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La Castellina, Castellina in Chianti, Siena, Toscana
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DOC Maremma Toscana

L'Aureo di Poggio alla Buca

The winery has 8 hectares of vineyards in Maremma, in the Poggio alla Buca estate.
The warm climate of this area not far from the sea, determines the obtainment of grapes particularly concentrated in sugars and coloring substances, suitable for the production of wines of great structure and character.
The vines are grown at high densities per hectare to have low quantity of grape for each plant, but of high quality. The grapes are harvested by hand and transported to the winery of Castellina in Chianti, where the winemaking process takes place.
 

Technical Data

L'Aureo di Poggio alla Buca

Height of vineyards: 300 m a.s.l.

Vines per hectare: 7900

Type of soil: silty, with sands and gravels of alluvial origin.

Aspect of vineyards: South

Blend: Syrah 80%; Alicante Bouschet 20%.

Production:

Grapes per hectare: 70 quintals

Yield in wine: 70%

Bottles per year: 7000

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 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 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 with violet reflections.

Olfactory Analysis

Olfactory Analysis

Fruity, intense and persistent bouquet. Aromas of dominant berries, accompanied by a strong note of black pepper and hints of toasted.

Gustatory Analysis

Gustatory Analysis

Well structured, full bodied, persistent.Notes of berries and cherry, with hints of black pepper.

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 meats, steak, game of hair and feather, stewed and roasted, fresh and aged cheeses with hard dough like pecorino.

Download PDF Technical Data

Il Nero di Poggio alla Buca

Technical Data

Il Nero di Poggio alla Buca

Height of vineyards: 300 m a.s.l.

Vines per hectare: 7900

Type of soil: silty, with sands and gravels of alluvial origin.

Vineyards aspect: South

Blend: Cabernet Sauvignon 70%; Petit Verdot 30%.

Production:

Grapes per hectare: 70 quintals

Yield in wine: 70%

Bottles per year: 7000

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 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 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 6 months, before being released for consumption.

Visual Analysis

Visual Analysis

Dark red with violet reflections.

Olfactory Analysis

Olfactory Analysis

Complex, intense and persistent bouquet.Notes of black berries, balsamic aromas and spices, in particular coffee and chocolate.

Gustatory Analysis

Gustatory Analysis

Great structure, complex, and very persistent. High content in polyphenols, due to the thickness of the skins and the reduced size of the berries of these grape varieties. Over time, the evolution of polyphenols leads to roundness and body such as to induce to perceive sweetness, although there are no residual sugars. Notes of black berries and spices such as toasted coffee and chocolate.

Serving Suggestions

Serving Suggestions

Servire a temperatura di 18-20C, in ballon, avendo cura di stappare la bottiglia 2 ore prima o servendosi di un decanter per ossigenare.

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

Info & Wine Tour

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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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