The “terroir” of the lower Val di Cecina has become well-known in the world for its Cabernets’ quality.

Here the Cabernet is expressed in a richer and more powerful way than in its native land without losing the typical Bordolese’s Cabernets aromatic freshness characteristics.

The vineyards producing the Cancellaia have been planted on effusive-originated cobblestones rich in minerals.

The planting density has been limited to about 5,500 plants per hectare in order not to excessively concentrate the contents of the grapes bunches and to ensure the balance between freshness and power.

The Cancellaia has fragrances of ripe fruits, with green pepper and mint hints.

The plum and red fruit aromas are well integrated with the spiced ones and with a fresh balsamic hint.

Varieties: Cabernet Sauvignon 60%, Cabernet Franc 40%

Extension and exposure of the vineyard: 5 Ha South/South-East

Age of the vineyard: 19 years

Altitude: 200 m a.s.l.

Soil: Lake clays mixed with cobblestones from disintegration of effusive soil

Planting density and training method: 5800 plants/ha Spurred cordon

Harvest method and period: Manual harvest, Second week of September

Wine making process: Destemming without pressing, temeprature-controlled alcoholic fermentation followed by maloactic fermentation

Yeasts: Cultured 

Aging: 12 months in barrique, 4 months in concrete vats, min. 12 months in bottle

Alcohol volume: 14,5° Vol.

Total acidity: 5,63 gr./l.

Free sulfur dioxide: 27 mg/lt

Aging potential: Over 10 years

Tasting notes
Colour: Intense ruby color.
Bouquet: Scents of sour cherry with marked balsamic notes.
Taste: Elegant and sapid taste with aromas of ripe fruits and a spicy, complex, long finish, spicy and complex.

Serving temperature: 18°-20°

Food pairings: Tuscan cured meats and crostini, pasta with meat sauce, chianina T-bone steak, meat and game stews, seasoned pecorino cheese.