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

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

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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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