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Fattoria di Cinciano

The estate is located in the municipality of Poggibonsi in the district of Cinciano in the Chianti area (province of Siena) in the Italian region Tuscany, From 1126 to 1900 it was owned by the Curia of Florence. It was acquired by the current owner family in 1973 and is now managed by the siblings Ferdinando and Ottavia Garrè. Stefano Porcinai is responsible as an oenologist and Valerio Marconi as cellar master. The vineyards on typical Chianti Alberese soils (weathered sandstone) cover 33 hectares of vines, no grapes are bought. You are mostly with Sangiovese (various Clones ), as well as some Cabernet Sauvignon and Merlot. Experiments are being carried out with the white varieties Grechetto, Sauvignon (S. Blanc) and Viognier.

The selective hand picking takes place relatively late at the end of September. The DOCG Chianti Classico comes from a vineyard at 250 to 300 meters above sea level in southwestern direction, the Chianti-Classico Riserva with very low yields from the two over 40 year old vineyards Camponi and Lunghe. Both wines are made from 100% pure Sangiovese. The maceration is temperature-controlled in cement containers for up to ten days (with Riserva with post-mashing for five to seven days), the following malolactic fermentation spontaneously, as well as around eight months of aging (18 months for Riserva) in barrels with 25 to 50 hectoliters of Slavonian oak in a 100-year-old cellar.

The product range also includes various IGP Toscana in Rosato and Rosso, which are mainly cut from Sangiovese, Cabernet Sauvignon and Merlot and similarly vinified, as well as Bianco. The IGP red wines mature in French barriques. Up to 200,000 bottles of wine are produced annually, 70% of which are exported to the most important countries China and United States goes. Olive oil is also produced. The winery is a member of Consorzio del Chianti Classico, Enoclub and Fisar (Sommelier Association).

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