2015 James Suckling Top 100: #53
"Ample black cherry flavors put this red in the modern camp, with elements of earth, wild herb, tobacco and tea that shout Sangiovese. This is underscored by a mineral streak, leading to a long finish. Best from 2018 through 2028. -B.S" (WS)
"The 2011 Chianti Classico Gran Selezione Vigneto La Casuccia is opulent and voluptuous with thick lines of dark fruit and spice that characterize the bouquet. More than heft and power, this wine delivers excellent complexity with layers of black truffle, grilled herb and cherry cola that add vertical lift." (WA)
"A wine of pure femininity and grace, the 2011 Chianti Classico Gran Selezione Vigneto La Casuccia is wonderfully fleshy and radiant in the glass. Rose petal, sweet red cherry, tobacco, mint and spices meld together as this effortless, supple wine shows off its undeniably appealing personality. Sweet, silky tannins wrap around a super-expressive finish laced with knock-out aromatics. The 2011 is firing on all cylinders today." (VM)
"Amazing aromas of crushed dark fruits with raspberry, blueberry and blackberry. Dried flowers and violets too, plus tanned leather. Full body, ultra-fine yet dense tannins and a finish that lasts for minutes. Stunning texture. One of the greatest Chianti Classicos ever made." (JS)
The La Casuccia vineyard comprises 12.58 hectares, of which some 6 were planted in 1978; the remainder was planted in 2007 at a density of 5,300 vines per hectare. The elevation ranges from 480 metres to 526 for the vines at Adine. Soils are fairly consistent throughout, predominantly calcareous clay. The vines are vertically-trained to the single Guyot system in 8.04 hectares and to the open lyre in 4.54. The vineyard is sub-divided into 17 parcels.
The Merlot and Malvasia Nera grapes were harvested on 6th of September and the Sangiovese on 17th of October.
Fermentation was at 30-33°C, with pumpovers throughout the entire process, and maceration lasted 26 days, slightly less than the average. Most of the wine underwent malolactic fermentation in barriques. Following assemblage all the wine matured in Allier oak, 40% new and the remainder once-used. The wine was bottled in June 2013.
The year started off cold and troubled, and only the end of March experienced a rise in temperatures, followed by days of true sun in April, when the vines began to to re-start their growth cycle. May continued warm, with above-average temperatures, thus further bringing forward the development process. June and July were exceptionally hot, with almost no rain, so ripening increased. No rain fell in August, and a heat wave arrived from Africa, which quickened still further the early ripening.