Le Cinciole from Panzano in Chianti
On Tuesday November 11, Valeria and her daughter Veena will join Paul Marcus Wines for an exclusive wine dinner featuring their vini from Le Cinciole- an esteemed winery in the coveted Panzano area of Chianti Classico. Enoteca Molinari is preparing a special meal to pair with these rockstar sangiovese. More info & Reserve here.
Antipasti Misti (Salumi and Salads)
Le Cinciole Chianti Classico DOCG
Butternut Squash Ravioli with Brown Butter Sage
"Aluigi" Chianti Classico Gran Selezione DOCG
Braised Short Rib over Creamy Polenta
Petresco Sangiovese Colli della Toscana Centrale IGT
Formaggi Toscani with Suitcase Stowaways
2011 Chianti Classico DOCG
2010 Petresco Colli della Toscana Centrale IGT
Dolce (something sweet)
Vegetarians and dietary restrictions can be accomodated! Just shoot us us an email at info@paulmarcuswines.com once you purchase your ticket if we will need to make any menu changes.
About the Winery
In 1991 Valeria Viganò and her partner Luca Orsini left their careers as Architects in Milan and moved to Tuscany, in search of a new life in the Countryside. What began as a self-taught winemaking adventure, eventually became one of finest estates in Chianti Classico, based on certified organic farming, biodynamic practices and a traditional winemaking approach that puts Sangiovese’s varietal character front and center.
Located in Panzano in Chianti, in the cooler part of the Alta Valle della Greve, Le Cinciole consists of roughly 10 hectares of vineyards, mostly planted with Sangiovese on the iconic Galestro soil, a type of clay-based schist, on a bedrock of “Pietraforte”, a rock formation at the base of the Chianti hills. The area of Panzano is well known for making some of the boldest and most profound Chianti Classico in the appellation.
In order to preserve the uniqueness of Panzano’s terroir and Sangiovese’s character, winemaking is based on spontaneous fermentations with indigenous yeasts, and it’s carried over in traditional cement vats. Aging is carried over in large and medium sized French oak casks, mostly used. Besides being certified organic, Le Cinciole is also a self-sustaining entity, obtaining 100% of the energy it needs from its own solar panels.
Le Cinciole’s wines are considered some of the finest in the entire appellation.
As always, current release wines will be available for purchase at a discounted rate to dinner attendees.
Chianti Classico DOCG 100% Sangiovese, from several estate plots. All grapes are harvested by hand and fermented with native yeasts in cement vats. Aging takes place in used, large French oak barrels for 1 year, followed by another year in cement vats. A delicious Sangiovese, full of character and energy. Delicate on the nose, savory on the palate, with a core of ripe berry and cherry fruit. An excellent expression of Chianti Classico.
"Aluigi" Chianti Classico Gran Selezione DOCG 100% Sangiovese, from the “Campo ai Peri” single vineyard. All grapes are harvested by hand, destemmed and fermented with native yeasts in cement vats. Aging takes place in large French oak barrels for 2 years, followed by another year in cement vats, and 1 year in bottle. Dedicated to Valeria’s father Luigi, this is a powerful yet poised Chianti Classico, combining layers of ripe fruit flavors in a warm, enveloping finish. “Gran Selezione” is the highest quality within the Chianti Classico appellation, requiring at least 90% Sangiovese, 30 months of aging and 100% estate grown fruit. It allows the addition of the village designation.
Petresco Sangiovese Colli della Toscana Centrale IGT 100% Sangiovese, from the “Sottobosco” single vineyard, the highest elevation parcel in the estate, with the best exposure, and oldest vines. All grapes are harvested by hand, destemmed and fermented with native yeasts in cement vats. Aging takes place in French oak barriques for 2 years, followed by another year in cement vats, and 1 year in bottle. Le Cinciole’s boldest and most distinctive Sangiovese: layers of mineral tones intertwined with licorice, menthol and ripe berries. At the same time elegant and full of energy.
Chianti Classico has undergone quite a revolution, bringing its status back to historical fame when the Grand Duke of Tuscany, Cosimo de Medici III issued a proclamation in 1716 that officially defined the best grape growing areas in Tuscany. No longer are we stuck in the days of Fiasco Chianti: dull, thin wines that were served out of straw, flask-covered squat bottles in red sauce trattorias. With the work of dedicated producers pushing the norm back to low yields and quality production, Chianti Classico wines have surpassed even those of Brunello in recognition and price.
Panzano is situated exactly halfway between Florence and Sienna in the province of Florence. The area's "Conca d'Oro" (Golden Valley) is renowned for its premium vineyards. While perhaps relatively "new" when compared to centuries long standing wineries in the region, Le Cinciole is one of the early modern waves in Chianti that spearheaded the Revolution. Immediately they were on board with taking a minimal intervention approach to their wines as well as curbed yields and farmed organically to make top tier Sangiovese. Since their inception, Valeria and Luca earned a reputation for high quality, characterful juice.
Valeria and Veena, who is working with her father to take over as head winemaker, will be with us as we taste through three current vintages of their Chianti line AND some sneaky back vintages that Valeria and Veena will be stowing away in their suitcases!
