Candialle Chianti Classico La Misse di Candialle 2020  Front Label
Candialle Chianti Classico La Misse di Candialle 2020  Front LabelCandialle Chianti Classico La Misse di Candialle 2020  Front Bottle Shot

Candialle Chianti Classico La Misse di Candialle 2020

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    750ML / 0% ABV

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    Azienda Agricola Candialle

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    Azienda Agricola Candialle, Italy
    Candialle is a farm with a history going back to Roman times. Like many Tuscan poderi, it supplied bigger estates with various agricultural products. In 1999, the wife and husband (German/Finnish) team of Josephin and Jarkko Peränen purchased the land and began lovingly restoring it to the splendor it had once known. 2002 was their first wine release. Located in Panzano in Chianti, just 20 km from Florence in the Conca d’Oro in the heart of the Chianti Classico zone, Candialle has 12.2 hectares under vine, 9 of which are planted to Sangiovese. Panzano and the surrounding Conca d’Oro are well-known for a high percentage of galestro, a friable clay marl-like soil high in limestone; there is also some pietraforte (hard sandstone) and alberese (hard chalk). The zone is 300+ meters above sea level and sees large diurnal shifts. It is one of Sangiovese's true natural habitats. The Peränens have a large variety of clonal and massale selections of Sangiovese in their vineyards, including their prized T19 and even a Candialle selection grafted from ancient vines that had been trained up tress (viti maritate or testucchio). The vineyards are trained in either doppio cordone speronato or alberello at high densities ranging from 7,600-10,000 plants per hectare. The percentage of alberello (bush vines) is quite high; Candialle is one of only a handful of estates working extensively with this training method, which was once standard in Chianti Classico. All vineyard work is 100% organic. Increasingly, Jarkko and Josephin have come to look at their farming as regenerative. Their preference is for native/spontaneous plants rather than cover crops. If they pass with a tractor at all, it is with specialized, lightweight equipment which does not disturb the subsoil. Composting of vine cuttings is done on the property, using manure from their own cows. The wines are elegant, pure, and fresh, but show great depth and concentration, true to their location. In the cellar, grapes are destemmed and then gravity-fed through the roof. Fermentations occur between stainless steel and concrete, much of which is unlined. Macerations are often on the lengthy side, 30+ days, gently extracting the best the skins have to offer. Aging vessels are many: stainless steel, concrete, Burgundy barrels of 350L and 600L. There are also Clayver, 250L ceramic orbs, made in Liguria, which are fired at twice the temperature of terracotta and only only 1/10th the oxgyen exchange of a wood barrel. There is often long bottle aging before release.
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    Chianti Classico Wine

    Tuscany, Italy

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    One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

    However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

    Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

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    Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.

    DBWDB0686_20_2020 Item# 1120086

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