Calappiano Vinciano Chianti
Calappiano Vinciano Chianti
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Calappiano Vinciano Chianti

$32.00

It is produced on a hilly, loose and deep soil, rich in marine fossils and bones, consisting of clay shale and sand, rich in limestone. It is fermented for 10 days at a temperature of 20-24°C, then macerated for 2015 days at 2828°C in steel tanks. Aged on fine lees with micro-oxygenation for about 3 months. Made from Sangiovese grapes and other varieties allowed by the regulations. Bright red color, fresh, drinkable with hints of fruit and Sangiovese, clean and dynamic, with rose and cherry nuances. On the palate, it is characterized by fruity and crisp sensations and a pleasant and marked freshnes

Grapes
80% Sangiovese, 20% vines allowed by the specifications

Production area
Chianti DOCG, Vinci, Florence

Altitude
100 m a.s.l.

Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists.

Alcohol
14.5 % vol.

Fermentation
Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 28°C in steel, using delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.

Aging
On fine lees with micro-oxygenation for about 6 months.

Tasting notes
It is the Fattoria’s basic Chianti version. Bright red in colour, fresh, easy to drink with a fruity aroma and primary notes of Sangiovese, clear and dynamic, with notes of of rose and cherry. The palate is gifted crisp, fruity sensations with a marked freshness.

Food pairings
Red meats; burgers, cold cuts, vegetable flans and cheeses, meat tartare and carpaccio.

Capacity
0,75 l