Dievole
Chianti Classico 2023
| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino |
| Aging | Aged in 41 hl untoasted French oak barrels for about 13 months and in bottle for at least 3 months. |
- Vintage and alcohol content: Organic Chianti Classico DOCG 2023, 0.75 l, 13.5% vol
- Grape variety: 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino
- Vinification: fermentation with indigenous yeasts in raw cement at a maximum of 28°C
- Ageing: approximately 13 months in untoasted French oak barrels and at least 3 months in bottle
- Tasting notes: hints of violet and cherry, velvety tannins; ideal with meats and mature cheeses
Description
What kind of wine it is
Dievole Chianti Classico is an organic red wine with a refined profile. This Tuscan blend combines Sangiovese, Canaiolo Nero and Colorino, presenting an intense ruby colour. On the nose, it reveals a distinctly floral bouquet, with hints of violet and red fruits, particularly cherry. On the palate, it displays a well-balanced structure, supported by well-integrated minerality and velvety tannins. The long and persistent finish makes it ideal for pairing with grilled red meats, game and mature cheeses.
Where it comes from
This wine is produced in Castelnuovo Berardenga, in the heart of Chianti Classico. The vineyards, cultivated using organic farming, grow on soils composed of sand, silt and clay. The presence of limestone and marl in the soil gives the wine a harmonious and profound minerality. Dievole values its historical roots to offer an authentic expression of the region, maintaining strict control over yields to extract the highest expressive quality from each individual bunch.
How it is produced
After harvesting, the must undergoes spontaneous fermentation with indigenous yeasts in raw cement vats, followed by malolactic fermentation. Maturation takes place in untoasted French oak barrels, a choice aimed at preserving the purity of the fruit without imparting intrusive woody notes. The process concludes with a targeted refinement in the bottle, which gives the wine great harmony and ensures an exceptionally clear and satisfying drinking experience.
History and Curiosities
The label proudly bears the inscription “Since 1090”, a fascinating tribute to the medieval roots of the Tuscan estate. Revived in 2012 at Castelnuovo Berardenga under the guidance of oenologist Luigi Temperini, this Chianti Classico DOCG is the true ambassador of the estate’s style. Combining tradition and respect for the land, the wine has boasted organic wine certification since 2017. The exceptional 2023 vintage has won over international critics, receiving 93 points from Wine Spectator and 92 from Decanter, confirming its absolute excellence.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2012
- Oenologist: Luigi Temperini
- Bottles produced: 434.000
- Hectares: 157
The name Dievole first officially appeared in the 11th century, on 10 May 1090, to be precise. In those years, the Icelandic Leif Erikson discovered North America, the Chinese people discovered gunpowder, Bologna opened the world's first university, ,the Normans invaded Rome and Pope Urban II conquered Jerusalem. On that day, we read in the contract of the notary Bellundo that two capons, three loaves and six 'coins of Lucca' of good silver were paid for the annual rent of a vineyard in the divine valley at Dievole, precisely.
In 2012 Dievole began a harmonious and gradual renovation aimed at bringing out the deepest identity of these places. Yesterday's dreams become tomorrow's goals, and ancient certainties are confronted with new ideas. It is an evolution that started from listening to the land and has a common thread: quality.
There are three expressions of Dievole: its vineyards that draw waves on the hillsides, the olive trees that punctuate the landscape with their timeless charm and the warm welcome of the historic Villa - Villa Dievole - an elegant resort where people can experience unforgettable moments.
Petrignano 2019 has been awarded Rosso d'Italia 2023 according to Gambero Rosso. It represents an ambitious project by Dievole, enhancing Sangiovese grapes from individual vineyards in the different nuances of Chianti Classico region. Read more
| Name | Dievole Chianti Classico 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Sangiovese, 7% Canaiolo Nero, 3% Colorino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Dievole |
| Story | History and Curiosities The label proudly bears the inscription "Since 1090", a fascinating tribute to the medieval roots of the Tuscan estate. Revived in 2012 at Castelnuovo Berardenga under the guidance of oenologist Luigi Temperini, this Chianti Classico DOCG is the true ambassador of the estate’s style. Combining tradition and respect for the land, the wine has boasted organic wine certification since 2017. The exceptional 2023 vintage has won over international critics, receiving 93 points from Wine Spectator and 92 from Decanter, confirming its absolute excellence. |
| Origin | Castelnuovo Berardenga, Tuscany, Italy |
| Soil composition | Suoli in parte arenacei e in parte limoso-argillosi con scheletro e presenza di calcari e marne |
| Cultivation system | Spurred cordon in conversion to Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 7,500 kg/hectare |
| Harvest | Fine settembre |
| Fermentation temperature | 28 °C |
| Fermentation | 14 5 days |
| Production technique | Spontaneous fermentation with indigenous yeasts in raw concrete vats, followed by malolactic fermentation; ageing in untoasted French oak barrels and in bottle |
| Wine making | Spontaneous fermentation with indigenous yeasts for 14 5 days in 75 hl raw cement vats at a maximum temperature of 28°C, followed by malolactic fermentation. Aged in 41 hl non-toasted French oak barrels for about 13 months and in bottle for at least 3 months. |
| Aging | Aged in 41 hl untoasted French oak barrels for about 13 months and in bottle for at least 3 months. |
| Total acidity | 5.7 gr/L |
| Allergens | Contains sulphites |