Castello di Volpaia is located in an 11th century village that bears the same name. It siys on a hilltop just north of the town of Radda in Chianti, 2,024 feet above sea level, in the heart of the Chianti Classico region. One of the most historical wineries of the region, Volpaia is owned by the Mascheroni-Scianci family and benefits from some of che highest altitude southern exposure vineyards of the area, delivering certified organic Sangiovese-based wines of finesse and elegance with a terroir approach.
• Produced within the 11th century historic walled village Volpaia, commune of Radda in Chianti
• Made from 100% Certified Organic Estate Grown Grapes
• At 2,000 feet, chis is one of che highest-elevation wineries in che Chianti region
Aromas of mature plum and black cherry mingle with whiffs of French oak and scorched earth. The full-bodied palate evokes dried cherry, prune, toasted hazelnut and tobacco alongside velvety, enveloping tannins. Drink through 2027.
Kerin O'Keefe, February 12, 2020
This opulent red is packed with black cherry, black currant, leather, vanilla and mineral flavors. Shows a strong underlying structure, with dense tannins and lively acidity driving the long, resonant finish. Best from 2022 through 2040.
Bruce Sanderson, January 22, 2020
A firm and silky red with blackberry and blueberry aromas and flavors, as well as spices. Hints of vanilla. Medium to full body. Walnut and light chocolate undertones. From organically grown grapes. Drink now, but better after 2021.
The 2015 Chianti Classico Gran Selezione Casanova Il Puro shows a dense and rich quality of fruit that is indicative of this sunny and warm vintage. It is the best wine I've tasted in this series of samples from Castello di Volpaia. The wine's texture is thick and plush, and there's plenty of dark plummy fruit to maintain momentum. Oak spice, tar and campfire ash appear on the long and enriched finish. Pair it with a braised shank of lamb. This is a pure expression of Sangiovese and only 2,000 bottles were made.
- Monica Larner, September 19, 2019
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