Coltassala, Chianti Classico Gran Selezione DOCG
To date, the 2016 is the finest Coltassala – first released in 1980. Now classified as a single-vineyard Gran Selezione rather than an IGT ‘SuperTuscan’, Coltassala emphasises the freshness found at Castello di Volpaia due to the extra-high altitude. A blend of 95% Sangiovese and 5% Mammolo, this classy Chianti Classico spends 24 months in new oak, with six months in bottle before release. The dark fruits, slight herbal edge and generous tannins make this a great partner for wild boar ragù.
Wine & Spirits
September rains and cool temperatures at harvest mitigated the hot, dry summer of 2016 here, allowing Volpaia to bring in a juicy Chianti Classico. Its red cherry flavors are concentrated enough to easily absorb the vanilla spice gained during its two years in new French oak barrels, the wine maintaining energy lift through the finish.
French oak, grilled herb, coconut and spiced plum aromas lead the nose. The firm, youthfully austere palate offers prune, coconut, star anise and roasted coffee bean framed in tightly wound fine-grained tannins. Drink 2024–2036.
Piercing aromas of black currant, blackberry, violet and stone are augmented by earth, tobacco and underbrush flavors. A powerful red, with a muscular structure and a long finish. All the elements are there, but this needs time. Sangiovese and Mammolo. Best from 2023 through 2040.