Tenuta di Carleone
Chianti Classico 2023
| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing/maturation for about 18 months in steel and concrete; also aged in used barriques and concrete |
- Name and grape: Chianti Classico DOCG 2023, 100% Sangiovese, 13.5% vol
- Organic and vegan: EU certified, sustainable practices, suitable for vegans
- Artisanal winemaking: hand-picked, spontaneous fermentation, traditional pressing
- Ageing and structure: maceration for 40-60 days, 18 months in steel, concrete and used barriques
- Profile and pairings: notes of rose and cherry, lively acidity; ideal with pizza, cheese and game
Description
What kind of wine it is
Tenuta di Carleone Chianti Classico is an organic red wine that enhances the purity of Tuscan Sangiovese. Its aromatic profile opens with notes of rose petals, cherry and raspberry, enriched by herbal nuances of rosemary and thyme and a delicate hint of leather. On the palate, it is light and elegant, supported by lively acidity and a distinct mineral streak that leads to a persistent finish. Its versatility makes it ideal paired with vegetarian dishes, cheeses, game or a refined monkfish ragù.
Where it comes from
This Chianti Classico is produced on the hills of Radda in Chianti, in an area with a historic winemaking tradition. The estate is set in a varied landscape of woods, streams and flat expanses, where organic and sustainable practices are followed. The vineyards, some of which are over sixty years old, are rooted in unique soil that gives the wine a natural freshness and a strong territorial identity, resulting in a taut, dry and deeply expressive sip.
How it is produced
The artisanal winemaking process involves manual harvesting and foot treading, with the use of some whole bunches. Spontaneous fermentation takes place thanks to indigenous yeasts in steel tanks, concrete vats and open vats, with maceration lasting forty to sixty days. After microfiltration, the wine undergoes eighteen months of maturation in concrete, steel and used barrels to refine its structure. The result is an essential wine, perfect even for those following a vegan diet.
History and Curiosities
Born in the heart of Radda in Chianti, the Chianti Classico 2023 from Tenuta di Carleone embodies the most authentic essence of the Tuscan region. Crafted by Sean O’Callaghan with pure Sangiovese, this organic wine is produced from old vines using artisanal methods, such as foot treading and spontaneous fermentation. The careful eighteen-month ageing process imparts a vibrant elegance, recognised with a 95/100 rating from Vinous. An outstanding vegan red, capable of offering a profound sensory experience that celebrates the unbreakable bond with nature.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Tenuta di Carleone Chianti Classico 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta di Carleone |
| Story | History and Curiosities Born in the heart of Radda in Chianti, the Chianti Classico 2023 from Tenuta di Carleone embodies the most authentic essence of the Tuscan region. Crafted by Sean O’Callaghan with pure Sangiovese, this organic wine is produced from old vines using artisanal methods, such as foot treading and spontaneous fermentation. The careful eighteen-month ageing process imparts a vibrant elegance, recognised with a 95/100 rating from Vinous. An outstanding vegan red, capable of offering a profound sensory experience that celebrates the unbreakable bond with nature. |
| Origin | Radda in Chianti, Tuscany, Italy |
| Fermentation | 2 months |
| Production technique | Manual harvest; spontaneous fermentation in stainless steel, concrete and open vats; foot treading; maceration 40-60 days; microfiltration; ageing about 18 months in steel and concrete (also in used barriques and concrete) |
| Wine making | Fermentation in stainless steel, concrete and open vats; maceration for 40-60 days; grapes crushed by foot, 40% whole bunches; spontaneous fermentation without additives; microfiltration; maturation/ageing for approximately 18 months in stainless steel and concrete. |
| Aging | Ageing/maturation for about 18 months in steel and concrete; also aged in used barriques and concrete |
| Allergens | Contains sulphites |