Volpaia Citto Toscana

Castello di Volpaia sits on a south-facing ridge in the heart of Chianti Classico, near Radda, at 550–600 meters elevation. The vineyard soils are calcareous clay with limestone bedrock—a terroir that favors structured, mineral-driven Sangiovese.

Citto is a Sangiovese-dominant blend (typically 90%+ Sangiovese with small Canaiolo additions). Grapes are destemmed and fermented in temperature-controlled stainless steel, then aged in large-format Slavonian oak casks (35–50 hectoliters) for 12–18 months, avoiding the vanilla overlay of new French oak.

This vessel choice preserves primary fruit and allows slow, integrated oak integration.

The wine's signature is restraint: no new-oak sweetness, no over-extraction. Citto drinks as a classical Chianti Classico—structured, food-driven, built for cellaring. Drink 2024–2032.