Rocca di Castagnoli
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
SOIL Medium-textured, rich in rock fragments typical of the Alberese area and limestone.
VINEYARD SIZE 4 ha
VINEYARD AGE 15 years old
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.