Nose
Warm aromas of brick and cherry line up against cooler notes of wet rock and wild herbs on the nose.
Palate
Cherries and blood orange jam take over the palate, with firm but flexible tannins.
Growing Conditions
The vines grow on land owned by and surrounding the estate, which is situated in Panzano in Chianti, set in the heart of the ‘Conca d’Oro’ (Golden basin), one of the symbols of Tuscan wine-making.
Sangiovese (clone: VCR4-VCR5; rootstock: 1103 P)
EXPOSURE AND ALTITUDE: south/south-east/south-west, on average 320 m ASL
SOIL COMPOSITION: silty-clay loam soil, originating from grey and olive green marl limestone and calcareous sandstone of ‘Argille scagliose’ (scaly clay) formation.
TRAINING SYSTEM: spurred cordon, Guyot
PLANTING DENSITY: on average 5,900 vines/hectare
Harvest
Manual harvesting in late September and early October
Winemaking
Villa Cafaggio produces a Chianti Classico made exclusively with Sangiovese grapes.
Alcoholic fermentation at controlled temperatures, breaking and soaking of the marc through pump-overs with air, spontaneous malolactic fermentation, maturation for 12 months in 65 hl Slavonian oak barrels, and bottle-aged for three months before sales start.
Aging
12 months in 65 hl Slavonian oak barrels. Further maturation for 12 months in glass lined cement vats and bottle-aged for three months before sales start.
