Chianti Classico 2022

Il Vallone di Cecione is located in the heart of the Chianti lands, land of great wines and land of reds all produced respecting typicality and craftsmanship: this is where Chianti Classico 2022 is born. Chianti Classico 2022 Il Vallone di Cecione is a small estate located near Panzano in Chianti, in the heart of the Chianti Classico gallo nero. The farm covers about 8 hectares, of which 4 are vineyard and 700 are olive trees. Always focused on quality, since 2010 production has been organic. The estate has always been run by the Anichini family, and today it is Francesco who carries it forward with the help of his parents. The name comes 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 to excellent wine. Production is essentially concentrated on 5 labels: the Chianti Classico, a pure Canaiolo, a pure Malvasia Nera, a pure Sangiovese ("Campo dell'Orzo") and a Sangiovese rosé dedicated to Francesco's daughter (Allegra). On the label of each wine there are images referring to members of the Anichini family or to very special moments marking historical milestones or unforgettable family memories over time. My family has been making wine for over a hundred years in full respect of the oldest Chianti tradition, cultivating the small fields around the old house located in the beautiful Cecione valley and in the Conca d'Oro of Panzano. A Tuscan story, a family story.

Technical sheet: Chianti Classico 2022

PRODUCTION AREA: Cecione valley and the Conca d'Oro of Panzano. The vineyards are fortified and enriched with propolis infusions, nettle and sowings of various herbs such as rocket, clover and broad bean. This Chianti Classico is made from Sangiovese and Canaiolo grapes and ages in barrel for 8 months. SOIL TYPE: medium-textured, tending toward clay. 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 90%, Canaiolo 10% EXPOSURE: South East AVERAGE YIELD PER HA: 55-60 quintals RIPENING: fermentation with indigenous yeasts in steel vats (about 20 days) followed by ageing on its own lees for about 3/4 months. AGEING: 8 months in large barrels and at least 4 in bottle ORGANOLEPTIC CHARACTERISTICS: Notes: a very fruity wine with hints of cherry, red berries and violet; fresh, very pleasant to drink and not overpowering. Pairings: medium/long-aged cheeses, red meats, game, pasta. Organic wine