# Chianti Castiglioni (2020)

- **Producer:** Tenuta Castiglioni - Marchesi de' Frescobaldi
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Merlot
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, cherry, plum, black pepper

## About this wine

Tenuta Castiglioni is the ancestral heart of the Frescobaldi family's viticultural legacy, where wine production began over 700 years ago in 1300. Before establishing themselves as prominent winemakers, the Frescobaldis were influential bankers who famously secured loans for English kings Edward I and II. By the 15th and 16th centuries, the estate's wines had gained high renown, being supplied to the Papal Court in Rome and the English court of King Henry VIII. Located in the hills of Val di Pesa southwest of Florence, the estate benefits from clay-limestone soils rich in minerals, which help regulate water retention and protect the vines from heat stress.

## Interesting facts

- The Frescobaldi family began producing wine at Tenuta Castiglioni over 700 years ago, starting in the year 1300.
- Before winemaking, the Frescobaldis were powerful bankers who loaned money to English Kings Edward I and II.
- Unlike many Chiantis, this cuvée is aged entirely in stainless steel with zero oak to preserve pure fruit clarity.
- In the 16th century, wines from this estate were regularly delivered to the English court of King Henry VIII.

## Food pairing

This medium-bodied Chianti thrives alongside dishes with high savory character, moderate fats, and rich proteins. Its vibrant acidity cuts through the richness of meats and cheeses, while its smooth, well-integrated tannins harmonize beautifully with roasted poultry and classic tomato- or meat-based pasta sauces without overpowering the food.

## Wine making process

The hand-picked Sangiovese and Merlot grapes are fully de-stemmed and fermented separately by variety in temperature-controlled stainless steel tanks at 25°C. Skin maceration lasts for 10 to 11 days, utilizing constant light pump-overs to gently extract color and fine tannins. Malolactic fermentation occurs immediately after alcoholic fermentation. To preserve the ultimate clarity of the primary fruit aromas, the wine is aged 100% in stainless steel vats for 6 months with micro-oxygenation to soften the tannins, completely avoiding oak barrels. It is aged for an additional month in the bottle prior to commercial release.