Gagliole Winery of Chianti Classico

Allesia Riccieri on Chianti Classico Gagliole Winery in Castellina

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We welcome Alessia Riccieri to the show this episode to hear of the Gagliole family wines from Chianti Classico. This 37 acre property, owned by Monika and Thomas Bär, lies in the Chianti Classico region of Italy. One part of the vineyards, totaling 10 hectares, is in Gagliole (Castellina in Chianti). The vines are predominantly planted on age-old terraces, studded with olive trees among the vine rows, a method of crop-cultivation in use since the Middle Ages. The beautiful property produces the following wines, which we taste here in this episode: 

2013 Rubiolo Chianti Classico DOCG            

The grapes come from two of the best Tuscan terroirs for the production of Chianti Classico wines, Castellina in Chianti and Panzano in Chianti. Sangiovese 90%/Merlot 10% 1/3 in french oak barriques – second and third passage 1/3 in oak vats, 1/3 stainless steel vats

The wine has aromas of raspberry, black pepper and lemon rind with a medium to full body, firm tannins and a fresh finish. It has a nice density of fruit here-

2014 Valletta Colli Della Toscana Centrale IGT         

The Valletta is a blend of 50% Merlot and 50% Sangiovese. The Merlot grapes come from the vineyards located in the Conca d’Oro of Panzano in Chianti, while the Sangiovese grapes are from the vineyards located on the ancient terraces of Gagliole. It’s aged 16 months in French oak barriques, 50% new wood, 30% second passage, 20% third passage.

2011 Gagliole  Colli Della Toscana Centrale IGT   

The Gagliole IGT was the first wine produced by the estate. From the vintage 2011, it is made with “integral vinification”, by using a new kind of barrels called “CULT barrels”. The harvested grapes are transferred into the barrels, where the must stays on the grapes’ skin for 45-60 days. The entire vinification process takes place in the barrels to preserve the aromatic potential of the grapes. It’s a more gentle extraction method. Rotation of the barrels during fermentation allows continual suspension of the lees thus giving round and silky tannins to the wine. The blend is Sangiovese 90%/Cabernet 10% with a minimum of 14 months in french oak barriques, 70% new wood, 30% second or third passage.

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