Wine Article
2005 Marchesi de' Frescobaldi Chianti Castiglioni
Last edited on 10/21/2008 by Eric
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VARIETY:90% Sangiovese, 10% Merlot
GENERAL INFORMATION:Thanks to its outstanding local climate, Chianti Castiglioni mirrors perfectly the qualities of its local growing area. Smooth-textured and eminently fruity, it displays a fine clean-edged structure.
VINTAGE REPORT:The 2005 harvest began September 1 and ended on a very positive note, showing high quality in the grapes brought in to the wineries. Sunny days and light breezes in late September allowed the fruit to gain targeted concentration levels and overall excellent condition. After a fluctuating growing season that required attentive vineyard supervision, particularly in certain areas, this year’s was a fine harvest indeed. The superb quality of the grapes on Frescobaldi’s various estates was a reward for careful the work and good management decisions throughout the season. In vineyards characterised by deep, well-drained soils, special attention was given to the vines with a generous leaf pulling process and as a result, the grapes are in very good condition.
TERROIR AND ENVIRONMENTAL CONDITIONS
* ESTATE AND VINEYARD LOCATION:Classici
* EXPOSURE:Various
* SOIL TYPE:Clay, medium texture
* PLANTING DENSISTY:Between 2,800 vines per hectare and 5,500
* TRAYNING SYSTEM:Spur pruned cordon
* HARVEST PERIOD:Merlot: September, Sangiovese: October
* VINEYARD PRACTICES:Both manual and mechanic
* FERMENTATION VATS:Stainless steel
* FERMENTATION TEMPERATURE:25°C
* LENGHT OF FERMENTATION:10 days
* LENGTH OF MACERATION ON THE SKINS:10 days
* MALOLACTIC FERMENTATION:Immediately following alcoholic fermentation
* MATURATION METHOD:Stainless steel
* LENGTH OF MATURATION:6 months with microxygenation
TASTING NOTES: Chianti Castiglioni 2005 greets the eye with a forward, purple-flecked ruby red. The nose opens to clean aromas of black cherry over nuances of dried plum and spicy, sage-like herbs. The palate is remarkable for its balance,
showing abundant but well-integrated tannins, a tasty acidity, and a finish in harmony with all its components.
SERVING SUGGESTIONS: Full-flavoured dishes such as meat-sauced pappardelle, and roast chicken as well, sautéed beef with vegetables, and medium-aged cheeses.
GENERAL INFORMATION:Thanks to its outstanding local climate, Chianti Castiglioni mirrors perfectly the qualities of its local growing area. Smooth-textured and eminently fruity, it displays a fine clean-edged structure.
VINTAGE REPORT:The 2005 harvest began September 1 and ended on a very positive note, showing high quality in the grapes brought in to the wineries. Sunny days and light breezes in late September allowed the fruit to gain targeted concentration levels and overall excellent condition. After a fluctuating growing season that required attentive vineyard supervision, particularly in certain areas, this year’s was a fine harvest indeed. The superb quality of the grapes on Frescobaldi’s various estates was a reward for careful the work and good management decisions throughout the season. In vineyards characterised by deep, well-drained soils, special attention was given to the vines with a generous leaf pulling process and as a result, the grapes are in very good condition.
TERROIR AND ENVIRONMENTAL CONDITIONS
* ESTATE AND VINEYARD LOCATION:Classici
* EXPOSURE:Various
* SOIL TYPE:Clay, medium texture
* PLANTING DENSISTY:Between 2,800 vines per hectare and 5,500
* TRAYNING SYSTEM:Spur pruned cordon
* HARVEST PERIOD:Merlot: September, Sangiovese: October
* VINEYARD PRACTICES:Both manual and mechanic
* FERMENTATION VATS:Stainless steel
* FERMENTATION TEMPERATURE:25°C
* LENGHT OF FERMENTATION:10 days
* LENGTH OF MACERATION ON THE SKINS:10 days
* MALOLACTIC FERMENTATION:Immediately following alcoholic fermentation
* MATURATION METHOD:Stainless steel
* LENGTH OF MATURATION:6 months with microxygenation
TASTING NOTES: Chianti Castiglioni 2005 greets the eye with a forward, purple-flecked ruby red. The nose opens to clean aromas of black cherry over nuances of dried plum and spicy, sage-like herbs. The palate is remarkable for its balance,
showing abundant but well-integrated tannins, a tasty acidity, and a finish in harmony with all its components.
SERVING SUGGESTIONS: Full-flavoured dishes such as meat-sauced pappardelle, and roast chicken as well, sautéed beef with vegetables, and medium-aged cheeses.