Ratings
2014 James Suckling 91 points. 2015 Wine Spectator 92 points; Decanter 95 points (reported by a retailer blog). 2022 Wine Enthusiast 92 points (reported by retail sources).
Awards
2019 Gold · Asia Wine Trophy; Gold · Berlin Wine Trophy. 2016 Gold · Sommeliers Choice Awards.
Identity
| Producer | Castello di Albola (Zonin1821) |
| Vol | 1.5 |
| Classification | DOCG (Denominazione di Origine Controllata e Garantita) |
| Grapes | 100% Sangiovese |
| Color | Ruby red |
| Sweetness | Dry |
Tasting
| Color Desc | Ruby red with garnet hues. |
| Aroma | Aromas of strawberry, red and black berries, violet, sage, spice cake, subtle earth, and licorice. |
| Palate | A harmonious, dry, full-bodied and velvety palate, with ripe fruit, firm yet silky tannins, and fresh acidity. |
| Finish | Fresh and lasting, with a gentle herbal persistence and a hint of licorice. |
| Food Pairing | Pairs with tomato-sauce pasta, grilled or roasted meats, white meat, roast suckling pig, and medium-aged cheeses. |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
HIGHER THAN AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Astringency (1-5)
AVERAGE
Minerality (1-5)
AVERAGE
Enology
| ABV % | 13.0 - 14.0 |
| Aging Process | Skin-contact fermentation and malolactic fermentation in stainless steel, followed by maturation in large traditional Slavonian oak barrels and bottle aging. |
| Fermentation | Controlled-temperature fermentation in stainless steel with 2–4 weeks of skin maceration; malolactic fermentation in stainless steel. |
Terroir
| Altitude (m) | 350-650 m |
| Soil | Clayey soil with good drainage and alberese limestone |
| Harvest Type | Manual and mechanical |
| Harvest Desc | Half hand-harvested in bins and half mechanically harvested; typically from late September through the first ten days of October. |
Interesting facts
| The estate in Radda in Chianti has produced wine since 1480; the Zonin family acquired it in 1979. Its vineyards are described as among the highest in Chianti Classico, with elevation cited up to about 650 meters. |