Castello di Radda
Guss 2016
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Merlot, 30% Sangiovese |
| Aging | Malolactic fermentation in 5 hl tonneaux (80% of which is new oak); ageing in the same barrels for approximately 24 months with racking every 3 months; followed by at least 12 months of bottle ageing before commercialisation. |
- Composition and alcohol content: 70% Merlot, 30% Sangiovese; 15.5% ABV; 2016 vintage
- Pratolino Vineyard: Radda in Chianti, 450 metres, south-facing, clay-limestone soil
- Vinification: hand-harvested; maceration on the skins for approximately 1 month in stainless steel
- Ageing: 24 months in 5 hl oak barrels with quarterly rackings, followed by 12 months in the bottle
- Tasting and awards: notes of red fruits and berries; 94 James Suckling points, 93 Robert Parker points
Description
What type of wine it is
Guss by Castello di Radda is a Tuscan **still red wine** with a Typical Geographical Indication, born from an elegant blend of Merlot and Sangiovese grapes. In the glass, it presents a clear ruby colour with violet reflections, revealing an intense aromatic profile dominated by notes of red berries and hints of forest floor. On the palate, it is **enveloping and impressive**, characterised by a remarkable balance between smoothness, solid structure and vibrant freshness. This complex and profound style is the result of long **ageing in wood** and in the bottle, which enriches its gustatory texture, making it an ideal companion for rich and structured dishes.
Where it comes from
This wine comes to life in Tuscany, specifically on the hills of the municipality of **Radda in Chianti**, developing in the shadow of the historic Volpaia Castle. The grapes come from the Pratolino vineyard, a single plot carefully selected for its exceptional pedoclimatic qualities. The vines grow at an altitude of 450 metres above sea level, benefitting from perfect southern exposure and the cold climate typical of this specific sub-zone. The **clay-limestone soil**, characterised by a rich presence of stony fragments, bestows a distinct elegance upon the grapes and promotes the perfect aromatic development that distinguishes this **Tuscan blend**.
How it is produced
Production begins with a rigorous **manual harvest** carried out from the beginning of October. The grapes are destemmed, crushed and sent for fermentation in temperature-controlled stainless steel tanks, accompanied by a prolonged **maceration on the skins** lasting approximately one month. Subsequently, the wine undergoes malolactic fermentation in wood and continues with a maturation phase in **barrels** for approximately twenty-four months, interspersed with regular racking every quarter. The production process concludes with a further period of resting in the bottle for at least twelve months before release, ensuring maximum stability and harmony.
History and Curiosities
The new Guss comes to life on the historic hills of Radda in Chianti, growing in the shadow of the ancient castle of Volpaia. The genesis of this label is intimately linked to the Pratolino vineyard, a precious single plot chosen specifically for its pedoclimatic characteristics of rare excellence. The company's vision has enabled it to enhance the vines born in the cold local territories, forging a unique bond with the surrounding nature. This masterly interpretation has earned excellent critical ratings from James Suckling and Robert Parker.
Awards
-
2016
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2016
94/100
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.
-
2016
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2016
3One of the most prestigious wine guides in Italy.
-
2016
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2003
- Oenologist: Maurizio Castelli
- Bottles produced: 120.000
- Hectares: 40
The Beretta family bought the estate in 2003 to increase their interest in the wine-growing sector. They are already active with the family's historic company "Lo Sparviere", which produces the precious Franciacorta sparkling wines. The project took shape with the recovery, in qualitative terms, of the 45 hectares under vine and the construction of an extensive wine cellar built according to the design of architect Spartaco Mori. Read more
| Name | Castello di Radda Guss 2016 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 70% Merlot, 30% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Radda |
| Story | History and Curiosities The new Guss comes to life on the historic hills of Radda in Chianti, growing in the shadow of the ancient castle of Volpaia. The genesis of this label is intimately linked to the Pratolino vineyard, a precious single plot chosen specifically for its pedoclimatic characteristics of rare excellence. The company's vision has enabled it to enhance the vines born in the cold local territories, forging a unique bond with the surrounding nature. This masterly interpretation has earned excellent critical ratings from James Suckling and Robert Parker. |
| Origin | Municipality of Radda in Chianti |
| Soil composition | Predominantly clay-limestone with a good presence of rock fragments. |
| Yield per hectare | 30-35 quintals per hectare |
| Harvest | From the beginning of October |
| Fermentation | About a month |
| Production technique | Manual harvest; vinification in temperature-controlled stainless steel with skin maceration for approximately 1 month; malolactic fermentation in 5 hl tonneaux; ageing in tonneaux for around 24 months with quarterly rackings; at least 12 months of bottle ageing. |
| Wine making | The grapes, hand-picked from the beginning of October, are destemmed, crushed and fermented in 50 hl temperature-controlled stainless steel vats; this is followed by maceration on the skins for approximately one month. Malolactic fermentation then takes place in 5 hl tonneaux, with ageing in the same barrels for around 24 months and racking every 3 months, followed by at least 12 months of bottle ageing before being released for sale. |
| Aging | Malolactic fermentation in 5 hl tonneaux (80% of which is new oak); ageing in the same barrels for approximately 24 months with racking every 3 months; followed by at least 12 months of bottle ageing before commercialisation. |
| Allergens | Contains sulphites |