Geografico Ferraiolo

In the vineyards surrounding the towns of Castellina, Gaiole, Radda in Chianti, and Castelnuovo Berardenga, about 120 grower-members produce grapes for the Agricoltori del Chianti Geografico.  They farm some 250 hectares of hillsides between 280 and 600 meters above sea level.  Plant density varies from 3300 to 3800 plants per hectare, fairly dense considering the rough terrain and thin soils.  Vines are Guyot trained.  While each vineyard is different, on average they are planted 87% to Sangiovese, 10% to Canaiolo, and 3% to other grapes.

The Ferraiolo vineyard is one of the few Geografico properties planted in part to Cabernet Sauvignon.  This 10 hectare site enjoys fine exposure and drainage and produces some of the ripest fruit of any company acreage.  Winemaker Lorenzo Landi selects the cream of the crop of Sangiovese (60%) and Cabernet (40%) to make a scant 1000 cases of Ferraiolo each year. Fermentation takes 10-15 days in stainless steel, followed by aging in French oak barriques for 12-18 months.  Variation of this regime is vintage dependent.  Fully mature Sangiovese is the primary determinant of this wine’s character, providing briary, cedary aromatic elements, firm backbone, a hint of tart cherry fruit and a long plateau of drinkability. The Cabernet Sauvignon, in spite of its significant presence in the blend, is more subtle, providing depth on the mid-palate and a characteristic blueberry/chocolate component to the flavor. Like the best Chianti, Ferraiolo requires some time in bottle to attain optimum balance, typically 12 months or so following release.