The “terroir” of the lower Cecina Valley has become renowned worldwide for the quality of its Cabernet wines, which here express themselves with richness and power while retaining the aromatic freshness typical of Bordeaux Cabernets.

The low planting density of the Cancellaia vineyards and the mineral-rich soils of volcanic origin contribute to a harmonious balance between freshness and structure.

Cancellaia reveals aromas of ripe fruit, with fresh notes of green pepper and mint. Plum and red fruit aromas are beautifully integrated with spicy nuances and a lively balsamic note.

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.