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La Castellina, Castellina in Chianti, Siena, Toscana
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Chianti Classico

Squarcialupi

Squarcialupi is the traditional Chianti Classico line of the Farm, aimed at producing wines that express the typicality of the Sangiovese grape and the territory, limiting the use of complementary varieties. The Vintage and the Reserve are produced since the first harvest of the 90s; over time, they are defined in blands and sensory characteristics. The line was finally created with the production of the Gran Selezione, starting in 2011. The line takes its name from the Squarcialupi (XVsec) palace, in the center of Castellina in Chianti, where there are the ancient aging cellar, the direct sale, the hotel and the restaurant. 

Technical Data

Squarcialupi

Height of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Vineyards aspect: South-West

Blend: Sangiovese 95%; Colorino 5%

Production:

Grapes per hectare: 70 quintals

Yield in wine: 70%

Bottles per year: 60000
 

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, then the fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 10-15 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in big barrels of Slavonian oak (capacity from 24 to 47 hl) for 12 months, in the ancient cellar of the Squarcialupi palace. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 3 months, before being released for consumption.

Visual Analysis

Visual Analysis

Intense ruby red with purple tints.Ruby red color, decided tones with hues tending to violet.

Olfactory Analysis

Olfactory Analysis

Intense notes of red fruits, especially cherry and slight hints of oak.

Gustatory Analysis

Gustatory Analysis

Good structure, great softness and pleasant to drink. Predominant notes of red fruits, with slight spiciness.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20C, in a tulip glass, taking care to uncork the bottle 1 hour before serving.

Pairing Suggestions

Pairing Suggestions

First courses with game, grilled meats, fresh and aged cheeses such as pecorino.

Download PDF Technical Data

Squarcialupi Riserva

Technical Data

Squarcialupi Riserva

Altitude of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Aspect of vineyard: south-west

Blend: 90%Sangiovese; 5% Cabernet Sauvignon; Merlot 5%.

Production:

Grapes per hectare: 60 quintals 

Yield in wine: 70%

Bottles per year: 20000
 

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, selecting the perfect ripening bunches. The fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 15-20 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in big barrels of Slavonian oak (capacity from 24 to 47 hl) for 12 months, in the ancient cellar of the Squarcialupi palace and for another 6 months in barrique (225lt) and tonneaux (500lt). During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 6 months, before being released for consumption.

Visual Analysis

Visual Analysis

Deep ruby red.

Olfactory Analysis

Olfactory Analysis

Intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.

Gustatory Analysis

Gustatory Analysis

Well structured and balanced, complex, persistent.Notes of red fruits and spices such as black pepper and licorice.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20 C, in ballon, taking care to uncork the bottle 2 hours before or using a decanter to oxygenate.

Pairing Suggestions

Pairing Suggestions

Grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.

Download PDF Technical Data

Squarcialupi Gran Selezione

Technical Data

Squarcialupi Gran Selezione

Altitude of vineyards: 500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Aspect of vineyard: South

Blend: Sangiovese 100%

Production:

Grapes per hectare: 50 quintals

Yield in wine: 70%

Bottles per year: 7000

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, selecting the perfect ripening bunches. The fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 15-20 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in small oak barrels, mostly in tonneau (500lt), but also in barrique (225lt), for 24 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 6 months, before being released for consumption.

Visual Analysis

Visual Analysis

Deep ruby red, tending to garnet in long aging.

Olfactory Analysis

Olfactory Analysis

Intense, fine and persistent bouquet.Elegant notes of red and black berries, accompanied by hints of oak and spices (licorice, balsamic) that give complexity, without covering the aromatic profile of Sangiovese.

Gustatory Analysis

Gustatory Analysis

Well structured, round, persistent.Sangiovese of great personality, with dominant notes of black berry fruits and hints of licorice and toasted.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20 C, in ballon, taking care to uncork the bottle 2 hours before or using a decanter to oxygenate.

Pairing Suggestions

Pairing Suggestions

Grilled meat, game of hair and feather, stewed and roasted, aged cheeses with hard dough like pecorino.

Download PDF Technical Data

Tommaso Bojola Riserva

 The Tommaso Bojola line takes its name from the owner of the Farm and is born as an alternative to the other Chianti Classico line, offering wines of personality, with great aromatic and phenolic potential. These are obtained by means of particular techniques, such as the late harvest of the bunches overripened on the plant and the vinification directly in barrique and tonneau. The blend of Sangiovese with international varieties, which represent 20% of the blend, adds further complexity, structure and body.

Technical Data

Tommaso Bojola Riserva

Altitude of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Aspect of vineyard: South-West

Blend: Sangiovese 80%; Cabernet Sauvignon 15%; Merlot 5%.

