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Anfora Canaiolo IGT Gabriele Mazzeschi

Anfora Canaiolo IGT Gabriele Mazzeschi

Anfora Canaiolo IGT Gabriele Mazzeschi, Tasting notes:

Floreal scents, elegant and strong in the palate

Anfora Canaiolo IGT Gabriele Mazzeschi

Fermentation and maceration with the skins for at least 4 months in unglazed 7 hectolitre terracotta amphorae from Impruneta using the native yeasts naturally present in the cellar; racking without pressing, the wine is put back into the terracotta amphorae to finish aging.

Le Capanne

Winemaker Gabriele Mazzeschi has eight hectares of vineyards cultivated with Sangiovese, Syrah, Trebbiano and Malvasia, with a small amount of Cabernet Sauvignon and Canaiolo. In addition to producing excellent wines, Gabriele Mazzeschi's Le Capanne winery also grows around 6000 olive trees. The conditions are optimal, gravelly soil in the Tuscan hills at an altitude of 350-450 metres above sea level. The 6000 olive trees, of the classic Tuscan cultivars Frantoio Moraiolo and Leccino, are terraced on the gravelly soil at an altitude of 350-450 metres above sea level

$6.86

Original: $22.87

-70%
Anfora Canaiolo IGT Gabriele Mazzeschi

$22.87

$6.86

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Anfora Canaiolo IGT Gabriele Mazzeschi, Tasting notes:

Floreal scents, elegant and strong in the palate

Anfora Canaiolo IGT Gabriele Mazzeschi

Fermentation and maceration with the skins for at least 4 months in unglazed 7 hectolitre terracotta amphorae from Impruneta using the native yeasts naturally present in the cellar; racking without pressing, the wine is put back into the terracotta amphorae to finish aging.

Le Capanne

Winemaker Gabriele Mazzeschi has eight hectares of vineyards cultivated with Sangiovese, Syrah, Trebbiano and Malvasia, with a small amount of Cabernet Sauvignon and Canaiolo. In addition to producing excellent wines, Gabriele Mazzeschi's Le Capanne winery also grows around 6000 olive trees. The conditions are optimal, gravelly soil in the Tuscan hills at an altitude of 350-450 metres above sea level. The 6000 olive trees, of the classic Tuscan cultivars Frantoio Moraiolo and Leccino, are terraced on the gravelly soil at an altitude of 350-450 metres above sea level

Anfora Canaiolo IGT Gabriele Mazzeschi | PASSIONE TOSCANA