Rocca di Castagnoli

Buriano

Toscana IGT

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Vintage:

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

Buriano is another of the historical grape production areas. The aspect and typicality of the typically Chianti soil, with surface Galestro stone and limestone, make it an area that is particularly suitable for lengthy, complex ripening on the vine. The terrain’s brightness, ventilation and high-ground location make it highly suitable for Grand Cru production.

GRAPE VARIETY 100 % Cabernet Sauvignon

VINEYARD  Buriano

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

VINEYARD SIZE  4 ha

VINEYARD AGE  15 years old

EXPOSURE  North/south

AVERAGE ALTITUDE  450m 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 28°C for 10/12 days

MALOLACTIC FERMENTATION In steel

AGING At least 18 months in barriques at various stages, then at least 6 months in steel and 1 year in the bottle.

ANNUAL PRODUCTION  About 7,000 bottles

SENSORY PROFILE Aromas of ripe red fruit, black pepper and leather. On the palate it is full-bodied and potent, with a fresh finish that adds elegance with enveloping, powerful tannins. A wine of great character intended for long aging.

PAIRING Game, roasts and mature cheeses.

SERVING TEMPERATURE 16°C.