Origin: Panzano, Chianti Classico
Grape: 100% Malvasia Nera
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.
Malvasia Nera is a dark skinned variety within the Malvasia grape family and it is used for the production of red wines, it can produce dry, sparkling and sweet wines and also passiti and rosé wines and is widely used in blends rather than being used to produce a varietal wine. The grape is cultivated across Italy but Piedmont is the best known region for producing varietal Malvasia Nera wines whilst in Apulia, Malvasia Nera is blended with Negroamaro. The Malvasia Nera grape produces wines that are light to medium bodied with notes of cherries, plums and chocolate.
Vino da Tavola is the most basic classification for the wines of Italy. The original name means literally "table wine", as distinct from higher-quality wines from specified geographical locations. In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favour of a new wine classification named simply Vino. The typical Vino is an inexpensive wine blended from multiple regions and sometimes multiple vintages. It is not labeled with its region/s of origin, nor with its vintage. However, VIno da Tavola does not always imply the wine is cheap and basic. in the 1980s and 1990s some of Italy's most respected (and most expensive) wines were labeled as Vino da Tavola, otherwise known as "Super Tuscans." This desgination is often fallen back on by experimental producers that want to work outside the rules of the region by trying new varieties and winemaking techniques.
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.
This wine is not made every year; its concept is to highlight a particular
varietal in a given vintage. The fruit is harvested early by hand then vinified
in stainless steel using native yeast. When fermentation is complete, 50% of
the wine is transferred to barrique for six months.