Grape blend: Pugnitello, Malvasia Nera, Aleatico, Colorino, Sangiovese
Aged: 24 months in barriques and 6 months in oak casks, then 6 years in the bottle
Alcohol content: 15% vol
Acidity: 5.1 g/l
Residual sugars: 5.1 g/l
The hot weather in 2017 made the wine even more sumptuous and opulent. The grapes used to make it – 5 typical Chianti varieties – are grown in the vineyards around La Casotta farmstead. The Sangiovese, Pugnitello and Aleatico were left to dry out – a procedure traditionally used for Tuscan Vin Santo – and then, in December, fermented in the wine made with the Colorino and Malvasia grapes using traditional methods. After being “assembled” the blend remained in barrique barrels for 2 years, followed by 6 months in large wooden casks and then at least another 2 years in the bottle. At the time of bottling, about a thousand Magnums were filled with Podere La Casotta 2017 and set aside in the cellar ... now the moment has arrived to “dust them off” and enjoy the wine, which has benefitted from a further 4 years of ageing!
Tasting 02/05/2022 – Colour: deep ruby red flowing around the side of the glass into a lustrous purple/violet. Impenetrably dense in colour, it moves slowly, premonitory to a wealth of flavour. The nose: initially compact, it opens powerfully with fruity aromas of dark, sweet black cherry and blackberry jam, with an undertone of cassis and hints of spices, cinnamon and vanilla; then tobacco, chocolate, roasted coffee, herbs, with a conclusion of fresh mint. Energetic complexity. In the mouth: it glides in with an almost sweet, conspicuous softness, associated to the alcoholic intensity which recalls cherries. The smooth tannins acquire importance when timely sapidity highlights them... the finish leaves us at length in a pleasantly warm embrace.
Tasting 15/06/2026 – Colour: rotated slowly in the glass, the wine reveals its regal guise in a deep, dark shade of ruby red, the edges of which fade into the precious garnet of velvet, capturing the light of an autumn sunset. The nose: dark, pulpy fruit – blackberries and blueberries – made into jam immediately emerge, followed by black cherries preserved in alcohol. Then the scent of the earth comes to the fore, with hints of wild vegetation and a waft of herbs, in which thyme mingles with a balsamic flourish that refreshes the finish. But it’s in the heart of the bouquet that the wine reveals its deeper soul and releases the noble notes of time: leather, blond pipe tobacco and the antique fragrance of melted sealing wax, enhanced by a vibrant, bitter burst of rhubarb. In the mouth: the onset is intense, filling the palate with a rich, substantial presence. The alcohol expresses flamboyant, vigorous power, but it doesn’t “burn” because it’s supported by a weave of silky tannins and a solid structure that caress the palate like a precious fabric. It’s a perfect interplay of contrasts, in which vibrant sapid tension constantly interacts with imposing and enveloping softness. The finish is lengthy with ethereal fruity and spicy notes.
Wine and Food Pairing – Full-bodied and robust, it goes well with slow-cooked – braised, roasted, stewed – meats. It’s excellent with first courses such as risotto “alla Milanese”, pappardelle with wild boar sauce, or celeriac and thyme tortelli served with rhubarb and caramelised orange sauce. You can sip it while tasting some Pecorino Gran Riserva aged 12 months with aged balsamic vinegar of Modena ... or on its own, on winter evenings, in front of a blazing fireplace.