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Producer: Marchesi de FrescobaldiGrape Varieties: 100 %SangioveseOptimum Drinking: Within 2 yearsWine Style: ItalianAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Italian
The Frescobaldi name goes back many centuries into the history of art, culture, trade and finance of Italy in general and Tuscany in particular. From the second half of the last century, the Frescobaldi's were keen players in the development of Tuscan vine-growing They were the first to plants new varieties such as Chardonnay, Cabernet, Merlot and Pinot and to adopt new planting, cultivation a wine-making systems in their properties. From the second half of the 1950's and throughout the 1960's, the company's growth was impressive.In 1989 Frescobaldi bought the Castelgiocondo estate in Montalcino, the largest vine-growing farm in the Brunello area. Although the estates have gone many changes over the years, ownership has never changed hands and still, after 30 generations, is in full control of the Frescobaldi family.One of the major and largest vine growing businesses in Europe, Frescobaldi owns nine estates covering over 1,000 ha of vineyards, all located in excellent areas for fine wines. Directly managed by its family members, Frescobaldi produces almost 7 million bottles and the wines are exported to over 60 countries throughout the world.
THE CASTELLO DI NIPOZZANO estate, in the Chianti Rufina DOCG area, 30Km North-East of Florence, set in the typical Florentine countryside, totals 626 hectares, 184 hectares of which are vineyards. Built around the year 1000 the castle is the symbol of Frescobaldi's continuity and long winemaking history. The estate is located in the heart of the Chianti Rufina area. Sangiovese and Cabernet are the main grapes grown in the vineyards which enjoy a perfect South-West orientation. The estate produces about 1,000,000 bottles a year.
Grapes: 100% Sangiovese grapes from the 20 hectare Montesodi vineyard on the Castello di Nipozzano Estate
Age of Vines: Part 35 years and part 16 years. Density: Part 3,000 vines/hectare and part 5,850 vines/hectare.
Altitude: 400M above sea level Exposure: South west Pruning: Guyot
Yield: 35HL per Hectare Soil: Dry & Stony, with clay, limestone, well drained, poor in organic matter
Winemaking: The grapes were hand harvested in early October. Fermentation took place in stainless steel tanks at less than 35C and lasted for 10 days. Maceration lasted for 30 days including alcoholic fermentation with periodical stirring to obtain maximum colour and softer tannins. The wine went through malolactic fermentation.
Ageing: 18 months in new barriques of Split Oak .
Taste: Hints of spice, particularly cinnamon, complement the fruit aromas through to a concentrated and flavourful palate. The wine is bottled non-filtered to best keep structure and flavour.
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