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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 18-20°C, 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 90%; Colorino 10%.

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

From Sangiovese grapes, vinified rediscovering ancient techniques and the use of amphorae of master craftsmen, Cosimo Bojola is a wine of great territorial expression.

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 100%

Production:

Grapes per hectare: 50 quintals

Yield in wine: 70%

Bottles per year: 3000
 

Features & Pairings suggestions

Vinification

Vinification

La vendemmia e` manuale, selezionando i grappoli giunti a maturita` ideale e con sole bucce in ottimo stato. La fermentazione avviene in anfore grezze di terracotta di Impruneta, fino all'esaurimento degli zuccheri, in 8-10 giorni. L’estrazione del colore e degli aromi avviene mediante follature manuali del cappello di bucce, che e` immerso ripetutamente nel mosto/vino. Segue la fermentazione malolattica per rendere il vino piu` morbido al palato. Dopo 30 giorni le anfore sono colmate e sigillate, affinando il vino sulle bucce ed i lisati di lievito per 11 mesi, fino alla vendemmia successiva. Segue svinatura e pressatura delle vinacce. Il vino viene in breve imbottigliato, affinando 3 mesi prima dell’immissione al consumo.

Visual Analysis

Visual Analysis

Rosso Rubino

Olfactory Analysis

Olfactory Analysis

Intense note floreali e particolare definizione dei frutti di bosco a bacca rossa, poi mora, alloro, con finale balsamico.

Gustatory Analysis

Gustatory Analysis

Piacevole beva per la buona acidita` ed il moderato contenuto in tannini, accompagnati da una nota minerale esaltata dall’invecchiamento in an- fora. Note di frutti di bosco rossi predominanti, con finale balsamico.

Serving Suggestions

Serving Suggestions

Servire a temperatura di 18-20°C, in calice a tulipano, avendo cura di stappare la bottiglia 1 ora prima del servizio.

Pairing Suggestions

Pairing Suggestions

Primi con selvaggina, pesce, formaggi freschi e stagionati come il peco- rino, cucina giapponese.


Ricudda Riserva

From Sangiovese grapes with small additions of Merlot and Cabernet Sauvignon you get a cru of great elegance and structure.

Technical Data

Ricudda Riserva

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 90%; Colorino 10%

Production:

Grapes per hectare: 60 quintals

Features & Pairings suggestions

Vinification

Vinification

I grappoli migliori di Sangiovese, giunti a perfetta maturazione, sono scrupolosamente selezionati e vinificati a parte. La fermentazione avviene a temperatura controllata per un periodo di 10/15 giorni, segue macerazione sulle vinacce per 10/15 giorni e successivo affinamento in vasi vinari d’acciaio inox dove svolge la fermentazione malolattica, 4/6 mesi.

Ageing

Ageing

L’affinamento viene effettuato in botti di rovere di varie pezzature (25/50 Hl) ed in barriques (225 lt) per 24 mesi e per circa sei mesi in bottiglia.

Visual Analysis

Visual Analysis

Rosso rubino carico dai toni decisi

Olfactory Analysis

Olfactory Analysis

Note di piccoli frutti a bacca rossa e spezie, sentori di rovere ben armonizzati.

Gustatory Analysis

Gustatory Analysis

Ben strutturato, complesso, con note di frutti rossi e spezie quali il pepe nero e la liquirizia.


Ricudda

Produced from Sangiovese and Colorino grapes, cultivated and vinified in respect of the Chianti traditions.

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 90%; Colorino 10%

Production:

Grapes per hectare: 70 quintals

Features & Pairings suggestions

Vinification

Vinification

Vendemmia manuale, la fermentazione avviene a temperatura controllata per un periodo di 8/10 giorni, segue macerazione sulle vinacce per 8/10 giorni e successivo affinamento in vasi vinari d’acciaio inox dove svolge la fermentazione malolattica, 4/6 mesi.

Ageing

Ageing

L’affinamento viene effettuato in botti di rovere di Slavonia (24/47 Hl) per un periodo di 12 mesi, tre sono invece i mesi di affinamento in bottiglia prima dell’immissione al consumo.

Visual Analysis

Visual Analysis

Rosso rubino dai toni decisi con riflessi leggermente tendenti al viola.

Olfactory Analysis

Olfactory Analysis

Vinoso con note speziate e sentori fruttati dai quali si evincono note di lampone.

Gustatory Analysis

Gustatory Analysis

Note di frutta rossa quali ciliegia e lampone e note speziate che richiamano il pepe. Vino di buona struttura dai toni persistenti.


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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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