Production:

Grapes per hectare: 60 quintals

Yield in wine: 65%

Bottles per year: 5000

Features & Pairings suggestions

Vinification

Vinification

In the best years, part of the grapes is left to overripe on the plant. After at least 15 days from the normal harvesting period, the bunches are selected and collected in crates, guaranteeing their integrity. The grapes ferment in special barriques and tonneaux, placed on supports that allow their rotation and consequently the skimming of the skins, which are perennially immersed in the must/wine. This method allows a delicate and very effective extraction of polyphenols and aromas, prolonging maceration over 40 days. After the first 8-10 days all the sugars are converted into alcohol. The free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in small oak barrels, in barrique (225lt) and tonneau (500lt), for 24 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 12 months, before being released for consumption.

Visual Analysis

Visual Analysis

Deep ruby red, tending to garnet in long aging.

Olfactory Analysis

Olfactory Analysis

Complex, intense and persistent bouquet.Notes of leather and spices such as liquorice and tobacco, in balance with varietal aromas, evolved towards black berry fruits.

Gustatory Analysis

Gustatory Analysis

Great structure, complex and very persistent.Elegant, with high content in polyphenols.Clear leather notes, black berries and cloves.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20 C, in ballon, taking care to uncork the bottle 2 hours before or using a decanter to oxygenate.

Pairing Suggestions

Pairing Suggestions

Grilled red meats, steak, game of hair and feather, stewed and roasted.

Download PDF Technical Data

Tommaso Bojola

Technical Data

Tommaso Bojola

Height of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Esposizione vigneti: South-West

Blend: Sangiovese 80%; Merlot 20%

Production:

Grapes per hectare: 60 quintals

Yield in wine: 65%

Bottles per year: 20000

Features & Pairings suggestions

Vinification

Vinification

In the years where it's possible, part of the grapes is left to overripe on the plant. After at least 15 days from the normal harvesting period, the bunches are selected and collected in crates, guaranteeing their integrity. The fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 10-15 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in small oak barrels, in barrique (225lt) and tonneaux (500lt), for 18 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 3 months, before being released for consumption.

Visual Analysis

Visual Analysis

Deep ruby red, sometimes with violet reflections.

Olfactory Analysis

Olfactory Analysis

Intense and persistent bouquet, with notes of berries and overripe fruits.

Gustatory Analysis

Gustatory Analysis

Well structured, full bodied, persistent.Great softness, gives a feeling of velvety and pleasant drink.Notes of black fruits and spices such as pepper and vanilla.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20 C, in a tulip glass, taking care to uncork the bottle 2 hours before or using a decanter to oxygenate.

Pairing Suggestions

Pairing Suggestions

First courses with game, grilled meat, game of hair and feather, stews and roasts, cured meats, fresh and aged cheeses such as pecorino.

Download PDF Technical Data

Cosimo Bojola

Experimental Thesis by Cosimo Bojola on Amphora winemaking

Degree course in Viticulture and Oenology, A.A. 2017/2018, Faculty of Agriculture of the University of Florence

 

The last-generation Amphorae used in the study were born in the Municipality of Impruneta (FI) by an intuition from local artisans. These earthenware jars are innovative enological tools used for their micro-oxygenation performances and for the transfer of mineral elements to the wine.

They are suitable for prolonged contact with wine, as local clays do not cause transfers of undesirable substances from the organoleptic point of view.

The jars are fired at temperatures similar to those adopted for the production of the common pottery (900-1050°C), however cooking time is extended beyond 70 hours to reduce the porosity of the earthenware and to avoid oxidation problems in the wine.

The earthenware releases metal cations that catalyze the oxidation of wine components in the presence of oxygen permeated by the pores of the container. The main components for first subject to oxidation are sulfur dioxide and polyphenols, the loss of which causes a gradual reduction in color intensity. For these reasons, the amphorae are not simple containers to use, also because the research in oenology has just begun and if the right oenological technique is not implemented, wines are sometimes defective or "discharged" of aromas, color and structure.

The Chianti Classico DOCG "Cosimo Bojola" and the IGT Toscana "Kaolino" are obtained from the vinification of grapes only from the vineyards of La Castellina, in Castellina in Chianti (SI).

The amphorae used for red winemaking are terracotta jars with a capacity of 8 hl and, given the oxidizing characteristics of this material, the racking at the end of the vinification phase is not carried out, but the containers are filled and sealed, extending the aging up to the next harvest on skins, grape seeds, lees and yeast lysates. These materials, having reducing power, protect the wine from oxidation without worsening its qualitative characteristics; in addition, the skins, especially in the hot summer months, release other polyphenols in the wine, which balance previous color losses.

