Castello di Volpaia : Coltassala Gran Selezione 2020

Characteristics and tasting tips for the Coltassala Gran Selezione 2020, Castello di Volpaia

Tasting

Appearance

The color shows a deep ruby red with garnet highlights, reflecting the wine’s concentration and quality.

Nose

The nose reveals remarkable aromatic complexity. Elegant floral notes of violet and iris intertwine harmoniously with aromas of ripe black fruit, notably black cherry and plum. With aeration, the bouquet opens onto nuances of orange zest, mentholated tobacco, black tea, and subtle touches of cocoa and vanilla brought by aging in French oak barrels.

Palate

On the palate, the wine stands out for its well-defined structure and outstanding balance. The attack reveals a medium to full body, driven by vibrant freshness. The tannins are polished and perfectly integrated, offering a silky texture rather than a drying sensation. The lively acidity, characteristic of high-altitude vineyards, brings tension and energy throughout the tasting. The finish lingers elegantly, with persistent flavors of black fruit, spice, and savory notes.

Food and wine pairings

This Coltassala Gran Selezione 2020 pairs beautifully with grilled or roasted red meats, notably Florentine-style steak and herb-crusted lamb. It also matches very well with meat-sauce pasta dishes such as lasagna or spaghetti bolognese. Mushroom-based preparations, such as porcini risottos, are also excellent pairings. Aged hard cheeses, especially Parmesan, enhance this wine’s qualities.

Serving and cellaring

It is recommended to serve the Coltassala Gran Selezione 2020 at a temperature between 16 and 18°C. Decanting for about one hour before serving helps fully open the aromas and soften the tannic structure. This wine can be enjoyed now but will continue to develop through around 2040.

A high-altitude Chianti Classico Gran Selezione with an elegant, refined character

The estate

Nestled in the heart of Tuscany, Castello di Volpaia is a medieval treasure where time seems to have stood still. Its stone houses, cobbled lanes, and fortified towers make this haven of beauty a small village beyond time. Built in 1172, the estate is one of the most important architectural testimonies to the glory and prestige of the Chianti region. Owned by the Stianti Mascheroni family since the 1970s, Castello di Volpaia benefits from an exceptional vineyard spanning 46 hectares of vines. Organic farming, massal selections, indigenous clones—the estate tends its vines with the utmost care.

The vineyard

The Coltassala vineyard is located at around 600 meters above sea level, making it one of the highest in Chianti Classico. This 2.35-hectare parcel enjoys an ideal southeast exposure, ensuring optimal sunshine while preserving the freshness needed to craft elegant wines. The soils are composed of Oligocene sandstone of sandy and silty origin, providing excellent drainage. This exceptional terroir, within the geographical unit of Radda in the Chianti Classico, gives the wine its distinctive minerality and crystalline acidity.

The vintage

The 2020 vintage in Tuscany began with a relatively mild winter and a spring that encouraged early budbreak. Temperatures dropped noticeably during the first three weeks of June before rising again and remaining high throughout the summer, without reaching the peaks of some previous years. The dry winter was followed by abundant rainfall in May and during the first half of June, replenishing water reserves. The summer proved particularly dry, leading to moderate water stress that benefited aromatic concentration. Rains returned at the end of August and continued during the harvest, without compromising grape quality. The harvest started about a week earlier than the recent average, allowing fruit to be picked at optimal phenolic ripeness.

Winemaking and aging

The grapes for the Coltassala Gran Selezione 2020 were hand-harvested into crates during the second half of September 2020. After destemming and gentle pressing, fermentation took place in temperature-controlled stainless-steel tanks between 27 and 30°C with indigenous yeasts, over a period of about 14 days, with regular pump-overs. The wine was then aged for 24 months in French oak barrels from the Allier forest, allowing subtle integration of oaky notes and harmonious aromatic development. A period of bottle rest followed before release.

Grape varieties

Sangiovese (95%)
Mammolo (5%)