Capraia selection

Chianti Classico Gran Selezione - Effe 55

DOCG

Download data sheetReviews and awards

Vintage:

2011
2013
2014
2015
Guide
Score
Edition
Wine Spectator
91
2014
Jamessuckling.com
90
2015
Vinous
91
2015
Vinibuoni d'Italia
Corona
2017
Wine Spectator
95 - H.Reccomended
2018
Vinous
88
2017
Jamessuckling.com
93
2017
Vinous
94
2018
Jamessuckling.com
93
2018
Wine Spectator
88
2019
Jamessuckling.com
93
2019

The Setriolo hill has always been considered one of the company’s areas that is best-suited to wine cultivation. The medium-textured soil, which is medium-textured and rich in sand and limestone fragments lends depth, flavor and elegance to the wines. The area is shown in map section 55, hence the name of the wine.

GRAPE VARIETY 100% Sangiovese, Sangiovese Grosso clone (Montalcino biotype)

VINEYARD Upper Setriolo

SOIL  Medium-textured, rich in sand and rock fragments

VINEYARD SIZE  2 ha

VINEYARD AGE 25 years old

EXPOSURE  North-south

AVERAGE ALTITUDE  300m a.s.l.

VINEYARD DENSITY 5000 vines/hectare

AVERAGE YIELD PER PLANT 1kg

CULTIVATION METHOD Spur pruning

HARVEST  Mid-October

MACERATION At a controlled temperature of 28°C in steel tanks for 12-20 days, with native yeasts

MALOLACTIC FERMENTATION In steel

AGING  15 months in tonneaux and a further 6 months in 23 and 32 hl barrels, then at least 12 months in the bottle

SENSORY PROFILE  Distinct aromas of small red berries including Marasca cherries preserved in alcohol, accompanied by hints of chocolate berries and well-integrated woody notes. It is full-bodied, warm and potent in the mouth with a striking tannic texture that makes the wine very drinkable and elegant. Its good acidity and minerality guarantee a fresh, long finish. The wine has only been stabilized using natural methods and has only undergone very wide filtration; this can lead, especially after long bottle aging, to a natural sediment that does not affect the wine’s sensory profile.

PAIRING Stewed meat, game and mature cheeses.

SERVING TEMPERATURE a serving temperature of 16°C is recommended.