Wine Tasting in Chianti
It’s 6 o’clock in the morning. The sun is going to be very strong and hot today. Apparently, the best time to walk around the vineyards is early in the morning. The light must be ideal for taking photographs. I rush into the Villa’s Giardino Aromatico (herb garden restaurant) where I have a delicious breakfast made of local tarts and a fresh fruit punch. I am very exited, I have never done this in my life!
The Mangiacane estate, which overlooks Florence, just 10 kilometers away, spans 306 hectares. It is situated between San Casciano Val di Pesa and Greve in Chianti, at an altitude of 250/300 meters. I am wearing my Havaianas from Brasil and a very light dress. From afar I hear voices of men speaking in Arabic with a Moroccan accent. They are workers from the vineyards, I can see they are meticulously picking off the dry grape leaves.
Paolo Barzagli who is a typically handsome Italian man—except for the fair hair and the blue eyes—is the director of Villa Mangiacane. He supervised all of its reconstruction with its complicated details (including a permit that took more than 7 years for altering the position of a window!). He talks to the workers in Italian—firmly but with a kindness of a true Renaissance man.
Offering to accompany me on the walk he explains to my New York mind that the diversity of soils and exposures, to the East and North East in San Casciano, and to the South in Greve, generate different micro climates and guarantee the production of wines with great complexity and personality. He notices the intrigued look in my eyes and goes further inviting me for a special dinner where all the Mangiacane wines, Grappas and rosé wines will be experienced and tasted in the old cellar by candlelight.
But first I should know more about their production. I hardly listen to him, the strong light, the grapes, the Tuscan sky and my camera are far too busy to retain all information. We proceed deeper into the beautiful forest near the hilltop between the towns of Greve, Radda and Castellina forming a triangle in the very heart of Chianti.
Greve, Paolo explains, is named after the river that runs through; it is the chief town of the Chianti Classico wine zone and home to Chianti’s largest wine fair, held every September (he asks me if I’ll be in Florence during that period). We are both tired after the long walk, maybe the helicopter would have been a good choice. We enter the new cellar that was extensivly modernized in 2001. It’s impressive and extremely technological. I still have those images of men crushing the harvested grapes with their bare feet in large wood barrels (to music no less!)…but that era is over by far.
Paolo proudly tells me that Villa Mangiacane produces 80,000 bottles a year, mainly Chianti Classico D.o.c.g wines, but it also produces I.g.t wines (typical geographical indication). While I am already imagining Tanja and Pierre upstairs in the Villa preparing everything for tonigh’s dinner in the magnificent candlelight setting of the old cellar.
Paolo says they will be expecting me at eight o’clock and will join us a little later after coming back from Florence. After this spectacular day, I’ll relax for a while in the luxurious sauna at the Naduska Spa, get dressed and be fresh to experience the enchanting Tuscan wine tasting evening.
I am sleepy, a little dizzy.. but I insist in enumerating my winners:
- Riserva: Chianti Classico d.o.c.g. Variety: 95% Sangiovese, 5% Colorino. Production area: San Casciano Val di Pesa, harvest method: hand picked, Fermentation tanks: stainless steel vats, 29 temperature control, lenght of fermentaton 7-8 days, aging 18 months in French oak barriques ( 80 new) carefully crafted for a sophisticated taster.
- Aleah: Igt Toscana. Variety: 10% Merlot , San Casciano, Val di Pesa, 5000 plants/ha, hand picked, stainless vats, 26 temperature control, lenght of fermentation 10 days, bottle aging period 18 months in French oak barriques, natural purification.
- Villa Mangiacane: Chianti Classico D. o. c. g, Variety: 85% Sangiovese, 10% Canaiolo, 5% Colorino, San Casciano , Val di Pesa, Greve in Chianti 5500 plants/ha in the old vineyard, hand picked, 27° C temperature Control 7-8 days fermentation aging: 12 months in French oak barriques (10% new) natural purification.
Grappas, Champagne, Aqua San Pellegrino and Olio Extra Vergine di Oliva in freshly baked bread with rosemary where served all night during tastings. A wonderful zucchini salad was prepared by chef Boucuse.
Petter Hegre’s muse being harvested with the wine in a black and white picture and present in one of the wine labels stared at me all evening almost as a kind of a ghost. Too bad she couldn’t appreciate the intensity of the “rubi-ness” of of the young Shamiso rose against the light of a warm Tuscan sunset over the San Casciano hills. Going to sleep.
Joelle’s Tips:
Wine Tastings at Villa Mangiacane and Helicopter tours :
Arrive in style at local wine farms by helicopter for an exhilarating wine tour with a twist. Your helicopter ride will start from the doorsteps of Villa Mangiacane and your pilot will escort you Tuscany’s best known wine estates. Villa Mangiacane will inform you on the top Estates to visit and will arrange private transfers and arrange bookings at these estates. info@ villamangiacane.it
Gift ideas:
Extravergin Olive Oil 0.500 lt Eu 12.00 per bt
Extravergin Olive Oil 0.250 lt Eu 9.00 per bt
GIFT box of 3 bottles (chianti classico, Riserva, Aleah) Eu 70.00
Contact info:
Martina Marini
Wine Sales Department
Villa Mangiacane
Via Faltignano, 4
50026 San Casciano VP – Florence
Tel.: +39 055 829 0123 – Fax.: +39 055 829 0358
Email: martina@mangiacane.it
Skype: martinamangiacane link.: www.mangiacane.com
