Piemaggio Chianti Classico Le Fioraie 2013
6 bottles with free shipping for: $216.00
12 bottles with free shipping for: $384.00
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| Country: | Italy |
| Regions: | Tuscany Chianti |
| Grape Type: | Sangiovese |
| Winery: | Piemaggio |
| Organic: | Yes |
This wine is the authentic expression of a Chianti Classico, with an intense ruby color with burgundy reflections with age. Pleasant notes of violets and dry cherry on the nose. The taste is intense and persistent. Well-balanced, elegant and full-bodied
Production area: (Le Fioraie) Castellina in Chianti (Siena)
Piemaggio Chianti Classico Le Fioraie Sangiovese 90%, Colorino, Canaiolo Ciliegiolo 10%
Altitude: 350-480 meters above sea level.
Soil Composition: middle dough soil rich in mineral with galestro and alberese (Typical of this area).
Plant per hectare: 4,800
Cultivation technique: Guyot
Traditional winemaking with controlled temperature in stainless steal tank, with skin contact maceration for around 25 days, pumping overs and delestages. Aging for about 18 months with passages in concrete vats, in French oak casks of 25 HL and then in tonneaux. 3 months in the bottle.
Serve with pasta dishes, typical Tuscan cold cuts, roasted meat and semi dried cheeses.
The Piemaggio estate is located at Le Fioraie, a hamlet on the north-western side of the Castellina in Chianti territory, along the road to Poggibonsi, in the heart of the historical Chianti Classico. Piemaggio is the name of the farmhouse in the centre of the estate. The most ancient part of the farmhouse dates back to the XI-XII century AD. The remains of an age-old 'Pieve' (church) in the heart of the property, bear witness to the agricultural vocation of the site. Religious orders in the middle ages acted as the custodians of agricultural knowledge, handing it down throughout the centuries.
The name of the estate, Piemaggio, probably originates from the presence of the Pieve ('Pie') located on the highest hillside ('maggiore') in the estate.
The drawing with the three flower sellers, repeated on the wine labels, has represented the identity of the wines since 1954. Le Fioraie, in Italian 'the flower sellers', is the name of the place where the estate is located.
“Legend has it that the name of Le Fioraie is linked to the pilgrim friar who passed by the estate, many centuries ago, one day in a very hot summer. The pilgrim, exhausted after so much walking in the excessive heat, fainted. Three sisters, local flower sellers, saw the friar crumple on the ground and offered him a glass of wine to revive him. The friar thanked the flower sellers and resumed his pilgrimage, but he never forgot the place. After a few months he returned, started building a small church and planted a few vines."
We'll never know whether this tale is history or legend: however, the three flower sellers are the symbol linking the wine to its place of production, A direct homage to this magical corner of the Chianti Classico area.
The vineyards at Piemaggio cover over 12 hectares. The vines, all trained with the Guyot system, grow on a number of separate hillsides with south and south-westerly aspect. The altitude sits between 380 and 480 metres above sea level, with slopes of variable steepness.
Thick woods surround the vineyards on all sides. Together with the altitude and the constant breeze, the presence of the forest helps protect both vines and grapes from damaging summer droughts.
The galestro and alberese soils, part of the geological heritage of Chianti Classico sites, guarantee perfect drainage of the vineyards: an essential feature for the healthy development of the vines.
At Piemaggio, the Sangiovese grape variety reigns supreme, covering about 10 hectares in total. The clones used in the vines have been carefully selected: at the moment, six have been identified.
Colorino, Canaiolo and Ciliegiolo are the other vine varieties typical of the Chianti Classico territory that grow on the estate besides Sangiovese. Lastly, Cabernet Sauvignon and Merlot grapes grow towards the production of an IGT wine.
600 olive trees grow on the estate's grounds, producing an extra-virgin olive oil with all the typical features of a Tuscan oil from the Chianti hills.
The cellar
The cellar at Piemaggio is situated roughly one kilometre from the farmhouse and the vineyards, as the crow flies. It was modernised in 2014, with the purchase of new 100HL steel vats for controlled temperature fermentation.
The ageing phase takes place within 110HL vats in fiberglass concrete. During this important part of the process, the vats help preserve the integrity and freshness of the Sangiovese grown at Piemaggio.
The cellar also hosts 25HL French oak barrels as well as 5HL tonneaux, also made of French wood, used for the Chianti Classico Le Fioraie, Chianti Classico Riserva Le Fioraie and Piemaggio, an IGT wine.
Our Cabernet Franc with its bright intense purple color, offers complex and mineral aromas and finally red fruits scents like blackcurrant and blueberry.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.
Vines are located outside the AOC boundaries, hence the wine is classified as Vin de France.
Classic red vinification and Maturation in stainless steel vats.
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with roasted meats, « charcuteries » or any good cheese.
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What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
The Soberanes Vineyard is the latest exciting joint venture between the Pisoni and Franscioni Families. The site features tightly spaced vines and is planted to 33 acres of Chardonnay, Pinot Noir and Syrah and sits on the Santa Lucia Highlands Bench adjacent to the Garys' Vineyard. The clonal material planted in the loamy, rocky soil is very diverse and features over a dozen of the most renowned heritage selections from California and Burgundy in pursuit of the finest wine quality.
Review:
The vineyard is famous for producing ripe, luscious Pinots stuffed with massive fruit. Many wineries have dipped into it over the years. Krutz’s rendition is dry, balanced and full-bodied, with relatively high alcohol framing raspberry, cherry, cola, red plum, exotic spice and sandalwood flavors. It should age well through 2020–2022.
- Wine Enthusiast 92 Points
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
12 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
