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One of the finest and most age-worthy producers of Chianti Classico
The beauty of simplicity - all Sangiovese in large traditional barrels
Guided by the wisdom of owner, Principessa Coralia Pignatelli della Lessona

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about castell’in villa:

Castell'in Villa is an outstanding and historic estate in Castelnuovo Berardenga, at the south end of the Chianti Classico appellation. Both the Chianti Classico and the Riserva are made entirely of Sangiovese, fermented using indigenous yeasts, and aged in the traditional large oval barrels; they have been some of the best wines in the appellation, and indeed in Italy, for decades. (The owner of the estate, Coralia Pignatelli della Leonessa, has never wavered in her commitment to quality and traditional winemaking since her first vintage, in 1971.) The resulting wines are soulful, distinctive, long-lived, and delicious, proof that the Sangiovese grape rises to greatness when grown in the right place. Both the ’normale' Chianti Classico and the Riserva age brilliantly without losing the freshness that is typical of the variety.

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the wines:

Chianti Classico

Estate grown in Castelnuovo Berardenga in alluvial soil with pebbles and sand; 100% Sangiovese. Each lot is fermented separately in stainless steel using indigenous yeasts and kept in contact with the skins for approximately three weeks. When fermentation is complete each lot is tasted and then placed in either Slavonian oak or chestnut barrels (large oval barrels called ‘botti’), where all spend two years. This winemaking method is more typical of high-quality Riserva Chianti than of the normal bottlings, and in fact the wine is more substantial than almost any other straight Classico; I drink it on release with pleasure, but it can age for decades.

Notes:  classic Sangiovese aromas of sour cherry, fine leather, sandalwood, and cedar, on the palate, fresh acidity, attractive fine tannins, and a long, complex palate impression. This style of Chianti Classico is a very useful wine at the table, medium-weight, savory, with the structure based on fresh acidity rather than tannins; I drink it with pizza, roast chicken, pork, and red meats (although the Riserva is best of all for the latter, amazing with rib-eye steak).

Chianti Classico Riserva

Estate grown in Castelnuovo Berardenga in alluvial soil with limestone, clay, and sand; 100% Sangiovese from the best vineyards on the property. Each lot is fermented separately in stainless steel using indigenous yeasts and is kept in contact with the skins for approximately three weeks. When fermentation is complete each lot is tasted and then placed in either Slavonian oak or chestnut barrels (large oval barrels called ‘botti’), where all spend two - three years.  

The critic Antonio Galloni describes Castell'in Villa's wines as some of the most age-worthy in Italy, and although this Riserva drinks well at 5 years of age, it will easily go 20 or more. Outstanding Sangiovese, and one of the best wines in the Chianti Classico appellation. This with rib-eye steak or lamb chops is heaven on earth.

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more information:

Visit the Castell'in Villa Website

More about Chianti Classico

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