Molino delle Balze (2022) - Rocca di Castagnoli
“Molino delle Balze” takes its name from an old mill on the Malena stream, near the historic vineyards of the estate. Rocca di Castagnoli is one of the historic properties of Castelnuovo Berardenga and interprets Chianti Classico in a traditional style, focusing on elegance, drinkability and faithfulness to the terroir rather than on power.
Molino delle Balze (2022) - Rocca di Castagnoli
Type: Red Wine
Appellation: Chianti Classico DOCG
Grape variety: Sangiovese
Vintage: 2022
Winery: Rocca di Castagnoli
Alcohol: 13.5%
The appellation: Chianti Classico DOCG
The Chianti Classico DOCG is one of the most prestigious and historic appellations in Italian winemaking, established in 1716. This red wine, produced mainly from Sangiovese grapes, represents the essence of Tuscany, a region rich in tradition, breathtaking landscapes and a deeply rooted wine culture.
Find out more about Chianti Classico DOCGWhat to eat with Molino delle Balze
Who makes it: Rocca di Castagnoli
Located in the heart of Tuscany, the Rocca di Castagnoli winery is an example of how tradition and innovation can live together harmoniously. Founded in 1995, this wine estate covers about 120 hectares of vineyards, set in a breathtaking landscape that reflects the beauty of the Chianti area. The philosophy of Rocca di Castagnoli is based on bringing out the native grape varieties, with particular attention to sustainability and quality. The wines produced are the result of meticulous care in the vineyard and of modern winemaking techniques, which make it possible to enhance the unique characteristics of the terroir.
Find out more about Rocca di CastagnoliThe vine of Molino delle Balze
Sangiovese
Sangiovese is one of the most important and widely planted black grape varieties in Italy, and it is the undisputed protagonist of some of the greatest Italian red wines. Grown mainly in Tuscany, but also found in other regions such as Emilia-Romagna, Umbria and the Marche, Sangiovese gives wines of great elegance, freshness and longevity.
Find out moreMolino delle Balze: the Chianti area
Chianti
Chianti is one of the most famous wine regions in Italy, in the heart of Tuscany. This area is renowned for its breathtaking landscapes, marked by gentle hills, vineyards and olive groves. Chianti wines are known for their distinctive character and their ability to express the region's unique terroir. The main variety used to produce Chianti is Sangiovese, which gives the wines unrivalled freshness and aromatic complexity.
Find out more about ChiantiClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Clay
Geographical setting: Hilly
Profile of Molino delle Balze
Primary aromas: Cherry, Strawberry, Violet
Secondary aromas: Aromatic herbs, Pepper, tobacco
Tertiary aromas: Leather, Spices, Damp earth
Tasting notes: A bright ruby red colour. The nose is clean and expressive, with crisp red fruit and the floral hints typical of Sangiovese from Castelnuovo Berardenga. The palate is balanced and easy-drinking, with well-defined but not aggressive tannins, lively acidity and a harmonious sip. The finish is dry, fresh and lightly savoury, with returning notes of cherry and light spice.
| Sulphites | yes |
| Body | Flavoured |
| Acidity | High |
| Tannin | Dense but very fine, Medium |
| Sweetness | Dry |
| Finish | Medium / Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Molino delle Balze
Traditional red winemaking
Traditional red winemaking is a classic technique used for the production of structured, complex red wines. This method is based on prolonged contact between must and skins during alcoholic fermentation, allowing the extraction of colour, tannins and aromatic compounds from the grapes. It is a technique deeply rooted in winemaking tradition and adaptable to a wide range of grape varieties, from native varieties to the best-known international ones.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreAgeing methods used for Molino delle Balze
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn barrique (7–18 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
Find out more