Wine Spectator 91
“Tart cherry, blackberry, smoke and tar aromas and flavors mark this sleek red. Firm, yet already harmonious, with a vibrant, tension-filled finish. Drink now through 2028. 10,000 cases made, 3,333 cases imported.”—B.S.
“Vibrant red in color. On the nose, intense and persistent; aromas of cherry and blackberry with floral notes - red roses, specifically. Dry with soft tannins and refined red fruits with a trace of mint on the mid-palate. Pairs well with traditional Italian foods, including pasta with tomato sauce as well as roast meats and aged cheeses.”-Winemaker’s Notes
“Stewards of Chianti Classico, Castello di Verrazzano has played an indelible role in Tuscan winemaking and American history. Owners Luigi and Silvia Cappellini pour their passion into the estate, producing traditional wines that deservedly enjoy an incredibly loyal following around the world.
A founding member of the Consorzio del Chianti Classico, Verrazzano has made wine since the earliest times. The property occupies the site of former Etruscan and Roman settlements and was home to the explorer Giovanni da Verrazzano, who was the first to discover America’s east coast, landing at the bay of New York in the early 16th century.
Since acquiring the estate, the Cappellini family has replanted Verrazzano's vineyards, which fan out from the forest limits down to the valley below. Located on a hilltop in the Greve, the heart of Chianti Classico, Verrazzano’s 220 acre estate includes 52 hectares of vineyards at altitudes between 280 and 400 meters above sea level, higher than average Chianti Classico vineyards. Though present in southern parts of the Classico area, limestone is unique to Verrazzano which is in the cooler, northern part of the zone. This singular combination of limestone soil and cooler growing conditions accounts for the wines’ muscularity and finesse. The true lifeblood of the vineyards comes from the surrounding Verrazzano-owned woodland area, which acts as a cocoon for the vines; offering pollution protection and maintaining freshness. In addition, the entire winery is heated by wood from these forests.
The Cappellini's joy and sense of pride in their home is evident everywhere one looks. Warm and generous hosts, they welcome a constant stream of visitors at their beautifully restored estate.”-Winery Notes
Castello di VerrazzanoView all from Castello di Verrazzano
Thanks to the location of the castle at the center of the property, the grapes reach the cellar in just a few minutes to be quickly and gently pressed and put to ferment in small quantities at a controlled temperature.
The ancient cellars date back to the XVIth century. Aging takes place in Slavonian oak barrels placed along the corridors, protected from sudden temperature changes. 3 years old oak barrels of 30 hl. capacity are used for the elevation of the Chianti and Chianti Classico Riserva, and new barriques (Allier and Vosges) for the elevation of Chianti Classico Gran Selezione Sassello and of the Super Tuscan Bottiglia Particolare.
By visiting the winery, surrounded by the scents of fine oak barrels, one enters into the heart of the castle, where selections of the best vintages since 1924 are kept.
Remained unchanged within its boundaries for over 1000 years, the estate of 230 acres owns 52 hectares of vineyards at altitudes between 260 and 420 meters above sea level, in a stony soil rich in limestone.
The vineyards are periodically renewed according to a program that keeps the average age of the plant around 12 years.
Types of farming are the traditional ones used for the territory of Chianti Classico, which is the horizontal spurred cordon decking at 60 cm from ground level, and Guyot.
The existing 52 hectares of vineyards are divided into single vineyards located on the more suited ground with the best properties and microclimate. The grapes used are mostly red grapes, among which Sangiovese clearly stands out, along with other varieties including Merlot, Canaiolo, Cabernet Sauvignon and Colorino, and only a small percentage of white grapes like Trebbiano Toscano, Traminer and Malvasia lunga del Chianti.
The excellent climatic conditions of vineyards, combined with improved farming techniques aimed at obtaining a better phyto-sanitary state plant of the grapes, and the limited production yield per hectare (about 60 quintals of grape) enable to produce fine wines, characterized by the maximum expression of the terroir-vine combination.
A completely organic fertilization and the agronomic techniques adopted, including the practice of "grassing" aim at a rigorous respect for the environment and its balance.
The harvest, which usually take place between September 25th and October 25th, is done exclusively by hand through a careful selection of grapes.