Each plot of Cabernet Sauvignon “Farnito” Carpineto was fermented separately in steel tanks at temperatures of between 25 to
29°C, with skin contact lasting 10 to 15 days. After the malolactic fermentation was complete, the separate crus were blended and aged in new, small oak barriques, where it remained until the following January. Cabernet Sauvignon “Farnito” Carpineto benefits from a minimum of eight months of bottle ageing, in the temperature controlled cellars prior to release.
The grapes are from the Gaville Estate near Florence and the Chianciano Estate near Siena. The vines are grown in clay and limestone soils.
Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farms 500 hectares of land spread over four estates among Tuscany’s most prestigious appellations. The original aim of the producers – to make modern, world-class red wine from the Chianti Classico appellation, has been admirably fulfilled. The Farnito and Dogajolo wines demonstrate the winery’s pioneering approach to making wines from international varieties in Tuscany. Formerly IWSC Italian Wine Producer of the Year, Carpineto was the also the first ever Italian winery to be awarded the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet’s daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree.
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