|Dry, Red, Full Bodied, Red Fruit, Oak Aging, Herbaceous, Spice, Complex, Balanced,
|Vegetarian, Vegan, Sustainable, Organic
Discover the complexity and nuance of the Cafaggio Chianti Classico DOCG. Hints of dried herbs, sweet spices, and ripe red fruit make it a bold and flavourful choice. Rich, zesty flavours of cherry and redcurrant are complemented by cracking tannins on the finish. Enjoy an elegant, harmonious style with serious depth and appeal.
About the Producer
Records of this cherished estate, then named ‘Cahago’—which translates to ‘enclosed, cultivated field’—date back to 1408, and are safely stored in the estate’s archives.
These documents suggest that in the late 15th century the property belonged to Siena's Benedictine monks, before passing to different entities such as the renowned Niccolini family from Florence. By the close of the contemporary era, Villa Cafaggio was sold to the Florentine Hospital of Santa Maria Nuova and data indicates it was then producing numerous food items, including wine and olive oil. In the 19th century, this estate was acquired by the Boddi family.
In the late 1860s, the Farkas family bought the property as a country home. However, by 1967, the estate had become so poorly maintained that the family decided to renovate the wine cellars, as well as replant the vineyards and olive groves.
Vineyard and Winery
Villa Cafaggio's Chianti Classico is carefully crafted from 100% Sangiovese grapes grown on the estate's own land in Panzano in Chianti. This region, the renowned 'Conca d'Oro' (Golden Basin), lies at the heart of Tuscan winemaking. The vines are cultivated in soil comprised of silty-clay loam, distinguished by grey and olive green marl limestone and calcareous sandstone of 'Argille scagliose' (scaly clay) formation. With an average altitude of 320 m above sea level and 5,900 vines per hectare, this terroir is ideal for producing high-quality Chianti.
Grapes are manually harvested in late September and early October, followed by alcoholic fermentation under controlled temperatures. To optimise extraction, the cap is broken through plunging and soaked through pump-overs before undergoing spontaneous malolactic fermentation. Maturation in 65 hl Slavonian oak barrels lasts 12 months, followed by bottle-aging for 3 months prior to sale.
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