The Cecione Valley rises in the heart of the Chianti lands, land of great wines and land of reds all produced respecting the typicality and craftsmanship, this is where the IGT Canaiolo
IGT Cannibal
Il Vallone di Cecione is a small reality located near Panzano in Chianti in the heart of the Chianti Classico Black Rooster. The estate is developed on approximately 8 hectares of which 4 are vineyards and 700 olive trees. Always focused on quality since 2010 the production is organic. The management has always been in the hands of the Anichini family, today it is Francesco who carries it forward with the help of his parents. The name derives from the area, Cecione, where the farm is located while Vallone comes from a plot of land that slopes down from the house to the valley, an area particularly suited for theexcellent wine.
For too many years the canal cleaner It was considered only a complement, but for some time I decided to rediscover it in all its essence and particularity, leaving it to ferment and refine briefly in concrete barrels to keep its characteristics intact. floral aromas and the peculiarities that distinguish it. The choice in making this wine is to have something “less known” but that best represents and describes our roots as farmers.
Production is mainly concentrated in 5 labels: the Chianti Classico, a Pure Canaiolo, one Black Malvasia in purity, a Pure Sangiovese (“Barley Field”) and a Sangiovese rosé dedicated to Francesco's daughter (Allegra). On the label of each wine there are images referring to people from the Anichini family or to very particular moments that mark historical passages or family memories that are indissoluble over time.
My family has been producing wine for over a hundred years in full respect of the most ancient Chianti tradition, cultivating the small fields around the old house located in the splendid valley of Cecione and in the Conca d'Oro of Panzano.
A history tuscany, a family story.
Data sheet: IGT Cannibal
PRODUCTION AREA: Cecione valley and in the Conca d'Oro of Panzano. The vineyards are fortified and enriched with propolis infusions, nettle and sowing of various herbs such as rocket, clover and broad bean. I have decided to rediscover this wine in all its essence and particularity for a while now, letting it ferment and refine briefly in concrete barrels to keep its floral aromas and the particularities that distinguish it intact. The choice in making this wine is to have something "less known" but that best represents and describes our Farmers' Roots.
TYPE OF SOIL: medium-textured clayey.
TRAINING SYSTEM: Tuscan arch and spurred cordon.
HARVEST The grapes are harvested exclusively by hand in crates, between the last week of September and the first of October.
GRAPE VARIETY: Sangiovese 100% selection
EXPOSURE: South East
AVERAGE YIELD PER HA: 55-60 ql
MATURATION: fermentation with indigenous yeasts in concrete barrels (approximately 10 days) with subsequent passage on its own lees for approximately 1/2 months.
REFINEMENT: concrete barrel
ORGANOLEPTIC CHARACTERISTICS:
Notes: floral with a bouquet of wild flowers and a very pleasant drink but a long aftertaste. Tannins not very invasive.
Pairings: Medium/long-aged cheeses, red meats, stews and pasta. Its pleasant drinkability also allows pairing with fish and lighter meals.
Organic wine
