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2017 Toscana Rosso “Salita”

Castagnoli
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Castagnoli is the third grower we work with in Chianti Classico. They are located in Castellina on the western edge of the DOCG, one of the three original villages in the League of Chianti memorialized in Cosimo de’ Medici’s 1716 edict. Their top parcel, planted exclusively to Sangiovese, lies on the steep upper slopes of their prime terraced hillside land, with decomposed schist soil and perfect exposure to the afternoon sun. Often partially or fully blended into their Chianti Classico Riserva, a portion of the production is bottled separately as Salita in exceptional years. A profound, dense wine of exceptional structure and stature, it is a grand cru of Chianti—a fifty-year wine.

Dixon Brooke

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Technical Information
Wine Type: red
Vintage: 2017
Bottle Size: 750mL
Blend: Sangiovese
Appellation: IGT Toscana
Country: Italy
Region: Tuscany
Producer: Castagnoli
Winemaker: Sonia Ermini
Vineyard: 9 years average, 6.57 ha
Soil: Galestro Schist
Aging: Wine ages for 18 months in neutral oak barrels
Farming: Organic (certified)
Alcohol: 15%

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About The Region

Tuscany

Map of Tuscany wine region

Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.

This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.

Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.

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Sampling wine out of the barrel.

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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