A strong Family Partnership.
The Super Tuscan wine Valicaia was born in 1990 thanks
to Emilio Baroni, and was
immediately warmly applauded by connoisseurs. Matteo
Baroni, architect, who succeeded to his father Emilio
in managing the estate, continued the successful production of Valicaia with utmost
devotion.
The Valacchi and Fornacelle Farming Estates already
shared the same oenologist
(pupil of Giacomo Tachis,
the inventor of great Super
Tuscan wines of Tuscany),
the corporate philosophy and
a deep respect for the land
when, in 2010, they decided to unite their strengths
to foster marketing and sale
of this grand Super Tuscan
wine.
In the proximity of a narrow road,on the track
that leads from Mercatale to Greve, one will
encounter the yard of a small votive chapel
dating back from the
Renaissance period,also known as
the “Marcellini Chapel”.
During the seventies my father acquired the
church in order to save it from its state of
abandonment and degradation caused by the
course of time.During the same years in different phases,moved by the same passion and
devotion,my parents acquired
the wine estate “Le Fornacelle”.
Located in the heart of the Chianti Classico
area,”Le Fornacelle”wine estate extends for
more than 46 hectares (around 115 acres),21
of which are vineyards and the rest is mostly
planted with olive trees. The grape varieties
planted are Sangiovese, an indigenous variety,
Cabernet Sauvignon and Merlot, both wich
are well adapted to this kind of soil. The best
grapes are carefully selected in order to produce roughly 10.000 bottles of Valicaia.
The vines have been planted by an expert
agronomist for yield per hectars with the aim
of producing high quality grapes.
Matteo Baroni
VALICAIA
Type: red wine
Grape variety: 40% Sangiovese; 30% Cabernet Sauvignon; 30% Merlot
Designation: IGT Toscana
First vintage produced: 1986
Area of production: Mercatale Val di Pesa - San Casciano Val di Pesa - Florence
Soil composition: Clayey and well drained soil thanks to the presence of layered
rocks of sedimentary origin.
Yield per hectare: Sangiovese 50 quintals/Ha; Cabernet Sauvignon 40 quintals /Ha;
Merlot 40 quintals /Ha.
Vineyard altitude: 300 m above sea level
Training system: Cordone speronato orizzontale (horizontal spurred cordon)
Vines density: 4.500 plants
Harvest period: end of September/early October
Vinification: Grape destemming and soft pressing, followed by 12-day maceration
with the skins at 25/28° C, alcoholic fermentation in concrete vats; ageing in French
oak barrels (225-l barriques) for 12 months.
Fermentation vats: Vitrified concrete.
Ageing: 12 months in French oak barrels (225-l barriques); 50% new barrels, 50%
one-year old barrels.
Alcoholic content: 14.5%
Serving temperature: 18/20°
Food pairing: Charbroiled meat, roasted meat, wild game, ripened cheese.
Organoleptic characteristics: intense red colour with carnet reflections; deep scent of
blackberry jam .Full bodied flavour reminiscent of red fruit jam, with oak nuances.
Long and persistent finish. The aftertaste is long and persistent with notes of vanilla.
Excellent ageing opportunity.
w w w. f a t t o r i a dellef or nacelle.it