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La Castellina, Castellina in Chianti, Siena, Toscana
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Tuscany Red IGT

Reale

The Reale, besides being very rich in polyphenols, natural antioxidant substances, has exceptional levels in RESVERATROL, which range from 8 to 10 mg / lt in the various years. Trans-resveratrol is a stilbenoid belonging to the class of phenols, known for its antioxidant and anti-tumor properties, beneficial to human health. In wines it is found in levels ranging from less than 1 mg / lt, to very rare cases where it exceeds 11 mg / lt. The variety, the altitude of the vineyard and the self-defense of the vine from pathogenic attacks, are the factors that determine it's production.
For a good health it is very important to follow a varied and balanced diet.

Technical Data

Reale

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

Blend: Merlot 100%.

Production:

Grapes per hectare: 70 quintals

Yield in wine: 50%

Bottles per year: 7000
 

Features & Pairings suggestions

Vinification

Vinification

The grapes are harvested by hand, choosing the bunches and placing them in a single layer inside crates. These are stacked in a ventilated room for 20-30 days, where the partial drying of the grapes takes place, resulting in a concentration of sugars and polyphenols. The fermentation takes place in stainless steel vats, at controlled temperature to mantain primary aromas; sometimes the complete depletion of sugar is not reached, but there remains a slight residue. 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, in barrique (225lt) and tonneau (500lt), 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

Dark red with violet reflections.

Olfactory Analysis

Olfactory Analysis

Intense and persistent bouquet, with marked notes of overripe fruit, blueberry and leather.

Gustatory Analysis

Gustatory Analysis

Full-bodied, with a great structure and particular softness due to its high content in polyphenols and the slight sugar residue, barely perceptible.Notes of overripe black fruits, accompanied by hints of leather.

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. It can be considered an excellent meditation wine.

Download PDF Technical Data

Rubisco

Technical Data

Rubisco

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 50%; Syrah 50%.

Production:

Grapes per hectare: 80 quintals

Yield in wine: 70%

Bottles per year: 20000

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 8-12 days, then the free run wine is separed from the marc, which is pressed. Follows the malolactic fermentation for 20 days, to make the wine softer on the palate.

Ageing

Ageing

The wine is stored in stainless steel tanks for 6 months. Follows the refinement in the bottle for at least 2 months, before being released for consumption.

Visual Analysis

Visual Analysis

Ruby red.

Olfactory Analysis

Olfactory Analysis

Vinous, with notes of red fruits, especially raspberry.

Gustatory Analysis

Gustatory Analysis

Young, not demanding and pleasant to drink; notes of red fruits.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 16-18 C, in tulip glass.

Pairing Suggestions

Pairing Suggestions

First courses with sauces and game, grilled meats, cured meats, vegetables, fresh and aged cheeses such as 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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