A more restrained Coltassala and, as far as we’re concerned, all the better for it. What a nose, from the very beginning here, with crushed violets, pressed lavender, bilberries, fresh sage and basil, licorice and crushed stones. Medium body, bright and very energetic acidity and layers of finely wrought tannins. All about the vibrant fruit and driven acidity. From organically grown grapes. Drink now or hold.
96 points, James Suckling (Nov 2019)
Piercing aromas of black currant, blackberry, violet and stone are augmented by earth, tobacco and underbrush flavors. A powerful red, with a muscular structure and a long finish. All the elements are there, but this needs time. Sangiovese and Mammolo. Best from 2023 through 2040. 1,833 cases made, 200 cases imported.
95 points, Bruce Sanderson, Wine Spectator (Feb 2020)
The 2016 Chianti Classico Gran Selezione Coltassala (made from a blend of 95% Sangiovese and 5% Mammolo) is a beautifully primed and enriched red wine that offers all the basics—and does so in impeccable style. The bouquet shows black fruit, spice and tilled earth. All the aromas are on the dark and savory side, however the wine remains, fresh, tight and buoyant and very linear. It makes you want to try out a local tripe recipe: trippa alla Fiorentina or even the slow-cooked lampredotto alla Fiorentina. Some 12,000 bottles were made.
94 points, Monica Larner, Wine Advocate (Issue # Interim - Sep 2019)