Fattoria Di Calappiano- Lungaro

Terrain composition: the lands of the Fattoria di Calappiano are by their loam-sandy nature, poor in organic substance and rich in minerals, calcium and potassium more than anything. The physical and structural composition renders them suitable for obtaining products of an elevated quality level.

Medium vineyard altitude: around 100-150 m. above sea level

Medium density per hectare: 5000 plants per hectare.

Training system: mono-lateral spurred cordon.

Grape varieties: Sangiovese and Colorino.

Wine-making technique: Soft crushing, fermentation in stainless steel at a controlled temperature of 28° C with periodic pumping over and delestages. A peel maceration of 18-21 days.

Aging technique: the wine ages, after completion of the malolactic fermentation, in 225 litre french oak barriques "barrels". The aging in barriques lasts for around 10-12 months. The completion of the maturation in bottles for the following 5-6 months guarantees the product's best aromatic and taste maturation.

Aging Possibility: the wine is ever successful in expressing its characteristics of territory and aroma originality and of long time taste, following its entry into the market. Adapts perfectly to long-term aging.

Matchings: the aromatic strength and full taste renders it particularly suitable to be matched with meat-based dishes, typical to Tuscan cuisine, elaborate dishes and seasoned, hard cheeses