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Vin Santo Castello Dalbola 2005

Winemaker's Notes:

Vinification takes place in caratelli, the typical small Tuscan barrels holding between 100 and 200 liters (22 and 44 gallons), and it is triggered by the inoculation of the so-called “madre” (“mother”) - colonies of di erent types of yeast deriving from previous vinifications - into the must from grapes that have been partially dried on racks. Maturation continues for 8 years in the small chestnut-wood barrels, in which the fermentation lastes a very long time but is intermittent, starting and stopping depending on the natural variations of temperature and pressure - producer's notes

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  • 2005

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Castello D'Albola:
The Castello d’Abola estate is located in Radda in Chianti, where vine cultivation dates from the Etruscan period. The oldest buildings on the estate date from the 12th century, when the property was owned by the noble Magnate of Monterinaldi. It was subsequently owned by families who shaped Tuscan history: the Acciaiuoli, the Samminiati, the Pazzi and the Princes of Ginori Conti. The ... Read more
The Castello d’Abola estate is located in Radda in Chianti, where vine cultivation dates from the Etruscan period. The oldest buildings on the estate date from the 12th century, when the property was owned by the noble Magnate of Monterinaldi. It was subsequently owned by families who shaped Tuscan history: the Acciaiuoli, the Samminiati, the Pazzi and the Princes of Ginori Conti. The Zonin family acquired the property in the 1970s. The unparalleled surrounding countryside abounds in history and culture that date back Read less

Vinification takes place in caratelli, the typical small Tuscan barrels holding between 100 and 200 liters (22 and 44 gallons), and it is triggered by the inoculation of the so-called “madre” (“mother”) - colonies of di erent types of yeast deriving from previous vinifications - into the must from grapes that have been partially dried on racks. Maturation continues for 8 years in the small chestnut-wood barrels, in which the fermentation lastes a very long time but is intermittent, starting and stopping depending on the natural variations of temperature and pressure - producer's notes

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