The company which belonged to the Ciacci family since 1800, was then inherited by the maternal line from the Pirozzi-Lupinacci family. The Pirozzi-Lupinacci family invested and believed in the Cavallinis, and grew with it.
Morellino di Scansano
Production area: Cavallini estate, Cavallini locality, Manciano (Gr)
Grapes: Sangiovese Ciliegiolo and Alicante hand-picked in crates in Giovanni’s vineyard in Poggio Campana
Soil: medium-textured clay medium rich in skeleton
Training system: spurred cordon
Plant density: 5000 vines per hectare
Grape yield: 1.8 kg per plant
Harvest: end of September
ANALYTICAL DATA
Alcoholic content: 14.5% vol
Total acidity: 5.50 gr / lt
ph: 3.65
Residual sugars: 1.15 gr / lt
Vinification: spontaneous fermentation carried out with native yeasts in steel vats, maceration on the skins for 20 days.
Aging: steel and large oak barrels
Diaccio
Vermentino, DOC Maremma Toscana
Production area: Cavallini estate, Cavallini locality, Manciano (Gr)
Grapes: Sangiovese Ciliegiolo and Alicante hand-picked in crates in Giovanni’s vineyard in Poggio Campana
Soil: medium-textured clay medium rich in skeleton
Training system: spurred cordon
Plant density: 5000 vines per hectare
Grape yield: 1.8 kg per plant
Harvest: end of September
ANALYTICAL DATA
Alcoholic content: 14.5% vol
Total acidity: 5.50 gr / lt
ph: 3.65
Residual sugars: 1.15 gr / lt
Vinification: spontaneous fermentation carried out with native yeasts in steel vats, maceration on the skins for 20 days.
Aging: steel and large oak barrels
Alicante D.O.C. Maremma Toscana
Production area: Cavallini estate, Cavallini locality, Manciano (Gr)
Grapes: Sangiovese Ciliegiolo and Alicante hand-picked in crates in Giovanni’s vineyard in Poggio Campana
Soil: medium-textured clay medium rich in skeleton
Training system: spurred cordon
Plant density: 5000 vines per hectare
Grape yield: 1.8 kg per plant
Harvest: end of September
ANALYTICAL DATA
Alcoholic content: 14.5% vol
Total acidity: 5.50 gr / lt
ph: 3.65
Residual sugars: 1.15 gr / lt
Vinification: spontaneous fermentation carried out with native yeasts in steel vats, maceration on the skins for 20 days.
Aging: steel and large oak barrels
Sangiovese D.O.C. Maremma Toscana
Production area: Cavallini estate, Cavallini locality, Manciano (Gr)
Grapes: 100% Sangiovese harvested by hand in the Elisa sul Poggione vineyard
Soil: medium-textured clay medium rich in skeleton
Training system: spurred cordon
Plant density: 4,500 vines per hectare
Grape yield: 1 / 1.5 kg per plant
Harvest: last ten days of September
ANALYTICAL DATA:
Alcohol content: 14.5% v / v
Total acidity: 5.50 gr / l
ph: 3.54
Residual sugars: 1.25 gr / l
Vinification: spontaneous fermentation conducted with native yeasts in steel vats, maceration on the skins for 1 week. Not filtered.
Aging: in large oak barrels for 12 months
Refinement in bottle: 3 months in Burgundy bottle
Manciano – Grosseto – Tuscany – Italy
Address:
Via di Barberino, 242
50041 Calenzano – Italia
Phone:
(+39) 055 881 9930
Email:
leselezioni@c500.it
