Villa Calcinaia

Celebrating 500 years

The wine produced from this vineyard tends to have a very rich and opulent nose and to be characterized on the palate by an imposing tannic structure, probably resulting from the clayey nature of the soil.
Western sun exposure; pH 7.7
Manually harvested on the 30th of September, 2015.
Open tonneau fermentation.
Aged for 24 months in French oak tonneau and cement vats.
Suitable for recipes such as braised meats or stews where the oil of the dish marries beautifully with the tannins of this Sangiovese.

The colour of Villa Calcinaia’s Chianti Classico Riserva is rich-ruby, whilst the bouquet is mature in its fruit, well blended with the oak.
The taste of the wine is soft, velvety. The structure is solid and the wood well integrated.
The aftertaste is spicy and persistent
Loam; deeper soils with a higher presence of sand and clay in the lowers slopes towards the Greve River and shallower, silty and rocky soils, in particular “galestro”, on the higher grounds.
Gobelet and Guyot training systems.
Manually harvested in late September/October.
Aged for 20 months in Slavonian oak casks and French oak tonneaux.
Villa Calcinaia’s Riserva is for important occasions, with rich meat-dishes, or just as an added enjoyment during a conversation

The colour of the wine is ruby-red with garnet shadings; a fruity flavour with traces of cherry and ripe fruit.
On the palate, the wine appears to be of medium structure, typically well balanced, fully flavoured and persistent in its aftertaste.
Loam; deeper soils with a higher presence of sand and clay in the lowers slopes towards the Greve River and shallower, silty and rocky soils, in particular “galestro”, on the higher grounds.
Cultivation System: Cordone speronato, Tuscan gobelet and Guyot for the Sangiovese; Guyot for the Canaiolo
Manually harvested in September/October.
Fermented in stainless steel tanks and cement.
Aged for 20 months in wood casks and final blending in cement vats.
This wine is best paired with roasts or any tomato based dish.

Rich, fruity aromas with hints of tobacco and vanilla. Cherry fruit and spice flavours are balanced with smooth tannins and bright acidity
Loam soil; deeper soils with a higher presence of sand and clay in the lowe slopes towards the Greve River and shallower, silty and rocky soils, on higher grounds.
Gobelet and Guyot systems.
Manually harvested at the end of September/October
Fermented in stainless steel tanks.
Aged 24 months in French oak tonneaux.
Serve with grilled meats, poultry and aged cheeses.

Balanced, pleasing and lightly tannic, finishing with a velvety softness.
Loam; deeper soils with a higher presence of sand and clay in the lowers slopes towards the Greve River and shallower, silty and rocky soils, in particular galestro, on the higher grounds.
Gobelet and Guyot training systems.
Manually harvested at the end of September/October.
Fermented in stainless steel tanks, and aged for 18 months in cement vats.
Serve with grilled meats, poultry and aged cheeses.

Villa Calcinaia’s Vin Santo has an amber color with an intense, resinous aroma characterized by dry apricot. Lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness.
Loam; deeper soils with a higher presence of sand and clay in the lowers slopes towards the Greve River and shallower, silty and rocky soils, in particular “galestro”, on the higher grounds.
Cultivation System: Guyot, high cordon trained at 1.8 m
Manually harvested in October.
Ages for 96 months in small oak barrels.
Vin Santo is at its best served with well matured cheeses, foies gras or even better as an after dinner drink

Pio Cesare