Chianti Classico Mazzei 'Vicoregio 36' Gran Selezione 2018

Chianti Classico Mazzei 'Vicoregio 36' Gran Selezione 2020

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Marchesi Mazzei

Chianti Classico Mazzei 'Vicoregio 36' Gran Selezione 2020

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Nero D'avola Firriato 'Harmonium' 2013

Nero D'Avola Firriato 'Harmonium' 2019

BRUNELLO DI MONTALCINO IL POGGIONE 2012

Brunello Di Montalcino Il Poggione 2019

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Chianti Classico Mazzei 'Vicoregio 36' Gran Selezione 2020

Marchesi Mazzei
was €67.20 Special Price €56.80 - 15%
Availability: In stock
SKU
00004245

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The Chianti Classico 'Vicoregio 36' Gran Selezione Mazzei is the quintessential expression of Castello di Fonterutoli's research. It is composed of 36 different Sangiovese biotypes, including 18 massal selections from the oldest vineyards. This cutting-edge agronomic project has created a purebred Chianti Classico Gran Selezione.

Tipo di vino
Type of wine Red
Specifications Vin Santo del Chianti Classico DOC
Body Full-bodied
Region TUSCANY
Il Vino in sintesi

In summary

Wine list: Chianti
Grape varieties: Sangiovese 100%
Wooden passage: Moderate
Alcohol Degree: 13,50%
Country: ITALY
Production area: CHIANTI CLASSICO
Year: 2020
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9090/100
Awards:
Come gustare il vino

How to taste it

When to drink it: 5-10 years
Serving Temperature: 18-20 °C
Recommended glass: Balloon (mature / structured red) Ballon (rossi maturi / strutturati)

Visual tasting

Clear, ruby red in color. Consistent.

Olfactory tasting

Notes of violet, plum, leather, cinchona, blood and ethereal notes.

Taste tasting

Fresh and tannic. Good structure and persistence.

What to pair wine with Chianti Classico Mazzei 'Vicoregio 36' Gran Selezione 2020

The Chianti Classico 'Vicoregio 36' Gran Selezione Mazzei pairs well with spiced roasts, stewed game, mature cheeses, mushrooms, and truffles.

Contains sulfites.

The Chianti Classico 'Vicoregio 36' Gran Selezione Mazzei is produced at Castello di Fonterutoli with 100% Sangiovese grapes from 36 different biotypes, grown in the municipality of Castelnuovo Berardenga, in the Vicoregio area, at an altitude of 330-350 meters above sea level in alberese and clay soil, with a good abundance of gravel. Vinification is carried out in 20-day maceration in 500-liter French oak barrels. It matures and undergoes malolactic fermentation for 18 months in 500-liter French oak barrels (50% new). It is then aged for 4 months in concrete vats.

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