Villa Cafaggio Cortaccio (750ml)
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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.
Extraordinary quality with a garnet colour, an intense aroma reminiscent of blackcurrants and a perfectly blended roasted character. The palate is concentrated, with extremely well balanced tannins and the finish is very long. Pronounced aromas of cassis, tar and coffee. The palate is incredibly fat and juicy, with concentrated cassis fruit, huge body, gloriously silky tannins.
Made from 100% Cabernet Sauvignon, the grapes are destemmed and delicately crushed so as to not damage the rich and highly coloured skins. Selected yeasts are added to the must to activate fermentation whilst the wine remains in contact with the skins for 3 weeks. After the initial fermentation, the wine is transferred to an area used exclusively for malolactic fermentation, which takes place entirely in French oak barriques, leading to the creation of a beautifully structured and balanced wine.