Isole E Olena CEPPARELLO Toscana

The grapes for Cepparello are picked from the best sites on the Isole e Olena estate in Chianti Classico. The concept and style of Cepparello was developed by Paolo De Marchi over a period beginning in the mid-1970’s. Paolo is a fourth generation winemaker and his vineyards are superbly tended. The vineyards are situated 400 metres above sea level, facing south-west. The grapes were harvested by hand, usually during the second and third week in October, once they reach complete ripeness. The Cepparello from Isole e Olena has a lifted nose of ripe raspberry and cranberry. The palate is initially quite subdued but has good definition and is well balanced. (6 x 75 cl)

The grapes for Cepparello are picked from the best sites on the Isole e Olena estate in Chianti Classico. The concept and style of Cepparello was developed by Paolo De Marchi over a period beginning in the mid-1970’s. Paolo is a fourth generation winemaker and his vineyards are superbly tended. The vineyards are situated 400 metres above sea level, facing south-west. The grapes were harvested by hand, usually during the second and third week in October, once they reach complete ripeness. (6 x 75 cl)

This Chianti Classico is a light but brilliant ruby colour with an alluring, Pinot-like nose and soft, accessible fruit on the palate. The grapes are grown on the Isole e Olena estate which covers 45 hectares, of which 42 are planted with vines and 3 are in production. The vineyards are approximately 400 metres above sea level and face southwest. The oldest vines on the estate were planted in 1958 and the youngest in 1999. (12 x 37.5 cl)

The Chianti Classico from Isole e Olena is a light but brilliant ruby colour with an alluring, Pinot-like nose and soft, accessible fruit on the palate. The name Isole e Olena was conceived in the 1950’s when two adjoining estates, Isole and Olena were purchased by the De Marchi family and were combined to form one. The history of both estates dates back many hundreds of years, and the earliest documentation of the village of Olena as far back as the 12th Century. Isole e Olena, run by winemaker and owner Paolo De Marchi since 1976, is now firmly established as one of the forerunners in the Chianti region, and few producers can match the estate for quality and value. Paolo has led the way in viticultural innovation in Tuscany for the last 15 years, planting a wide range of different clones in his 45 hectares of vineyard, experimenting extensively with the Sangiovese grape, and employing modern vinification and ageing techniques where appropriate to produce wines of superior quality. (12 x 75 cl)

Ripe but gamey and velvety. (6 x 75 cl)

The wine shows pure berry and cassis fruit flavours on the palate, with firm yet supple tannins and a slight cedary spice on the finish. The wine shows great complexity and finishes long. All the grapes are grown on the Isole e Olena estate's 45 hectares of vineyards. The vineyards are situated on the western border of the Chianti Classico zone, at approximately 350-400 metres above sea level, while the vineyards are south-southwest facing. Grapes were harvested on the second half of October and the must was macerated on the skins for four weeks. During this time, delestage and pumping over took place twice a day. After the malolactic fermentation was complete, the wine was racked into barrel. 100% barrel ageing took place, 50% in new oak for 24 months. The wine was then released 2 years after bottling. (6 x 75 cl)

Ranks as one of Tuscany's best. (6 x 75 cl)

Untouchable! (12 x 37.5 cl)

Forrest fruit flavours have developed on the palate of this deep red coloured wine. Spice on the finish encapsulates this complex red that finishes long. All the grapes are grown on the Isole e Olena estate's 45 hectares of vineyards. The vineyards are situated on the western border of the Chianti Classico zone, at approximately 350-400 metres above sea level, while the vineyards are south-southwest facing. Grapes were harvested on the second half of October and the must was macerated on the skins for four weeks. During this time, delestage and pumping over took place twice a day. After the malolactic fermentation was complete, the wine was racked into barrel. 100% barrel ageing took place, 50% in new oak for 24 months. The wine was then released 2 years after bottling. (6 x 75 cl)