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Tenuta di Nozzole (Folonari)

Tenuta Nozzole Chianti Classico La Forra Riserva 2021

Red still

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Regular price £21.00
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3 bottles

Last 3 bottles remaining
Denomination Chianti Classico DOCG
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.
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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.

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Perfume

Perfume

Notes of ripe fruit, fruit compote and wood.

Color

Color

Deep ruby red.

Taste

Taste

Full-bodied and dry with soft tannins.

Serve at:

18 - 20 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Tenuta di Nozzole (Folonari)
From this winery
  • Start up year: 1970
  • Oenologist: Marco Cervellera
  • Bottles produced: 400.000
  • Hectares: 90
This historic estate is located in the Chianti Classico region at Passo dei Pecorai, Greve in Chianti (30 Km south of Florence). Part of the Folonari family since 1971, the estate consists of 385 hectares, with more than 90 planted with vineyards. The estate dates back to 1300 and is well known for the quality of its wines. The Fattoria di Nozzole was first mentioned in the Cronache Fiorentine by Villani, an author of Tuscan history. Read more

It perfectly pairs with all kinds of meat, poultry and cheese.

Meat
Game
Cheese
Matured cheese
Pork

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