IGT GiuliAnna 2021

Il Vallone di Cecione is located in the heart of the Chianti hills, land of great wines and land of reds all produced respecting typicity and craftsmanship, and this is where the IGT GiuliAnna 2021 IGT GiuliAnna 2021 is born. 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 are olive trees. Always focused on quality, since 2010 the production has been organic. The estate has always been run by the Anichini family, and 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 runs down from the house to the valley, an area particularly suited to excellent wine. This wine is made from Sangiovese and Canaiolo grapes and ages in barrel for eight months. My thoughts go to my parents, to whom I dedicated the label of this wine. Production is essentially concentrated in 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). Each wine's label features images referring to members of the Anichini family or to very special moments that mark historic milestones or family memories that endure over time. My family has been making wine for over a hundred years, fully respecting 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: IGT GiuliAnna 2021

PRODUCTION AREA: the 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 wine is made from Sangiovese and Canaiolo grapes and ages in barrel for 8 months. I would like to dedicate a thought to my parents (featured on the label in a photo from 1975) and thank everyone who appreciates our wines. SOIL TYPE: tending to clay, medium-textured. 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: Sangiovese 90%, Canaiolo 10% EXPOSURE: South East AVERAGE YIELD PER HA: 55-60 ql 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 and long-aged cheeses, red meats, game, first courses with rich sauces. Organic wine