Aged Sangiovese Grappa

Basilica Cafaggio Aged Sangiovese Grappa is made from pomace selected from our own Sangiovese grape winemaking process. Careful selection, use of special small containers and quick transport to the distillery let it preserve all the delicate fragrances typical of Sangiovese pomace. This is a project that has been years in the making, not only because this Grappa is aged for five years but also because the story behind the project began in the autumn of 2012.

Raw material:  fresh pomace from Sangiovese grapes

Pomace place of origin: Cafaggio, Conca d’Oro, Panzano in Chianti

Exposure and altitude:  south, south-east, south-west, on average 320 meters above sea level.

Soil composition:  medium deep clay loam, pebbly, well drained, originating from limestone sandstones.

Training system:  spurred cordon, guyot

Harvest time: harvest by hand in the last ten days of September and the first ten days of October

Distillation:  distillation takes place after a few days of rest to let the pomace ripen.  Distillation is done in discontinuous stills with copper bain-marie boilers that extract all the light and delicate fragrances and the aromatic complexity that comes from generous Sangiovese grapes.

Refinement:  one year in steel tanks and over five years in French oak barrels previously used for white wine maturation.

Organoleptic properties:  Aged Sangiovese Grappa has a handsome bright amber color and a particularly complex bouquet that blends initial fruitiness with the vanilla and light cocoa fragrances typical of French oak.  Its flavor is very complex and especially rich but also very delicate, with a superb and persistent aftertaste that leaves a pleasant flavor with a wealth of other nuances. This grappa is best when tasted in large glasses.

Preservation tips:  upright, in a dark and cool place.  Avoid sudden changes in temperature

Alcohol content: 43 % vol.

Serving temperature: 15°-18° C

Available formats: 0.50 l.

Basilica Cafaggio Sangiovese Grappa is made from pomace selected from our own Sangiovese grape winemaking process; harvest takes place in the historic Basilica S. Martino vineyard. Careful selection, use of special small containers and quick transport to the distillery let it preserve all the delicate fragrances typical of Sangiovese pomace.

Raw material:  fresh pomace from Sangiovese grapes

Pomace place of origin: Vineyard S. Martino, Conca d’Oro, Panzano in Chianti

Exposure and altitude: south-east, on 365 meters above sea level.

Soil composition: deep clay loam, pebbly, endowed with organic substance originating from calcareous marls.

Training system:  guyot

Harvest time: harvesting by hand in the first ten days of October

Distillation:  distillation takes place after a few days of rest to let the pomace ripen.  Distillation is done in discontinuous stills with copper bain-marie boilers that extract all the light and delicate fragrances and the aromatic complexity that comes from generous Sangiovese grapes.

Refinement:  over 2 years in steel tanks to rebalance all the delicate components of this Grappa.

Organoleptic properties: Cafaggio Sangiovese Grappa is crystal clear, with a light and delicate bouquet but at the same time complex and slightly fruity.  It would be difficult to single out one fruit in particular, but rather a bouquet of very ripe blackberries and blueberries.  The flavor is typical of a powerful Grappa, pleasing and almost smooth and with remarkable persistence.  For full enjoyment of all its richness we suggest to taste it in large glasses.

Preservation tips:  upright, in a dark and cool place.  Avoid sudden changes in temperature

Alcohol content: 43 % vol.

Serving temperature: 10°-12° C

Available formats: 0.50 l.

There are three hectares of olive groves on the Cafaggio estate.

Raw material

The Villa Cafaggio Extra Virgin Olive Oil is produced by pressing the following varieties of olives: 30% Frantoio, 30% Moraiolo, 20% Leccino and 20% Pendolino.

Harvest

All the different types of olive are hand-picked when perfectly ripe in November and December.

The olives are immediately cold-pressed in order to conserve the maximum freshness of the fruit.

Characteristics

The colour is an intense golden yellow with gentle green glints. The aroma is rich and complex with notes of cut grass and an intense fragrance of sage.

