Isole e Olena, `Collezione Privata` Cabernet Sauvignon

Isole e Olena is located in the western part of Chianti Classico, just north of the village of Castellina. Because the western flank of Chianti is open to breezes from the sea, this is a significantly cooler sub-zone, resulting in lighter, more scented and elegant wines.

The estate was founded in the 1950s when Francesco De Marchi combined the neighbouring properties of ‘Isole’ and ‘Olena’, both of which have histories stretching back centuries. In 2022, Isole e Olena was purchased by Christopher Descours, the owner of Charles Heidsieck, Piper-Heidsieck, Rare Champagne, Château la Verrerie and Biondi-Santi. Christopher and the new estate director, Emanuele Reolon, have a clear vision to build on the De Marchi family’s legacy, on an unrelenting quest for quality and excellence.

The estate covers over 300 hectares, with 250 hectares of forest, 16 hectares of olive groves and 56 hectares of vineyards. The vineyards are at 350 – 450 metres elevation and are planted primarily with Sangiovese (46 hectares), with 6 hectares of Chardonnay and the remaining 4 hectares planted to Trebbiano, Malvasia, Cabernet Sauvignon and Syrah. Soils are primarily galestro (a kind of rocky, schistous clay).

The barrel-fermented Chardonnay is outstanding, one of Italy’s best examples of this variety, boasting aromas of rich toasted almonds and butter. The Chianti, a blend of 90% Sangiovese supplemented by Canaiolo, is scented and alluring. The ‘Cepparello’, made solely from Sangiovese, is fragrant with great elegance and balance. The ‘Gran Selezione’, made from low-yielding vines over 50 years old, is aged for two years in French oak barriques, followed by a further three years ageing in bottle before release. It has a core of black cherry fruit complemented by a subtle spiciness and velvety tannins. The Vin Santo, a blend of Malvasia and Trebbiano aged for eleven years in small barrels called ‘caratelli’, is a fine example of traditional Vin Santo with intense aromas of apricot jam, dried figs and candied orange zest.