Full bodied red wine, blend of 85 % Sangiovese & 15% Cabernet Sauvignon, produced from a single vineyard on the Castello Vicchiomaggio estate, yields are very low, about 40hl. per ha. The vines are planted on heavy soil with 30% clay on a altitude of 220-265 m. This Chianti initially matures in second fill barriques (previously used for La Prima Gran Selezione) and continues in large oak barrels of 25 – 50 hl for 18 months in total. The wine rests at least 4 – 6 months in bottle before leaving the cellar. Ruby red colour with a garnet hue. Fully developed on the nose with ripe fruit and sweet spices; reminiscent of chocolate / strawberry praline and candied cherry. Well-rounded and soft tannins on the palate fill the mouth, very well balanced and extremely long, some ripe red fruits on the finish. Very enjoyable now with plenty of future potential.
Food Pairing: Roasted meat and aged cheese. Go for roast lamb with rosemary and garlic, or veal, especially with mushrooms. Pair with game, especially pheasant and wild boar. Heaven with T-bone or ribeye.
About this winery:
Castello Vicchiomaggio is an internationally renowned Chianti producer in the Greve region in Florence, run by the Matta family. The most prominent vine is Sangiovese with Canaiolo, Colorino and the international varieties Merlot and Cabernet Sauvignon.
John Matta was a.o. elected IWSC Italian Winemaker of the Year several times and his wines won several top marks by Wine Spectator, Decanter, Concours Mondial de Bruxelles and James Suckling.