Villa Calcinaia - Fattoria di Calcinaia Capponi Sebastiano

Via Citille, 84, 50022 Greve in Chianti

Telephone +39 055 853715
Fax +39 055 854008

Hall map

ProWein 2017 hall map (Hall 16): stand H50

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Toscana

Our products

Product category: Toscana

Villa Calcinaia Rosato IGT

Manually harvested Canaiolo grapes from the vineyard of San Piero al Pino are fermented in stainless steel tanks after only 6 hours of skin contact.
Alcoholic fermentation lasts about eight days at a maximum temperature of 20°C. Lively, bright and refreshing.
Medium-bodied, well balanced with good acidity. On the nose ripe blood orange and grapefruit aromas with hints of herbs.
On the palate the wine shows red fruit and citrus with a long tingly finish.Very versatile and food friendly.
Great with fish, poultry dishes and vegetarian fare.

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Product category: Toscana

Chianti Classico DOCG

The select grapes of the traditional red Chianti variety are hand-picked from the vineyards on the estate between mid-September and the beginning of October, and fermented in stainless-steel tanks for the production of Chianti Classico. The wine is partly aged in 30 hectolitre oak-casks, in French oak barrels of 225 liters and 500 liters.
The colour of the wine is ruby-red with garnet shadings, a fruity flavour with traces of cherry and ripe fruit.
At the taste, the wine appears to be of medium structure, typically well-balanced, well-flavoured and persistent in its aftertaste.
This wine is best combined with hearty sauces, pasta, roasts and game.

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Product category: Toscana

Villa Calcinaia Comitale IGT

The white grapes of the estate, Grechetto and Vernaccia, straight from the freshest vineyards of the estate, are hand-picked and passed through a soft-pressure press. The must are clarified prior to the beginning of the fermentation, which happens in a small, temperature controlled tank, and with the help of natural yeasts.
The bottling is done during the winter months following the harvest.
The colour of the wine is straw-yellow, with shades of green, a fruity bouquet due to the various perfumes of the grapes; well balanced to the taste, with a good acidity level, good in its flavour and aftertaste.
It is advisable to combine this wine with fish, or white meat dishes.

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About us

Company details

Harvest Report 2016

The year 2016 in Chianti began with a rather wet spring and a couple of hailstorms that hit the southern part of Gaiole and the area of San Gusme' in the township of Castelnuovo Berardenga. Fortunately the rains were not associated with very high temperatures so the fungine attacks were not particularly virulent. From the second half of June the weather has begun to stabilize and the average temperatures to rise. By the end of July and for the whole month of August, however, the entire absence of rain and the unrelenting Tramontano wind brought to soil aridity and caused phenomena of water stress especially to the younger vineyards; these phenomena were partly mitigated by the low nightime temperatures that allowed the vines to get a bit of refreshment from the daytime. The September rainfall has also interrupted this long period of drought and allowed the majority of the vines to complete the ripening of the fruit. The harvest at Villa Calcinaia began on August 24th with the Sangiovese harvest for the sparkling and ended October 24th with the harvest of Chenin Blanc vineyard planted above the farmstead Le Refie situated approximately 2000 feet above sea level. The grapes that arrived in the cellar are of good quality and the musts have a good acidity and a quite complex aromatic profile thanks to the great temperature fluctuation between day and night that occured during the entire summer. The production in quantitative terms is similar to that of 2015. In conclusion I would say that we are looking at a fairly balanced vintage where those who have done well in the vineyard have managed to separate the grapes most affected by the drought from the rest of the crop.

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