The Canaiolo grape is known mostly as a blending component in Chianti. The three friends who make up the Il Vinco winery wanted to show off what this variety could muster when bottled on its own. Fruit from ungrafted vines is crushed and destemmed before fermenting in clay using only natural yeasts. After a further 18 months in cement and steel, it is bottled unfined and unfiltered. The result is a seriously impressive profile of dark fruits, minerality, and herbs. Outstanding!
Cured meats, game, pasta, tomato based dishes, ripe cheeses