Wine Article
2007 Marchesi de' Frescobaldi Chianti Castiglioni
Last edited on 2/18/2009 by fries
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* VARIETY:90% Sangiovese, 10% Merlot
* VINTAGE REPORT: The 2007 harvest on the Frescobaldi wine estates concluded on October 5. Overall high quality of the fruit brought in resulted in an excellent vintage. The previous autumn too was very favorable, so that the vines kept their leaves until quite late, excellent conditions that allowed the vineyards to build up reserves that ensured an excellent and promising harvest. The spring months were mild, with scarce rain and little heat stress, conditions that produced sound, healthy fruit on the vines. Consequently the maturation of the grapes was gradual, in ideal climatic conditions, with hot and sunny days and fresh nights.
* EXPOSURE: Various
* SOIL TYPE: Clay, medium texture
* PLANTING DENSITY: 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
* LENGTH 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
* Chianti Castiglioni 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.
* VINTAGE REPORT: The 2007 harvest on the Frescobaldi wine estates concluded on October 5. Overall high quality of the fruit brought in resulted in an excellent vintage. The previous autumn too was very favorable, so that the vines kept their leaves until quite late, excellent conditions that allowed the vineyards to build up reserves that ensured an excellent and promising harvest. The spring months were mild, with scarce rain and little heat stress, conditions that produced sound, healthy fruit on the vines. Consequently the maturation of the grapes was gradual, in ideal climatic conditions, with hot and sunny days and fresh nights.
* EXPOSURE: Various
* SOIL TYPE: Clay, medium texture
* PLANTING DENSITY: 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
* LENGTH 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
* Chianti Castiglioni 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.