We also highly recommend the 'everyday' Chianti Classico from Poggio al Sole. **
The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2020 edition panel tasting of top-end Chianti Classico (see blue link below).
Poggio Al Sole 'Casasilia' Chianti Classico Gran Selezione 2016 - April 2020 Decanter review
The 2015 vintage was awarded a Platinum medal and 97 points at the 2019 Decanter World Wine Awards (click link for details).
For other 2019 DWWA winners, click here.
The 2014 vintage was also awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their May 2018 edition review of the top tiers of Chianti Classico (see blue link below).
Poggio Al Sole 'Casasilia' Chianti Classico Gran Selezione 2014 - May 2018 Decanter review
Documents in the archives of the abbey of Badia a Passignano, which owned Poggio al Sole until the 1960s, show that olives and wine were grown there as early as the 12th century. The Davaz family, which acquired Poggio al Sole in 1990, has grown wine in the Bündner Herrschaft in Switzerland since the 1970s. The eighteen contigous hectares of sloping schistose-clay vineyards are among the very highest in Chianti, and are perfectly sheltered from the Tramontane wind by the surrounding oak forest. Alessandro Masnaghetti, the brilliant taster, journalist, and publisher of Enogea, believes that Poggio al Sole is one of the top three vineyard sites in all Chianti Classico.
The Casasilia - Poggio al Sole's premium Chianti Classico from the top-tier Gran Selezione classification - is ample testament to that.
Here's Poggio al Sole's own data sheet/fiche technique on the Casasilia.
Poggio Al Sole 'Casasilia' Chianti Classico Gran Selezione 2017 - fiche technique
Additional detail (for those that like it): the wine is
- fermented in steel vessels (for best temperature control);
- put through malolactic fermentation in a mix of stainless steel and old oak;
- first matured in French (esp Nevers region) oak barrels/barriques of 225 litres, ~20% of which are made of new oak, the remainder being one-year old barrels, for some 9 months;
- then matured for a further 9 months in much larger (30 hectolitre/3,000 litre) Stockinger vessels of Austrian oak (currently 2-5 years of age, but these will be used until 15-20 years of age), for a slower polymerisation than occurs in the barriques; and
- allowed to rest and develop in stainless steel (with occasional extra time in the Stockingers) for another 12 months before bottling.
"This wine gushes with aromas of black and red fruits, mint, chalk, dried herbs and the vanilla and spice of high quality oak, which lead on to a full-bodied, yet velvety, palate with finely detailed tannins. It really pulsates with its energy, mesmerising your palate as it swoops by, culminating in a long and elegant finish" (DWWA19 tasting note).
This wine is suitable for vegetarians and vegans.