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Origin: Panzano, Chianti Classico
Grapes: Sangiovese 94%, Malvasia Nera 3%, Canaiolo 3%
Jarkko came into wine by coincidence. He hung out with a lot of Italians while studying in Holland, visited during harvest, and ended up staying on to work with a small producer in Chianti Classico for the next 5 years. His wife Josephin is from a German brewing family, she says she “grew up in the countryside with the smell of brewing steam in her nose”, and knew she wanted to be involved in agriculture in some way. They met in Italy and bought their farm in 2002.
Candialle is an ancient place for growing vines and olives, it was first mentioned in papers from the 14th Century, and officially mapped in a census in 1716. They think the name derives from Latin and means ‘The House of Candio’. It’s located at the southern tip of the “Conca d’Oro” an amphitheatre of vines just below of the village of Panzano in the heart of Chianti. The farm is surrounded by woodlands, 20 of the 48 hectares that they own is wooded, there are also meadows, scrub and olive trees. Josephin explained that there’s a long history of polyculture in Tuscany, people owned a mix of fruit and olive trees, vines and vegetables.
Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape in Tuscany), Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.
The production zones of Chianti fall around Florence in the north, Siena in the south, Arezzo in the east and Pisa in the west. Chianti DOCG is the catchall appellation at the bases of the quality pyramid. Chianti Classico DOCG, located in the heart of the broader Chianti region, is considered to be the highest-quality offering for Chianti. The appellation earned its Denominazione di Origine Controllata e Garantita (DOCG) status in 1984, Italy’s highest level of wine classification. And in 1996, Chianti Classico separated from Chianti DOCG and became its own DOCG.
Viticulture is organic. Josephin and Jarkko own two Scottish Highland cows
that produce compost for the vineyards. The vineyard is located south of Panzano in the heart of the Conca d’Oro – the Golden Bowl – in Chianti Classico. The vines grow predominantly on
galestro soil, a marl-like soil high in limestone, at altitudes ranging from 300-
400 metres. The vines are trained to the albarello bush vine system, which
allows for very high-density plantings and naturally low yields per vine.
The fruit is hand harvested then vinified using native yeast. Following
fermentation, the wine spends 12 months in a 33hl cement vessel until