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Castello di Volpaia Chianti Classico 2020

ID No: 449314
Country:Italy
Regions:Tuscany
Chianti
Winery:Castello di Volpaia
Grape Type:Sangiovese
Organic:Yes
Vintage:2020
Bottle Size:750 ml
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There’s purity to the cherry, strawberry, rose, mineral and herb aromas and flavors in this solidly built red, which shows excellent balance and length. The muscular finish begs for more time for the beautiful fruit to assimilate. Best from 2025 through 2042.

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Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione 2018

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Strada al Sasso is our flagship Sangiovese and is sourced exclusively from the La Porta vineyard block of our Tuscan estate. This is the most intense, brooding, concentrated and complex of our DOCG wines. While this wine drinks well in its youth, it is built to evolve and improve over the next decade or more. This red wine shows aromas of dark-toned fruit, roasted coffee and violets. On the palate are dried red fruits, baking spice and tobacco. The lingering finish shows minerality, and balanced tannins. This Wine has a Cork closure. Alcohol Content: 14.5% Pair with antipasti, margherita or pepperoni pizza, spaghetti bolognese, and eggplant or chicken parmigiana.

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The vineyard sits directly in the front of the walled town of San Gusmè, offering the most spectacular view as you drive up to town. The vines were replanted at an altitude of 420-450 meters (1400-1450 feet) above sea level between 1998 and 2001 with nine different clones of Sangiovese, including some Sangiovese Grosso (Brunello) on five different rootstocks. The grapes are hand-picked and cold soaked for four days and fermented on skins for 16-20 days, depending on year and fruit ripeness, then drained directly into barrel for malolactic fermentation.

No fining or additives of any kind are used. Pierre Seillan works closely with winemaker Lawrence Cronin and his Italian team, believing his job is to respect tradition, but also enhance the future.

Review:

The sensory quality imposes a deep and rich matrix of identity in the mixed floral and fruity scents of lavender, violet, agapanthus, magnolia, orange blossom, blue plums, pressed blueberries and warm white stone. Full body, silky tannins, enveloping but not ruffling, it relaxes in a very pleasant bite that from the center of the palate onwards creates length and persistence. What a phenomenon. Impossible to resist it but better from
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Ricudda Chianti Classico 2020

Intense ruby red color with purple tints.
On the nose, the wine shows some intense notes of red fruits, especially cherry and slight hints of oak.
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Pair with first courses with game, grilled meats, fresh and aged cheeses such as pecorino.

 Review:

"A lovely red from a hot vintage, showing freshness and brightness. Medium body with orange-peel and cherry flavors that last effortlessly on the palate. Tangy. From organically grown grapes. Drink now."

- James Suckling (June 2022), 93 pts





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Ricudda Chianti Classico Riserva 2019

Ricudda Chianti Classico Riserva 100% Sangiovese.

Deep ruby red color.
The wine shows an intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.
In the mouth, it is well structured and balanced, complex, persistent with notes of red fruits and spices such as black pepper and licorice.

Pair with grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.

Review:

"A very fine riserva with black-cherry, walnut with some cedar aromas and flavors. It’s medium-bodied with lovely tension and a fresh finish. Racy and refined. From organically grown grapes. Drink or hold."

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Codirosso Chianti 2022

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Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.


Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

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Product Description

Castello di Volpaia Chianti Classico is made from 90% Sangiovese, 10% Merlot.

The vineyards of Volpaia are among the highest in Chianti. Their Chianti Classico is characterized by elegance and finesse with a rich bouquet of red fruits and spices.

Review:

Black-cherry and orange-peel aromas and flavors. Some lead pencil and slate, too. It’s medium-bodied with fine tannins and firm acidity, which adds verve and tension to the wine. From organically grown grapes. Drink or hold.

-James Suckling 93 Points 


A bright, succulent style, this exudes cherry, strawberry, earth and tobacco aromas and flavors, with spicy character. Shows vibrant structure and balance, with a lingering finish. Sangiovese and Merlot.

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Winery: Castello di Volpaia

The village of Volpaia sits on a hilltop just north of the town of Radda in the heart of the Chianti Classico region. Volpaia was built in the 11th century as a fortified village on the Florence-Siena border. Unlike Brolio, Meleto and other Chianti-area castles, Volpaia is a “terra murata,” a “walled village.” Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best-preserved villages of its period.


The most notable Renaissance-era building in Volpaia is the Commenda di Sant’Eufrosino, the second of four churches built within the city’s walls. Attributed to Italian architect and sculptor Michelozzo di Bartolomeo (1396-1472), the church was built in 1443 by request of the Canigiani family, who lived in Volpaia. One of the family members wished to join the Knights of Malta, a religious order and military brotherhood ruled by a Grand Master that answered only to the Pope. The Knights of Malta required that the Canigianis build a church in Volpaia before joining the organization.


