Tenuta di Nozzole (Folonari)
Chianti Classico Riserva La Forra 2022
| Denomination | DOCG Chianti Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese |
| Aging | Ageing for 14–16 months in wood (50% in Slavonian oak casks and 50% in French oak barrels), with at least 6 months of bottle ageing. |
- Origin: Chianti Classico Riserva, Greve in Chianti
- Grape varieties and type: 90% Sangiovese with Cabernet Sauvignon; still dry red wine
- Ageing: 14–16 months in Slavonian and French oak barrels, followed by 6 months in bottle
- Palate: ripe fruit, wood and spices; long finish with vanilla and chocolate
- Pairings: meat, poultry, cheese; 93 James Suckling points
Description
What type of wine it is
La Forra Chianti Classico Riserva from the Tenuta di Nozzole in Tuscany is a still red wine made from a blend of Sangiovese and Cabernet Sauvignon. The profile is distinguished by a full and smooth structure, supported by soft tannins and excellent overall balance. On the nose, it offers hints of ripe fruit compote, accompanied by enveloping woody notes derived from expert maturation in wood.
Where it comes from
The grapes come from the La Forra cru, located in Greve in Chianti on a ridge surrounded by woods and small lakes, at three hundred and fifty metres above sea level. The rows take root in silt-clay soils, with a reduced presence of rock fragments. This geological formation guarantees a precise structural definition and promotes an orderly tannic texture. The targeted planting density ensures the full expression of this renowned Tuscan cru.
How it is produced
The harvest takes place in the first half of October. This is followed by maceration on the skins for fifteen days and alcoholic fermentation in steel at a controlled temperature. Malolactic fermentation is completed in the same temperature-controlled containers. Ageing continues for 14-16 months and is divided equally between Slavonian oak barrels and French barrels. A final rest follows with bottle ageing for at least six months, essential for harmonising aromas and smoothness.
History and trivia
Located in Greve in Chianti on a ridge between woods and lakes, La Forra is a historic cru of the Tenuta di Nozzole estate, vinified since 1980. This excellence reflects the centuries-old dedication of the Folonari family, celebrating the authentic Tuscan tradition protected by the Black Rooster (Gallo Nero) trademark. The unmistakable identity of this Chianti Classico Riserva guarantees a tasting experience of the highest level, a prestige confirmed by numerous accolades from international wine critics and crowned by the 93 points awarded by James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1970
- Oenologist: Marco Cervellera
- Bottles produced: 400.000
- Hectares: 90
| Name | Tenuta Nozzole Chianti Classico Riserva La Forra 2022 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 90% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta di Nozzole (Folonari) |
| Story | History and trivia Located in Greve in Chianti on a ridge between woods and lakes, La Forra is a historic cru of the Tenuta di Nozzole estate, vinified since 1980. This excellence reflects the centuries-old dedication of the Folonari family, celebrating the authentic Tuscan tradition protected by the Black Rooster (Gallo Nero) trademark. The unmistakable identity of this Chianti Classico Riserva guarantees a tasting experience of the highest level, a prestige confirmed by numerous accolades from international wine critics and crowned by the 93 points awarded by James Suckling. |
| Origin | Municipality of Greve in Chianti, Tuscany, Italy |
| Soil composition | Silty-clay soils with a low content of coarse stoniness. |
| Plants per hectare | four thousand, four hundred and forty-four |
| Yield per hectare | 6.5 tonnes per hectare |
| Harvest | First half of October |
| Fermentation temperature | 28°C (alcoholic fermentation); 22–23°C (malolactic fermentation) |
| Fermentation | About 15 days |
| Production technique | Maceration on the skins (approx. 15 days) and alcoholic fermentation in temperature-controlled stainless steel tanks; malolactic fermentation in temperature-controlled stainless steel; ageing for 14–16 months in oak (50% Slavonian, 50% French oak) and at least 6 months in bottle. |
| Wine making | Alcoholic fermentation in stainless steel wine tanks at a controlled temperature (28°C), with maceration on the skins for approximately 15 days; malolactic fermentation in temperature-controlled stainless steel containers (22–23°C). |
| Aging | Ageing for 14–16 months in wood (50% in Slavonian oak casks and 50% in French oak barrels), with at least 6 months of bottle ageing. |
| Allergens | Contains sulphites |