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Riserva Chianti Classico d.o.c.g. 2018

RIS1807

New

26,50 €

The Badia a Coltibuono Riserva, our most classic wine, is made exclusively from autoctonous grapes. It is loved by wine aficionados worldwide and is considered to be a true emblem of the Chianti territory.

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The Badia a Coltibuono Riserva, our most classic wine, is made exclusively from autoctonous grapes. It is loved by wine aficionados worldwide and is considered to be a true emblem of the Chianti territory. As a testimony to its long history and traditions, the estate is the proud possessor of a unique patrimony of old Riserva wines which date back as far as 1937.

Vintage notes

Growing Season 2018: : Spring temperatures, higher than the seasonal average, led to an early bud break, accompanied by frequent rains in May. Temperatures began to rise in June and were offset by sporadic summer rains. Ideal weather conditions and bio managed soil particularly receptive to rainwater favored a balanced growth of the fruits. Medium high yield and excellent quality.

Tasting Notes

Intense, deep ruby red color with subtle glimmers of garnet.  The wine shows a splendid, full nose with hints of blackberries and pleasant notes of tobacco and spice. In the mouth, the wine is soft with an elegant, fresh finish and a persistent, generous acidity in the aftertaste.  Full of mature tannins and fruitiness. 

Details

Zone of production: Gaiole in Chianti, Monti in Chianti (SI)
Location: Chianti Classico
Altitude and orientation: 260-370m. slm Sud, S-E, SW
Soil: Clay, and limestone rock
Training system: Guyot
Plant density per hectare: 5500-6600
Grape: Sangiovese and traditional grapes
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown.  Maceration on the skins for at least 3 weeks
Ageing: 24 months in casks of French and Austrian oak; four months of  bottle age before release
No. of bottles produced: 40.000
Alcoholic content (%): 14
Recommended serving temperature: 18°C

Awards

James Suckling 92 pt.

Vinous A. Galloni 92 pt.

Winecritic 94 pt.

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