Grape(s): Sangiovese, Cabernet Sauvignon, Merlot
Localization: Firenze, Tuscany, italy
Tasting Notes: There is something almost sweet and soft in its scents of cyclamen, mulberries and blueberries, tobacco, cocoa, and cinnamon. Mellow sensations flood the palate: the tannins are rounded and satisfying, the acidity well-calibrated, and the finish expressive and well-focused.
Notes: Vineyards of between 6 and 40 of age at 420-655 meters above sea level, with southwesterly and westerly exposures. Vinification in stainless steel, with brief maceration; maturation for 6 months in stainless steel, then a year in large casks for the Sangiovese and in used barriques for the French varieties.
Food pairing: It has what might be called “a love match” with pulses, and in Tuscany, one is spoiled for choice: chickpea soup, beans, vetches, and lentils, unfailingly served with a drizzle of intensely flavored extra virgin olive oil and various aromatic herbs. But it also has the vigor to stand up to visceral dishes like lampredotto (cow’s
The Domain: The Lamole di Lamole Estate was founded shortly after the Second World War. The historic winery, in which one still finds today the aging cellars and the Vinsantaia (Vinsanto cellar), dates from the mid-fourteenth century; it was part of the Castle of Lamole. This structure has now been flanked by a more modern winery nearby and by a facility down in the valley, in the area of Greti. The Estate covers a total of 288 hectares, of which 40 are under vine in the Lamole area. The average age of our vineyards is around 25-30 years, with a “peak” of 74 in the upper part of the Il Prato site.
Lamole, a high-lying hamlet of the municipality of Greve in Chianti, is in the fairly northern section of Chianti Classico; its highest vineyards are more than 650 meters above sea level, at the upper limit for Sangiovese in Tuscany. The soils, which offer very good drainage, are made up of ocher-colored sandstones, known as “Macigno Toscano” (“Tuscan boulder”) to underline their texture and weight; mingled with them are inserts of Alberese and Galestro, and the mixture of soils that results is one of the secrets of the completeness of the local reds, which are perfumed and extremely elegant, vigorous and persistent.