Description

ABOUT THE PRODUCER:
Note 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 back 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.

ABOUT THE VINEYARD:
The vineyards are located in the heart of the Chianti Classico region and sit at an altitude of 255 to 265 metres above sea level. The Chianti Classico area is characterised by a Mediterranean climate and the soil, which is called “Galestro”, is rich in clay and large stones. The soils in this vineyard are made up of a high proportion of heavy clay- approximately 30%- which is renowned for its cooling properties and water retention for the vine, as well as for producing bold wines from the Sangiovese grape. Planted at a density of 5,600 vines per hectare, the vines are pruned according to the Single Guyot method which ensures low yields of approximately 52 hectolitres per hectare. Particular attention is paid to the direction in which the vines are planted; they are all south-facing, ensuring maximum exposure to the sun throughout the day. Harvesting takes place by hand between mid-September and mid-October, once the grapes have reached optimum maturity.

THE WINEMAKING PROCESS:
The grapes were carefully selected. Fermentation took place in stainless steel temperature-controlled vats for a period of eight to 10 days with daily pumping-over, to ensure the desired level of extraction of colour, flavour and fine tannins. The wine was then matured for six months in large oak barrels of 25 to 50 hectolitres before being released between 12 and 24 months after the vintage.

OUR TASTING NOTES:
Named after an antique farmhouse located on the wine estate, this smooth and elegant wine is a lovely expression of Chianti. With red cherry and cranberry fruits, the palate has good substance and a lingering, rounded finish.

GRAPE VARIETY:
Sangiovese 100%