In the 12th century, a time when battles raged between Siena and Florence for control of the fruitful Tuscan land, Castello di Gabbiano was constructed in the heart of the Chianti Classico region, just south of Florence. Story is told that the Gabbiano Knight, or Cavaliere on horseback, protected the Castello di Gabbiano Estate from outside invaders. On the label, the Cavaliere vividly symbolizes the robust charm and tradition of the Chianti region. Today, this 252-acre estate of vineyards and olive groves is equipped with a modern fermentation cellar, yet the wines are still crafted in the rich and ancient Tuscan winemaking tradition by Giancarlo Roman, winemaker for Castello di Gabbiano.
Il Vino (The Wine)
The Sangiovese and Merlot grapes for this wine are sourced from vineyards in the Tuscan grape growing region that grow at average altitudes of 650-1300 feet above sea level. The soils consist primarily of sandstone, shale and sand, with lower layers of calcite and marl. The 2003 growing season began with a late frost in April resulting in an overall decrease in vine production. Low rainfall through spring and a long, dry, sunny summer provided optimal conditions for steady grape maturation. The final yield was lower than previous years and the fruit was of exceptional color and flavor concentration.
This wine is a blend of 74% Sangiovese and 26% Merlot. The juice was fermented in stainless-steel tanks and macerated on the skins for 10 days at controlled temperatures of 25-28C (about 77-82F), followed by a 100% malolactic fermentation that lasted for an average of 23 days. Before bottling, the wine was aged for 5 months in stainless steel tanks.
Note d'enoligo (Winemaker's Notes)
The wine is a dark ruby red color, filled with ripe fruit flavors and aromas. The body is mouth filling and smooth with soft, well-integrated tannins. This beautiful and unique blend pairs well with any pasta dish or pizza, yet the softness of the wine makes it enjoyable on its own as well. |
