{"id":233,"date":"2018-03-16T12:46:13","date_gmt":"2018-03-16T12:46:13","guid":{"rendered":"http:\/\/www.ilvallonedicecione.it\/prodotti\/canaiolo\/"},"modified":"2023-04-18T13:43:46","modified_gmt":"2023-04-18T13:43:46","slug":"canaiolo","status":"publish","type":"page","link":"https:\/\/www.ilvallonedicecione.it\/en\/prodotti\/canaiolo\/","title":{"rendered":"CANAIOLO"},"content":{"rendered":"

[vc_section][vc_row][vc_column][vc_custom_heading text=”Canaiolo<\/ins> IGT” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”][vc_separator color=”chino” style=”shadow” el_width=”70″][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1521472952666{margin-top: 5px !important;margin-bottom: 5px !important;border-top-width: 5px !important;border-bottom-width: 5px !important;padding-top: 5px !important;padding-bottom: 5px !important;}”][vc_column width=”1\/3″][vc_single_image image=”720″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n

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[\/vc_column_text][vc_column_text]The Canaiolo vine is always been cultivated in our land and it is a symbol of our history of winemakers.<\/span> My family (partly on the label with a photo from 1984) has always appreciated this type of grape – my grandfather Giovanni used to picked it up for the best “Tuscan focaccia with grape” and to make a wine to drink every day.<\/span><\/p>\n

For many years Canaiolo was considered only a minor wine, but I decided to rediscover it in all its essence and particularity, letting it ferment and refine briefly in cement barrels to keep intact its floral aromas and particularities<\/span>.<\/span> The reason of making this wine is to have something “less known” but which represents and best describes our roots as farmers.<\/span> I dedicate it to those who have appreciated it before me, to those who will appreciate it today, tomorrow and to my whole family.<\/span><\/p>\n

Grapes<\/strong>: Canaiolo 100%
\nExposition<\/strong>: South-East
\nSoil<\/strong>: clayey with a medium texture
\nVine training system<\/strong>: Tuscan arch and spurred cordon.
\nAverage yield per ha<\/strong>: 55-60 ql
\nHarvest<\/strong>: by hand in crates between the last week of September and the first of October.
\nRipening<\/strong>: fermentation with indigenous yeasts in cement barrels (about 10 days) with maceration on its skins for about 2 months.
\nAging<\/strong>: cement tanks
\nNotes<\/strong>:\u00a0floral with bouquet of wildflowers and very pleasant but long aftertaste.<\/span> Little intrusive tannin.<\/span>
\nIt goes well with<\/strong>: medium \/ long seasoning cheeses, red meats, stewed dishes and pasta.<\/span> Thepleasant drink\u00a0 also allows combinations with fish and lighter meals.<\/span><\/p>\n

\"\"Organic wine<\/p>\n

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If you are interested in buying this wine, please visit the store<\/span><\/p>\n

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