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 – Cabernet Franc

Age of the vineyard: More than 20 years

Altitude: 200 m a.s.l.

Soil: Medium-textured soil of lacustrine clay with pebble gravel from weathered effusive rocks, rich in natural trace elements

Planting density: 5500 plants/ha

Training method: Single spurred cordon

Harvest: Manual

Wine making process: Destemming without pressing, alcoholic and malolactic fermentation in steel tanks

Aging: min. 12 months in barriques, min. 24 months in bottle

Aging potential: Over 10 years

Alcohol content: 13,5° – 14,5°

Serving temperature: 18 – 20°C

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