Castelvecchi
Chianti Classico Riserva Lodolaio 2020
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in first-use French oak barriques, followed by approximately 12 months of bottle ageing. |
- Name and grapes: Chianti Classico DOCG Riserva 2020, 100% Sangiovese, Tuscany
- Aroma and taste: red and black fruits, spices, liquorice and chocolate; vanilla finish
- Vinification: maceration 30-40 days, 12 months in barrique and 12 in bottle
- Serving: decant for 1 hour; serve at 16–18 °C; alcohol 14%; size 750 ml
- Pairings and awards: braised meats, game, steak, pecorino; 91 pts JS, 4 Viti AIS
Description
What kind of wine it is
Chianti Classico Riserva Lodolaio from Castelvecchi is a still red wine from Tuscany that elegantly expresses the character of Sangiovese. Fermentation in steel and a long maceration on the skins create a structured and enveloping profile. On the nose, it opens with a bouquet of red and black fruits, accompanied by spicy hints of cloves, pepper, liquorice and dark chocolate, with a pleasantly vanilla finish. This Chianti Classico Riserva is ideal for pairing with grilled red meats, game, braised dishes and mature cheeses, excellently enhancing Florentine steak.
Where it comes from
This wine originates in Tuscany, in the municipality of Radda in Chianti, in the locality of Castelvecchi, from vineyards situated between five hundred and six hundred metres above sea level. The soils, rich in galestro and alberese, encourage the development of a defined tannic structure and remarkable persistence. The hot summers, characterised by strong temperature variations, ensure freshness and perfect aromatic ripeness of the grapes. The raw material comes from a careful massal selection of very old vines, rooted in historic plots that offer a faithful expression of the high-altitude terroir.
How it is produced
Production begins with a delayed manual harvest to maximise the ripeness of the bunches. After vinification, the prolonged contact with the skins extracts colour and essential aromatic components. Ageing takes place in French oak barrels, with varying times for each batch to give the wine its typical complexity. Afterwards, the wine rests in steel to harmonise before a further twelve months of bottle ageing. The entire process takes about thirty-six months, giving the wine a balanced structure and excellent longevity.
History and Curiosities
Originating from Radda in Chianti, the Chianti Classico Riserva Lodolaio expresses the authenticity of Sangiovese grapes of ancient tradition, cultivated at high altitude on galestro and alberese soils. Carefully aged in the historic 10th-century cellar of the castle, this fine wine completes its evolutionary journey approximately thirty-six months after the harvest. The exclusive manual harvesting and limited production of twelve thousand bottles per year give rise to an award-winning label, capable of combining the vocation of the territory with perfect balance.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
91/100
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.
-
2020
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Leonardo Valenti
- Bottles produced: 80.000
- Hectares: 24
Castelvecchi was ruled by the lords of Monterinaldi for most of the XI century until, proclaimed autonomous community, it suffered, at the end of the thirteenth century, the fierce attacks of the nobles of the surroundings, attracted by the incredible richness of the Parish of Santa Maria Novella. Many parties fought widely and for a long time to get the famous fertile vineyards here cultivated.
Towards the middle of the seventeenth century, the name of the place, which was then "Castela de la Pieve", became, after the name of the owners, first "Castel de ‘Vecchi," then "Castelvecchi". "De Vecchi" was the name of an ancient noble family from Montalcino who took the castle and the land around. The property passed through the centuries from de Vecchi to de Vecchi ending to the heirs of the husband of the last descendant, a Marquis Gutierrez de la Solana, Grandee of Spain, at the beginning of 1900. Read more
| Name | Castelvecchi Chianti Classico Riserva Lodolaio 2020 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castelvecchi |
| Story | History and Curiosities Originating from Radda in Chianti, the Chianti Classico Riserva Lodolaio expresses the authenticity of Sangiovese grapes of ancient tradition, cultivated at high altitude on galestro and alberese soils. Carefully aged in the historic 10th-century cellar of the castle, this fine wine completes its evolutionary journey approximately thirty-six months after the harvest. The exclusive manual harvesting and limited production of twelve thousand bottles per year give rise to an award-winning label, capable of combining the vocation of the territory with perfect balance. |
| Origin | Radda in Chianti, località Castelvecchi |
| Climate | Cold but dry winter; cool and regular spring; long and hot summer with a significant temperature range; rainfall in June and September that preserved freshness and avoided water stress. |
| Soil composition | Predominantly galestro and alberese |
| Plants per hectare | 5000 |
| Yield per hectare | 50 quintals per hectare |
| Fermentation | Over 30 days |
| Production technique | Fermentation in stainless steel tanks with maceration on the skins for over 30 days; ageing for 12 months in first-use French oak barriques; subsequent ageing in bottle for about 12 months. |
| Wine making | Fermentation in stainless steel tanks with maceration on the skins for over 30 days; aged for 12 months in first-use French oak barriques, followed by further ageing in bottle for about 12 months. |
| Aging | Aged for 12 months in first-use French oak barriques, followed by approximately 12 months of bottle ageing. |
| Total acidity | 5.5 gr/L |
| PH | 3.5 |
| Residual sugar | 0.5 gr/L |
| Year production | 12000 bottles |
| Allergens | Contains sulphites |