Vineyard: Sourced from some of their eight different sites in the southeast corner of Castelnuovo Berardenga.
Orientation: Altitudes ranging from 250-300m in elevation with varying exposures.
Soil: Alluvial soil with pebbles and sand.
Viticulture: Hand harvested between the second half of September and early October.
Vinification: Natural fermentation with native yeast in stainless steel tanks for 10-12 days.
Aging: Aged in large Slavonian oak for 24 months.
Production: 4,166 cases produced.
Notes: The Castell'in Villa wines are always released one to two years after most of their peers. They are one of the oldest estates and have wines in their cellar dating back to 1971.
Publication: Other Press
Rating: 94 (W&S)
Exactly what I want in a Chianti Classico, declared one of our tasters, expressing the panel’s unanimous sentiment. Princess Coralia Pignatelli della Leonessa’s wine hits all the right notes: perfectly ripe red cherry flavors that mingle with earthy and savory layers of sun-ripened tomato, marinated olive, dried oregano and fresh mushroom. This is the taste of pure sangiovese, with flavors that move in concert across the palate in a surge of vertical energy. Perhaps that’s why it’s poured by the glass at top NYC restaurants like Gramercy Tavern and the Aldo Sohm Wine Bar. Buy a case before the vintage runs out.