IGT Canaiolo

Il Vallone di Cecione rises in the heart of the Chianti lands, land of great wines and of reds all produced while respecting typicity and craftsmanship, and this is where IGT Canaiolo is born IGT Canaiolo Il Vallone di Cecione is a small estate located near Panzano in Chianti in the heart of Chianti Classico gallo nero. The farm covers about 8 hectares, of which 4 are vineyard and 700 olive trees. Always focused on quality, since 2010 production has been organic. Management has always been in the hands of the Anichini family; today it is Francesco who carries it on 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 for excellent wine. For too many years canaiolo was considered just a complement, but a while ago I decided to rediscover it in all its essence and particularity, letting it ferment and briefly age in concrete vats to keep its floral aromas and distinctive traits intact. The choice behind making this wine is to have something âless well-knownâ that best represents and describes our farming roots. Production is essentially concentrated in 5 labels: Chianti Classico, a pure Canaiolo, a pure Malvasia Nera, a pure Sangiovese (âCampo dellâOrzoâ) 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 that mark historical milestones or family memories that endure over time. My family has been producing 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 dâOro of Panzano. A Tuscan story, a family story.

Technical sheet: IGTÂ Canaiolo

PRODUCTION AREA: Cecione valley and the Conca dâOro of Panzano. The vineyards are fortified and enriched with propolis infusions, nettle and sowings of various herbs such as arugula, clover and broad bean. As for this wine, a while ago I decided to rediscover it in all its essence and particularity, letting it ferment and briefly age in concrete vats to keep its floral aromas and distinctive traits intact. The choice behind making this wine is to have something âless well-knownâ that best represents and describes our farming roots. SOIL TYPE: tending towards clay, medium texture. TRAINING SYSTEM:  Tuscan arch and spurred cordon. HARVEST The grapes are harvested exclusively by hand into crates, between the last week of September and the first week of October. GRAPE VARIETY: selection of 100% Sangiovese EXPOSURE: South East AVERAGE YIELD PER HECTARE: 55-60 quintals RIPENING: fermentation with indigenous yeasts in concrete vats (about 10 days) followed by ageing on its own lees for about 1/2 months. AGEING: concrete vat ORGANOLEPTIC CHARACTERISTICS: Notes: floral with a bouquet of wildflowers and a very pleasant drink with a long finish. Not very intrusive tannin. Pairings: Medium/long-aged cheeses, red meats, stewed dishes and pasta. Its very pleasant drinkability also allows pairings with fish and lighter meals. Organic wine Â