Castelvecchio | Il Brecciolino | IGT Rosso Toscano | World's Lowest Available Price ! 2001

PV Tasting Notes

Deep, dark ruby in tone, solid and saturated to the rim, it is expansive with penetrating aromas of cassis, blackberries, graphite, tar, and minerals. Ample on the palate, tasty, and elegant in flavour, this medium-bodied effort offers a superior force and continuity across the palate. In addition, its sweet fruit, minerals, and ripe, fleshy tannins promise years of life to come. It is accessible now, but will be even better from 2006 to 2025. This wine shows impeccable winemaking from Filippo Rocchi and Luca D’Attoma. Tasted April 2005.

91 points – The Wine Spectator
Loads of berry and meat character. Full-bodied, and very round with soft, chewy tannins and a long finish. Just a hint of rosemary. Very interesting indeed. Best after 2005. 900 cases made.
 

This beautiful Italian Cabernet blend is best with Rack or Saddle of Lamb, will also suit very well Roast Leg of Lamb, Shoulder or Fillet of Beef, Sautéed calf’s liver, Partridge or Grouse, fried sweetbreads or Kidneys with a rich sauce e.g. béarnaise, will also suit roast ribs of Veal or grilled Rump steak.

Run by the dynamic & enthusiastic Filippo Rocchi & his sister Stefania, Castelvecchio is situated in San Casciano Val di Pesa, in the area that produces Chianti Colli Fiorentini, among the most dynamic denominations of Chianti. 32 hectares of the estate is cultivated with grapes. The condition of the soil is Pliocene in origin. It is characterized mainly by a kind of pebbly limestone rich in marl, and by sandstone, which offer a good agronomic fertility and basic freshness.

This particular wine is obtained from a selection of grapes Cabernet Sauvignon 50%, Sangiovese 40% and Colorino 10%, selected entirely by hand is the result of a very accurate vinification process. Fermentation at controlled temperature in stainless steel vats con slow maceration for 20 days with daily pumping over and gentle pressings which allow a high extraction of tannins, phenolics yet maintaining a sufficient soft basis. Ageing of 18 months in new French barriques and further aged in bottle for minimum 12 months.