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Profile
Structure
Drinking window
Latest scored vintage 2020: best 2022 to 2028.
vintage2 yrs8 yrs10 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2020 | 91/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: red cherry, violet, fennel
Palate: sour cherry, graphite, wild herbs
Annata Chianti Classico from the 600-metre Volpaia hamlet, translucent and herbal with the high-altitude Radda signature.
What it pairs with
- Pasta al pomodoro Cherry-and-tomato is the Chianti annata sweet spot.More wines for pasta, pizza and risotto →Find pasta al pomodoro on TableJourney →
- Crostini di fegatini Florentine chicken-liver crostini, Sangiovese acidity refreshes.More wines for charcuterie and cured meats →Find crostini di fegatini on TableJourney →
- Margherita pizza Tomato sweetness meets sour-cherry acid.More wines for pizza →
With cheese
Pecorino Toscano
Our pick Aged Pecorino Toscano is firm and fragrant, with a sweet rather than salty taste. Chianti's high acidity and cherry fruit cut through the paste, and the cheese's mildness leaves the wine's grip intact.
Marzolino del Chianti
Our pick Marzolino is fragrant and savoury, getting slightly peppery with age. Chianti Classico's acidity handles the savoury paste, and the sheep's-milk fat softens the tannin.
How to serve Castello di Volpaia Chianti Classico
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Pasta al pomodoro, Crostini di fegatini, Margherita pizza. Match the wine's structure to the dish's fat and salt.
History
Volpaia's annata is the village's daily wine, produced from the 600-metre Radda vineyards in continuous bottling since 1980.
- 1980First vintage of the modern Volpaia Chianti Classico
Facts
- Producer
- Castello di Volpaia · visiting guide
- Grapes
- Sangiovese (90%), Merlot (10%)
- Classification
- Chianti Classico DOCG
- Oak
- 12 months in French oak tonneaux
- ABV
- 13.0%
- Price
- EUR 18 to 28 at retail
- Drinking window
- 2 to 8 from vintage
- First vintage
- 1980
Frequently asked about Castello di Volpaia Chianti Classico
What does Castello di Volpaia Chianti Classico taste like?
On the nose, red cherry, violet, fennel. On the palate, sour cherry, graphite, wild herbs. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Annata Chianti Classico from the 600-metre Volpaia hamlet, translucent and herbal with the high-altitude Radda signature.
When should I drink Castello di Volpaia Chianti Classico?
Drink 2 to 8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Castello di Volpaia Chianti Classico?
Pasta al pomodoro is the canonical pairing. Other strong matches include Crostini di fegatini and Margherita pizza. Cherry-and-tomato is the Chianti annata sweet spot.
What grapes are in Castello di Volpaia Chianti Classico?
The blend is Sangiovese (90%), Merlot (10%). The wine is classified as Chianti Classico DOCG.
Tags
Taste it where it is made: tastings near Castello di Volpaia
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