LE CINCIOLE LE CINCIOLE ALUIGI CAMPO AI PERI Chianti Classico Gran Selezione 2019

Description

Le Cinciole Aluigi Campo ai Peri Chianti Classico Gran Selezione 2019 is born from a scrupulous selection of Sangiovese grapes from a vineyard located at approximately 440 meters above sea level, characterized by clayey soil. Its production follows a natural winemaking process, with spontaneous fermentation in concrete vats, followed by a period of refinement in medium-capacity oak barrels (25 hl) which lasts for approximately 24 months.

Subsequently, the wine continues to refine in concrete vats for a further year after racking. The last refinement phase takes place in the bottle, where the wine rests for the last 12 months before being ready for tasting. It should be noted that only 4000 bottles are produced.

Upon tasting, the distinctive characteristics of Le Cinciole Aluigi Campo ai Peri Chianti Classico Gran Selezione 2019 emerge: an imposing structure, a full body and a refinement that only prolonged aging can confer. Thanks to this process, the tannins have been completely softened, offering an enveloping and silky sensation in the mouth. Finally, it is a wine that stands out for its elegance, its sumptuousness and which invites meditation during tasting.

Le Cinciole extends for 30 hectares at an altitude between 400 and 500 meters and is personally managed by Luca and Valeria Orsini. The company includes ten hectares of vineyards. The main objective of their company has always been to seek quality while respecting traditions and territory. The soil can be defined geologically as “pietraforte clay schists”; pietraforte is the rock on which their soils are based, while “clay schists” are clays compressed on the surface which, due to atmospheric conditions, fragment into increasingly smaller particles, generating the typical soil called “galestro”. This type of soil is the dominant factor affecting the character of their wines.

On the other hand, the attention and care they dedicate to their vineyards is fundamental, since their efforts focus on what is commonly defined as “terroir”. They are convinced that, to obtain wines that respect the territory, it is necessary to have healthy and robust plants, with a strong self-defense capacity, which is not obtained artificially through continuous chemical treatments, but which derives mainly from an adequate balance of the plants themselves. Their plants are “light”, with few productive shoots and a canopy that is just sufficient to meet the nutritional needs of the plant and fruit. They do not force the plants with chemical fertilizers, but try to maintain the fertility of the soil, alive and in which microorganisms and minerals can move freely to nourish the roots of the vines. They use only organic products, “compost” obtained from the natural fermentation of pruning residues and manure from reliable sources.

All this is much more effective and simple when the daily commitment to carrying out adequate agronomic management – i.e. maintaining cleanliness, good air circulation and correct pruning – is punctual and timely. Luca and Valeria Orsini emphasize that vineyard management aimed at quality cannot ignore a constant, careful and daily commitment to optimizing the relationship between the vegetative and productive aspects of the plants. This approach is in perfect line with their idea of production that respects the environment and the territory, avoiding adopting agricultural practices that are no longer sustainable in a global market economy.