Calistri
Calistri is made exclusively of Sangiovese grapes selected from the oldest vineyard in the estate: the eponymous Calistri, a beautiful two-hectare plot overlooking the castle.
The vineyard was planted in 1972 and trained with the “capovolto” method (an ancient Umbrian-Tuscan style), recently converted to spurred cordon. Annual production is limited to a maximum of 3000 bottles.
Production areaHilly slopes at 250 m above sea level; south/southwesterly exposure.
Name of the vineyardCalistri
Grape variety100% Sangiovese.
Type of soil Alluvial; loose and rich in mineral particles.
Training SystemSpurred cordon with 6/8 buds.
Yield per hectareMax. 5000 kg.
HarvestMid- to late September. Grapes are hand-picked.
Vinification The grapes are vinified in stainless steel vats at a controlled temperature ranging between 25° and 28°C. The maceration phase lasts 15 to 18 days, during which manual “punch down” (the breaking of the cap of grape skins that forms over fermenting red wine) is regularly carried out.
Ageing and maturationAfter the first fermentation is completed, the second (malolactic) fermentation takes place in small French oak casks, where it is kept for 16 months. It is then bottle-aged in our thermoregulated cellars (15°-16°C) for 7-9 months.
ColourRich ruby red.
NoseScent of violet and tobacco, with hints of dark ripe fruit and tones of sweet liquorice.
TasteFull and round to the palate, softly tannic; enveloping and balanced, with a lingering aftertaste.
Food pairing Flavourful, juicy dishes, especially steak and aged cheese.
