- Tasting Notes & Technical Details
This 600 hectare estate in Chianti Classico has ancient origins. Records of the name Dievole can be found from 1090; it originates from a contraction of ’Dio Vuole’ or ‘God willing’. In 2012 it was purchased by Alejandro Bulgheroni and a new chapter began. With the help of an expert team lead by Stefano Capurso, Bulgheroni started a big renovation project of the vineyards covering a surface of over 150 hectares at 270 to 420m above sea level, comprising diverse soils of marine origin.
After a period of conversion, the vines were all certified organic in 2017 thanks to the work of head agronomist Lorenzo Bernini. Several different areas within the estate have been identified and associated with the right varieties and the appropriate rootstocks. Sangiovese is the most largely planted variety with smaller sections of Canaiolo, Colorino and Trebbiano.
Luigi Temperini is in charge of winemaking along with the consultancy of Alberto Antonini. All wines are fermented in 75 hectolitre concrete tulips and the oak is mostly large, untoasted, and French. The Campinovi is made from Trebbiano from vineyards up to 20 years old. After fermentation at a controlled temperature of 18 degrees it is aged for about a year in large oak. With a rich and complex style, it is a great example of what this variety can do in the best sites and in the right hands.
The Chianti Classico is expressive, fresh and vibrant with lovely cherry notes. Aged in oak for about 12 months it is made from a blend of all the Chianti Classico Vineyards.
Petrignano and Vigna di Sessina are made entirely from Sangiovese and are the expressions of two very different vineyards, while Novecento is made from a selection of grapes that, like the Chianti Classico, include a small proportion of Canaiolo and Colorino. It is elegant and rich with distinctive concentration and length.
The Vigna di Sessina is from an outstanding plot. Located at an altitude of 300 to 420m, it is planted entirely with Sangiovese with a 16-year average age on soils that are rich in fossils and macigno stone. Powerful and elegant with ripe fruit and spicy notes, it delivers depth and complexity underpinned by fine and mature tannins.
The grapes for the Chianti Classico Petrignano come from the Petrignano vineyard, which lies 335 metres above sea level. The site sits on the Monte Morello, boasting soils that are rich in stones and minerals, with limestone rocks that appear on the surface. Vines are between 5 and 20 years old and trained with the Guyot system.
The spring of 2019 was characterised by cool and rainy weather until mid-June, when there was a period marked by a significant lack of rainfall. From mid-August high temperatures and winds from the North added stress to the vines, but ripening and maturation remained steady due to their deep roots. Careful management of the vineyards was of particular importance during the summer, but overall the harvest was of very good quality, producing wines of great structure and balance.
After picking and pressing, the must was fermented in 75-hectolitre cement vats with natural yeasts at a controlled maximum temperature between 26-28°C. After about two weeks of fermentation, the wine was racked into large, untoasted 41-hectolitre French oak barrels, where it remained for 13 months prior to bottling. A further 3 months of ageing in bottle occurred prior to release.
Deep ruby red in colour, this Chianti Classico has a distinctive nose of ripe red cherry and blackberry aromas. On the palate it is full-bodied and juicy, with concentrated ripe black fruit flavours and fine tannins that carry onto a velvety finish.