Toscolo Chianti Classico Riserva DOCG

Neil and Maria Empson’s toscanissimo Toscolo brand was born in 1988 from the couple’s longtime passion for this extraordinary region.  A Renaissance Italian word, meaning “Tuscan boy”, the name itself is a tribute to Italy.  The Empsons chose their friend and leading enologist Franco Bernabei to join Neil in styling the wines.  The grapes are grown in the region’s finest vineyard locations with varying soils and microclimates – from compact, very fine-textured limestone at approx.  400-450 meters (1,310 to 1,480 feet) above sea level, to rocky, calcareous clay areas with similar altitudes; and even clayey/siliceous/ calcareous soil at 250-300 meters (820-984 feet) above sea level. The range combines fruit and finesse with that essential “bite” that makes these wines particularly food-friendly and versatile.

TYPE
Red
GRAPES
90% Sangiovese, 5% Cabernet Sauvignon and 5% Merlot
AGE OF VINES
10-30 years old
TOTAL PRODUCTION
WINEMAKER
Franco Bernabei with Neil Empson
VINEYARD CHARACTERISTICS
Choice locations within the Chianti Classico appellation; according to harvest conditions, the Empsons and Bernabei cherry-pick the finest vineyards for the best quality and consistency. Age of vines ranges from 10 to 30 years old and soil is predominantly clayey-calcareous.
VINIFICATION AND AGING
Temperature-controlled fermentation, followed by delicate maceration on the skins for 15-18 days, with daily pumpovers; aged 2 years in barrique, followed by 6 months in bottle.
TASTING NOTES
Brilliant ruby color with garnet reflections; ample bouquet of Marasca cherries, plums, violets and iris confirmed on a full, luscious palate; lingering, clean finish.
SERVING SUGGESTIONS
Best served at 16-18 °C (60.8-64.4 °F); uncork the bottle an hour beforehand. A great match for structured, savory dishes, pasta with meat sauce, mushroom risotto, roasted red meat, poultry, rabbit and aged cheese.
ANALYSIS DATA
Alcohol cont. by volume: 12.90%; total acidity (in tartaric acid): 5.80 g/l; free acidity (in acetic acid): 0.52 g/l; residual sugar: 2.75 g/l; total dry extract: 30.4 g/l; pH: 3.40
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