Calappiano Vinciano Chianti DOCG Riserva

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 12 days at a temperature of 20-24°C, then macerated for 20 days at 28-29°C in steel tanks. Aged 12-14 months in French oak tonneaux (about 35% new wood) and refined for 12 months in bottles. Made from Sangiovese grapes and other varieties allowed by the regulations. Dark ruby red color with a beautiful fruity and earthy aroma with sensations of underbrush, ripe fruit, humus and hints of wild grass and pepper. With a dense and slightly spicy texture on the palate, it has a sweet approach and a juicy and rhythmic body. It ends on fruit, spice and underbrush notes.

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, rich in limestone.

Alcohol
15 % vol.

Fermentation
Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 28-29°C in steel, using delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.

Aging
In French oak tonneau wine barrels for 12-14 months, medium bousinage, about 35% new wood. Finishes 12 months in the bottle.

Tasting notes
Dark red in color with a fruity, earthy nose, with notes of wild berries, ripe fruit, humus and a slight hints of grass and pepper. With its dense texture and slightly spicy note, it also has a sweet initial blast and a juicy, rhythmic body. It closes on fruit, spices and wild berries.

Food pairings
Red meats; braised meat, stewed boar, cold cuts and aged cheeses.

Capacity
0,75 l