Orientation: North, northwest facing vineyards at 250-300m in elevation.
Soil: Alluvial soil with pebbles and sand.
Viticulture: Hand harvest of the selected best grapes starts at the second half of September.
Vinification: After a natural dehydration of grapes, they are pressed with a vertical wine press. The must is moved into caratelli (small 1/2 barriques with extra staves to withstand the pressure inside) where the fermentation happens.
Aging: Aged in the caratelli for 15 years followed by 6-12 months in the bottle before release.
Production: 166 cases of six bottles produced.
Notes: The Castell'in Villa wines are always released a year 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: View from the Cellar – John Gilman
The 1997 Vin Santo del Chianti Classico from Castell’in Villa is a lovely wine at its
apogee of peak drinkability. The bouquet offers up a complex and mature blend of apricot,
cherries, browned butter, a touch of orange peel, hints of new leather and toasted nuts. On the
palate the wine is deep, full-bodied and nicely light on its feet, with a fine core, bright acids and
excellent length and grip on the complex and well-balanced finish. This is drinking beautifully
and still has plenty of life ahead of it, but it is at its zenith and this is the perfect moment to be
drinking it. 2016-2030.