Podere Le Cinciole

Ruby red with purple highlights. Berries, bell bell pepper, underbrush, humus, red berry fruits, hints of coffee powder. Juicy, tannic, fresh, savory, bitter.

Camalaione is an intense red wine produced by the Chianti wine estate "Le Cinciole." This wine comes from a blend composed mainly of Cabernet Sauvignon grapes (70%), enriched with Syrah and Merlot in equal percentages. The vines grow in a southeast-facing vineyard, which offers ideal conditions for growing these varieties. The vineyard's limestone and rocky soil provides optimal nutrition for the plants, while the organic farming practices adopted preserve the ecosystem. The vineyard's planting density reaches 9,000 vines per hectare, encouraging a natural competition between the plants that limits production to no more than 500 grams of grapes per plant. The fermentation of Camalaione takes place spontaneously thanks to indigenous yeasts, inside 500-liter oak barrels used as small vats. During this process, the must undergoes repeated manual punching-down. After racking, the wine is transferred directly into barrels, where malolactic fermentation takes place and remains on its fine lees for a long period, which are frequently returned to suspension by bâtonnage. Camalaione matures in the same barrels for about 24 months, then completes its aging first in cement vats for one year and then in the bottle for at least another 12 months. The result is a wine of great structure and complexity, capable of expressing at its best the Chianti terroir and the production philosophy of Le Cinciole.

Camalaione Toscana from Le Cinciole is a deep red wine, a blend of Cabernet Sauvignon, Syrah and Merlot. Organically grown in limestone soils, it ages for 24 months in barrique and 12 in bottle.

<label>Soil:</label>marl composed of clay-limestone shale on pietraforte parent rock
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
<label>Planting density:</label>9000 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation in 500-liter oak barrels with repeated manual punching-down. Racking in barrels with conduct of malolactic fermentation in contact with the fine lees with frequent bâtonnage. Aging in the same containers for about 24 months, then in cement for 12 months and finally another 12 months in bottle. No filtration.
<label>Total sulfur:</label>68 mg/l

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Podere Le Cinciole (1)

'Camalaione' Toscana Rosso Igt