{"id":300,"date":"2016-10-24T08:08:56","date_gmt":"2016-10-24T08:08:56","guid":{"rendered":"http:\/\/www.ilvallonedicecione.it\/2018\/04\/05\/al-vallone-di-cecione-con-francesco-anichini-dove-il-vino-guarda-la-luna\/"},"modified":"2018-04-05T08:24:30","modified_gmt":"2018-04-05T08:24:30","slug":"al-vallone-di-cecione-con-francesco-anichini-dove-il-vino-guarda-la-luna","status":"publish","type":"post","link":"https:\/\/www.ilvallonedicecione.it\/en\/al-vallone-di-cecione-con-francesco-anichini-dove-il-vino-guarda-la-luna\/","title":{"rendered":"At the Vallone di Cecione with Francesco Anichini: where the wine looks..the moon"},"content":{"rendered":"

by Matteo Pucci<\/em> | www.wechianti.com<\/a><\/p>\n

\"\"<\/a><\/p>\n

The best time to visit the\u00a0Vallone di Cecione<\/strong>\u00a0is in the spring when you can see the \ufb02owering in rows. Exceptional scents and colors make this corner of the\u00a0Conca d\u2019Oro<\/strong>\u00a0in\u00a0Panzano in Chianti<\/strong>\u00a0even more a paradise.<\/p>\n

It is here that\u00a0Francesco Anichini<\/strong>\u00a0runs the family business with the collaboration of his parents,\u00a0Giuliano<\/strong>\u00a0and\u00a0Anna<\/strong>, helped by the agronomist,\u00a0Adriano Zago<\/strong>, Francesco was convinced of organic and biodynamic \u201crow\u201d.<\/p>\n

\u201cMy typical clients? They are people interested in a \u201cfamily\u2019 wine\u201d, he explains. It is a question of choice. The most receptive countries are Switzerland, Germany, and now some American cities. There is de\ufb01nitely more attention paid today to organic products and genuineness\u201d.<\/p>\n

The Anichini Family has wine in their DNA. \u201cWe have been producing wine for more than 100 years on my father\u2019s side, \ufb01rst in the area of Siena, near Castelnuovo Berardenga, as sharecroppers. In 1961, they came here to Cecione. For many years they followed a course with always more respect for the environment, trying to propose a genuine wine, without using chemical treatments. In 2001, I became part of the business, and until 2003 \u2013 2004 we continued to sell the wine in bulk. After a few years of apprenticeship, I tried to give value to all of our work, going forth on the market and introducing the history of our family which has been making wine for a century\u201d.<\/p>\n

The \ufb01rst bottled vintage was in 2004. Francesco took care of everything, Including the label, which shows a beautiful 1975 photo of his mother and father going up to the vineyard. The winery extends over 8 hectares, with circa 4 hectares of vineyard and 700 olive trees.<\/p>\n

\u201cThe choice,\u201d continues Francesco, \u201cwas organic, But I also followed the biodynamic philosophy. From a practical point of view, it concerns rendering the land more receptive and fertile with manure, spreading the dynamized silica on the leaves at dawn. In this way there is a strong interaction between sunlight and the leaf, and the photosynthesis of chlorophyll is catalyzed. I do this two or three times a year and have healthy vines which don\u2019t get illnesses. Of course, the season and the climate carry a fundamental weight\u201d.<\/p>\n

\u201cThen there is the so-called seeding of the vineyards, of the central part,\u201d Francesco tells us. \u201cWith passion, each year I do it with different herbs, together with my agronomist. We plan a mix of verbs and alternate rows with organic substances (arugula,favetta, mustard, horseradish, peas and others), which have the effect of reducing energy and refreshing the soil (barley, for example) giving life to the underground\u201d.<\/p>\n

Francesco strongly believes in the organic and biodynamic way. He honestly admits that \u201cbeing organic is beautiful and easy. We are up high, exposed to the south east in the Conca D\u2019Oro (the Golden basin). The name says it all\u201d .<\/p>\n

But that is not enough: \u201cWe always use the least copper and sulfur possible. For the last few years, thanks to the climate as well, I am making wine with great satisfaction. For example, the limit foreseen by the organic \u201crules\u201d is for 6 kg of copper per hectare per year. I am able to do it with just a little more than 1 kg a year. The quantitative difference is covered with many other natural products: propolis,chamomile, infusion of nettle, and macerated algae. Going in this direction is really discovering the land. We need to go back to the land and live it in full. We know everything about each square meter of our land\u201d.<\/p>\n

We then go to the wine cellar. \u201cHere to,\u201d explains Francesco, \u201cwe have reached the point that we don\u2019t use yeast or additives. After a period of study, I have produced a wine which, if it weren\u2019t for the sul\ufb01tes (60 to 70% lower, however, in respect to the dosage allowed by the consortium of Chianti wine) it could be considered 100% biodynamic. In this manner, according to me, the wine mirrors the vintage, the climate, and the region\u201d.<\/p>\n

Among his products are Chianti Classico Docg \u201cVallone di Cecione\u201d, a pure Canaiolo, a ros\u00e8 from Sangiovese grapes \u201cAllegra\u201d (named for his daughter), the Igt, \u201ccampo dell\u2019Orzo\u201d, and grappa \u201cVallone di Cecione\u201d.<\/p>\n

\u201cI followed this path,\u201d he concludes. \u201cFor a few years, when I was younger, I thought it necessary to make wine as a sommelier, a prize wine. Sincerely, now this doesn\u2019t matter. I\u2019m trying to bottle the actual territory. The best compliment someone can give me is to tell me they drank almost a whole bottle with great satisfaction and woke up the next morning without any problems. This is the only perceivable route, also from a commercial point of view. Wine should be made\u2026 for drinking\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"

by Matteo Pucci | www.wechianti.com The best time to visit the\u00a0Vallone di Cecione\u00a0is in the spring when you can see the \ufb02owering in rows. Exceptional scents and colors make this corner of the\u00a0Conca d\u2019Oro\u00a0in\u00a0Panzano in Chianti\u00a0even more a paradise. It is here that\u00a0Francesco Anichini\u00a0runs the family business with the collaboration of his parents,\u00a0Giuliano\u00a0and\u00a0Anna, helped by […]<\/p>\n","protected":false},"author":1,"featured_media":298,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[12,11,10,9],"class_list":["post-300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articoli-en","tag-chianti-classico","tag-panzano-in-chianti","tag-vallone-di-cecione","tag-wechianti"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/comments?post=300"}],"version-history":[{"count":0,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/posts\/300\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/media\/298"}],"wp:attachment":[{"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/media?parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/categories?post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilvallonedicecione.it\/en\/wp-json\/wp\/v2\/tags?post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}