Nose
Anticipating a bouquet that reveals to be extremely elegant, characterized by floral notes that overlap and intertwine with a delicate fruitiness and slight hints of spiciness.
Palate
Offering a ripeness, tannic texture and progression granted only by the best years.
The mouth is sapid, balanced and always vibrant, with the tannin that stretches and opens up to a live end, tense and devoid of any edge.
Growing Conditions
Aspects of several vineyard blocks include South, Northwest, and West, with slopes as high as 35% grade. Training systems for these blocks are guyot and spurred cordon. The soils are predominately calcareous-clay with heterogeneous profiles of Alberese limestone and Galestro marl.
Altitude: 340 metri s.l.m.
Soil Composition: Villa Rosa is situated between the hills of Castellina in Chianti, and extends over 126 hectares – of which 30 are vineyards and 15 are olive groves – of calcareous clay soils characterised by heterogeneous profiles that combine “alberese” limestone with marl shale. The estate’s morphology delineates three, distinct areas based on their oenological potential, where Sangiovese is the varietal that has adapted the most.
Plants per hectare: 4800
Pruning technique: Spurred Cordon
Winemaking
Villa Rosa has some of the richest heritage in Castellina in Chianti and its vineyards resonate the essence of Chianti Classico. The Cecchi Family purchased the property from the Lucherini Bandini Family who had carefully tended the land for almost 70 years. The families shared a great friend who linked them together: the renowned and formidable wine taster, Giulio Gambelli. For Giulio, Villa Rosa was the best vineyards in Castellina in Chianti Classico for growing Sangiovese. As Giulio used to say: “A Villa Rosa il Sangiovese ci nasce bene!” – (At Villa Rosa, the Sangiovese grows well!). The property is managed with the sole objective of producing a Gran Selezione wine, which is the most prestigious designation in Chianti Classico and is meant to be a pure expression of Sangiovese.
Alcoholic fermentation takes place in stainless steel tanks with temperatures ranging from 25 to 28°C. The malolactic fermentation is also done in stainless steel before a 15 month period of maturation in French oak.
Length of Fermentation and maceration: 22 days
Aging
After 15 months in French oak, the Gran Selezione rests in concrete vessels in the months before bottling.
Appearance
The color is vivid and rarefied.
Food Pairing
Roasted meat, game and aged cheese.