Ruby red, brick red undertones. Well-developed on the nose with ripe fruit and sweet spices. On the palate well-rounded, soft tannins (for Sangiovese) fill the mouth, well balanced and long, hints of cherry, some ripe red fruits and hints of vanilla on the finish. Very enjoyable now with plenty of future potentia

Well ventilated hill top site, heavy soil with 30% clay and abundant stone and marl, low yields of about 43 hl/ha. Altitude 240-285 mt. Single Guyot pruning with 5,000 vines/ha. Nitrogen fertilization provided by using the Broad Bean as a cover crop thus avoiding traditional animal manure.

Vinification: Stainless steel vats. Skin contact (maceration) limited to about 7 days thus avoiding excessive tannin extraction as the wine will be paired with vegetable-based dishes.
Maturation: Large oak barrels of 25 – 50 hl for 18 months, followed by 4 –6 months in bottle before leaving the cellar.

The historical origins of Castello Vicchiomaggio can be traced back to the 5th century. The present owners, the Matta family, acquired the property in 1964 and restored it back to its former splendour. The 150-hectare estate is one of the largest in the area, and of these, 32 hectares are dedicated to the vine. Castello Vicchiomaggio produces several styles of wine, from the traditional to the innovative. To achieve this, the estate has been carefully classified according to its soil type and exposure and is cultivated sustainably, as certified by the VIVA certification. All winemaking is supervised by John Matta and his wines bear the all hallmarks of stylish elegance and are beautifully balanced. His wines truly express the Sangiovese grape at its best. Vicchiomaggio is consistently classified amongst Italy's top estates and John Matta has been named IWSC Italian Winemaker of the Year four times.

2016, Silver Sommelier Wine Awards 2019

Pair with vegetable and bean stew. Spicy roast of parsnips, carrots, broccoli and egg plant.