At a glance

Producer

Castello Vicchiomaggio

Region

Chianti Classico, Tuscany, Italy

Grape variety

Sangiovese with minor blends (typical for Chianti Classico Riserva)

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Dominated by dark cherry, plum, and spicy notes with hints of leather and tobacco emerging.

Evolution: Fruit will become more integrated, tertiary notes like earth, truffle, and savory herbs will develop.

At peak: Complex, elegant, velvety texture with balanced acidity and refined tannins.

Structure

Acidity

Bright and balanced

Tannins

Firm and well-integrated

Alcohol

13.5%-14%

Aging potential

15-20 years

Drinking window

Peak drinking

2032 to 2048

Optimal window

2028 to 2051

Current status

Too young to drink optimally

Current condition

Tight tannins and fresh acidity; primary fruit still developing

Chianti Classico Riserva from a top producer and classic vintage like 2023 typically require 5+ years to soften tannins and fully integrate flavors, with peak drinking expected around 10+ years post vintage due to the wine's structure, acidity and traditional winemaking.

Food pairing

Roast lamb, grilled red meats, aged cheeses, mushroom risotto, and hearty Tuscan dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To aerate and soften tannins, bringing out balanced aromatics and flavor complexity.

Sustainability

Sustainability score: 7/10

Castello Vicchiomaggio employs integrated pest management, water conservation via drip irrigation, solar panels for energy needs, and uses lightweight bottles to reduce packaging weight.

The producer demonstrates strong commitment to sustainability through energy and water efficiency, sustainable viticulture certifications, and initiative to reduce packaging footprint. While not fully organic or biodynamic, they meet rigorous regional sustainability standards contributing positively to environmental and social responsibility, with transportation emissions balanced by local sourcing and efficient winery operations.