Castello di Volpaia Radda in Chianti, Tuscany

According to owner Giovannella Stianti, her property is the highest estate in Chianti Classico. The well exposed, high-altitude vineyards have a growing season of as much as two weeks longer than those of others. Stianti bought the entire hilltop village, including the ancient castle and surrounding medieval buildings in 1966. Extensive cellars now run underneath a number of old stone buildings. Giant temperature-controlled stainless steel tanks fill the ancient buildings. From the exterior, all is tranquil, nothing has been disturbed. This same care and respect is given to creating the wine. Under the guidance of oenologist Maurizio Castelli, the Volpaia wines have become some of the best in the Chianti Classico zone.

Chianti Classico 2006 Volpaia has invested in new technology - a computer controlled cap submerger to replace the earlier method of prolonged pump overs. This has permitted them to achieve better extraction of colour, flavour, and softer tannins. The 2006 incorporated fruit from vineyards that have been replanted with improved rootstocks and carefully selected clones. Revealing an attractive, youthful, black cherry colour, and aromas of spice and sour cherry, the palate opens with nicely extracted ripe fruit, mellow tannins, and finishes with harmonious balance. "A plump wine loaded with floral, bright red cherries and spices. It is a simple, fun Chianti to enjoy over the next few years. Anticipated maturity: 2008-2010." 88 points, Wine Advocate June 2008

Chianti Classico Riserva 2004 This Chianti Classico Riserva was made from carefully chosen grapes picked from vines growing on the highest parts of Castello di Volpaia's vineyards. The traditional method of vinification was used while particular attention was paid to the quality of the tannins and temperature control. Once the malolactic fermentation was over, the wine was transferred to casks varying in capacity from 2500 to 3600 litres and in French oak barriques. After being left to age for about 2 years, the wine was lightly filtered and bottled. It then matured for a further 6 months. This wine builds nicely on the strengths of the non-Riserva, revealing extra depth, richer fruit and a more complex palate. "Compressed into espresso scents and iron-hard tannins, this wine needs a day of air to show itself. The extract evolves into a rich, sweet cherry flavour, the tannins grow more classical, a peppery caress. Built to age for ten years or more, this requires hours in a decanter if you open it now. Grilled sausages pick up on the wine's complex tannin and bring out its compelling spice." 93 points, Wine & Spirits, October 2007

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All wines are available by the unmixed case to Licensees and Private Consumers, subject to availability.

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