The grapes to produce Toscana Rosso IGT “Ripa delle More” Castello Vicchiomaggio were harvested by hand at optimum maturity and carefully sorted. Fermentation took place in small 50 hectolitre temperature controlled stainless steel tanks, to ensure maximum skin contact, lasting a period of 10 to 15 days. Toscana Rosso IGT “Ripa delle More” Castello Vicchiomaggio was matured in 225 litre French oak barriques for a period of 20 months, followed by approximately seven months cellaring in bottle, prior to release.
The grapes are carefully selected from the Ripa delle More vineyard, which is situated at an altitude of 255 to 265 metres above sea-level. The sustainably cultivated vines exceed 20 years in age and are pruned according to the single Guyot method to ensure low yields of approximately 42 hectolitres per hectare. The soil in this vineyard is ‘Galestro’, a rocky, schistous clay soil commonly found in most of Tuscany’s best vineyards, with 30% heavy clay.
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.