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

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.

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

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

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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