Vivaio del Cavaliere
ヴィヴァイオ・デル・カヴァリエーレ
Castello La Leccia
Sangiovese · Malvasia Nera · Syrah
About this wine
A light, fruity IGT Toscana Rosso blend of roughly 75% Sangiovese, 20% Malvasia Nera and 5% Syrah, all organically grown. Matured in concrete tanks for about 6 months and released young and fresh. Savory, meaty aromas mingle with rich dried fruit and spice; the palate shows ripe black plum and bramble alongside bright red cherry, juicy black cherry and a hint of licorice root, with supple tannins and balancing acidity. Best served around 18°C and enjoyable on release, though it can also develop over a few years.
An easy-drinking, everyday red that's a gentle, affordable way to try the estate's organic Sangiovese blends.
Sommelier's Note
"Don't mistake its easy price for a lack of character — Vivaio del Cavaliere delivers real Sangiovese-driven depth in an everyday bottle."
Food Pairings
A versatile daily red for pasta with meat sauce, roasted lamb, white meats, charcuterie, pizza, and general cheese pairings.
When to drink it
Weeknight pasta dinners, casual aperitivo, everyday pairing with grilled or roasted meats.
Specs
- Grape Varieties
- Sangiovese, Malvasia Nera, Syrah
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- $12-16
Terroir & Winemaking
Approx. 75% Sangiovese, 20% Malvasia Nera, 5% Syrah (ratios vary slightly by vintage), all certified organic. Matured in concrete tanks for approximately 6 months, bottled young. ABV approx. 14-14.5%. Suggested serving temperature around 18°C.
Frequently Asked Questions
- What is Vivaio del Cavaliere's grape composition?
- It is a blend of approximately 75% Sangiovese, 20% Malvasia Nera and 5% Syrah, all organically grown at the estate.
- What does it taste like?
- Savory, meaty aromas with dried fruit and spice lead to a palate of ripe black plum, bramble, bright red cherry, juicy black cherry and a hint of licorice root.
- What food pairs well with it?
- It's versatile with pasta in meat sauce, roasted lamb, white meats, charcuterie and pizza — an everyday food wine.
- At what temperature should it be served?
- Around 18°C is recommended, and letting it breathe briefly after opening helps the dark fruit and spice notes open up further.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
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The estate's entry-level Chianti Classico DOCG, made from 100% organically grown Sangiovese. After destemming and gentle crushing, the grapes undergo a 24-hour pre-fermentative cryomaceration, followed by fermentation in temperature-controlled steel tanks and roughly 12 months of aging in a mix of French and Austrian oak (225-2,500L) alongside steel and cement. Dark ruby in color, with mint, blackcurrant and ripe cherry on the nose and a full-bodied palate of forest berries and blackberry with tightly woven tannins.
キャンティ・クラシコ・グラン・セレツィオーネ「ブルチャーニャ」
Chianti Classico Gran Selezione 'Bruciagna'
RedSangiovese
The estate's top wine: a single-vineyard Chianti Classico Gran Selezione DOCG made from 100% Sangiovese grown on the two-hectare Bruciagna parcel, on schistous galestro soils. An organic, full-bodied, oaked expression with earthy, umami aromas of old leather, crushed rocks, black olive and balsamic notes, layered with vanilla, fresh cherry and wild strawberry. On the palate, bright cherry and citrus peel arrive first, giving way to deeper earthy tones. Rated 93 points by Robert Parker/Wine Advocate, 92 by James Suckling, and 90 by Decanter and Falstaff for recent vintages.
キャンティ・クラシコ・リゼルヴァ「ジュリアーノ」
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RedSangiovese
Castello La Leccia's Chianti Classico Riserva DOCG, historically labeled 'Giuliano', is a 100% Sangiovese selection from manually harvested, organically farmed grapes on south/southwest-facing slopes rich in alberese, marl and chalk. It ages roughly 18 months in French oak barrels and barriques, followed by around 6 months in bottle. Aromas of wild dark cherry, leather, licorice, incense, cloves and dried flowers lead to a vibrant, mineral, velvety palate with dense, soft tannins and a long finish.
マルティーナ
Martina
WhiteIncrocio Manzoni
An IGT Toscana Bianco made from Incrocio Manzoni (Manzoni Bianco), grown on the estate's stony soils. Grapes are gently pressed with dry ice to minimize oxidation, then undergo cryomaceration at around 6°C for 72 hours before fermenting at a cool 14-16°C to preserve primary aromatics. Straw yellow with greenish reflections, the wine is fresh and fruity with marked minerality alongside strong floral and fruity notes.