[ Dynamic / Fresh / Fruity / Flavorful ]
FATTORIA DI CALAPPIANO
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 freshness.
Wine data sheet
80% Sangiovese, 20% vines allowed by the specifications
Chianti DOCG, Vinci, Florence
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.
14.5 % vol.
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.
On fine lees with micro-oxygenation for about 6 months.
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.
Red meats; burgers, cold cuts, vegetable flans and cheeses, meat tartare and carpaccio.
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