Color: intense ruby red.
Aromas: soft fruits,currants, black cherry, spicy notes.
Palate: the attack on the palate is firm, very full, red fruit and spices with dense and even tannins that allow a smooth and balanced finish.
Serve with: first courses with meat sauces, roasted or grilled meats.
Viticcio in owned and managed by Alessandro Landini who, by following in his father's footsteps, is the epitome of a new class of wine entrepreneurs. His work philosophy can be summed up in the three fundamental characteristics; passion for viticulture and the techniques and science of wine-making, competence, and professionalism. Alessandro obtained his degree in Business Economics (with a thesis on the Economics of Chianti ) and then dedicated himself entirely to the wine business.
The Estate, with more than 30 hectares of specialized vines, has undergone several transformations. The vines have been restructured, respecting DOC and DOCG regulations and modified, increasing the variety of vines. In addition, the winery has been renovated to include the most modern, cutting-edge technology.
| Review |
| Wine Spectator: Fabulous aromas of blackberry, dark chocolate and flowers follow through to a full-bodied palate, with supersilky tannins and amazing richness and subtlety. Goes on for minutes on the palate. Best from 2010 through 2015. 2,345 cases made. –JS
Robert Parker: The estate's 2006 Chianti Classico Riserva is a rich sensual wine bursting with sour dark cherries, French oak, new leather and flowers. As it sits in the glass the wine's inner perfume emerges with even greater clarity, melding beautifully into the soft, creamy finish. This is a terrific effort from Viticcio. Anticipated maturity: 2010-2016. |
| Technical notes |
| Grape varieties: 95% Sangiovese, 5% Merlot
Vinification: fermentation and maceration take place in stainless steel tanks for a period of about 30 days at a controlled temperature of about 28 deg C, followed by natural malolactic fermentation in barriques of French and American oak, with no specific yeasts added .
Aging: 12 months in barriques made of French and American oak, and bottle aging for a minimum of 6 months |
