Description
Chianti Classico Gran Selezione Vigneto Lapina, produced by Vallepicciola in Tuscany, 2021 vintage. A wine born from the passion of the Bolfo family, who in the late 1990s decided to give new life to the ruins of an old convent located in the charming countryside of Pievasciata, a picturesque village in the municipality of Castelnuovo Berardenga (Siena). 100% Sangiovese. Alcoholic fermentation in small, temperature-controlled steel vats; maceration in steel for approximately 15 days; malolactic fermentation in French oak barrels. Aged in barriques, tonneaux, and large barrels for approximately 24-26 months. 6-8 months in bottle. Intense ruby red with purple reflections. Hints of plum, blackberry, and vanilla. Elegant yet firm tannins.
Awards
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1996
- Oenologist: Alessandro Cellai coadiuvato da Erasmo Mazzone
- Bottles produced: 500.000
- Hectares: 107
In this 265-hectare property, where centuries-old woods intertwine with more than 4,000 olive trees, 107 hectares of excellent vines are skilfully cultivated, each with its own unique and precious history: Sangiovese, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay. Read more
| Name | Vallepicciola Chianti Classico Gran Selezione Vigneto Lapina 2021 |
|---|---|
| Type | Red green still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Vallepicciola |
| Origin | Castelnuovo Berardenga (SI) |
| Climate | Altitude: 380-440 m above sea level |
| Soil composition | Limestone and clay with presence of marl and alberese. |
| Cultivation system | Spurred cordon and Guyot. |
| Plants per hectare | 5000 |
| Yield per hectare | 60 q. |
| Harvest | End of September-first ten days of October, grapes from all the estate's Sangiovese vineyards. |
| Wine making | Alcoholic fermentation in small steel vats at controlled temperature; maceration in steel for about 15 days; malolactic fermentation in French oak barrels. |
| Aging | In barriques, tonneaux and large barrels for approximately 24-26 months. 6-8 months in bottle. |
| Allergens | Contains sulphites |

