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Caparsa Radda Chianti "Doccio a Matteo" Classico Riserva DOCG

$64.00
Caparsa Radda Chianti "Doccio a Matteo" Classico Riserva DOCG

Caparsa Radda Chianti "Doccio a Matteo" Classico Riserva DOCG

$64.00
description

Paolo Cianferoni took over winemaking at his family’s 12 hectare property in 1982. Shortly thereafter he began the conversion to organic quality-driven viticulture. Extremely low yield farming on the unusually exposed west by northwest sloping vineyards at 450-575 meters above sea level results in an atypical style for Chianti Classico. The wines are dark, dense and brooding, yet fine, revealing their high altitude site, with aging potential well beyond what is commonly expected. These are wines that really shine in warm vintages. These are serious and really really delicious. I offer two vintages of their highly sought-after single vineyard expression. These are not to be missed.

Chianti Classico “Doccio a Matteo” Riserva 2006.
An expression of a typical growing season. The selection of the Sangiovese in the vineyard “Doccio a Matteo” and Colorino and Ancelotta produced an exclusive wine. Purple color, light and strong at the same time, It’s perfectly matured, a result of modernity and tradition. Yet again Caparsa can offer its extremers a natural select wine of elegant fruit, true expression of the vintage in Radda in Chianti.
Grapes: 95% Sangiovese and 5% Colorino and Ancelotta.
Aged: Barrels of Oak 5Hl for two years.
Ferments: Wild Yeast.
Chianti Classico "Doccio a Matteo" Riserva 2007.
An expression of an excellent vintage. The selection of Sangiovese harvested in the homonymous vineyard with Colorino and Ancelotta make this wine unique. Purple color, light but full-bodied at the same time, perfect ripe crunchy, light wood but in dissolution, remarkable synthesis between tradition and modernity. Once again, Caparsa offers its admirers an elegant wine of territory, an expression of the vintage, without manipulations and forcing.
Grapes: 95% Sangiovese and 5% Colorino and Ancelotta.
Aged: Barrels of Oak 5Hl for two years.
Ferments: Wild Yeast.