Deep purple with a reddish garnet rim. Tobacco, smoke, redcurrant, strawberries, and blackcurrants too. Bitingly fresh acid, great tannins and crisp fruit.
Winegrowers, Andrea and Sabina, discovered Lunigiana 10 years ago. Since then, they have passionately recovered the native vines, revived the abandoned vineyard, and plan to convert the vineyard to organics, making the wine naturally.
Canaiolo is a black-skinned grape typically used in Chianti blends. Here, you can see it as a single varietal, as you see more often now from parts of central Italy.This has gentle tannins, wonderful aromatics, and a herbaceous edge. When you notice the herbaceous side to Chianti, it's often coming from canaiolo.
While a lesser known grape today, during the 18th century, canaiolo was more popular than sangiovese. Today, it is required by law to make up some part of every bottle of Chianti.
These grapes are grown on alluvial soils. Alluvial soils are a combination of silt, sand, clay, and gravel. The mixture and composition produces a lot of organic material, which in turn is highly fertile.
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