CASTELLACCIO

Azienda Agricola Castellaccio is the latest addition to the Amuninni portfolio. Chianti is a region that we approached with caution and it was important for it to be Chianti Classico, that is, from the original boundaries of the appellation, before foreign demand brought about a broad expansion and industrialization of Chianti. The historic core of the appellation, whose boundaries were defined by Cosimo III de’ Medici in 1716 (making it the oldest wine appellation worldwide) is now protected and distinguished by this more specific term, and Castellaccio finds itself at the heart of this micro-region.

Expanding between Lamole and Lucolena, two of the most prestigious ‘crus’ of Chianti, Castellaccio prides itself with possessing the single highest elevation vineyard of the whole appellation, while all of their land exists between 500 and 700 meters above sea level. Davide Bottai, the family’s fifth generation to work these vines, accordingly likes to refers to his wines as ‘mountain sangiovese’: extremely sharp and lifted, favoring crunchier red fruit and a more savory finish.

Blessed with a rich family tradition, ideal soils and exposition, Davide has opted for an hands-off approach in the vineyard, where grass grows tall and his only concern is preserving the integrity of his premium fruit, which is then carefully selected at harvest so that only the highest quality grapes make it to the cellar, where Davide favors spontaneous fermentations and old wood.

‘Coste di Felice’ is an easy-drinking assemblage of the Sangiovese fruit from the two opposing slopes of the Mount San MIchele, Lamole and Lucolena. ‘Lama dell Rinascita’ and ‘Lama dell’Araldo’, instead come from the two crus, Lamole and Lucolena, where the soils are, respectively, sandy and schistous. Last but not least is ‘Lennino’, a wine that tells a piece of Chianti Classico history, when the denomination was updated to include a small percentage of white grapes. The DOCG abandoned this formula in 2006, but Davide likes to honor it with this bottling, his grandfather’s recipe for Chianti Classico: 70% Sangiovese with 30% Trebbiano & Malvasia.