvety med+ tannins and plenty of savory depth. Great palate intensity and persistence, the long finish fans out in waves.

93 points Vinous for the similar vintage 2011
(NOT the 2016 here which is NOT yet rated)
"A wine of exuberance and shimmering youthful intensity, the 2011 Vigna Flavia exudes richness in all of its dimensions. Super-ripe dark cherry, tobacco, cedar, licorice, grilled herbs and leather fill out the wine's frame effortlessly. There is a textural richness and resonance in the 2011 that is impossible to miss. I especially like the way in which the 2011 is rich on the palate, yet also aromatically deep and never heavy. What a gorgeous wine this is." - By Antonio Galloni on July 2017

"Vigna Flavia" is produced from 5 clones of Sangiovese, as noted the above Chiari is 28 clones!  The finished wine is aged in large neutral oak botti barrels, so the terroir and purity of the fruit take center stage.  54+ months in barrel and 12-24 months in bottle depending on how the wine is drinking.
Vineyard: 100% Sangiovese 5 selected clones, 2 hectares, North/East Exposure.  Hilly area at approx. 300 meters above sea level.
Soil: Alluvial soil with pilocene sand
Climate: Continental, but moderated by the presence of the lakes of Chiusi, Trasimeno and Montepulciano with cold winters and normally mild summers characterized by strong temperature variations between day and night.
Density: 10,000 plants per hectare, with a yield of 35-40 ha
Harvest: Manual with selection of bunches
Fermentation: Stainless steel, spontaneous with yeasts naturally present on the grapes
Maceration: at least 40 days of which 25 with submerged cap
Maturation: 4.5 years (54 months) in 20/30 hl large, neutral, Slovenian oak barrels. Subsequent refinement in the bottle for 24 months