Castello di Volpaia
Castello di Volpaia Chianti Classico Riserva 2020
| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After malolactic fermentation, the wine aged 24 months in Slavonian oak casks of between 15 and 35 hl and in French oak barriques. |
奖项
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2020
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2020
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.
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2020
90/100
One of the most prestigious wine guides in Italy.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
3Italian Sommelier Association (AIS) guide
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2020
90/100
Wine spectator is the most influential wine guide on the internet.
香水
颜色
味道
服务于：
18 - 20 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
- 创办年份: 1966
- 酿酒师: Lorenzo Regoli
- 生产的瓶子: 220.000
- 公顷: 45
| Name | Castello di Volpaia Chianti Classico Riserva 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Volpaia |
| Origin | Village of Volpaia, Town of Radda in Chianti (Siena). |
| Climate | Altitude: 400-600 m. a.s.l. Exposure: South, South-East, South-West. |
| Soil composition | Sandy-loamy and clayey with a high skeleton. |
| Cultivation system | Guyot. |
| Yield per hectare | 3,500-4,500 kg/hectare. |
| Harvest | By hand, between the 3rd and the 12th of October with 15-20 kg crates. Grapes are destemmed and gently crushed. |
| Fermentation temperature | 80-86 °F |
| Fermentation | 14 days. |
| Wine making | The wine factory has been meticulously designed to control all stages of vinification and enhance the grapes' qualitative characteristics. The control of the fermentation temperature and the use of a punch-down system resulted in a perfect extraction of the substances that give the wine colour, softness and elegance. Fermentation took place using indigenous yeasts. The crushed grapes fermented at a controlled temperature between 27°C and 30°C. In the first phase of fermentation, which lasted 14 days, two cycles of punching-down per day were carried out to have a greater extraction of 'noble' substances from the grapes, the subsequent maceration on the skins lasted 10 days. |
| Aging | After malolactic fermentation, the wine aged 24 months in Slavonian oak casks of between 15 and 35 hl and in French oak barriques. |
| Allergens | Contains sulphites |
