CHIANTI CLASSICO GRAN SELEZIONE DOCG

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Vintage:

1990
1991
1993
1995
1996
1997
1998
1999
2000
2001
2003
2004
2005
2006
2007
2009
2010
2011
2013
2014
2015
Guide
Score
Edition
88
1997
Wine Spectator
90
1995
86
1997
Wine Spectator
87
1995
Wine Spectator
86
1997
Wine Spectator
87
1998
Wine Spectator
88
1999
Vinous
85
2000
Wine Spectator
92
2000
Wine Spectator
90
2001
Wine Spectator
88
2002
Gambero Rosso - Vini d'Italia
Tre Bicchieri
2004
Wine Spectator
90
2003
89
2004
Wine Spectator
87
2004
Gambero Rosso - Vini d'Italia
Due Bicchieri Rossi
2005
92
2006
Veronelli
92
2005
Veronelli
90
2007
Wine Spectator
87
2006
90
2008
Vinous
90
2008
Espresso - Vini d'Italia
17 / 20
2008
Veronelli
90
2008
92
2009
Vinous
92
2009
Espresso - Vini d'Italia
15,5 / 20
2009
94
2010
Vinous
94
2010
Veronelli
90
2009
Veronelli
91
2010
92
2011
Wine Spectator
89
2013
Espresso - Vini d'Italia
16,5 / 20
2010
Veronelli
91
2012
Wine Spectator
89
2014
Jamessuckling.com
93
2014
Jamessuckling.com
92
2015
Vinous
94
2015
Vinibuoni d'Italia
Corona
2016
Gambero Rosso - Vini d'Italia
Due Bicchieri Rossi
2016
Veronelli
91
2018
WineEnthusiast
89
2018
Jamessuckling.com
94
2017
91
2017
Vinous
92
2017
Decanter
90 - SILVER MEDAL
2017
Vinous
95
2018
90+
2018
Decanter
96 - GOLD MEDAL
2018
Jamessuckling.com
92
2018
Vinibuoni d'Italia
Corona
2019
Decanter
95 - GOLD MEDAL
2019
Jamessuckling.com
92
2019

Stielle hill is one of the historical areas of Sangiovese grape production. Evidence of vine cultivation dates back to deeds deposited by former owners in 1153. The aspect and typical Chianti soil make it a very suitable area. The terrain’s brightness, ventilation and high-ground location, along with a selection of old Sangiovese clones native to the area, complete its special suitability for Grand Cru production.

GRAPE VARIETY 100% Sangiovese

VINEYARD  Stielle

SOIL  Medium-textured, rich in rock fragments typical of the Alberese area and limestone.

VINEYARD SIZE  9 ha

VINEYARD AGE 30 to 10 years old

EXPOSURE  North/south

AVERAGE ALTITUDE  600m a.s.l.

VINEYARD DENSITY 5000 vines/hectare

AVERAGE YIELD PER PLANT 1kg

CULTIVATION/PRUNING  Spur pruning and cane pruning

HARVEST  Second half of October

MACERATION At a temperature of about 24°C for 12/20 days. Fermentation is carried out with native yeasts.

MALOLACTIC FERMENTATION In steel

AGING  At least 18 months in tonneaux and large barrels; assembly in large barrels and further maturation for 4 months. Then at least 12 months of bottle aging.

SENSORY PROFILE Clear hints of small ripe red berries. The spicy and balsamic notes due to the passage in wood are well-integrated, leaving space to the characteristic features of Sangiovese. On the palate it is full-bodied and potent with good acidity and enveloping, crunchy tannins that make the wine elegant and easy to drink. Fresh, lingering finish. The wine undergoes very wide filtration: this can lead to a natural sediment in the bottle that does not affect the wine’s sensory profile.

PAIRING Steak Florentine, game, roasts and mature cheeses.

SERVING TEMPERATURE 16°C.