Castellare Il Poggiale Chianti Classico Riserva

Wine Description

Made from 90% Sangioveto, 5% Canaiolo, and 5% Ciliegiolo grown in the Il Poggiale vineyard, the grapes come from an elevation of almost 1,500 feet above sea level.  The combination of high elevation and low yields results in a wine that manages to simultaneously show both restraint and layered richness.  This classic red holds great aging capability.

Alessandro Cellai
Castellare Vines
Castellare Vineyard
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Acclaim
“The 2021 Chianti Classico Riserva Il Poggiale is a dense, potent offering from Castellare. Black cherry, licorice, new leather, spice and dried flowers emerge from the glass. These 4-plud-year-old vines yield an especially muscular, virile Riserva. The 2021 spent 20 months in French oak, one-third new and two-thirds used, an approach that works so well for this bottling.” — Vinous, Jul 2024
“A focused, flavorful and structured red with notes of cherries, dark plums, dried oregano, roasted meat and baking spices. It’s medium-to-full-bodied with plush tannins. Dense core of fruit on the palate with a serious character throughout. Focused and flavorful, with a long, compact finish.” — James Suckling, Jul 2024
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Vineyard & Production Info
Vineyard name
The Il Poggiale vineyard
Soil composition
Calcareous Clay-Loam
Elevation:
1,450 feet
Vines/acre:
2,200
Exposure:
Southwestern
Year vineyard planted:
1988
Harvest time:
September
First vintage of this wine:
1993
Bottles produced of this wine:
15,000
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Winemaking & Aging
Maceration length:
10
Varietal composition:
90% Sangioveto, 5% Canaiolo, 5% Ciliegiolo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
79 °F
Maceration technique:
Racking and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
18 months
Age of Aging Container:
New-One year
Length of bottle aging:
16 months
Total SO2
630
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Analytical Data
pH level:
3.4
Acidity:
6.72 g/L
Alcohol:
14 %
Dry extract:
29.7 g/L
Total SO2
630
Residual sugar:
2 g/L