Wines
Val d’Era is an area highly specialised in wine production and Le Palaie estate is a part of the Tuscan oenological tradition. A wide variety and quality of grapes can only result in the production of numerous wines of a high-level. An array of wines to be enjoyed There are eleven wines to enjoy: an experience not to be missed..
The name comes from the estate’s founder, Angelo Nino Caponi (ANC), followed by an apostrophe and the word ‘ora’ [now]. It is a tribute to this captain of industry, a way to remember him every day and pay homage to his legacy. His presence and teachings are still with us today.
The name also refers to the large anchor to be found in the estate, at the behest of the founder, as an emblem of the great sea trade in wines to which the personal and professional life of Nino Angelo Caponi is so closely connected.
ANC’ORA is a sparkling wine produced from a native grape, the Procanino. It presents with a yellow straw colour has a citrus bouquet with ripe and dry fruits and a hint of bread crust, on the palate it is buttery and satisfying, fruity and with a dry and salty finish.
The same wine in the red version is called ANC’OROSO, and is the latest arrival. Its colour is reminiscent of coral and has a slight veil due to yeast in suspension that creates a creamy red foam. To the nose it evokes red berries, sharp spices and in the mouth is juicy and salty. This is certainly a unique type of wine and is the first example of a natural second fermentation of Alicante, without dégorgement.
The ANC’ORA and ANC’OROSO labels bear the image of a peacock feather. They have crown caps and, not undergoing dégorgement, they contain some yeast. Being sparkling wines the bottles must withstand considerable pressure of over 4.5 bar.
Viognier and Procanico grapes are used to make this wine. Its name comes from the ‘theft’ of a part of the renowned Viognier that has represented Le Palaie worldwide.
Ladra is harvested by hand, undergoes vinification and maturation in cocciopesto, it is not filtered and is bottled by gravity.
The label has a fox on it, one of the many animals to be found on the estate.
Is a rosé spumante produced using the long Charmat method, with 8 months in vats that give its fineness and special perlage. It opens with floral notes, followed by fruit and ends with toasted bread. On the palate it is complex due to its marked acidity and balanced smoothness.
The name Brusio D’Era evokes the murmur of bubbles in the flute, similar to the waters of the Era River that flows through the valley and borders the estate, it is also reminiscent of the people chatting relaxedly.
The label bears a Magpie attracted by the sparkling bubbles.
- is a varietal wine made with Viognier grapes. Only intact grapes are soft pressed for vinification, to clear the liquid the must is lowered to 4°C for 12 hours the stems are then removed, and the yeast inoculated to the juice. Fermentation is slow as the liquid is kept at 18°C for about three weeks. Ageing is on fine lees in suspension for six weeks to ensure a good amount of mannoproteins.
The letter ‘V.’ chosen as the wine’s name stands for ‘vino’, namely the estate’s principal product, for which a number of awards have been won, but it also stands ‘vineyards’ that are the heart of Le Palaie, ‘vita’ (life in Italian) and ‘victory’ in attaining a series of objectives. The label bears the image of a butterfly, the symbol of flight and elegance that captivates at first sight, something light and graceful … just like the wine V.
This is our most well-known, because it has delighted the palates of many people in Italy and abroad. Gatta Ci Cova is a Terre di Pisa, DOC red wine.
It is a ruby red, fine and very elegant, surprising the palate with its freshness and smoothness, with hints of red berries.
It is made with Sangiovese and Merlot, vinification is carried out in traditional red wine manner, with maceration for seven days at 24°C in small stainless-steel vats that are monitored constantly. Ageing is in cement tanks.
The wine gets its name from the adage “Qui gatta ci cova” (something’s going on here). Why? Because this wine hides a twin possibility. It is usually served at room temperature, as are all red wines, but it can also be served a few degrees lower than usual and lends itself to being slightly chilled in the Spring and especially the Summer. When served slightly chilled Gatta Ci Cova gives surprising sensations.
The label has a cat on it, or rather a Molly.
This is the estate’s ‘historical’ Terre di Pisa DOC red. Sagrestano comes from old Sangiovese vines.
The label has a pheasant on it, indeed game goes well with this wine that is enhanced with hints of spice coming from the Alicante grapes.
The name is connected to the wine’s birthplace, the land Le Palaie’s founder bought from the sacristan who used to help the priest of Montecchio. The plot was originally called ‘Vigna di Luigi’ after the sacristan.
- % VOL: 14
- GRAPE VARIETIES: Sangiovese; Alicante
- VINEYARD DENSITY: 5.000 vigna/ectare
- ALTITUDE: 300 mt.
- SENSORY PROFILE: Intense, full-bodied wine, with a dynamic, crisp palate; enhanced by the spicy notes of the Alicante, its finish is persistent.
