A gem-like amber color. Rich yet fully balanced, itbegins with intense and long lasting aromas leading to luscious flavors.
"This well-defined dessert white boasts toffee, caramel, smoke and dried fig aromas and flavors. This stays persistent and balanced as the smoky element intensifies on the long, iodine- and treacle-infused aftertaste. Powerful, expansive finish."
93 Points ~ Wine Spectator
Castello di Volpaia overlooks the village of Radda in Chianti. The town was built in the 11th century as a fortified village on the border of Florence and Sienna. Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best preserved villages of its period. Just as it has been for the last 900 years, the entire village is intimately involved in the production of wine and olive oil. The cellars, bottling plant, barrels and olive press are nestled within the original stone walls that have been carefully restored by owners Carlo Mascheroni and Giovanella Stianti Mascheroni and their children, Nicolo and Federica. The nearly 114 acres of vineyards owned by Castello di Volpaia are at 1,300 to 2,130 feet above sea level, making Volpaia the highest winery in the Chianti region. The earth is comprised mainly of light soils consisting largely of sandstone, a sedimentary rock from the Pliocene era. Volpaia is certified organic in all of its estate vineyards with the exception of Borgianni which is made from a selection of the best grapes from hillside vineyards in the Chianti Senese area.
|Wine maker notes
|Finally in 2004 the harvest lived up to all its expectations and didn't make us suffer like the two previous ones did. In April and May the temperatures were below average, so the vines germinated late. However, thanks to abundant rain in May the vines absorbed a good reserve of water for the summer months.
Because it soon became apparent that 2004 would be a very fruitful year, we worked hard in the vineyards using all the necessary cultivation techniques to ensure that the vines would keep healthy and well balanced. Excellent September temperatures meant that the grapes kept all their scent. We started picking our early harvest at the end of August, while the late ripening grapes were harvested at the end of September. Despite rain just before the harvest, all the grapes were very healthy when they arrived in the cellars and the rain obviously contributed to this.
|After harvest the Trebbiano and Malvasia grapes are taken to winery's vinsantaia, where the bunches are hung from the rafters and dried. The windows are kept open, ensuring that the air in the large room is constantly being circulated. Once the grapes' sugar reached optimum levels, they are pressed and the juice put through a natural process of clarification. The highly-concentrated must ferments for five years in small caratelli oak barrels already containing “madre,” or “mother,” – a remnant of the thick residue left over from Vinsanto that had already been bottled.
|The Vinsanto del Chianti Classico label features the Commenda di Sant’Eufrosino, the second of four churches built within the city’s walls. Attributed to Italian architect and sculptor Michelozzo di Bartolomeo (1396-1472), the church was built in 1443 by request of the Canigiani family who lived in Volpaia. One of the family members wished to join the Knights of Malta, a religious order and military brotherhood ruled by a “Grand Master” that answered only to the Pope. The Knights of Malta required that the Canigianis build a church in Volpaia before joining the religious order. The Commenda was deconsecrated in 1932 and declared a national monument in 1981. For 13 years, until 1993, the Commenda housed a renowned art collection. The Commenda is now used for dinners, tastings and other events and its basement contains one of Volpaia’s barrel-aging cellars.