Candialle
Candialle - Chianti Classico, Conca d’oro, Panzano, Tuscany, Italy (2012)
Candialle - Chianti Classico, Conca d’oro, Panzano, Tuscany, Italy (2012)
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TASTING NOTES
Full of character. Wild red cherry, sage, menthol and dried herbs. Leathery, dusty, graphite and tobacco-driven. Aged, but with plenty of verve still. Distinctive and beguiling.
| REGION | Italy > Tuscany > Chianti Classico > Panzano |
| GRAPE(S) | Sangiovese |
| VINTAGE | 2012 |
| FORMAT | 750ml Bottle |
| ABV | 14% |
| FEATURES | Low Intervention, Organic, Vegan-Friendly |
| SCALE | Dry |
Purchased in 1999 by German/Finnish couple Josephin and Jarkko Peränen, the farm has history going back to Roman times. Located in the famed Conca d’Oro of Panzano in Chianti, next door to Fontodi, this area is regarded as perhaps the greatest terroir in Chianti Classico and an unofficial grand cru of sorts.
Josephin and Jarrko lovingly restored the property and the first wines were released in 2002. Candialle now has 12.2 hectares under vine, 9 of which are planted to Sangiovese, on marl soils high in limestone, along with some pietraforte sandstone and chalk.
At 300+ metres elevation, the estate sees big diurnal shifts in temperature, contributing to the elegance and freshness which have become their calling card. Vines are planted at very high density, to a variety of clonal and massal selections, with a large percentage of albarello bush vines, something very traditional in the region, but now quite rare.
All vineyard work is 100% organic, and they have increasingly moved towards regenerative farming. Their preference is for native/spontaneous plants rather than cover crops. If they pass with a tractor at all, it is with specialized, lightweight equipment which does not disturb the subsoil. Composting of vine cuttings is done on the property, using manure from their own cows.
The wines are elegant, pure, and fresh, but show great depth and concentration, true to their location. In the cellar, grapes are destemmed and then gravity-fed through the roof. Fermentations occur between stainless steel and concrete, much of which is unlined. Macerations are often on the lengthy side, 30+ days, gently extracting the best the skins have to offer. Aging vessels are many: stainless steel, concrete, Burgundy barrels of 350L and 600L. There are also Clayver, 250L ceramic orbs, made in Liguria, which are fired at twice the temperature of terracotta and only 1/10th the oxygen exchange of a wood barrel.
