Country: | Italy |
Regions: | Tuscany Chianti |
Winery: | Piemaggio |
Grape Type: | Sangiovese |
Organic: | Yes |
Vintage: | 2013 |
Bottle Size: | 750 ml |
Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione.
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.
The Strada al Sasso is 100% Sangiovese and comes from a single windswept vineyard block within our prized La Porta vineyard. This exceptional micro-cru features high-density spacing, careful matching of rootstocks and clones to the soils, and low yields. The soils are 38% sandstone, 32% limestone, 30% loam, and galestro. La Porta means “the door” or “the opening.”
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
-WinesCritic.com 97 Points
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
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."
- James Suckling (June 2022), 93 pts
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.
The 2013 Cabernet Sauvignon Coeur de Vallee emerges from Andy Beckstoffer's portion of the To Kalon vineyard. Black cherry, blackberry jam, bittersweet chocolate and dark spices are front and center. Young and tannic, the 2013 needs time for the tannins to soften. This is an especially ripe, flamboyant style for...
Review
From the Beckstoffer To Kalon Vineyard, the 2013 Coeur de la Vallée shows creamy tannins, beautiful blackberry and cassis fruit, and hints of blueberries, violets, forest floor and licorice. This is a blend of 75% Cabernet Sauvignon and 25% Cabernet Franc, and the black fruits are triumphant in this gorgeous wine. It should drink nicely for 25-30 years.
- Robert Parker's Wine Advocate 97 Points
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.
I feel this wine expresses the greatness of California and its hidden pockets where Cabernet can excel. The cold Pacific Ocean running the entire length of the state presents maritime influences – and with each small distance eastward the climate warms. Stony soils, south facing slopes and moderately warm conditions are the keys to producing dark, rich and good tasting Cabernet.
A small release from Caymus Vineyards, this wine is a California-appellation Cabernet Sauvignon – supple, dark and rich, bearing the signature hallmarks of Caymus. It is sourced from sites throughout the state which feature climatic conditions, soils and topography that are ideally suited to Cabernet. This project stems from excitement over California's diverse vineyard land, often in lesser-known areas, with the potential to produce exceptional Cabernet.
Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and Bourboulenc 5%.
Nose : steady rose, brilliant and limpid.
Aromas : very complex with flowers, red and white fruits aromas.
Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years
Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle
Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.