2017 Chianti Classico, Castello dei Rampolla, Panzano, Tuscany

The bouquet on the nose is intense, with rich cherry and red berry aromas and leafy undertones. On the palate it is silky, balanced, with medium body, refined tannin and a long flavourful finish of blackberry and chocolate.

Grape Variety: Primarily Sangiovese with (Some Merlot and Cabernet Sauvignon)

Additional information




Bottle Size


Food Pairing

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Grape Variety

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2017 Chianti Classico, Castello dei Rampolla, Panzano, Tuscany

Tasting Note

The bouquet on the nose is intense, with rich cherry and red berry aromas and leafy undertones. On the palate it is silky, balanced, with medium body, refined tannin and a long flavourful finish of blackberry and chocolate.

Food Pairing

Perfect with Roasted Lamb, Charcuterie. Think classic Italian countryside fare.

Producer Info

The land on which the Castello dei Rampolla farm stands has been owned by the family since 1739. Much history has passed over these lands, but that of our family starts in the mid-1960’s with the dream of one man, Alceo di Napoli Rampolla, who wished to create a great wine. In 1975 our first bottles of Chianti Classico were produced. This was a time when Chianti Classico was struggling to assert itself and to earn the respect it deserved. Alceo then had an intuition and decided, with the help of a great winemaker Giacomo Tachis (who created Sassicaia), to be the first in the area to plant Cabernet Sauvignon and to blend it with Sangiovese. Biodynamic since 1994, the estate is run by Alceo’s children Luca and Maurizia and in 1996 d’Alceo was added, a highly concentrated Cabernet Petit Verdot blend. Winemaking is very natural and virtually no sulphur is used.

The Vineyard

For those who work in biodynamic agriculture, every creature of the Earth and Air is important. This includes those which many consider to be superfluous or even hostile: flowers, grass and insects.

On our land the grass is left to grow freely, and sometimes even sown, so as to shade the soil and to retain the moisture, as well as to prevent erosion. The only treatments we use are based on copper, sulphur and propolis. Over the years, through the use of green manure, our soil has acquired richness and vitality, and obtained a balance and fertility which has allowed us to reduce the need to work the land, here are many more colours in our vineyards than is usual, because they are filled with flowers and herbs of all kinds. These are the lungs of the Earth: their roots branch out deeply into the soil, bringing oxygen and organic matter to a depth that machines cannot reach. In order to assist this process and avoid damaging useful plants we use very light, and part electric, farming machines. We harvest manually.

Production Methods

Chianti Classico embodies the intensity and freshness of our territory. The austere elegance of Sangiovese is enhanced by the addition of variable percentages of Cabernet Sauvignon and Merlot. The result is a wine, which is fresh, but also intense, fruity, full bodied and balanced. It has a good acidity and a lingering taste. The average production is 25000 – 40000 bottles.

All operations in the cellar are geared to preserving the original quality of the grapes. It is only by working in this way that we can infuse our wine with the distinctive character of the land.The grapes are then put in concrete vats to start a process of maceration which generally lasts 25-30 days, ofwhich 7-8 are of alcoholic fermentation. The drawing of the wine from the skins is done with gentle pressing and the use of a peristaltic pump. Finally, the wine is aged in barrels for twelve to eighteen months, depending on the type of wine.

Our work, both in the vineyard and in the cellar, follows the lunar calendar

Regional Info

Chianti, situated in Tuscany in central Italy, is home to probably the best-known and most iconic of all Italian wines. Although a wine of ancient origin, Chianti has been recognized by its geographical area only since the Middle Ages.

The official Chianti wine zone was officially demarcated by Cosimo Medici III in the early 18th Century, and the wine’s defining character came about under the craftsmanship of Barone Ricasoli in the late 19th century. Back then, it was made using a wide range of local varieties, including white-wine grapes. The Chianti DOC title was created in 1967, and in 1984 was promoted to the highest level of Italian wine classification: DOCG.

Its success as a DOC wine fell in the 1970s, as many producers reacted against its mass production and created their wines outside this classification’s broad rules; wines were produced under the looser conditions of the Vino da Tavola classification, to enable the winemaker to use pure Sangiovese, or to add a touch of Cabernet Sauvignon. This affected the whole classification system, and in order for the system to overcome this disarray, a new designation was introduced under the guise of IGT, to make way for a new ‘trend’ of wine which allowed the different blends or varieties not within the rules of the DOC. Even the DOC regulations were eventually adapted, and Chianti was promoted to the higher classification of DOCG in 1984.

Today, Chianti is a source of world-class wines. It has begun to move away from its long-associated image of fiaschi (the squat, straw-covered bottles), and most producers now use the traditional Bordeaux-style bottles that tend to indicate higher-quality wines. Local laws also require wines to have a minimum of 70% Sangiovese (and 80% for the more prestigious Chianti Classico DOCG). The native varieties Canaiolo and Colorino are also permitted, as are the classics Cabernet Sauvignon and Merlot to a limited degree. In 2006, the use of white grapes Trebbiano and Malvasia was prohibited (except in Chianti Colli Senesi until the 2015 vintage).

Chianti’s winemaking zone stretches into the provinces of Prato, Florence, Arezzo, Pistoia, Pisa and Siena. Its vineyards yield more than any other Italian DOC, equating to more than 26 million gallons (750,000hL) a year. The area’s most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, and Chianti Rufina. Rufina and the other six Chianti sub-zones (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli) come under the Chianti DOCG, and any wine made in these zones is permitted to use either the name of the sub-zone or simply Chianti.

Chianti is characterized by its red and black cherry character, intermingled with notes of wild herbs, mint and spice, supported by a racy acidity and mellow tannins. It must be aged for a minimum of four months, and for the added designation of superiore, it has to age for an additional three months before release. The label riserva indicates that the wine has been aged for at least 38 months. Another label that can be seen on the market is Chianti Putto, from growers in the Chianti DOCG: the wine’s distinctive label features a pink cherub known as Putto.

For many years, Chianti was bottled in fiaschi, round straw-wrapped bottles that became iconic of the Italian wine industry and bistro tables across the world. The fashion has declined in the 21st Century, however, as winemakers have sought to shed the association of Italian wine with the cheap-and-cheerful image of days gone by. It is now overwhelmingly more common to find Chianti wines in tall Bordeaux-style bottles.


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