105 acres of vine planted at altitudes ranging from 1,150 to 1,480 feet in Verrazzano’s limestone-rich soil. Though present in warmer, southern areas of Chianti Classico, limestone is unique to Verrazzano in the cooler, northern portion of the district. The soil here is extremely lean and stony (43% lime, 29% clay, 28% sand). Fertilization is entirely organic. Grapes from selected portions of the Verrazzano vineyards are harvested by hand in October and undergo a 12-15 day maceration period. The wine is aged 24 months in Slavonian oak barrels and bottle-aged three to six months prior to release.
Wine & SpiritsRating: 90/100 - As reviewed by Wine & Spirits Magazine on 04/09. At first this wine sits firmly in its extract; with air it releases aromas of dark plum and pepper, becoming plump and rich, the black cherry and plum sweetness checked by sticky tannins. A stylish Chianti for the steakhouse.
Wine SpectatorRating: 90/100 - As reviewed by Wine Spectator on 10/15/2007