Castello di Radda
Chianti Gran Selezione Vigna il Corno 2019
| Denomination | DOCG Chianti Classico Gran Selezione |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing continues in the same new tonneaux for a further 20 months. Bottle maturation before commercialisation is for at least 12 months. |
- Name and vintage: Castello di Radda Chianti Gran Selezione Vigna il Corno 2019
- Grape varieties: 100% Sangiovese grapes from the Il Corno vineyard, Radda in Chianti (Siena)
- Vinification: fermentation in stainless steel and maceration on the skins for 4 weeks
- Maturation: 20 months in new oak barrels and at least 12 months in the bottle
- Profile: notes of red fruits, spices and vanilla; ideal with red meats and cheeses
Description
What type of wine it is
Chianti Classico Gran Selezione Vigna il Corno from Castello di Radda is a structured red wine that faithfully expresses the character of the Tuscan terroir. Produced exclusively from Sangiovese grapes, with fermentation in stainless steel and ageing in barrels, it presents a clear ruby colour enhanced by garnet reflections and an olfactory profile reminiscent of small red fruits, spices, and a delicate hint of vanilla. On the palate, it proves balanced, supported by a deep tannic texture and a marked freshness that lead towards a savoury and persistent finish. It is the ideal companion for red meat-based dishes and mature cheeses.
Where it comes from
The grapes come from the heart of Radda in Chianti, specifically from the prestigious Il Corno vineyard. Here, the vines enjoy a southern exposure at approximately four hundred metres above sea level, a condition that ensures steady and optimal ripening of the bunches. The soil, characterised by a clay-limestone matrix and rich in stony skeleton, lends the wine a vibrant minerality and gustatory vibrancy. The age of the plants, together with a limited yield per hectare, guarantees high aromatic concentration and extraordinary expressive precision.
How it is produced
The harvest, carried out manually, involves a rigorous double sorting of the bunches. After destemming, alcoholic fermentation takes place in temperature-controlled stainless steel tanks, with maceration on the skins for approximately four weeks. Malolactic fermentation is carried out in new barrels, where the wine rests on the fine lees for five months. The maturation process continues in the same barrels for a further twenty months, concluding with a period of ageing in the bottle to refine its elegance and complexity.
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 Chianti Gran Selezione Vigna il Corno 2019 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Radda |
| Origin | Radda in Chianti (Siena) |
| Soil composition | The soil is of a clay-limestone nature and rich in coarse fragments. |
| Yield per hectare | 30–35 quintals per hectare |
| Harvest | Early October (autumn) |
| Fermentation | Approximately 4 weeks |
| Production technique | Destemming and crushing; fermentation in temperature-controlled stainless steel vats with maceration on the skins; malolactic fermentation in new tonneaux |
| Wine making | Destemming and crushing; alcoholic fermentation in temperature-controlled stainless steel vats (50 hl) with maceration on the skins for approximately 4 weeks (depending on the ripeness of the grapes); malolactic fermentation carried out entirely in new 5 hl tonneaux, with ageing on the fine lees for approximately 5 months. |
| Aging | Ageing continues in the same new tonneaux for a further 20 months. Bottle maturation before commercialisation is for at least 12 months. |
| Allergens | Contains sulphites |