Villa Cafaggio Chianti Classico 375ml (375ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Chianti Classico

  • Grape


  • Farming Method

    OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More

  • ABV


  • Food Pairing

    Pasta DishesWarm Vegetable Dishes

With records that date back to 1408, Villa Cafaggio’s estate was then referred to as “Cahago,” which means “enclosed, cultivated field.” Later in the fifteenth century, there was evidence to suggest that the property was owned by Benedictine monks of Siena. After the monks, the property would have many owners (most notably, the famous Niccolini family of Florence) but one of the more intriguing owners would be the Florentine Hospital of Santa Maria Nuova; it was believed that various fruits and vegetables were farmed during their time of ownership, along with the cultivation and production of grapes for wine and olives for oil. The land would eventually be purchased by the Farkas family in the 1860s and in 1967, the proprietors decided to renovate the wine cellars as well as replant the vineyards and olive groves. 

In present day, Villa Cafaggio covers approximately 60 ha, 30 ha dedicated to vineyards and 3 ha for olive groves- the rest of the property is entirely woodlands. Nestled in “Conca d’Oro,” which means “golden basin,” this area is known as one of the best for producing Chianti Classico. Owned, operated, and managed by La-Vis Group, a financial holding company from Trento, they produce four Chianti Classico wines and two “cru” wines; Cabernet Sauvignon and Merlot, respectfully.

Tasting Notes

Pretty aromas of dried flowers, raspberries and sweet spices abound. The palate is medium bodied, dry with lively acidity and fine grained tannins. Flavours of black cherry, plum, tea leaves and savoury spice characterize the wine.


Made from 100% Sangiovese from vineyards located in Cafaggio, Conca d’Oro, Panzano in Chianti. The vines grow on silty-clay loam soil. The grapes are hand harvested in late September and early October; alcoholic fermentation in temperature controlled tanks with pump overs as well as spontaneous malolactic fermentation and maturation for 12 months in 65 hl Slavonian oak barrels with three months resting in bottle before release.

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