Coltassala shares its name and location with the villa that houses Castello di
Volpaia’s vinegar-making equipment. This vineyard faces both southwest and
southeast, with two parcels spanning up two opposing hillsides that are separated
by a seasonal creek. It was grafted over from various clones of Sangiovese to newer
Sangiovese clones in 1977 (when the vineyard was 10 years old). The first harvest
was in 1980. The wines are certified organic.
| Tasting notes |
| A vivid ruby red, it is
well structured, complex and elegant. |
| Technical notes |
| The organically farmed 25+ year old vines are planted in sandstone soil at an
elevation of 1,330-1,700 feet. After a 48 hour cold soak, fermentation is carried out in
stainless steel tanks. Aged 18 months in French oak (50% new). |
| Other text |
| Coltassala shares its name and location with the villa that houses Castello di Volpaia’s vinegar-making equipment. This vineyard faces both southwest and southeast, with two parcels spanning up two opposing hillsides that are separated by a seasonal creek. It was grafted over from various clones of Sangiovese to newer Sangiovese clones in 1977 (when the vineyard was 10 years old). The first harvest was in 1980. The wines are certified organic |
