Description

ABOUT THE PRODUCER:
The historical origins of Castello Vicchiomaggio can be traced back to the 5th century. The present owners, the Matta family, acquired the property in 1964 and restored it to its former splendour. The 150-hectare estate is one of the largest in the area, and of these, 32 hectares are dedicated to the vine. Castello Vicchiomaggio produces several styles of wine, from the traditional to the innovative. To achieve this, the estate has been carefully classified according to its soil type and exposure and is cultivated sustainably, as certified by the VIVA certification. All winemaking is supervised by John Matta and his wines bear the all hallmarks of stylish elegance and are beautifully balanced. His wines truly express the Sangiovese grape at its best. Vicchiomaggio is consistently classified amongst Italy’s top estates and John Matta has been named IWSC Italian Winemaker of the Year four times.

THE VINTAGE:
2021 followed regular weather patterns, with rainfall in spring which enabled good foliage development and provided the soils with abundant water reserves to nourish the vines through the drier summer months. The only phenomenon registered in springtime was a slight alteration in bud development times, owing to lower-thanaverage temperatures for a few days after Easter.

ABOUT THE VINEYARD:
The grapes come from estate vineyards in Maremma, a region in the South of Tuscany near the sea. The microclimate benefits from breezy winds, which have a cooling and ventilating effect on the vines, imparting natural freshness to the grapes while keeping the canopies healthy. The terroir is distinctive with a higher proportion of sand and less clay in the soil, which allows for good drainage and encourages the vines to grow deep root systems in search of nutrients. The vines are trained according to the Guyot method, which allows good air circulation, maintaining healthy fruit and good sun exposure to the canopy. Castello Vicchiomaggio is fully certified sustainable by VIVA, with reduced chemicals employed in the vineyard and biodiversity encouraged. The grapes are manually harvested at optimum maturity.

THE WINEMAKING PROCESS:
This wine was vinified with minimal intervention. Fermentation took place with natural yeasts in small 50-hectolitre stainless steel tanks, lasting for 12 days. The wine was then transferred to terracotta amphorae, where it matured for 10 -12 months. The clay used for the amphorae comes from a small town, Impruneta, six miles from Castello Vicchiomaggio. Clay has unique, natural characteristics which are ideal for wine maturation; it is not subject to rapid temperature fluctuations, clay’s specific molecular structure offers good exchange of oxygen, which ensures an ideal maturation cycle, and as a neutral material, it allows for the full expression of the variety and terroir.

OUR TASTING NOTE:
An intense and full-bodied blend with red fruits layered with a herbaceous notes and a spicy background, juicy and fragrant with a relaxed finish.

GRAPE VARIETY:
Sangiovese 34%, Cabernet Sauvignon 33%, Petit Verdot 33%.

AWARDS:
• 92 Points, James Suckling, 2023
• 90 Points, Vinous, Antonio Galloni, 2023