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.
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 a blend obtained from Cabernet Sauvignon, Merlot and Cabernet Franc grapes, grown according to the principles of organic framing.
- Vine:70% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc.
- 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 fermantation at controlled temperatures in stainless steel tanks.
- Aging:Maturation in medium-tosted 225-litre French oak barriques (Sylvain and Taransaud). Further maturation of blended wine in glass-lined cement vats and bottle-aging for 12 months before sales start.
Indicazione Geografica Tipica
Basilica del Cortaccio, an elite vineyard in Cafaggio, comprises 4.2 hectares of Cabernet Sauvignon, with sensorial attributes that reflect a fine ‘terroir’, evoking the variety of origin. Produced for the first time in 1989, the Basilica del Cortaccio variety is grown according to the principles of organic farming.
- Vine:Cabernet Sauvignon (clones: 338-118-191-151- 169; rootstock: 110 Richter)
- Vineyard location:Cortaccio, Conca d’Oro and Panzano in Chianti
- Exposure and altitude:south-west, 355 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:7,200 vines/hectare
- Vinification process: manual harvesting in mid-October, 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 French oak (Tronçais and Allier) barriques that have been used once previously (medium-toasted), and bottle-aged for six months before sales start.
Denominazione di Origine Controllata e Garantita
Basilica San Martino is a Chianti Classico Gran Selezione with an international feel, and with a first vintage dating back to 1985. The vineyard covers 3,82 hectares, faces south/ south-east and is named after the ancient church of San Martino in Cecione, to which it was once attached.
- Vine:85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc
- Vineyard location:San Martino, Conca d’Oro and Panzano in Chianti
- Exposure and altitude:south-east, 365 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:Guyot
- Planting density: 7,200 vines/hectare
- Vinification process:Manual harvesting in early October, alcoholic fermentation at controlled temperatures in stainless steel tanks, breaking and soaking of the marc through manual pressing and pump-overs with air, long post-alcoholic maceration of the submerged caps.
- Aging:Maturation for 18 months in 225-litre French oak barriques (Sylvain and Taransaud) that have been used twice and three times previously (medium-toasted), where spontaneous malolactic fermentation takes place. Further maturation for 12 months in glass-lined cement vats and bottle-aging for 6 months before sales start.
Denominazione di Origine Controllata e Garantita
Basilica Solatìo was previously produced from 1981 to 1995, and is back on the scene with its 2010 vintage, aiming to become the emblem of Villa Cafaggio Chianti Classico Riserva. This wine is obtained from the finest grapes in the Solatìo vineyard, in which the Sangiovese variety was planted in the early nineties, and which covers 2,2 hectares in one of the most sun-exposed sites of the entire “Conca d’Oro”.
- Vine:Sangiovese (clone T19; rootstock: 1103 Paulsen)
- Vineyard location:Solatìo, Conca d’Oro and Panzano in Chianti
- Exposure and altitude: south, 345 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:5,400 vines/hectare
- Vinification process: manual harvesting in early October, alcoholic fermentation at controlled temperatures in stainless steel tanks, breaking and soaking of the marc through manual pressing and pump- overs with air, long post-alcoholic maceration of the submerged caps, spontaneous malolactic fermentation, maturation for 30 months in medium-sized Slavonian oak barrels, further maturation for 12 months in glass-lined cement vats and bottle- aged for six months before sales start.