The Commenda was deconsecrated in 1932 and declared a national monument in 1981. For 13 years, until 1993, the Commenda housed a renowned art collection. The basement of the church now contains one of the winery’s barrel cellars, while the Commenda where mass was once held is used for tastings, dinners, concerts and other events.


Volpaia’s Viticultural Beginnings


Volpaia dates back to 1172. In 1250, Volpaia was a founding member of the Lega del Chianti (Chianti League). The Florentine Republic formed the Lega by dividing its communities into three districts — Castellina, Radda, Gaiole — and allotting each a certain amount of territory. Volpaia was included in the League’s Terziere di Radda. The territories were front-line garrison towns for Florence in the Florentine-Sienese wars, and the emblem for the Chianti League was the “Gallo Nero,” or “Black Rooster” — the current trademark for Consorzio Vino Chianti Classico.


The della Volpaia Family


The winery’s logo features the coat of arms from the illustrious della Volpaia family, who lived in the village and took its name from the town itself. Lorenzo della Volpaia (1446-1512), an architect, goldsmith, mathematician and clockmaker, founded a Florentine dynasty of clockmakers and scientific-instrument makers that included his sons, Camillo, Benvenuto and Eufrosino and nephew Girolamo. As clockmaker, he gained fame and honor with the construction of the Orologio dei Pianeti (Planetary Clock) in 1510. Lorenzo also built the clock at the Palazzo Vecchio in Florence. He was a friend of Leonardo da Vinci and often gave him advice on technical problems; Lorenzo even took part in the discussions on the placement of Michelangelo’s David. The della Volpaia family instruments are on display at the Science Museums in Florence and Greenwich (United Kingdom).


A Viticultural Renaissance at Volpaia


Raffaello Stianti, one of Italy’s preeminent printers and bookbinders, adored his daughter, Giovannella. On the occasion of her fifteenth birthday, Raffaello presented Giovannella with an 18th-century Florentine ring in the shape of two foxes. “Volpaia” means “fox’s lair” in Italian, thus, in Giovannella’s opinion, “sealing her destiny.”


At this time, Volpaia was owned by three different families and portions of the village, vineyards and surrounding land became available to purchase. Raffaello purchased a portion of the Volpaia estate in 1966 and continued to purchase land in Volpaia as it became available in the passing years. When Giovannella married Carlo Mascheroni in 1972, Raffaello gave his Volpaia estate to the young couple as a wedding gift.


By the mid-1970s, Carlo and Giovannella decided to commit their considerable energies toward modernizing the winery and producing world-class wines — all without altering the external structure of the 11th-century village. They painstakingly converted several historical sites to cellars, offices and apartments. Within the castle, whole floors were removed, roofs were raised and carefully re-laid with their original tiles, while abandoned churches were fitted with the latest stainless-steel equipment. Giovannella and Carlo were the first in the Chianti Classico region to utilize temperature-controlled fermentation techniques.


The Stianti Mascheroni family also installed an amazing “wineduct” that connects the winery’s stainless-steel fermentation tanks in the upper part of the village to the various barrel cellars in the lower portion of the village. The wine passes by gravity through the stainless-steel pipes that are hidden below the village’s streets.


Achieving their desired level of quality has been a decades-long process, and one that is never finished. Nearly every five years the family has updated the cellars with the most modern vinification technologies. In the last 35 years, the family has replanted most of its vineyards, using the best Sangiovese clones available, while at the same time preserving the oldest Sangiovese clones in the region.


Vineyards, Philosophies


One of the highest-elevation winery in the Chianti area, Castello di Volpaia owns 46 hectares (114 acres) of vineyards, which are situated at 450 to 600 meters (1,300 to 2,130 feet) on the southern hillsides leading up to the village.


Volpaia is committed to organic farming practices in all of its estate vineyards and complies with all of the organic viticulture legislation in the production of its wines (European Community Legislation, rg CE 834/2007 Organic Agricolture; EU Certification 203/3012 for Organic Wine; Controller Q Certificazioni srl).


The Village Today


Today, the Stianti Mascheroni family owns roughly two-thirds of the village. There are 370 hectares (914 acres) of land, including 46 hectares (114 acres) of vineyards, nearly 16 hectares (40 acres) of olive trees, as well as the walled village, villas and forests.


Just as it has been for the last 900 years, nearly the entire village is intimately involved in the production of wine and olive oil. Volpaia is not only a beautiful village for tourists to admire, but is also a hub of activity where the residents are linked directly or indirectly with the winery. Most of the employees of the winery live within the village’s walls, sheltered in houses that the Stianti Mascheroni family has restored for this very purpose. Volpaia is one of the few rural villages whose population has been growing in the last two decades. Residents welcome an average of 50 guests on any given day through Volpaia’s villa and apartment accommodations.


