Chianti Classico Riserva DOCG 2018 - La Sala del Torriano
Alberese Limestone, Galestro and Red Clay
La Sala estates are part of the property known as Grande Terra Murata, they were part of the estates of the noble Giandonati family; at the beginning of the 15th century the lands passed to the Acciaiuoli family, in 1534 to the Grand Duke Alessandro de' Medici and finally to the Corsini family. From 1981 to 2014 the estate belonged to Laura Baronti who, together with the oenologist Gabriella Taninegli years 1990 and early 2000 has helped to make La Sala a company of excellence in Chianti Classico. In 2014 Francesco Rossi Ferrini buys La Sala, concluding an important agronomic project, started in 1941, with the ownership of Torriano, now also a beautiful farmhouse, which boasts beautiful vineyards of Sangiovese and Merlot and olive groves in the area of Montefiridolfi. Today the winery has an extension of more than 70 hectares, all within the Chianti Classico area, of which 32 hectares are vineyards and about 40 hectares are olive trees and woods, all vineyards are located between 150 m asl and 350 m asl. Soon after the purchase of Sala, Francesco started a very important work of modernization in the winery and in the vineyard, converting the winery to organic farming and not only. The final goals are sustainability, and the achievement of product quality while respecting the land and natural biodiversity.
Chianti Classico Riserva from the La Sala dell Torriano winery is one of the noblest wines in the world, produced in the Tuscany Region from Sangiovese 90% and Cabernet Sauvignon 10% grapes. It is
Of a complex, smooth wine with pleasant minerality and dense tannins.
A wine with a deep ruby color, the nose shows a dense and intense texture of floral and spicy aromas, bergamot zest, black pepper, leather, lots of red and black berry fruit and an enveloping finish with balsamic notes of mint and eucalyptus.
The palate gives the same aromatic complexity enhancing it with a pleasant minerality and dense, soft and ripe tannins.
Maceration for three weeks at controlled temperatures around 30°C. Use of fulling and delestage techniques to obtain a complete extraction of the polyphenolic richness of the grapes.
2017 Luca Maroni 93/100
2017 Wine Spectactor 92/100
2017 Wine Hunter Red