Fattoria di Calappiano Vinciano Chianti DOCG 2022 (Italy)
It is the Fattoria’s classic 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.
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists. 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.
Food Pairing: Red meats; burgers, cold cuts, vegetable flans and cheeses, meat tartare and carpaccio.
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Fattoria di Calappiano Vinciano Chianti DOCG 2022 (Italy)
Fattoria di Calappiano Vinciano Chianti DOCG 2022 (Italy)
It is the Fattoria’s classic 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.
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists. 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.
Food Pairing: Red meats; burgers, cold cuts, vegetable flans and cheeses, meat tartare and carpaccio.
Original: $103.71
-65%$103.71
$36.30Product Information
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Description
It is the Fattoria’s classic 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.
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists. 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.
Food Pairing: Red meats; burgers, cold cuts, vegetable flans and cheeses, meat tartare and carpaccio.
