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Canaiolo Anfora Gabriele Mazzeschi

22.00

2019
Game and Pasta, perfect with Salumi and Cheeses
100% Canaiolo
13,5%
up to 5 years
Red Fruits, Mineral notes
18 degree
Horizontally, in the dark and without temperature changes

Canaiolo Anfora Gabriele Mazzeschi

Fermentation and maceration with the skins for at least 4 months in terracotta amphorae of impruneta not vitrified by 7 hectoliters with the use of indigenous yeasts naturally present in the cellar; racking without pressing, the wine is put back in the terracotta amphora to finish the aging.

About the producer, Gabriele Mazzeschi :

Over 100 hectares of land divided into vineyards, olive groves, arable land and centuries-old oak forestsmake up the perfect ecosystem of Le Capanne Farm.

The land is located in Val di Chio, in the countryside of the green Castiglion Fiorentino, a town of Etruscan origin between Arezzo and Cortona, in the heart of Tuscany.

The property, handed down for several generations, is now run by Gabriele Mazzeschi, who, after graduating in Agricultural Science and Technology in 2012, decided to combine his studies with his family experience, carrying on the production of wine, oil and cereals.

The farm, consisting of land and old farmhouses, uses organic and biodynamic cultivation techniques, no pesticide treatment and chemical fertilization of synthesis is carried out, thus ensuring environmental sustainability.

The farm Gabriele Mazzeschi, has eight hectares of cultivated vineyards to Sangiovese, Syrah, Trebbiano and Malvasia with a small amount of Cabernet Sauvignon and Canaiolo.

The grain is terroir. The vine absorbs everything from the soil: for this reason the plants are treated only with mine sulphur and copper water.

Five hectares of spurred cordon vines, a form of vine training with a low yield per plant, guarantee the high quality of production.

Sangiovese, Syrah, Trebbiano and Malvasia are the qualities produced by Gabriele Mazzeschi, enriched by a small part of Cabernet Sauvignon and Canaiolo.

After a soft pressing of the grapes, the alcoholic fermentation begins spontaneously in the barrels, thanks to the natural yeasts, and then continues with the malolactic fermentation.

In the cellar continues the natural “way” of production, using wooden and cement barrels to perform a perfect maturation of the wine.

Here are finally ready two red wines, a white and the typical vin santo, all from organic farming.

Weight1.5 kg

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