- VINIFICATION AND AGEING: Traditional red vinification, with careful selection of the grapes in the vineyard. Maceration and fermentation for 15 days in steel tanks and ageing for about 12 months in French oak barrels.
- SERVING TEMPERATURE: 10°C
- STORAGE: Store in a cool, dark place.
- FOOD PAIRING: Perfect with raw fish, shellfish and seafood.
This is the first Chianti produced on the Palaie estate, with Sangiovese blended with Trebbiano, red Malvasie as well as Canaiolo, Colorino, Mammolo and Colombana grapes. It is the result of a perfect blend of white and red grapes.
The name Chianti is said to derive from the Latin clangor, noise. In Latin a synonym of clangor is murmur, which also means ‘noise’ and so it was chosen for this wine as it recalls the boar that roamed the Chianti area barking as they dug up the land in search of acorns.
Thus, the wine’s name relates to the Chianti tradition, to which it pays homage and to which it is connected in its vinification. Chianti started out as a white wine and only subsequently became red. Today the DOC standard for Chianti allows for the inclusion of white grapes.
Vinification is carried out according to an old recipe of Baron Ricasoli, using at least 75% of Sangiovese and the remainder being a blend of red and white varietals. It is macerated in cement tanks for 15 days and aged for 12 months in cement tanks.
The label has a boar on it as an emblem of the name Murmur.
Bulizio was the first wine produced on Le Palaie. It derives from a selection of the best Merlot, Cabernet Sauvignon and Petit Verdot. To the nose it is exuberant due to its delicate spicey scents, while in the mouth it is velvety with deep interplay of tannins.
Vinification follows the traditional method with 21 days of maceration at a temperature of 28°C in small in small stainless-steel vats and is aged in large French oak barrels for 12, then for a further three before being kept in bottles for 24 months.
This wine is dedicated to one of the founder’s children who died young. His name was Maurizio but for his daughter he was Bulizio, and so for everybody Maurizio will always be Bulizio, a memory etched into the heart of all the Caponi family members.
The labels has the image of a wolf, the lord of the forest.
This wine is dedicated to the founder of Le Palaie, Nino Angelo Caponi, it is a Passito made from Colombana grapes that are local to di Peccioli and historically linked to the Alta Val d’Era. Its name comes from Saint Colombanus who, according to tradition, introduced the grape to this area in the 7th century.
The grapes are dried on grates, vinification is traditional without the addition of any yeast and the wine is aged in 50-litre caratelli barrels for 12 months and subsequently in bottles for 6 months. The caratelli barrels are made by hand using the wood of fruit trees.
The label has a bee on it.
The name comes from the estate’s founder, Angelo Nino Caponi (ANC), followed by an apostrophe and the word ‘ora’ [now]. It is a tribute to this captain of industry, a way to remember him every day and pay homage to his legacy. His presence and teachings are still with us today.
The name also refers to the large anchor to be found in the estate, at the behest of the founder, as an emblem of the great sea trade in wines to which the personal and professional life of Nino Angelo Caponi is so closely connected.
ANC’ORA is a sparkling wine produced from a native grape, the Procanino. It presents with a yellow straw colour has a citrus bouquet with ripe and dry fruits and a hint of bread crust, on the palate it is buttery and satisfying, fruity and with a dry and salty finish.
The same wine in the red version is called ANC’OROSO, and is the latest arrival. Its colour is reminiscent of coral and has a slight veil due to yeast in suspension that creates a creamy red foam. To the nose it evokes red berries, sharp spices and in the mouth is juicy and salty. This is certainly a unique type of wine and is the first example of a natural second fermentation of Alicante, without dégorgement.
The ANC’ORA and ANC’OROSO labels bear the image of a peacock feather. They have crown caps and, not undergoing dégorgement, they contain some yeast. Being sparkling wines the bottles must withstand considerable pressure of over 4.5 bar.
Viognier and Procanico grapes are used to make this wine. Its name comes from the ‘theft’ of a part of the renowned Viognier that has represented Le Palaie worldwide.
Ladra is harvested by hand, undergoes vinification and maturation in cocciopesto, it is not filtered and is bottled by gravity.
The label has a fox on it, one of the many animals to be found on the estate.
Is a rosé spumante produced using the long Charmat method, with 8 months in vats that give its fineness and special perlage. It opens with floral notes, followed by fruit and ends with toasted bread. On the palate it is complex due to its marked acidity and balanced smoothness.
The name Brusio D’Era evokes the murmur of bubbles in the flute, similar to the waters of the Era River that flows through the valley and borders the estate, it is also reminiscent of the people chatting relaxedly.
The label bears a Magpie attracted by the sparkling bubbles.
