Sangiovese/Cabernet, Ripa delle Mandorle, Castello Vicchiomaggio 2024
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Why this wine
Vicchiomaggio's Chianti Classico bottlings are the estate's headline act, but this single-vineyard Toscana is where the same hand shows at an everyday price. The Cabernet is aged separately in barriques and the Sangiovese in large casks, which keeps the fruit clean and the oak out of the way. An easy, well-made Tuscan red with more depth than the money suggests.
At a glance
- Grape
- Sangiovese 75%, Cabernet Sauvignon 25%
- Region
- Tuscany, Italy
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Pasta, Cheese
How it tastes
Ripe cherry and blackberry with violets over them, and warm mocha, liquorice and spice from the wood. Medium-bodied and silky, the palate smooth and juicy with real depth, soft acidity and fine, unobtrusive tannins, finishing savoury. Sangiovese 75%, Cabernet Sauvignon 25%.
The producer
Castello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the property in 1964 and restored it to its former splendour. The estate runs to 150 hectares, one of the largest in the area, of which 32 are under vine, classified block by block by soil type and exposure and farmed sustainably under VIVA certification, with all the winemaking supervised by John Matta, four times IWSC Italian Winemaker of the Year. The grapes for this wine come from the Ripa delle Mandorle vineyard itself, at 255 to 265 metres on marl carrying around 30% heavy clay, planted at 5,600 vines per hectare and pruned to single Guyot for yields of roughly 60 hectolitres per hectare. The fruit was picked at optimum ripeness, carefully sorted and fermented in temperature-controlled tanks for five to eight days; the Sangiovese then went into large oak casks of 25 to 50 hectolitres and the Cabernet Sauvignon into French oak barriques, both for six months.
Food and drinking
Serve at 16–18°C. It is good with grilled lamb, a rich beef ragù, a bistecca alla fiorentina or a mature pecorino, and will drink well for five to ten years from the vintage; half an hour open is enough rather than a full decant. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.