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Vineyards: Travignoli, a name which literally means “Tra Vignoli” (between the vineyards) is located in the middle of Frescobaldi’s Nipozzano vineyard in the heart of the Rufina zone. There is documented evidence that wine was first produced there in the 5th C BC by the Etruscans who called it “Nectar of the Gods”. The Church acquired the land and constructed the cellars in 1100.
Count Busi and his family acquired the estate in the 1800’s. Overall, 91
hectares belong to the estate. The 60 hectares of vineyards are excellently
position on the slopes with a southerly exposure at an elevation between 270 to 370 meters. Clay, marl and calcareous soil with a large percentage of rocks and stones for good drainage. Vines are an average of 10–25 years old.
Harvest: October– by hand.
Yield per hectare: 40 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 3 months in stainless steel.
Aging: 25 to 30 hectoliter barrels of Slavonian oak for 18 months and 3 months in Allier barriques. There is a period of refinement of 4 to 5 months in the bottle.
Alcohol: 13% by vol.
Color: Ruby red with garnet reflections.
Bouquet: Intense, ethereal bouquet with hints of leather, tar and ripe cherry fruit.
Taste: The flavor is full of mature fruit with nuances of leather and liquorice. The taste is complex and round and rich with character. The finish is persistent and satisfying.
Foods: Grilled, braised or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Total Production: 3,300 cases
Enologist: Mauro Orsoni

Ricudda Chianti Classico 2020

Intense ruby red color with purple tints.
On the nose, the wine shows some intense notes of red fruits, especially cherry and slight hints of oak.
In the mouth, it has a good structure, great softness and it is pleasant to drink. Predominant notes of red fruits, with slight spiciness.

Pair with first courses with game, grilled meats, fresh and aged cheeses such as pecorino.

 Review:

"A lovely red from a hot vintage, showing freshness and brightness. Medium body with orange-peel and cherry flavors that last effortlessly on the palate. Tangy. From organically grown grapes. Drink now."

- James Suckling (June 2022), 93 pts





 93 Points
La Ronciere Licanten Cabernet Sauvignon 2019

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 Intense aromas of black fruits, notes of dark chocolate, and roasted coffee. The palate is round with polished, juicy tannins and a finish that leaves a lasting impression.

Hand-harvested and field-sorted. An additional sorting occurs at the winery before the grapes are fermented in temperature-controlled micro-fermentation tanks. Aged in French oak for 10-12 months. : Diverse soils derived from metamorphic rock. Includes Licorellas (same as Priorat) and Lutitas rock complemented with a series of alluvial and granitic soils. Quartz and mica are both abundant in the soil profile.

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Married with 8% Syrah and 7% Cabernet Franc, this very well-priced Cabernet Sauvignon uses grapes from three different soil types - granite, schist and sandstone. Mint and mountain herb aromas are a prelude to a fresh, elegant, grassy palate with stony intensity, sinewy tannins and layers of bramble and blackcurrant leaf. 2025-35

-Tim Atkins, MW 94 Points

 

 94 Points
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Dark garnet color. Seductive aromas of black tea, tobacco, and crushed tart cherry and blackberry. Faint notes of vanilla and toast accentuate dark plumb and cherry character. The palate is seamless with silky texture and long sweetness. Classic Oregon Pinot Noir from an outstanding vintage. So incredibly pleased to present the first Toil Oregon Pinot Noir that includes fruit from Toil Estate Vineyard! It is an understatement to say our estate fruit is an amazingly positive contributor to the final blend.


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Young yet already showing layers of complexity, this opens with strawberry, raspberry and cranberry fruit, along with a whiff of smoke. It's well set up with ample acidity, and aging in one-third new French oak. Toil wines need a few years to reveal their full power, as tastings of past vintages show. Aerate this aggressively and drink with pleasure now into the 2030s

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Great structure meets a lush texture in this red, with cherry and raspberry flavors that gather bay leaf and dusky spice flavors toward medium-grain tannins. Drink now through 2029. 754 cases made. 

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Mordoree Cotes du Rhone Rose 2022

 Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre


Color : rosé, slightly orange (mordorée colour).


Aromas : crystallized oranges and cherries, slightly aniseed.


Palate : very rounded, fresh and long finish.


Ageing potential : 2 to 3 years


Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.


Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.

 

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"This rosé appears so pretty in the glass with its watermelon hue and presents a refreshing summery nose. Find notes of watermelon slices and yellow peaches sprinkled with sea salt. Think of pairings similar to prosciutto-wrapped melon. This is a solid rosé to enjoy all summer long."

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 Wine Enthusiast: 91
Rebuli Prosecco Treviso Extra Dry NV

Visual aspect: Straw yellow color with persistent mousse. 

Aromas: Fruity notes of delicious Golden apple and Kaiser pear with a pleasant citrus background. 
Mouthfeel: The wine is well balanced with a nice acidity and minerality, combined with freshness and complexity. 
The finish is long and very pleasant.

Area of origin: Valdobbiadene, Conegliano, Vittorio Veneto.
Soil: calcareous clayey
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Stainless Steel tanks
Foaming: secondary fermentation in "autoclave" (cuve close) at a controlled temperature with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Training system: autochthonous called "capuccina modificata"
Bottling: isobaric bottling after sterile filtration.

It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.


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