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Wine: Red
Region: Toscana
Vintage: 2016


Chianti Classico Riserva DOCG of the Castello di Volpaia is extremely fine and satisfying. The Sangiovese grapes are selected and harvested strictly by hand, in 15/20 kg crates, guarantying the integrity of the grapes.

Colour: Ruby red hue with a trace of garnet.
Aroma: Elegant, displaying hints of spice and fruit.
Taste: Well-structured wine with smooth tannins and a long finish.

Alcohol: 13,5%

Grape: 100% Sangiovese.

Ageing: 24 months - in oak casks (combination of Slovenian and French) and minimum 3 months in bottle.


Founded even in the 11th century, the Volpaia Winery came to life as a fortified village, built on a ridge that, in practice, acts as the watershed of two small valleys, one belonging to the province of Florence while the other falling under the territory of Siena. The village was built by the Florentine family called "della Volpaia" - hence the name of the company.

Currently, Volpaia Winery is an important wine producing reality of Tuscany, belonging to what is the noble Chianti Classico territory. Under the guidance of Carlo and Giovannella, the village of Volpaia, as for any other historical tradition, still represents a centre of intense rural production of wine, oil and vinegar. The cellars, the machinery, the working and refining places run through underground networks that involve the whole village.

The company, much appreciated also abroad, produces organic, elegant and complex wines, rooted in the territory, which express a great love and a rigorous attention to nature.

NO. 1308/2013


Wine pairing notes

The luscious tea smoked pork ribs of chef Li Dong are a masterwork of contemporary cuisine. Olong tea, dried hawthorns, cao gu mushrooms: traditional flavours, some not necessarily culinary ones, brought to the kitchen and combined with new world ingredients as tomato and other typical condiments. The pairing of this dish with this Chianti Classico Riserva 2016, from organic grapes, opens a world of pleasant, and rather stimulating, sensations. The wine has subtle tannins and a significant acidity, a very good match for the aromatized pork meat and its texture. The tea leaves nuances that the wine leaves to the palate well integrate those of the olong, as the hints of black cherry, black plum, dried herbs do with the rest of the condiment.

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