Isole e Olena Cepparello 2019
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The name 'Isole e Olena' came about in 1956 when two adjoining estates, 'Isole' and 'Olena', were purchased by the De Marchi family and combined to form one, both estates history dating back as far as the 12th century. Paolo De Marchi & his wife Marta took over running the estate in 1976 and by the mid 80's Paulo having researched Sangiovese leading to replanting with his clonal selections, with a focus on low yields and quality. The estate is 45 hectares with galestro soils that are rocky, schistous clay at altitudes between 350 & 450 metres, with cool breezy summers promoting lighter, elegant beautifully scented wines, now considered on of the Chianti region "great estates." In June 2022 the De Marchi family sold to EPI, the independent family group owned and managed by Christopher Descours. The winery now joins a growing family of brands including Biondi Santi, Charles Heidsieck, Piper-Heidsieck and Champagne Rare.
Weather in 2019 A mild and relatively dry winter and early spring allowed for regular budding. Some rains during the second half of spring prepared the terrain for a classic summer with little rain and characterized by regular, warm temperatures with very few extreme peaks. Bunches were in excellent health which resulted in a generous yield, both in terms of quality and quantity.
Screw Cap closures in red and white wines are proving to be very effective, not just for short term ageing but are now proven for 20+ years as having a positive benefit for wine quality. Corks are “tree bark” and mostly have a positive impact on wine; a small percentage have negative impact on wine.
Vinification: Harvest was made by hand during the second and third week in October. After crushing, the must fermented on the skins in oak vats for about three weeks at 30-32°C, with délestage and pumping over carried out twice a day to give good colour and soft tannins. The maceration tank was emptied of the fermenting must, the cap was dried out for 4-5 hours and then the must was poured back over the cap. After malolactic fermentation, the wine was racked into barrels. It was 100% barrel-aged, a third in new French and American oak (with American barrels making up 3-5% of the total), a third in one year old oak and the remaining third was put into two year old oak. The wine remained in barrel for 18-20 months and then matured in bottle for one year before release. The wine has a long potential of ageing.
Vineyard: The name Cepparello is taken from an old stream, Borro Cepparello, originating in the highest point of the vineyards on the Isole e Olena estate.The grapes for Cepparello come from the best sites on the estates. The vineyards are located on South/South-West facing slopes at an altitude of 400/480 metres above sea level. Soil here is primarily galestro, a schistous clay. Vines are 12 to 54 years old and planted with a density of 3,000 (older vineyards) – 7,350/6,500 (new vineyards) with spur-pruned cordon and guyot system.
Technical Information:
Grape: 100% Sangiovese
Vineyard: Cepparello
Region: Chianti Classico, Tuscany
Acidity: 5.51g/L
Residual sugar: 1.00 g/l
pH: 3.5
Closure: Stelvin/Screwcap
Production: 162,000 bottles
Alcohol: 15%
Tasting Note: The Cepparello 2019 is intense and bright ruby in colour. On the nose, it has aromas of red fruits, cherries and wild berries with a touch of spice. On the palate, flavours of red cherries. The wine is earthy with a depth of complex savoury acidity and soft tannins.
Weather in 2019 A mild and relatively dry winter and early spring allowed for regular budding. Some rains during the second half of spring prepared the terrain for a classic summer with little rain and characterized by regular, warm temperatures with very few extreme peaks. Bunches were in excellent health which resulted in a generous yield, both in terms of quality and quantity.
Screw Cap closures in red and white wines are proving to be very effective, not just for short term ageing but are now proven for 20+ years as having a positive benefit for wine quality. Corks are “tree bark” and mostly have a positive impact on wine; a small percentage have negative impact on wine.
Vinification: Harvest was made by hand during the second and third week in October. After crushing, the must fermented on the skins in oak vats for about three weeks at 30-32°C, with délestage and pumping over carried out twice a day to give good colour and soft tannins. The maceration tank was emptied of the fermenting must, the cap was dried out for 4-5 hours and then the must was poured back over the cap. After malolactic fermentation, the wine was racked into barrels. It was 100% barrel-aged, a third in new French and American oak (with American barrels making up 3-5% of the total), a third in one year old oak and the remaining third was put into two year old oak. The wine remained in barrel for 18-20 months and then matured in bottle for one year before release. The wine has a long potential of ageing.
Vineyard: The name Cepparello is taken from an old stream, Borro Cepparello, originating in the highest point of the vineyards on the Isole e Olena estate.The grapes for Cepparello come from the best sites on the estates. The vineyards are located on South/South-West facing slopes at an altitude of 400/480 metres above sea level. Soil here is primarily galestro, a schistous clay. Vines are 12 to 54 years old and planted with a density of 3,000 (older vineyards) – 7,350/6,500 (new vineyards) with spur-pruned cordon and guyot system.
Technical Information:
Grape: 100% Sangiovese
Vineyard: Cepparello
Region: Chianti Classico, Tuscany
Acidity: 5.51g/L
Residual sugar: 1.00 g/l
pH: 3.5
Closure: Stelvin/Screwcap
Production: 162,000 bottles
Alcohol: 15%
Tasting Note: The Cepparello 2019 is intense and bright ruby in colour. On the nose, it has aromas of red fruits, cherries and wild berries with a touch of spice. On the palate, flavours of red cherries. The wine is earthy with a depth of complex savoury acidity and soft tannins.
