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Chianti Classico Castell'in Villa DOCG 2013
landscape castell’in villa.jpg
Coralia

Chianti Classico Castell’in Villa DOCG 2016

R459.00

Region: Castelnuovo Berardenga, (SI) Tuscany

” It is a complex and serious blend of seperate, choice vineyards of 100% Sangiovese grapes.  The wine is aged in traditional Chianti Classico large oak casks for about twelve months. This outstanding, soulful wine captures the fruit of the Sangiovese grapes and the earthy, spicy and slightly wild traces of the earth in a beautiful blend. It is an unusually concentrated Chianti Classico, that will improve and become more complex for another twenty years. Do decant it for four hours or more, before drinking at this young stage. It develops beautifully, and when we tasted it a day after opening, the aroma just swelled with dark red roses and a hint of leather and liquorice, inviting us to savour it for hours. The flavour carries a deep, juicy core of wild brambleberry fruit, with fresh acidity and that chalky Sangiovese dryness at the end”.  Caroline 

Food pairing: A great match with T-bone steak grilled over the coals, served with mushroom sauce.

5 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Region: Castelnuovo Berardenga, (SI) Tuscany

Castell’in Villa is a small estate in Castelnuovo Berardenga, at the south end of the Chianti Classico region. Both the Chianti Classico and the Riserva are made entirely of Sangiovese, vinified using indigenous fermentations and aged in the traditional large oval barrels, and have been some of the best wines in the appellation for decades. (The owner of the estate, Coralia Pignatelli della Leonessa, has never wavered in her commitment to traditional winemaking.) The resulting wines are soulful, distinctive, long-lived, and delicious, proof that the Sangiovese grape can rise to greatness when grown in the right place.

Estate-grown in Castelnuovo Berardenga in alluvial soil with pebbles and sand; 100% Sangiovese. The wine is fermented in stainless steel using indigenous yeasts, and is kept in contact with the skins for a little less than two weeks. The wine is aged in large oval barrels (‘botti’) for two years before bottling. The resulting wine is the best kind of classic Chianti, with the classic aromas of sour cherry, fine leather, sandalwood and cedar, fresh acidity, attractive fine tannins, and a long, complex palate impression. This style of Chianti Classico is a brilliant wine at table, medium-weight, savoury, based on fresh acidity rather than tannins.

Says Kerin O’Keefe MW of the 2013:  Vibrant and silky, this pure expression of Sangiovese is all about finesse, starting with alluring scents of wild berry, crushed rose petal, tilled earth, aromatic herb and new leather. The elegant, linear palate is almost ethereal, offering juicy red cherry, strawberry compote, star anise and white pepper set against firm, refined tannins. It’s balanced, with bright acidity. Enjoy now or hold for even more complexity. Drink through 2026.