Stielle hill is one of the historical areas of Sangiovese grape production. Evidence of vine cultivation dates back to deeds deposited by former owners in 1153. The aspect and typical Chianti soil make it a very suitable area. The terrain’s brightness, ventilation and high-ground location, along with a selection of old Sangiovese clones native to the area, complete its special suitability for Grand Cru production. Stielle vineyard is located on a hill between 500 and 580 metres above sea level with 9 hectares of predominantly Sangiovese, exposed from west to east. The soils are predominantly Alberese with limestone-clay sequences.

The wines produced in the Chianti Classico area are immediately soft and elegant, with a good phenolic concentration without exceeding the alcohol content. The wines have a very good acidity. The 2016 vintage was considered by the press to be extremely hot (even higher than the 2003), but tasting the wines it seems that this is not true. The temperature range of the Chianti nights preserved the malic acid; when this has been transformed into lactic acid, the wines will be even more enveloping and long-aging, even if they seem to be immediately drinkable. Once again this year the fermentations were completed in 10-12 days, while the maceration phases were extended up to over 30 days for the best batches.

Clear hints of small ripe red berries. The spicy and balsamic notes due to the passage in wood are well-integrated, leaving space to the characteristic features of Sangiovese. On the palate it is full-bodied and potent with good acidity and enveloping, crunchy tannins that make the wine elegant and easy to drink. Fresh, lingering finish. The wine undergoes very wide filtration: this can lead to a natural sediment in the bottle that does not affect the wine’s sensory profile. Pair this Chianti Classico with steak Florentine, game, roasts and mature cheeses.