Feature Wine

Aether Rosso Trevenezie Igt
Italy, Veneto, Venezie
$19.00 / bottle

Feature Restaurant

London, Central

Our Wines

Fattoria Sant' Appiano
Chianti DOCG
Red Wine

Region/Appellation: Italy, Tuscany, Chianti Colli Fiorentini DOCG
Grape: Sangiovese
Style: Fruity and Mouthwatering

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$20.00 / bottle
$240.00 / case

12 bottles per case

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Vineyard: Seventeen hectares of vineyards 280m a.s.l., mostly sandy-tuff soil, rich in fossils and stone, in the Colli Fiorentini DOCG zone. The grapes for this wine came from vineyards facing south – east, with vineyard density of 6,000 vines per hectare. Harvest took place in September.

Winemaking Process: A blend of 90% Sangiovese and 10% Canaiolo grapes, fermented in the traditional glazed cement tanks/basins for 12 days on the skins, and is then aged for 6-7 months in oak barrels and a further three months in the bottle. No filtration, no fining. Bottles produced: 30,000.

Alcohol Content: 13.5%

Tasting Note

Tasting Note: Medium ruby in colour, with characteristic aromas of plum and cherry and notes of violets and bittersweet chocolate. On the palate, the wine has good acidity and medium soft tannins. Medium-bodied, good length, and quality on the finish.

Serving Temperature: Serve at 18ºC

Ageability: Under proper conditions, 3-5 years.

About the Grape

Sangiovese: Italy's more planted red-wine grape and responsible for producing one of Italy's best DOCG wine -- Brunello di Montalcino DOCG. It is the main grape behind the Tuscany's Chianti DOCG and Morellino di Scansano DOC, and can be found in various forms and blends in neighbouring Marche (Rosso Conero DOC and Rosso Piceno DOC), Umbria, and Emilia-Romagna.

The literal translation of Sangiovese is "blood of Jove" which suggests very ancient origins, but it is generally accepted to trace back to the Etruscans who enhabited northern Italy from about the 8th century BCE until they were absorbed by the Romans Empire.

For the sake of simplicity, Sangiovese was commonly thought to come in two sizes -- small (piccolo), as in the Chianti version of the grape, and large (grosso), as in the Montalcino version of the grape -- but in fact there actually dozens of different clones/versions of the grape, and size, in reality, has no impact on the quality of the wine anyway. Sangiovese also has many synonyms including Brunello, Morellino, and Prugnolo Gentile.

Soils, yield, altitude, aspect, and location seem to have more impact on quality and taste of the Sangiovese wine. The stricter DOCG rules of Chianti and Brunello can produce spectacularly elegant wines, with deep, earthy, dark fruit aromas and flavours, fine tannins, and balancing acidity -- the best of which can age for decades. But it can also produce lively young, easy-drinking wines that are a delight to have over a plate of pasta or a pizza. One of our favouriate grapes, probably because of this versatility.

Fattoria Sant' Appiano

The Sant’ Appiano farm, located in the hills of the Elsa Valley between Florence and Siena, dates back to the early 14th century when it was first developed by the Gherardini family before being acquired by the Castellini of Castiglione in the 15th and 16th centuries. It then passed through a number of noble Tuscan families, including the Muzzi and Pier Francesco Guccio of the Gucci family of Florence.

In 1963, the Cappelli family took over the 17 hectares of vineyards, led by Domenic Cappelli. Today, Pierfrancesco Bertini, grandson of Domenic, is the guardian of the estate and carries on the family legacy.

When Pierfrancesco took over the direction of the vineyard in 1988, it produced about 6,000 bottles of just two of its own wines: a traditional Tuscan red, Cipressaia and a white, Bianco Toscana. The rest of the wine production was sold in containers to the local “Cantina Sociale” who used it for making a typical Chianti wine. Today Sant’Appiano produces a range of quality table wines, along with dessert wine, grappa, olive oil and vinegars.

Despite its historic vineyards, Sant’ Appiano is a young business, and under Pierfrancesco’s direction the estate has seen replanting of vines, an overhaul of the cellars, and an expansion of production into more quality wines. Marco Mazzarrini, one of the rising stars of Tuscan wine making, is the eonologist, providing inspired professional advice for Sant’ Appiano here in Colli Fiorentini, as well as for his own estate Poggio Amorelli in Chianti Classico.

At Sant’ Appiano, family traditions combine with innovative, dynamic and modern winemaking methods to produce distinctive wines of true value.

Fattoria Sant’ Appiano
via S. Appiano, 11
50021 Barberino Val D’Elsa (FI)

Phone number: +390558075541

Email: info@santappiano.it

Website: http://www.santappiano.it

Visits: By appointment only.

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