Tenuta di Nozzole (Folonari)
Chianti Classico La Forra Riserva 2021
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese |
| Aging | For 14-16 months. 50% in Slavonian Oak barrels and 50% in French oak casks. Bottle ageing for at least 6 months. |
Description
Chianti Classico Riserva DOCG, still red, produced by Tenuta di Nozzole (Folonari) in Tuscany, Italy. 0.75 l bottle, 2021 vintage. A Chianti Classico Riserva that expresses the elegance of Sangiovese, aged for 14–16 months, 50% in Slavonian oak barrels and 50% in French oak barrels, and at least 6 months in bottle. 90% Sangiovese. Altitude: 350 m above sea level. Maceration on the skins for approximately 15 days. Alcoholic fermentation in stainless steel vats at a controlled temperature of 28°C. Malolactic fermentation in stainless steel tanks at a controlled temperature of 22–23°C. Bouquet of ripe fruit, fruit compote, and woody notes. Awarded 93 points by James Suckling.
Awards
-
2021
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1970
- Oenologist: Marco Cervellera
- Bottles produced: 400.000
- Hectares: 90
| Name | Tenuta Nozzole Chianti Classico La Forra Riserva 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 90% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta di Nozzole (Folonari) |
| Origin | Greve in Chianti (Florence) |
| Climate | Altitude: 350 m. a.s.l. |
| Plants per hectare | 4,000 |
| Yield per hectare | 6,5 tons |
| Harvest | Usually in the second half of October. |
| Fermentation temperature | 22-23 °C |
| Wine making | Alcoholic fermentation occurs in stainless steel vats at a controlled temperature of 28°C. Maceration on the lees for about 15 days. Malolactic fermentation occurs in stainless steel tanks at a controlled temperature of 22-23°C. |
| Aging | For 14 6 months. 50% in Slavonian Oak barrels and 50% in French oak casks. Bottle ageing for at least 6 months. |
| Allergens | Contains sulphites |