 

Wines aged in earthenware show a great definition of floral and fruity aromas, a pleasant drink for the moderate content of tannins and a marked minerality. These qualities are consistent with the results of other experiments: earthenware is able to enhance the varietal aromas and the refined mineral character and accelerates the maturation of the wine by reducing the herbaceous and astringent characters.

Technical Data

Cosimo Bojola

Height of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Vineyards aspect: South-West

Blend: Sangiovese 

Production:

Grapes per hectare: 50 quintals

Yield in wine: 70%

Bottles per year: 3000
 

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, selecting the perfect riped bunches, with the skins in excellent condition. The fermentation takes place in raw amphorae of earthenware from Impruneta, until the sugars are consumed, in 8-10 days. The extraction of color and aromas takes place by manual pressing down of the peel cap, which is repeatedly immersed in the Must / Wine. Follows the malolactic fermentation to make the wine softer on the palate. After 30 days, the amphorae are filled and sealed, so the wine ages on the skins and on the yeast lysates for 11 months, until the next harvest. The free-run wine is then separated from the marc, which is pressed. The wine is soon bottled, refining 3 months before being released for consumption.

Visual Analysis

Visual Analysis

Ruby red

Olfactory Analysis

Olfactory Analysis

Intense floral notes and particular definition of red berry fruits, then blackberry, laurel, with a balsamic finish.

Gustatory Analysis

Gustatory Analysis

Pleasant to drink for its good acidity and moderate tannin content, accompanied by a mineral note exalted by the aging in amphora. Predominant notes of red berries, with a balsamic finish.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20C, in a tulip glass, taking care to uncork the bottle 1 hour before serving.

Pairing Suggestions

Pairing Suggestions

First courses with game, fish, fresh and seasoned cheeses such as pecorino, Japanese cuisine.

Download PDF Technical Data

Ricudda Riserva

Our wine is produced with grapes from organic viticulture and is clarified without the use of products of animal origin.

 

Technical Data

Ricudda Riserva

Height of vineyards: 350 m a.s.l.

Type of soil: loose-textured, reach in stones and sands of galestro

Vineyards aspect: South

Blend: Sangiovese

Production:
Grapes per hectare: 50 quintals
Yield in wine: 70%
Bottles per year: 8000

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, then the fermentation takes place at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 15-20 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in barriques (225lt) for 24 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 6 months, before being released for consumption.

Visual Analysis

Visual Analysis

Intense ruby red, tending to garnet with aging.

Olfactory Analysis

Olfactory Analysis

Intense, persistent and complex bouquet, with notes of red and black berry fruits and a spiciness of black pepper conferred by the oak.

Gustatory Analysis

Gustatory Analysis

Well structured, rounded, complex, persistent. Notes of berries and spices, especially black pepper and leader.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18 C, in ballon, taking care to uncork the bottle 2 hours before.

Pairing Suggestions

Pairing Suggestions

To be paired with grilled meats, steak, furred and feathered game and aged cheeses.

Download PDF Technical Data

Ricudda

Our wine is produced with grapes from organic viticulture and is clarified with the use of products of animal origin

Technical Data

Ricudda

Height of vineyards: 400 m a.s.l.

Vines per hectare: 5500

Type of soil: rocks and sands of galestro and alberese

Vineyards aspect: South-West

Blend: Sangiovese 

Production:
Grapes per hectare: 70 quintals
Yield in wine: 70%
Bottles per year: 16000

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, then the fermentation takes place at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 10-15 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine ages in cement tanks and in barriques (225lt), for 12 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 3 months, before being released for consumption.

Visual Analysis

Visual Analysis

Intense ruby red with purple tints.

Olfactory Analysis

Olfactory Analysis

Intense notes of red fruits, especially raspberry, cherry and slight hints of oak.

Gustatory Analysis

Gustatory Analysis

Good structure, soft and fresh to drink. Predominant notes of red fruits, with slight spiciness.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 16-18 C, in a tulip glass, taking care to uncork the bottle 1 hour before.

Pairing Suggestions

Pairing Suggestions

To be combined with first courses with game, grilled meats, cured meats and cheeses.

Download PDF Technical Data

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La Castellina
Via Ferruccio, 26
53011 Castellina in Chianti, Siena, Italy

CONTACTS:
Tel: +39.0577.740459
Fax: +39.0577.741882
E-mail: info@lacastellina.it
COMPANY:
Fattoria La Castellina di Tommaso Bojola
Loc. Ferrozzola 1,
53011 Castellina In Chianti (SI), Italy
VAT 00879410520
Cod. Fisc. BJLTMS58R29D6120
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