Villa Calcinaia
Chianti Classico D.O.C.G.

The selected grapes of the traditional red varietals like Sangiovese and Canaiolo are hand-picked from the vineyards on the estate between mid-September and the beginning of October and fermented in stainless steel tanks for the production of Chianti Classico. The different blocks of Sangiovese and Canaiolo are aged in 30 hectolitre oak-casks. After 20 months of ageing the cuvee is then made and aged for another 4-6 months in cement vats built inside the winery. 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. This wine is best peired with roasts or any tomato based dish.

Villa Calcinaia
Chianti Classico Riserva D.O.C.G.

This wine is usually produced from the best blocks of old vines with the sunniest exposition in the estate owned by the Conti Capponi near Greve in Chianti. The ripe and perfectly healthy grapes from each block are long fermented and then aged separately for 20 months in French oak 500 liters tonneaux and Slavonian oak 30 hl casks. After the cuvee is made the wine ages for another 4/6 months before its bottling. 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. Villa Calcinaia’s Riserva is for important occasions, with rich meat-dishes, or just as an added enjoyment during a conversation.

Villa Calcinaia Casarsa
Rosso dei Colli della Toscana Centrale I.G.T.

A Supertuscan made from a single vineyard Merlot originally planted in 1967 on a northeastern slope on the hills of Villa Calcinaia at Greve in Chianti. The organoleptic analyses of this wine, which is aged for 24 months in 225 litre barrels of French oak, reveals a deep and intense colour; the bouquet is faint at first but gradually expands and increases in volume thanks to the oxygenation provided by the steering of the glass. On the palate the wine provides a firm and smooth structure and the tannins remind us that this Merlot “chianteggia”. Casarsa goes deliciously with refined dishes of red meat and especially with game birds. Excellent with duck in orange sauce, in the great Capponi family tradition.

Villa Calcinaia Vigna Bastignano
Chianti Classico Gran Selezione D.O.C.G.

Villa Calcinaia has undertaken over the last ten years a program to heighten the production of its Chianti Classico wines which has involved the renewal of most of its vineyards. Qualifying elements of the renewal program were and are the fulfilment and respectful restoration of the terraced land, thereby allowing for the vines to be planted following the contour line rather than the highest incline. Another qualifying element is the recovery of the duly acknowledged historical clones of Sangiovese by examining individually each vine that was found on the plots of land originally ran by the sharecroppers. It was from this generation of vineyards, planted on a clayey and calcareous soil and surrounded by the big umbrella pine trees of the Bastignano holding, that, at the time of the 2006 vintage, the production of Chianti Classico wine of only Sangiovese was started. It is called Bastignano after the name of the holding on which the vineyards grow. The wine is a revealing and unusual expression of the warmth and the light of the ecological nook in which it grows. One finds in Bastignano the light of a ruby, a sunny and spicy bouquet and a distinct soft elegance of taste. Perfect with red meats and game, excellent as sipping wine.

2015 TECH SHEET

Villa Calcinaia Vigna La Fornace
Chianti Classico Gran Selezione D.O.C.G.

The vineyard La Fornace was planted in 1975 by the Toti family, sharecroppers who had run the “podere” Le Fornaci from the beginning of the twentieth century. In 1975 the three brothers Natale, Renato and Adolfo decided, in agreement with the owners, to plant just over an hectare of Sangiovese. The ditches were all hand made and as was customary they had to be "as tall as a man." The American vines were also planted by hand before being grafted after a few years with Sangiovese taken from the other vineyards of Villa Calcinaia. The vineyard has a nice southern exposure and being closer to the river Greve, that in its proximity shows a curve as if the river and the vineyard were trying to touch each other, is characterized by a greater presence of sand in the soil composition. The presence of the typical gray clay though, still used for the production of bricks, not only increases the complexity of the soil composition but also explains the reason for the name La Fornace. The Sangiovese, because of the specific soil texture of La Fornace, is by its nature more similar to those that are made on the right bank of the river Greve and often described as the most “Lamolese” of all the crus of Villa Calcinaia. A very fragrant and elegant wine, defined by the finest and most graceful tannins that could certainly match well with fish dishes or some nice goat cheese which is still nowadays made in the “podere” Le Fornaci.

Villa Calcinaia Vigna Contessa Luisa
Chianti Classico Gran Selezione D.O.C.G.

The vineyard Contessa Luisa was planted by Ferrante Capponi in 1959. He dedicated this block to his mother Luisa Vonwiller and it is today the oldest vineyard still in production at Villa Calcinaia. The plot is located on a hill of about two hectares facing west, the only case on the estate, which therefore enjoys the warmth of the afternoon sun. The soil is characterized by a strong clayey character and a good depth. Initially, as was customary, the American vines were planted in the ditches dug by hand, only later to be grafted with the estate mass selection. The main varietal is Sangiovese, but along with it lives a small community of other varietals that make the vineyard population more diverse and vibrant. 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, which makes it suitable for recipes such as braised meats or stews where the oil of the dish marries beautifully with the tannins of this Sangiovese.

Villa Calcinaia Rosato
Rosato dei Colli della Toscana Centrale I.G.T.

Manually harvested grapes from the Canaiolo vineyard known as Vigna San Piero al Pino are fermented in stainless steel tanks. Alcoholic fermentation lasts eight days at a maximum temperature of 20°C. Lively, bright and refreshing. Medium-bodied, well balanced with good acidity. Ripe blood orange and grapefruit aromas with a hint of herbs. On the palate, red fruit and citrus with a long tingly finish. Very versatile and food friendly. Great with cured ham, fish, poultry dishes and vegetarian fare.

