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Castello d'Albola Acciaiolo
Castello d'Albola Acciaiolo
¥ 719.00 ¥ 683.00 Membership price
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Capacity:750ML

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Brand:Castello d’Albola Type:Red Country:Italy Region:Chianti Grape variety:Sangiovese 65% &Cabernet Sauvignon 35%
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About the product
Product Castello d'Albola Acciaiolo
Brand Castello d’Albola
Country Italy
Region Chianti
Vintage 2013
Capacity 750ML
Grape variety Sangiovese 65% &Cabernet Sauvignon 35%
Type Red
Alcohol 13.5%
Awards Vintage 2009, 91/100, WINE SPECTATOR Vintage 2011, 94/100, WINE SPECTATOR Vintage 2013, 93/100, WINE SPECTATOR Vintage 2009, 91/100, WINE ENTHUSIAST Vintage 2013, 91/100, WINE ENTHUSIAST Vintage 2011, 90/100, ROBERT PARKER
Tasting notes This is Castello d’Albola premium wine, which combines the elegance of Sangiovese with the expressivity of Cabernet Sauvignon. Its structure is very concentrated, but it is nicely balanced by the full fruit, with hints of plums and a suggestion of undergrowth. Acciaiolo is a very successful blend of Sangiovese from old vines, grown in an outstanding vineyard with southerly exposure, which gives the wine the stamp of tradition, of history and of the terroir, with exceptionally ripe, richly fl avoured Cabernet Sauvignon. This exclusive wine has for some time now only been produced in the best vintages and in very limited quantity.
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Product information

The soil rests on the geological formation known as alberese, which originated from Pliocene marine deposits. The soils deriving from it are clayey and particularly well-suited to the production of red wines, with good drainage thanks to the presence of stones (the classic alberese). It is sub-alkaline and completely without active limestone.Cordon Spur.3,500 vines per hectare (1,415 per acre). The average age of the vines is 25 years.5500 Kg. per hectare.The grapes are slightly over-ripe because they are picked late, between 2nd. and 8th. October, after a previous selection to discard the less promising bunches. The must ferments for 10 days in vertical vinifi cation tanks, in which the wine then remains for 15 days to macerate after the fermentation. Maturation in new, one and two year-old barriques lastes 14 months, followed by a further 6 months in stainless steel and another 6 in bottle.


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