Toscolo Chianti Classico DOCG

Think Tuscan. That’s what Neil and Maria Empson had in mind when they created Toscolo, their labor of love – born in 1988 – from a longtime passion for this extraordinary region. The name itself is a tribute to Tuscany: a Renaissance Italian word, it means “Tuscan boy”. The Empsons chose their friend and star enologist Franco Bernabei to style the wines with Neil himself. The grapes are grown in the region’s finest vineyard locations. Soil and microclimates are intriguingly diverse – 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. Attentive vineyard management, high density of vines per acre with correspondingly low crop yields, and traditional vinification methods with a well-integrated use of wood characterize this wine. The result is a range combining fruit and finesse with that essential “bite” which makes these wines particularly food-friendly and versatile.

TYPE
Red
GRAPES
95% Sangiovese, 5% Cabernet Sauvignon
AGE OF VINES
10 to 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 Franco Bernabei choose the finest sites for 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 15-18 days of maceration on skins, with daily pumpovers. In barrique for 1 year, followed by 6 months in bottle.
TASTING NOTES
Rich ruby color with garnet highlights; ample, classic aromas of berry, violet, iris and vanilla; chewy, abundant fruit, silky texture, good body, balance and extract.
SERVING SUGGESTIONS
Best served at 16-18 °C (60.8-64.4 °F); a very food-friendly red that can be enjoyed with pasta, risotto and red meat.
ANALYSIS DATA
Alcohol cont. 12.7% by vol.; total dry extract: 30.4 g/l; total acidity: 5.70 g/l; residual sugar: 2.05 g/l; pH: 3.45
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