Castello Vicchiomaggio

2021, Agostino Petri Chianti Classico Riserva, Castello Vicchiomaggio

An opulent and elegant Chianti Classico Riserva with savoury cherry, cedar, and chocolate notes, culminating in a smooth, velvety finish.

EDKA RATING: 91

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Description

Opulent and elegant Chianti Classico Riserva ‚ savoury cherry, cedar and dark-chocolate notes layered with fine tannins and a smooth, velvety finish.

 

About the Winery: Castello Vicchiomaggio traces its origins to the 5th century and today ranks among Italy of leading estates. Owned by the Matta family since 1964, the 150-hectare property includes 32 hectares under vine and is certified VIVA for sustainable viticulture. John Matta, four-time IWSC Italian Winemaker of the Year, crafts wines that balance tradition and innovation, expressing the Sangiovese grape at its finest with poise and refinement.

 

Grape Variety: Sangiovese 90%, Cabernet Sauvignon 10%

 

Appearance: Deep ruby red with garnet reflections and polished clarity.

 

Aroma: Perfumed and complex, revealing dark cherry and violet with cedar, spice and subtle earthy tones from oak ageing.

 

Palate: Elegant yet structured with layers of savoury cherry and cedar supported by fine tannins. Hand-harvested grapes from the Agostino Petri vineyard (255‚265 m asl) are fermented in 50-hl stainless steel tanks with a minimum 15 days maceration. Matured 18 months in French oak ‚ initially in second-use barriques followed by large casks (25‚50 hl) ‚ and cellared four to six months in bottle for integration and refinement.

 

Body: Medium-Full ‚ velvety and well-textured with fine tannin structure.

 

Acidity: Medium ‚ balancing ripe fruit with freshness and definition.

 

Cellaring Potential: Enjoy now for its plush fruit or cellar to 2032 for greater complexity and tertiary character.

 

Perfect Pairing: Roast duck with cherry glaze, Tuscan lamb stew or wild-mushroom tagliatelle with truffle oil.

 

Serving Temperature: 16‚18 °C

 

The information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change.

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