[ Sophisticated / Full-bodied / Powerful / Rich ]
FATTORIA DI CALAPPIANO
Toscana IGT Sangiovese
It is produced from a selection of the best grapes grown on a hilly soil made of arenaceous, calcareous-marly substrates and sandy schists rich in marine fossils and bones. It is fermented for 15 days at a temperature of 22-25°C, then macerated for 20-25 days at 28-29°C in steel tanks. It is aged in large barrel for 12-14 months. Made from 100% Sangiovese grapes. With a clear and bright ruby color, the aroma opens on an elegant bouquet of small crunchy red fruits, fine spices, light smoky sensations and floral hints. On the palate it is rich and lively at the same time, fresh, juicy and tasty with a long persistence of spices, red fruits and light smoky hints.
Wine data sheet
Toscana Igt, Vinci, Florence
150 m a.s.l.
Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone soil, comprising clay and sand schists, rich in limestone. Deep soil facing south-east.
15 % vol.
Alcoholic fermentation for 15 days at a temperature of 20-26°C using Delestage and racking techniques, followed by maceration in steel for 30 days at 28-
29°C. After run-off it is racked twice, followed by malolactic fermentation in wood. After racking and sulphurisation, it is then aged.
It ages for 14 months in large French oak barrels and finishes 12 months in the bottle.
It is a bright, clear red in colour. To the nose, it opens with an elegant bouquet of crisp red berries, fine spices, a slightly smoky sensation and floral notes. To the palate it is rich and agile, fresh, juicy and savoury, with long-lasting notes of spices, red berries and smoke.
Red meats, game, roasts, meat ragout.
Awards and recognitions
Guida Vini d'Italia del Gambero Rosso 2020
Berliner Wein Trophy 2019
International Wine Challenge 2019
Luca Maroni - Annuario Dei Migliori Vini Italiani 2019
Doctor Wine 2019
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