V. is a varietal wine made with Viognier grapes. Only intact grapes are soft pressed for vinification, to clear the liquid the must is lowered to 4°C for 12 hours the stems are then removed, and the yeast inoculated to the juice. Fermentation is slow as the liquid is kept at 18°C for about three weeks. Ageing is on fine lees in suspension for six weeks to ensure a good amount of mannoproteins.
The letter ‘V.’ chosen as the wine’s name stands for ‘vino’, namely the estate’s principal product, for which a number of awards have been won, but it also stands ‘vineyards’ that are the heart of Le Palaie, ‘vita’ (life in Italian) and ‘victory’ in attaining a series of objectives. The label bears the image of a butterfly, the symbol of flight and elegance that captivates at first sight, something light and graceful … just like the wine V.
This is our most well-known, because it has delighted the palates of many people in Italy and abroad. Gatta Ci Cova is a Terre di Pisa, DOC red wine.
It is a ruby red, fine and very elegant, surprising the palate with its freshness and smoothness, with hints of red berries.
It is made with Sangiovese and Merlot, vinification is carried out in traditional red wine manner, with maceration for seven days at 24°C in small stainless-steel vats that are monitored constantly. Ageing is in cement tanks.
The wine gets its name from the adage “Qui gatta ci cova” (something’s going on here). Why? Because this wine hides a twin possibility. It is usually served at room temperature, as are all red wines, but it can also be served a few degrees lower than usual and lends itself to being slightly chilled in the Spring and especially the Summer. When served slightly chilled Gatta Ci Cova gives surprising sensations.
The label has a cat on it, or rather a Molly.
This is the estate’s ‘historical’ Terre di Pisa DOC red. Sagrestano comes from old Sangiovese vines. The label has a pheasant on it, indeed game goes well with this wine that is enhanced with hints of spice coming from the Alicante grapes. Vinification includes maceration for 15 days, at 28°C in small stainless-steel vats and is aged in 500-litre wooden tonneau for 12 months and then stainless-steel tanks for three months.
The name is connected to the wine’s birthplace, the land Le Palaie’s founder bought from the sacristan who used to help the priest of Montecchio. The plot was originally called ‘Vigna di Luigi’ after the sacristan.
This is the first Chianti produced on the Palaie estate, with Sangiovese blended with Trebbiano, red Malvasie as well as Canaiolo, Colorino, Mammolo and Colombana grapes. It is the result of a perfect blend of white and red grapes.
The name Chianti is said to derive from the Latin clangor, noise. In Latin a synonym of clangor is murmur, which also means ‘noise’ and so it was chosen for this wine as it recalls the boar that roamed the Chianti area barking as they dug up the land in search of acorns.
Thus, the wine’s name relates to the Chianti tradition, to which it pays homage and to which it is connected in its vinification. Chianti started out as a white wine and only subsequently became red. Today the DOC standard for Chianti allows for the inclusion of white grapes.
Vinification is carried out according to an old recipe of Baron Ricasoli, using at least 75% of Sangiovese and the remainder being a blend of red and white varietals. It is macerated in cement tanks for 15 days and aged for 12 months in cement tanks.
The label has a boar on it as an emblem of the name Murmur.
Bulizio was the first wine produced on Le Palaie. It derives from a selection of the best Merlot, Cabernet Sauvignon and Petit Verdot. To the nose it is exuberant due to its delicate spicey scents, while in the mouth it is velvety with deep interplay of tannins.
Vinification follows the traditional method with 21 days of maceration at a temperature of 28°C in small in small stainless-steel vats and is aged in large French oak barrels for 12, then for a further three before being kept in bottles for 24 months.
This wine is dedicated to one of the founder’s children who died young. His name was Maurizio but for his daughter he was Bulizio, and so for everybody Maurizio will always be Bulizio, a memory etched into the heart of all the Caponi family members.
The labels has the image of a wolf, the lord of the forest.
This wine is dedicated to the founder of Le Palaie, Nino Angelo Caponi, it is a Passito made from Colombana grapes that are local to di Peccioli and historically linked to the Alta Val d’Era. Its name comes from Saint Colombanus who, according to tradition, introduced the grape to this area in the 7th century.
The grapes are dried on grates, vinification is traditional without the addition of any yeast and the wine is aged in 50-litre caratelli barrels for 12 months and subsequently in bottles for 6 months. The caratelli barrels are made by hand using the wood of fruit trees.
The label has a bee on it.
Natural wines
Le Palaie estates has a range of natural wines comprising two Ancestral methods and one Orange: ANC’Ora, ANC’Oroso e Ladra.
Labels
Each bottle of wine has the Le Palaie symbol; the stylised image of an olive tree, whose background and top colour change depending on the wine. While an animal of the estate is watermarked on each label
