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Isole e Olena Chianti Classico 2016

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Description

Description

Isole e Olena Chianti Classico

Isole e Olena Chianti Classico is one of the best of its kind, with a clean, elegant style and a deep crimson red colour.

Isole e Olena Chianti Classico is a typical sour cherry and red fruit character with bramble notes.

The palate of Isole e Olena Chianti Classico has a supple, lithe character full of perfumed fruit and is given depth by a mineral vein and a structure that comes from the taut acidity and tannin structure.

The name ‘Isole e Olena’ came about in the 1950s when two adjoining estates, ‘Isole’ and ‘Olena’, were purchased by the De Marchi family and combined to form one.

The history of both estates dates back many hundreds of years, and the earliest documentation of the village of Olena goes as far back as the 12th Century.

The estate has been run by Paolo De Marchi since 1976. Over the years, Paolo has become a leading expert on Sangiovese and travels across the world talking and teaching about this variety.

The grapes are grown on the Isole e Olena estate which covers 290 hectares, of which 49 are planted with vines and 45 with olives.

The vineyards are approximately 400 metres above sea level and face south-west. The oldest vines on the estate were planted in 1958 and the youngest in 2007.

Paolo was one of the first producers in Chianti Classico to plant high density vineyards with the new, lower yielding clones of Sangiovese in the 1980s.

In many cases, as with Poggio di Olena, he returned to the poor soils on hillside sites that had been abandoned when quantity as more important than quality. ‘Isole e Olena’

Fermentation took place in tank with 15 days maceration, delestage and pumping-over twice a day.

Delestage (or ‘rack and return’) is a method of extraction during fermentation which gives wines of good colour and soft tannins.

The maceration tank is emptied of fermenting must, the cap allowed to dry out for two to three hours and then the must is poured back over the cap.

De Marchi first experimented with this method in 1996 and subsequently began using it for all red wines from the 1997 vintage. Maturation lasted one year and took place in barrel (of which 5% in new oak) and 4,000 litre oak casks.

As a result of these changes, Paolo gets better grapes, and hence better wines.

Isole e Olena Chianti Classico – Hay Wines

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