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.