CamalaioneToscana Rosso Igt
Podere Le Cinciole
Camalaione is a full-bodied red wine produced by the Chianti winery “Le Cinciole.” This wine is a blend composed primarily of Cabernet Sauvignon grapes (70%), enriched with equal parts Syrah and Merlot. The vines grow in a southeast-facing vineyard, which offers ideal conditions for cultivating these varieties. The vineyard’s calcareous and rocky soil provides optimal nourishment for the plants, while the organic farming practices employed help preserve the ecosystem. The vineyard’s planting density reaches 9,000 vines per hectare, fostering natural competition among the plants that limits production to no more than 500 grams of grapes per vine. Fermentation of Camalaione occurs spontaneously thanks to indigenous yeasts, inside 500-liter oak barrels used as small fermentation vats. During this process, the must undergoes repeated manual punching down. After racking, the wine is transferred directly to barriques, where malolactic fermentation takes place, and it remains on its fine lees for an extended period, which are frequently stirred back into suspension through bâtonnage. Camalaione ages in the same barrels for about 24 months, then completes its aging first in concrete vats for one year and subsequently in the bottle for at least another 12 months. The result is a wine of great structure and complexity, capable of fully expressing the Chianti terroir and Le Cinciole’s winemaking philosophy.Read more
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Aromatic notes
Ruby red with purple highlights. Wild berries, bell pepper, forest floor, humus, red berries, and notes of ground coffee. Juicy, tannic, fresh, savory, and slightly bitter.
Pairings
Rare red meats, Braised red meats, Game and offal, Mushrooms and truffles, Meditation wines.
Recommended with: Bocconcini di cervo e cavolo nero, Pernici farcite
Structure
Colour: Red
Fizziness: Still
Sweetness: Dry
Grape varieties: Syrah 15%, Cabernet Sauvignon 70%, Merlot 15%
Alcohol: 15%
Volume: 0.75 l
Vinification parameters
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Spontaneous fermentation in 500-liter oak barrels with repeated manual punching down. Racking into barriques, where malolactic fermentation takes place in contact with the fine lees, with frequent bâtonnage. Aged in the same containers for approximately 24 months, then in concrete tanks for 12 months, and finally for another 12 months in the bottle. No filtration.
68 mg/l
Guide ratings
REVIEWED
REVIEWED
REVIEWED
Micro wine-growing area
Greve in Chianti
Vineyard
galestro composed of clay-limestone schists over pietraforte bedrock
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9,000 vines per hectare
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Origin
Tuscany
Chianti
Greve in Chianti
Identity card
Podere Le Cinciole
Toscana Rosso Igt
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