The palate is well-balanced, relatively low in acidity, and massively flavoursome with hints of artichokes, wild thistles, and sweet almonds.

Villa Cafaggio is a superior category Extra Virgin Olive Oil obtained directly from olives, solely by mechanic means and has less than 0.8% acidity.

Perfect on salads, bread, vegetables, and grilled meats.

Villla Cafaggio’s San Martino is of an intense garnet colour and has a bouquet with notes of mulberries and raspberries. Full on the palate, there are notes of black bilberries, with a complex roasted flavour and very soft tannins. The finish is very lingering and intense.

The grapes used in the production of this Super Tuscan are destemmed and delicately crushed to minimize damage to the skin. Maximum extraction of colour and tannin is very important and fermentation is encouraged through the addition of selected yeasts. The alcoholic fermentation takes place in wooden vats at controlled temperatures not exceeding 30°C. The wine is left in contact with the skin for 3 weeks and malolactic fermentation takes place exclusively in barriques, helping to define the wine’s structure and balance.

  • DENOMINATION IGT TOSCANA San Martino
  • GRAPE 100% Sangiovese
  • ALCOHOL CONTENT 14,5%
  • NUMBER OF BOTTLES PRODUCED 15.000
  • LOCATION OF THE VINEYARDS Panzano in Chianti
  • EXPOSURE AND ALTITUDE South, 450 metres A.S.L.
  • DENSITY OF PLANITING 7,142 vines/hectare
  • AGE OF VINES 15 years
  • HARVEST DATE Middle of October
  • MALOLACTIC FERMENTATION Completed in vat
  • AGEING 18 months in oak barrels
  • AGEING IN BOTTLE 6 months

The Villa Cafaggio Cortaccio is a wine of extraordinary quality with a garnet colour, an intense aroma reminiscent of blackcurrants and a perfectly blended roasted character. The palate is concentrated, with extremely well balanced tannins and the finish is very long.

The grapes are destemmed and delicately crushed so as to not damage the rich and highly coloured skins. Selected yeasts are added to the must to activate fermentation whilst the wine remains in contact with the skins for 3 weeks. After the initial fermentation, the Cortaccio is transferred to an area used exclusively for malolactic fermentation, which takes place entirely in French oak barriques, leading to the creation of a beautifully structured and balanced wine.

  • DENOMINATION IGT TOSCANA Cortaccio
  • GRAPE 100% Cabernet Sauvignon
  • ALCOHOL CONTENT 14%
  • NUMBER OF BOTTLES PRODUCED 15.000
  • LOCATION OF THE VINEYARDS Panzano in Chianti
  • EXPOSURE AND ALTITUDE South, 450 metres A.S.L.
  • DENSITY OF PLANITING From 5,100 to 7,142 vines/hectare
  • AGE OF VINES 15 years
  • HARVEST DATE Middle of October
  • MALOLACTIC FERMENTATION Completed in vat
  • AGEING 18 months in oak barrels
  • AGEING IN BOTTLE 6 months

The Villa Cafaggio Chianti Classico has a very intense ruby red colour. It has an intense fruity aroma with spicy notes and a full concentrated palate, with a very pleasant finish.

The grapes are destemmed and delicately crushed to minimize damage to the skin. The must is combined with selected yeasts and pectolytic enzymes that trigger off fermentation that then takes place in steel vats at a maximum temperature of 30°C. During fermentation the wine is frequently pumped over to optimize extraction of colour and polyphenols. The wine remains in contact with the skin for 15-20 days before it is drawn off.

