canaiolo igt

he Canaiolo vine is always been cultivated in our land and it is a symbol of our history of winemakers. My family (partly on the label with a photo from 1984) has always appreciated this type of grape – my grandfather Giovanni used to picked it up for the best “Tuscan focaccia with grape” and to make a wine to drink every day.

For many years Canaiolo was considered only a minor wine, but I decided to rediscover it in all its essence and particularity, letting it ferment and refine briefly in cement barrels to keep intact its floral aromas and particularities. The reason of making this wine is to have something “less known” but which represents and best describes our roots as farmers. I dedicate it to those who have appreciated it before me, to those who will appreciate it today, tomorrow and to my whole family.

Grapes: Canaiolo 100%
Exposition: South-East
Soil: clayey with a medium texture
Vine training system: Tuscan arch and spurred cordon.
Average yield per ha: 55-60 ql
Harvest: by hand in crates between the last week of September and the first of October.
Ripening: fermentation with indigenous yeasts in cement barrels (about 10 days) with maceration on its skins for about 2 months.
Aging: cement tanks
Notes: floral with bouquet of wildflowers and very pleasant but long aftertaste. Little intrusive tannin.
It goes well with: medium / long seasoning cheeses, red meats, stewed dishes and pasta. Thepleasant drink  also allows combinations with fish and lighter meals.