Castiglion del Bosco is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, with 5,000 acres unchanged in the last 400 years. In 1967, when the Consorzio del Brunello di Montalcino was born, Castiglion del Bosco was one of its 25 founding members. This extraordinary property whose origin dates back to the 12th century was acquired by Massimo Ferragamo in 2003, who in turn totally restored the property to its original glory.

Rosso Gauggiole Cru is a young, refreshing sangiovese. It is the cherry-pick of grapes from different parcels of one single vineyard and it is the highest expression of the area’s potential, emphasizing the finesse that Castiglion del Bosco strives to bestow upon its finest wines. The name derives from the location of the vineyards, historically titled after the farmstead of the same name. Soils in this are fresh and not overly clayey, and the northeast exposure mitigates the power and heat that are typical of vineyards. 

Grapes underwent a first selection in the vineyard, where the cluster were handpicked into 15kg boxes, and then a second one on the sorting table. Fermentation took place at controlled temperature. The wine started the vinification in stainless steel tanks for 6 months and then continued in concrete tanks for 18 months to preserve the primary aromas that the vineyard itself enhances. These choices have led to a wine that communicates a fresh and  crisp fruitiness. After bottling, the wine aged a further 4 months prior to release.

The wine has a bright and vibrant red color. On the nose, fresh red berry fruits are enriched by delicate herbaceous notes. In the mouth, it is well structured with red fruit aromas such as cherry, floral nuances of violets and some pepper notes on the finish. The wine is well balanced on the palate with delicate tannins and good aging potential.

The 2020 vintage was marked by a dry winter and a cool, rainy May, which provided ideal conditions for the initial growth of the vines. The summer was hot and dry, with 64 consecutive days without rain, putting the vines under significant stress. A late August rainfall allowed the maturation, high temperatures and low day-night variation accelerated the ripening process.