Falchini Paretaio
After a careful selection of Sangiovese grapes, and properly using the French barrique for aging, (which enhances the typical characteristics of the Tuscan Sangiovese), we create an elegant wine with great harmony and a very balanced structure, soft textured and velvety.
It is produced with grapes from the property owned vineyard Paretaio in San Gimignano, mainly with Sangiovese (90%) and a hint of Merlot (10%) carefully hand selected during the harvest.
The must is then fermented with selected yeasts in temperature controlled stainless steel tanks.
The following malolactic fermentation is carried out for at least 18 months in small 225 litre French oak barrels.
The wine then spends at least one to two more years to refine in the bottle in the winery’s cellars before being released. It is typically of an intense ruby red, with garnet colours.
It has an dark cherry and dry flowers with spices in the bouquet. To the taste it is dry, austere, again spicy with a harmonious and elegant touch of oak.
24 Items
Data sheet
| Grapes | Merlot, Sangiovese |
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| Winery | Falchini |
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| Country | Italy |
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| Region | Tuscany |
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| District | San Gimignano |
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| Color | Red |
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| Alcohol | 14% |
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| Organic | Organic |
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| Production Method | Vinification: Traditional with frequent pumping, around one year in small French oak barrels, followed by ageing in the bottle for 12 months.Ageing: This wine ages well in the glass even for 5-10 years. |
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| Food Pairing | Lamb, beef, Italian food |
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| Style | Full bodied |
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| Vintage | 2016 |
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| More Information | https://www.casale-falchini.it/en-gb/paretaio |
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| Weight | 1 |
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After a careful selection of Sangiovese grapes, and properly using the French barrique for aging, (which enhances the typical characteristics of the Tuscan Sangiovese), we create an elegant wine with great harmony and a very balanced structure, soft textured and velvety.
It is produced with grapes from the property owned vineyard Paretaio in San Gimignano, mainly with Sangiovese (90%) and a hint of Merlot (10%) carefully hand selected during the harvest.
The must is then fermented with selected yeasts in temperature controlled stainless steel tanks.
The following malolactic fermentation is carried out for at least 18 months in small 225 litre French oak barrels.
The wine then spends at least one to two more years to refine in the bottle in the winery’s cellars before being released. It is typically of an intense ruby red, with garnet colours.
It has an dark cherry and dry flowers with spices in the bouquet. To the taste it is dry, austere, again spicy with a harmonious and elegant touch of oak.