Volpaia , Chianti Classico DOCG, 750ml, Tuscany, Italy
The Estate
That of the Volpaia area is a unique terroir in the Chianti Classico area. The vineyards about 45 hectares are over 400 m. above sea level, on predominantly sandstone soils rich in skeleton suitable for the production of elegant and long-lived reds, harmonious and aristocratic wines that manage to maintain the fruity aromas of the best Sangiovese for a long time.
Typical wines of the so-called “Alto Chianti”; and easily recognizable for the composite elegance of their bouquet referable, in addition to the microclimate of the area, also to the very particular clonal selection carried out by the farm that led to the rediscovery and re-engagement of ancient indigenous Sangiovese strains. This long process led to the creation of 3 Crus: Coltassala, Il Puro and Balifico, each with its own distinctive features.
The Wine
Our Chianti Classico is characterized by elegance and finesse with a rich bouquet of red fruits and spices.
Vinification
Today it is produced with a high percentage of sangiovese, plus canaiolo. Fermented in stainless steel tanks to maintain purity and freshness, it ages in big casks for 12 months plus 6 months in bottle
Tasting notes
Color: Dark Ruby
Aromas: Red Fruits and Cherries
Palate: Good structure and softness, fruity finish.
Country of Origin:
Italy
Region / Denomination (Appellation) / Cru:
Tuscany/Chianti Classico DOCG/Castello DI Volpaia
Certification:
Biodynamic
Grape Varieties:
Mostly Sangiovese. Additonal Varietals not disclosed by the producer.
Alcohol:
2022: 13.5%
Producer:
Volpaia
Ratings:
Vintage Caractheristics:
2022: We had a warm winter with little rain. March initially hot and then cold which led to a delayed budding. From April temperatures generally above average with very little rain. Flowering started around May 20th. A hailstorm on July 7 slightly affected the entire wine estate. First grapes turning color on July 18th. Around August 16-19 heavy rains but temperatures remained high. Berries presented themselves with thick skins and ripe tannins. Harvest from mid-September to early November

