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

Chianti Classico

Technical Data

Chianti Classico

Altitude of vineyards: 400 m.

Surface of production: 15 hectares

Vines per hectare: 5500

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: southwest

Grape percentage: Sangiovese 90%; Colorino 10%

Production per hectare: grapes 7000 kg – wine 4900 kg
 

Features & Pairings suggestions

Vinification

Vinification

Grapes hand-picked. The fermentation lasts 8/10 days at controlled temperature, followed by maceration with marc for 8/10 days. Then the product is refined in stainless-steel tanks for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing

Ageing

The ageing lasts 12 months and is carried out in barrels made of Slavonian oak (24/47 Hl). Before release for consumption a further period of refining in bottle is needed, of the duration of 3 months.

Visual Analysis

Visual Analysis

Ruby red color, decided tones with hues tending to violet.

Olfactory Analysis

Olfactory Analysis

Clear spiced notes that recall pepper, and raspberry even more evidently.

Gustatory Analysis

Gustatory Analysis

Notes of red berry fruit, such as cherry and raspberry, and spice notes that recall pepper. Wine with good structure with persistent tannins.

Serving Suggestions

Serving Suggestions

Serve in tulip glass and uncork two hours before serving. Serve at 18-20°C (64 degrees F).

Pairing Suggestions

Pairing Suggestions

Grilled meat, steak, fresh or ripe cheeses like goat cheese pecorino.

Squarcialupi Riserva

Technical Data

Squarcialupi Riserva

Altitude of vineyards: 400 m

Surface of production: 5 hectares

Vines per hectare: 5500

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: southwest

Grape percentage: Sangiovese 90%; Cabernet Sauvignon 5%; Merlot 5%.

Production per hectare
: grapes 6000 kg – wine 4200 kg

Features & Pairings suggestions

Vinification

Vinification

Hand-made vintage. The fermentation lasts 10/15 days at controlled temperature, followed by maceration with marc for 10/15 days. Then the product is refined in stainless-steel tanks for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing

Ageing

The ageing lasts 24 months and is carried out for 24 months in oak barrels of various sizes (25/50 Hl) and barriques (225 lt) and for about six months in the bottle.

Visual Analysis

Visual Analysis

Intense ruby red colour, with hues tending to garnet-red.

Olfactory Analysis

Olfactory Analysis

Dominated by tertiary aromas, notes appear that recall black pepper and cinnamon.

Gustatory Analysis

Gustatory Analysis

Well-structured, complex, with notes of red fruits and spices such as black pepper and liquorice.

Serving Suggestions

Serving Suggestions

Serve in a ballon glass and uncork two hours before serving. Serve at 18-20°C (64 degrees F).

Pairing Suggestions

Pairing Suggestions

Grilled meat, steak, game, ripe cheese like goat cheese and pecorino.

Download PDF Technical Data

Squarcialupi Gran Selezione

Technical Data

Squarcialupi Gran Selezione

Altitude of vineyards: 400 m

Surface of production: 3 hectares

Vines per hectare: 5500

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: south

Grape percentage: Sangiovese 90%; Colorino 10%

Production per hectare
: grapes 50 quintals – wine 35 quintals

Features & Pairings suggestions

Vinification

Vinification

Grapes hand-picked. The fermentation lasts 10/15 days at controlled temperature, followed by maceration with marc for 10/15 days. Then the product is refined in stainless-steel tanks for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing

Ageing

The ageing lasts 24 months and is carried out in top selected oak barrels of small sizes (225 lt). Before the release for consumption, further 6 months of refining in bottle are needed.

Visual Analysis

Visual Analysis

Intense ruby red colour, with hues tending to garnet-red with ageing.

Olfactory Analysis

Olfactory Analysis

Long lasting fine bouquet with sweet spices aroma

Gustatory Analysis

Gustatory Analysis

Complex, elegant and well-balanced with hints of red fruits and spices among which notes of licorice for a long lasting aftertaste.

Serving Suggestions

Serving Suggestions

Serve in a ballon glass and uncork two hours before serving. Serve at 18-20°C (64 degrees F).

Pairing Suggestions

Pairing Suggestions

Grilled meat, steak, game, ripe cheese like goat cheese, pecorino.

Download PDF Technical Data

Tommaso Bojola Riserva

Technical Data

Tommaso Bojola Riserva

Altitude of vineyards: 400 m

Surface of production: 2 hectares

Vines per hectare: 6500

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: south

Grape percentage: Sangiovese 80%; Cabernet Sauvignon 15%; Merlot 5%.

Production per hectare: grapes 4000 kg – wine 3000 kg

Features & Pairings suggestions

Vinification

Vinification

The best hand-picked grapes of Sangiovese, Cabernet Sauvignon and Merlot are selected and vinificated apart. The fermentation lasts 15 days at controlled temperature, followed by maceration with marc for 15 days. Then the product is refined in stainless-steel tanks for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing

Ageing

The ageing lasts 24 months and is carried out in top selected oak barrels of small sizes (225 lt) in order to improve the organoleptic characteristics of the grapes, of which the wine is produced. Before the release for consumption, further 6 months of refining in bottle are needed.

Visual Analysis

Visual Analysis

Intense ruby red colour.

Olfactory Analysis

Olfactory Analysis

Notes of black fruits and spices, hints of vanilla and liquorice give a persistent and elegant bouquet.

Gustatory Analysis

Gustatory Analysis

Warm, complex, on the palate the wine is balanced, soft and velvety tannins. Freshness and sapidity exalt an after taste of exceptional persistence. Dense texture of tannins together with Sangiovese’s acidity ensure to this wine a great longevity.

Serving Suggestions

Serving Suggestions

Serve in a ballon glass and uncork two hours before serving. Serve at 18-20°C (64 degrees F).

Pairing Suggestions

Pairing Suggestions

Grilled meat, steak, game, ripe cheese like goat cheese, pecorino.

Download PDF Technical Data

Tommaso Bojola

Technical Data

Tommaso Bojola

 Altitude of vineyards: 400 m

Surface of production: 6 hectares

Vines per hectare: 5500

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: southwest

Grape percentage: Sangiovese 80%; Merlot 20% late vintage

Production per hectare: grapes 6000 kg – wine 4200 kg

Features & Pairings suggestions

Vinification

Vinification

Grapes hand-picked. The fermentation lasts 10/15 days at controlled temperature, followed by maceration with marc for 10/15 days. Then the product is refined in stainless-steel tanks for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing

Ageing

The ageing lasts 18 months and is carried out in barrels made of Slavonian oak (24/47 Hl) and barriques (225 lt). Before release for consumption a further period of refining in bottle is needed, of the duration of 3 months.

Visual Analysis

Visual Analysis

Ruby red color, decided tones with hues tending to violet.

Olfactory Analysis

Olfactory Analysis

Hints of iris; the wine is dominated by secondary and tertiary aromas, from which stand out the spicy notes, which are due to the Sangiovese grape, and the scent of wood, particularly oak, with a slight sweet sensation.

Gustatory Analysis

Gustatory Analysis

Warm, smooth and complex, lightly oaky, with spicy hints that recall pepper and cinnamon on a red ripe fruit background.

Serving Suggestions

Serving Suggestions

Serve in tulip glass and uncork two hours before serving. Serve at 18-20°C (64 degrees F).

Pairing Suggestions

Pairing Suggestions

Grilled meat, steak, fresh or ripe cheeses like goat cheese pecorino.

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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