Winemaker Notes
Santa Caterina is named after a vineyard measuring just over five hectares which is completely exposed to the south and at an average altitude of 550 metres a.sl.
This is a special parcel due to the composition of the soil, rich in galestro (marl), and the quality of the Sangiovese grapes grown there. Vinified on their own and aged for a lengthy period with a measured use of wood, they yield a bright wine with an exuberant aroma and a clean-cut, prolonged palate. An authentic embodiment of the soul of Castello di Albola.
Professional Ratings
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Wine Enthusiast
Made entirely with Sangiovese, this opens with aromas of red berry, cooking spice and leather. The juicy, radiant palate offers tart red cherry, cranberry, tobacco and clove alongside polished tannins. Firm acidity keeps it well balanced. Drink 2021–2028.
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Decanter
Somewhat peachy nose with a lovely complexity and roasted meat notes wrapped in creamy oak. Lovely grip, well-defined tannins.
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Wine Spectator
A hint of oak rounds out the black cherry and plum flavors, adding spicy nuances. Rich and polished, with an open-knit texture and a harmonious finish. Best from 2021 through 2033.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.