The fruit of Toscana Rosso IGT “Ripa delle Mandorle” Castello Vicchiomaggio was harvested at optimum maturity levels. After a careful sorting the grapes were fermented in temperature controlled tanks for five to eight days. The Sangiovese was aged in large oak barrels of 25 to 50 hectolitres and the Cabernet Sauvignon was matured in French oak barriques for a period of six months.
The vines are grown in the Ripa delle Mandorle vineyard, which sits at an altitude of 255 to 265 metres above sea level. The soil is marl with a heavy clay component of around 30%. The vines are planted at a density of 5,600 vines per hectare and are pruned according to the single Guyot method, which ensures yields of approximately 60 hectolitres per hectare.
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 estate, with 150 hectares, 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. In order to achieve this, the estate has been carefully classified according to its soil type and exposure. All production and winemaking is supervised by John Matta. The hallmark of John’s wines is elegance, perfumed, stylish and all have beautiful balance. These wines truly show off 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 in the last 14 years.
| Grapes | Cabernet Sauvignon, Sangiovese |
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