Castello di Volpaia Coltassala 2018 750ml

Product Info

92pts Wine Enthusiast
Aromas of French oak, leather and espresso mingle with whiffs of spiced plum. The firm palate features dried cherry, licorice and tobacco framed in tightly woven, fine-grained tannins. It closes on a note of coffee bean. Drink 2024–2028. Kerin O’Keefe

Terroir
The 2018 “Coltassala” from Castello di Volpaia is a single-vineyard expression of Sangiovese from one of the estate’s most prized sites within Chianti Classico, in Tuscany. The Coltassala vineyard sits at elevations approaching 500–600 meters, placing it among the higher and cooler growing areas of the appellation.

This altitude plays a defining role in the wine’s character. Cooler temperatures and significant diurnal shifts allow for a prolonged growing season, enabling Sangiovese to ripen gradually while preserving acidity and aromatic precision. The result is fruit of both concentration and freshness.

The soils are a classic mix of alberese (limestone) and galestro (friable schist), interspersed with sandstone. These well-draining, mineral-rich soils encourage deep root systems and naturally limit yields, producing grapes with intensity and structure. Limestone contributes tension and brightness, while galestro adds complexity and a subtle earthy nuance.

Surrounding forests and biodiversity further influence the vineyard’s microclimate, promoting balance and resilience. The 2018 vintage reflects a more classical profile, shaped by a relatively moderate growing season that favors elegance, structure, and aromatic detail over sheer power.

Winemaking & Technical Notes
At Castello di Volpaia, “Coltassala” represents a flagship Sangiovese, produced with a focus on site expression and long-term aging potential.

The wine is composed entirely of Sangiovese, harvested by hand from the Coltassala vineyard. Grapes are carefully sorted before fermentation, which takes place in stainless steel tanks at controlled temperatures to preserve aromatic clarity and manage extraction.

Maceration is extended to build depth and structure, with careful attention to maintaining balance and avoiding excessive tannin extraction. The goal is to achieve a wine that is both powerful and refined.

Following fermentation, the wine is aged in French oak barrels—typically a mix of new and used oak—for approximately 18–24 months. This élevage contributes layers of spice, cedar, and texture, while integrating the wine’s natural tannins.

The wine is then further aged in bottle prior to release, allowing its components to harmonize. Alcohol levels generally fall around 14%, supported by Sangiovese’s naturally high acidity and firm structure.

The result is a Gran Selezione that combines traditional Tuscan character with a polished, modern sensibility.

Tasting Notes
The 2018 “Coltassala” displays a deep ruby color with garnet reflections, indicative of both concentration and early development. The nose is complex and expressive, opening with aromas of ripe cherry, red plum, and wild berries, complemented by notes of violet and rose.

As the wine evolves, more intricate layers emerge—dried herbs, tobacco, and leather are interwoven with hints of spice, cedar, and a subtle balsamic nuance. A distinct mineral thread adds depth and precision.

On the palate, the wine is medium to full-bodied, with a structured and finely balanced profile. A core of red fruit is supported by firm, well-integrated tannins that provide both grip and elegance.

Flavors of cherry, plum, and raspberry are complemented by savory and earthy elements, along with subtle notes of spice and oak. The acidity is vibrant, lending energy and lift while ensuring balance.

The finish is long and persistent, marked by lingering notes of red fruit, spice, and a characteristic Tuscan earthiness. The overall impression is one of depth, harmony, and refinement—a classic expression of high-altitude Sangiovese.

Food Pairing & Service
“Coltassala” 2018 is a structured and elegant wine that pairs best with dishes of depth and savory complexity.

It excels alongside roasted or grilled meats such as lamb, beef, or game, where its tannins and acidity complement both richness and char. Traditional Tuscan dishes—like bistecca alla fiorentina or pappardelle with wild boar ragù—highlight the wine’s regional character and herbal nuances.

For a more refined pairing, consider mushroom-based dishes, truffle preparations, or aged cheeses such as Pecorino, which echo the wine’s earthy and savory elements.

Serve at 60–65°F (15–18°C) in a large red wine glass. Decanting for 1–2 hours is recommended to allow the wine to open and fully express its complexity.

Cellaring Potential
The 2018 “Coltassala” Chianti Classico Gran Selezione has excellent aging potential, with the structure and balance to evolve over the next 12–18 years.

In its youth, the wine shows vibrant fruit and firm structure, but with time, it will develop greater complexity and nuance. Primary fruit will evolve into notes of dried cherry, leather, tobacco, and spice, while the tannins soften and integrate.

The wine’s acidity and mineral backbone will help preserve freshness, ensuring a long and graceful evolution. For collectors and enthusiasts, “Coltassala” offers a compelling example of Sangiovese’s ability to age with elegance and depth.