Nozzole Chianti DOCG 2007
Spicy, earthy clay aromas. Very clean. A good, acidic, spicy wine full of cherries and clove and a little earth. Would be great with a tomato based pasta sauce, but I suspect that might not be too surprising.Add winemaker's notes
Spicy, earthy clay aromas. Very clean. A good, acidic, spicy wine full of cherries and clove and a little earth. Would be great with a tomato based pasta sauce, but I suspect that might not be too surprising.
Lots of hazelnut/almond aromatics, dark chocolate, cherry, and vanilla. Very smooth on the palate, with soft well-balanced tannins that give the wine excellent length. The more I drink, the more I enjoy.
Had it again. Nose is kind of chalky with wood chips and coconut, with a nice soft tannic mouth where blackberry and raspberry fruit flavors are expressed.
Roasted cherry nose with a slight gamey edge. Bright, acidic, medium bodied with cherries and tar.
medium garnet, medium to full in body and tannin level. balanced acidity and decently lengthy finish. aromas of dry cherry, cherry skin, clean blackcurrant, and a tiny whiff of leather. really pretty.
Three and a half glasses
External Reviews for Nozzole Chianti DOCG
A blend of 95% Sangiovese and 5% Merlot along with 18 months of barrel aging combine to make Villa Nozzole a ripe New World fruit forward style of Chianti Classico.
This historic estate lies in a ruggedly beautiful valley with numerous hillside microclimates throughout supporting vineyards planted of the classic red Tuscan vines. This estate located within the Chianti Classico region at Passo dei Pecorai, Greve in Chianti at the very heart of the Classico zone; which lies in a ruggedly beautiful valley throughout which are numerous hillside microclimates supporting vineyards planted to the classic red Tuscan vines. Part of the Folonari family since 1971, this estate consists of 385 hectares and over 70 of which, consist of vineyards dating back to 1300 that are well known for the quality of their wines. The Fattoria di Nozzole was first mentioned in the Cronache Fiorentine by Villani, an author of Tuscan history. A blend of 95% Sangiovese and 5% Merlot grapes from the select vineyard plots of the estate are hand harvested, within the first ten days of October, destemmed and crushed. Vinification takes places within the Nozzole cellar. Fermentation begins in temperature-controlled stainless steel tanks at 28 C (82 F); a further maceration period of approximately twelve days takes place and then the wine then is racked into clean stainless steel to naturally induce a full malolactic fermentation. It is once again racked for twelve months into large Slavonian oak barrels with capacities of 790 – 1600 liters and then aged an additional six months in bottle.
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