Villa Calcinaia Comitale
Bianco dei Colli della Toscana Centrale I.G.T.

The white grapes, Grechetto and a small percentage of Vernaccia, straight from the freshest vineyards of the estate, are hand-picked and passed through a soft-pressure press. The must is clarified prior to the beginning of the fermentation, which happens in a small, temperature controlled tank, and with the help of indigenous yeasts. The bottling is done during the winter months following the harvest. The colour of the wine is straw-yellow, with shades of green, a fruity bouquet due to the various scents from the grapes; well balanced on the palate, with a good acidity level in its flavour and aftertaste. It is advisable to combine this wine with fish, white-meat dishes or a nice goat cheese.

Villa Calcinaia Sanforte
Rosso dei Colli della Toscana Centrale I.G.T.

Sangiovese Forte or Sanforte was mentioned for the first time by Villifranchi in 1773. If you were to compare it to Sangiovese, under the same conditions, Sanforte produces more bunches per plant and ripens earlier. Its name comes from its ability to accumulate sugar, which was a very important element for the farmers of the time in evaluating the wine. Because of this feature it was planted in the Lamole area, a particularly cool place with strong thermal excursions. Sanforte was and still is ideal for invigorating anemic Sangiovese cultivated in territories that sometimes represent a challenge to viticulture. The wine obtained from this grape maintains a great deal of elegance. Violet and undergrowth aromas, dark red cherry. A very nice and easy drinking red, which pairs very well with, for example, the “baccalà alla livornese”.

Villa Calcinaia Occhiorosso
Rosso dei Colli della Toscana Centrale I.G.T.

Professor Roberto Bandinelli, of the University of Florence, discovered this variety by talking to Nunziatina Grassi, a lady well in her eighties who showed him around her vineyards and introduced him for the first time to Occhiorosso. The characteristics of this varietal are an elongated shape with medium-small and compact clusters; a small berry with a thick and resistant skin. There is a theory that the name comes from the red colour of the bud before breaking. Fruit berries, spicy flavors and tobacco, nuances of cedar. Very versatile, pairs very well with charcuterie.

Villa Calcinaia Mammolo
Rosso dei Colli della Toscana Centrale I.G.T.

Although not wide spread any more Mammolo is a black berry varietal grown in Central Italy. The name comes from the distinctive aroma of violet that characterizes its wine. Ruby red, floral nose with typical hints of violet. When the weather is hot and low alcohol wines are preferred, Mammolo can be an excellent alternative to whites and roses of Tuscany. Generous varietal which produces wines with high acidity but with low tannic content making them suitable for pairing with charcuterie.

Villa Calcinaia
Vin Santo del Chianti Classico D.O.C.

The white varietals of Trebbiano and Malvasia, together with a portion of the red grape Canaiolo, are dried naturally after harvest in the estate’s drying room to produce this traditional Tuscan wine. During the drying process the grapes are constantly controlled and mouldy berries are carefully cleaned off. By February the grapes, that have reached about 350/400 grams of sugar content, are pressed and racked to tiny Slavonian oak barrels of 55 liters, in Tuscany known as caratelli. Here the sweet must ferments on the spontaneous yeast population for approximately 8 years with only the occasional refilling before bottling. Villa Calcinaia’s Vin Santo has an amber colour with an intense, resinous aroma characterised by dry apricot; lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness. Vin Santo is at its best served with well matured cheeses, foie gras or even better as an after dinner drink.

Piegaia
Chianti Classico D.O.C.G.

This Chianti Classico comes from younger vineyards placed on cooler hills facing east and planted with clones of Sangiovese which promote a floral and fruity bouquet. In its wine making much thought and attention has been paid to enhancing to the utmost all the floral elements and charm available to Chianti Classico. Fermentation takes place in small steel tanks at a sober temperature less than 27° C and the aging is in traditional cement vats for at least fifteen months. Balanced, pleasing and lightly tannic, finishing with a velvety softness. Serve with grilled meats, poultry and aged cheeses.

Piegaia
Chianti Classico Riserva D.O.C.G.

The Piegaia brand has been completed by a wine chosen from the best blocks of Sangiovese from vineyards planted after 1998. The ageing of the wine foresees sixteen months in tonneaux and at least twelve months storage in bottles. Rich, fruity aromas with hints of tobacco and vanilla. Cherry fruit and spice flavours are balanced with smooth tannins and bright acidity. Serve with grilled meats, poultry and aged cheeses.

Piegaia Rosato
Rosato dei Colli della Toscana Centrale I.G.T.

The soft pressing of Canaiolo grapes picked from young vineyards and the more scented clones is the basis for this modern style wine which revolves on the liveliness of colour, on springy and joyful scents and on the freshness of taste.

Piegaia Bianco
Bianco dei Colli della Toscana Centrale I.G.T.

Bright straw yellow color with subtle green hues. The nose has a nice aromatic blend of fruity and floral scents with mineral nuances. The taste is fresh and crisp. Good persistence in the finish reminiscent of healing herbs. Great with all food; especially fish and traditional Tuscan soups.

Cappone
Chianti Classico D.O.C.G.

“Uguccio dicto Capponio” (Uguccione known as Cappone) appears in a contract dated 1056. This Chianti Classico of pure Sangiovese is backed by a thousand-year-old history, so as to create a product perfectly in tune with those ancient traditions the Capponi family has always favoured for its wines. Red cherry and cranberry aromas. Medium-bodied and bright acidity with vibrant red fruit flavours. Enjoy with grilled meats, poultry, cured meats and aged cheeses.