Castello di Radda
Chianti Classico Gran Selezione D.O.C.G 2015, Vigna il Corno
This nectar is a 100% Sangiovese from a single vineyard located in the area called “Il Corno” (the Horn) at about 400 m above sea level, with a southern exposure. The age of the vineyard is of about 20 years. Harvesting is done by hand and in 20 kg boxes, by selecting the grapes first in the vineyard and then on a sorting table at the winery. The alcoholic fermentation takes place in 50 hl stainless steel vats with maceration on the skins for about 4 weeks. The malolactic fermentation takes place entirely in new 5hl barrels along with the lees for about 5 months. The aging process continues in the same barrels for 20 months. The ageing in bottle is of at least 12 months. Salute!
The wine has an elegant ruby color with garnet hues. The intensity is medium.
The aroma intensity is medium plus. The primary aromas remember the wild red berries, black pepper, licorice and a scent of violet. Then there is iodine note, almost saline. The secondaries include vanilla, cloves, coffee and a light toast. The tertiary aromas are mostly meaty and cranberries.
In the mouth, the wine is dry with high level of acidity. The tannins are pronounced, but very gentle and leaving a pleasant polishing sensation. The alcohol is high (i.e. 15 %), and at the first sip you feel the impetus. On the palate, the flavor intensity is pronounced. Immediately a note of charred wood takes the stage, followed by hints of bitter sour cherry and licorice. Amongst the primaries, there are also a refreshing note of wild rocket, and again that saline sensation. The secondaries are vanilla, cloves, smoke, toast and the already mentioned charred wood. The range of tertiaries is wider on the palate than at the note. We taste meaty, earth, leather, coffee, dark chocolate and Kentucky tobacco. The lasting is long, with the charred wood and sour cherry preserved in alcohol lingering for quite some time.
If at the nose, it is a bit austere, instead at the palate, this Chianti reveals all his muscles and complexity. The aromatic bouquet sweeps from hints of red wild berries, to iodine notes and scent of wild rocket. At the first sip, our tasting buds are surprised by a marked note of charred wood, followed by sumptuous tertiaries aromas such as leather, coffee, dark chocolate, meat and Kentucky tobacco. The high acidity and tannins support us to fight against steaks of any size, while its kaleidoscopic aromatic bouquet will spoil us during the after dinner smoke….and also for my lungs I go for a Tuscan option….