  • DENOMINATION Chianti Classico D.O.C.G.
  • GRAPE 100% Sangiovese
  • ALCOHOL CONTENT 13%
  • NUMBER OF BOTTLES PRODUCED 270.000
  • LOCATION OF THE VINEYARDS Panzano in Chianti
  • EXPOSURE AND ALTITUDE South, 450 metres A.S.L.
  • DENSITY OF PLANTING 5,100 vines/hectare
  • AGE OF VINES 15 years
  • HARVEST DATE Start of October
  • MALOLACTIC FERMENTATION Completed in the vat
  • AGEING 12 months in oak barrels
The Chianti Classico Riserva has an intense ruby red colour. The bouquet is dominated by mature fruity notes, reminiscent of black bilberries. It has a full, concentrated and intense flavour. On the palate there is a very pleasant flavour of mature cherries, which lingers for a long time, with sweet tannins that blend in perfectly with the structure of the wine.
The grapes are destemmed and delicately crushed to minimize damage to the skin, optimizing extraction of the colour and the soft tannins.
The alcoholic fermentation takes place in steel vats at controlled temperatures not exceeding 30°C. The micro-oxygenation that fixes the anthocyanins and stabilizes the colour is carried out over many phases of vinification.
The wine remains in contact with the skin for 2-3 days.
  • DENOMINATION Chianti classico D.O.C.G
  • GRAPE 100% Sangiovese
  • ALCOHOL CONTENT 13,5%
  • NUMBER OF BOTTLES PRODUCED 50.000
  • LOCATION OF THE VINEYARDS Panzano in Chianti
  • EXPOSURE AND ALTITUDE South, 450 metres A.S.L.
  • DENSITY OF PLANITING 5.500 vines/hectare
  • AGE OF VINES 15 years
  • HARVEST DATE Start of October
  • MALOLACTIC FERMENTATION Completed in vat AGEING 22 months in oak barrels
  • AGEING IN BOTTLE 6 months

Denominazione di Origine Controllata e Garantita

Villa Cafaggio produces a Chianti Classico made exclusively with Sangiovese grapes. 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.

  • Vine: Sangiovese (clone: VCR4-VCR5; rootstock: 1103 P)
  • Vineyard location: Cafaggio, Conca d’Oro and Panzano in Chianti
  • 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
  • Vinification process:manual harvesting in late September and early October, 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.

 

Denominazione di Origine Controllata e Garantita

Villa Cafaggio Chianti Classico Riserva is obtained exclusively from Sangiovese grapes. Grown on land owned by the estate, the vineyard, situated in Panzano in Chianti, extends along the sunny slopes of the ‘Conca d’Oro’ (Golden basin), a wine- growing area of great value.

  • Vine: Sangiovese (clone: VCR4-VCR5; rootstock: 1103 P)
  • Vineyard location:Cafaggio, Conca d’Oro and Panzano in Chianti
  • Exposure and altitude:south/south-east/south-west, 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
  • Vinification process: manual harvesting in late September and early October, alcoholic fermentation at controlled temperatures, breaking and soaking of the marc through pump-overs with air, spontaneous malolactic fermentation, maturation for 18 months in medium-sized Slavonian oak barrels, and bottle-aged for three months before sales start.

Indicazione Geografica Tipica

Basilica del Pruneto is an unblended Merlot wine obtained from the cultivation of a small 1.9-hectare vineyard on clayey soil overlooking the ‘Conca d’Oro’ (Golden basin). The soil of this vineyard proved to be the most suitable to enhance the characteristics of this French grape variety. Vinified at a controlled temperature, Basilica del Pruneto matures for 18 months, in equal measure, in French Tronçais and Allier oak barriques, within which malolactic fermentation also occurs.

  • Vine:Merlot (clone: 181; rootstock: 110 Richter)
  • Vineyard location:Pruneto, Conca d’Oro and Panzano in Chianti
  • Exposure and altitude:south, 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
  • Planting density:5,900 vines/hectare
  • Vinification process: manual harvesting in late September, alcoholic fermentation at controlled temperatures in stainless steel tanks, breaking and soaking of the marc through manual pressing and pump-overs with air, spontaneous malolactic fermentation, maturation for 18 months in 225-litre medium- toasted French oak barriques (Tronçais and Allier), and bottle-aged for six months before sales start.