Castello di Albola Acciaiolo 1996
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A wine of elegance, the Acciaiolo makes a stupendous accompaniment for main course, haute cuisine dishes with rich sauces, every type of roasted or braised preparation, grilled red meats and game. It is perfect with aged cheeses and particularly those with intense flavors. From the second to the fourth year, it is best served at a temperature that varies initially between 61-64°F. The wine should then be set out on the table so that it gradually attains room temperature. In the fourth and fifth years and afterward, the bottle should be opened a couple of hours before the wine is served. At a more advanced age, it may benefit from decanting.
The medieval village of Castello di Albola stands on the magnificent Chianti hills, in an unique location known for the charm of its history, for the evocative power of art and for the unique landscape and agrarian context of unrivalled harmony.
Once belonging to some of the most noble Tuscan Families throughout the ages, from the Acciaioli and the Samminiati to the Pazzi and the Ginori Conti, the estate has been in the care and protection of the Zonin Family for over 40 years.
Zonin Family's first task was to ensure that the vineyards would produce high quality grapes, and then to restore the outbuildings and the beautiful villa that had been built in the 16th century but maintained in its two massive towers the traces of the original mediaeval castle. In addition to the recuperation and restoration of the main villa and of the hamlet, the rural outbuildings have also been refurbished and are now used as accommodation. A new winery has also been built, in perfect harmony with the landscape.
The Zonin Family has also enlarged both the vineyards and the estate, which today covers 900 hectares, of which 125 are under vine and where there are also over 4 thousand olive trees.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.