"A perfumed and elegant wine, with a developed nose of dark cherry, dried lavender and violet intermingled with sandalwood. Opulent and rounded with velvety delicate tannins surrounding the restrained layers of bright fruit through to a smooth and harmonious finish. Sangiovese 90%, Cabernet Sauvignon 10%"
The historical origins of Castello Vicchiomaggio can be traced back to the 5th century. The present owners, the Matta family, acquired the property in 1964 and restored it back to its former splendour. The estate, with 150 hectares, is one of the largest in the area, and of these, 32 hectares are dedicated to the vine. Castello Vicchiomaggio produces several styles of wine, from the traditional to the innovative. In order to achieve this, the estate has been carefully classified according to its soil type and exposure. All production and winemaking is supervised by John Matta. The hallmark of John's wines is elegance, perfumed, stylish and all have beautiful balance. These wines truly show off the Sangiovese grape at its best. Vicchiomaggio is consistently classified amongst Italy's top estates and John Matta has been named IWSC Italian Winemaker of the Year four times in the last 14 years.
The grapes are sourced from the Agostino Petri vineyard, located in the heart of the Chianti Classico region. It sits at an altitude of 255 to 265 metres above sea level. Planted at a density of 5,600 vines per hectare, the vines are pruned according to the single Guyot method which ensures low yields of approximately 40 hectolitres per hectare. The soils are made up of a high proportion of heavy clay- approximately 30%, which is renowned for its cooling properties and water retention for the vine, as well as for producing bold wines from the Sangiovese grape. The vineyard is managed sustainably.
The 2016 vintage in Chianti Classico was excellent. The grapes were healthy and rich in extract due to the fairly regular weather conditions. This vintage has resulted in an extremely high standard of quality, delivering enhanced characteristic features of the Sangiovese grape: rich in anthocyanins, polyphenols and highly focused varietal aromas. The wines of 2016 are superbly structured.
The grapes were harvested by hand at optimal maturity and carefully sorted. Fermentation took place in temperature controlled stainless steel tanks of 50 hectolitres, with a minimum of 15 days’ maceration on the skins to extract colour, flavour and fine tannins. The wine was matured initially in French oak second use barriques (previously used for La Prima Gran Selezione); and then in large oak barrels of 25 to 50 hectolitres lasting 18 months in total. The wine was then cellared in bottle for a further four to six months prior to release.
