Volpaia Citto Toscana

23.50

Castello di Volpaia overlooks the village of Radda in Chianti. The town was built in the 11th century as a fortified village on the border of Florence and Sienna. Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best preserved villages of its period.

Just as it has been for the last 900 years, the entire village is intimately involved in the production of wine and olive oil. The cellars, bottling plant, barrels and olive press are nestled within the original stone walls that have been carefully restored by owners Carlo Mascheroni and Giovanella Stianti Mascheroni and their children, Nicolo and Federica. The nearly 114 acres of vineyards owned by Castello di Volpaia are at 1,300-2,130 feet above sea level, making Volpaia the highest winery in the Chianti region. The land is comprised of soils consisting largely of sandstone and a sedimentary rock from the Pliocene era.

Citto is made from a selection of the best grapes from our IGT vineyards in the Chianti Classico and Maremma areas

In the Tuscan dialect Citto means young boy. As from the land in comes from Citto is the young boy of Volpaia.As in the French tradition of the great Bordeaux Chateaux Chateau Mouton Rotschild has Mouton Cadet and Chateau Cheval Blanc has Petit Cheval, the same way Castello di Volpaia has his Citto.

Pair with red meats and charcuterie

Description

Tasting Notes from Pinto Wines

Colour Vivid ruby colour
Nose Cherry in eau de vie, dried grass, plum, red berries
Palate Alongside a silky palate, tangy acidity, and smooth tannins

Fact Sheet

Size 75 cl
Grape Variety Cabernet sauvignon 20%, Sangiovese 80 %
Alcohol % 13%
Style Fresh, light style of a Tuscany wine
Estate/Producer Compagnia di Volpaia SRL
Country Italy
Region Tuscany
Vintage 2022
Vinification Once the grapes were destemmed and crushed, they were left to ferment in stainless steel vats for
about 10 days at temperatures between 80 and 86°F. After resting for eight days, the juice was
drained off the skins. Malolactic fermentation took place in stainless stee
Closure Natural cork
Cellaring/Ageing Potential Some age potential but meant to be drunk young

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