In the heart of Chianti, amidst the rolling hills of Radda, Sean O'Callagan at Tenuta di Carleone crafts wines that challenge conventional expectations. His approach to making Chianti Classico yields an elegant, delicate style as surprising as it is delicious.
Sean detailed his approach to making Chianti during a visit to Chicago. Click on the video above for a unique look into a professional staff training at one of Chicago's finest restaurants, RPM Italian.
Sean O’Callaghan routinely turns out compelling, engaging wines that challenge perceptions of what Chianti Classico is and what it can be. Stem inclusion, long macerations and aging in neutral vessels are some of the choices that inform wines of transparency and class. Readers who want to see what the new generation is about in Chianti Classico will want to check out Carleone. - Antonio Galloni, Vinous Media
Key Points on Sean's Chianti Classico:
100% Sangiovese
From 32 hectares across various locations in Radda.
Individual fermentation for each vineyard in cement tanks with some stainless steel.
40 to 50% whole bunches.
Extended maceration for three to four months
Organic farming.
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