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The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after which they were destalked and very lightly crushed. The grapes first fermented in their own yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities. After macerating on their skins for a further 10 days, the malolactic fermentation started and in January and February the wine was moved to 400 to 950 gallons Slavonian oak barrels, to be aged for 14 months.
colour: Vivid ruby red
nose: evident notes of red fruit and hints of cherries
taste: smooth and good structured with a fruity aftertaste
Castello di Volpaia overlooks the village of Radda in Chianti. The town was built in the 11th century as a fortified village on the Florence/Siena border. Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best preserved villages of its...Read More About Castello di Volpaia
Lombardy, Emilia-Romagna, Umbria
Home of the fashion capital of Milan, Lombardy is not quite Italy's capital of wine. It is, however, home to a few wines worth noting. Most vineyards are far north, far south or far east. First, in the south, the sparkling wine Franciacorta - this sparkling wine is made in the methode champagnoise and the better wineries produce...Read More About Other Italian
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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