Aromas of ripe fruit with a fresh note of green pepper and mint. Aromas of plum and red fruit are well integrated with spices with a definite herbal connotation
Pakravan Papi Cancellaia 2011
Pakravan Papi Cancellaia 2011: This Supertuscan comes from the lower Cecina Valley, now famous for the quality of its Cabarnets. It brings more strength and complexity than in its country of origin, though it retains the aromatic freshness typical of the Cabernets in Bordeaux.
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At first sip, hints of Vanilla hints, pepper, plum, spices, and chocolate compote
Pairing recommendations: Tuscan cured meats and crostini, pasta with different types of meat sauce, chianina T-bone steak, meat and game stews, seasoned Fossa Pecorino cheese, Cantal cheese.
Concours Mondial de Bruxelles 2017: Grand Gold Medal
Decanter World Wine Awards 2015: Gold Medal (’10 vintage)
Decanter World Wine Awards 2013 – Silver Medal (’09 vintage)
About the winery:
Azienda Agricola Pakravan-Papi is located on the site of an old farm which, in a distant and nearly forgotten past, was a land of wine. With time, it turned into wilderness as the Mediterranean scrubland took over.
Reclaiming the vocation of the territory
It was a challenge for Amineh Pakravan and Enzo Papi to recover the original vocation of this territory and revive it with the help of new technologies, while fully respecting tradition. The pre-conditions for the cultivation of grapes were there: the micro-climate dominated by the sunshine and the breeze from the Mediterranean, variegated and complex soils with a wealth of minerals, gentle and well exposed slopes.
In the year 2000, the vineyards were embedded, and immediately after that the winery was built.
Innovation meets tradition: Sangiovese
Clones of Sangiovese piccolo were obtained on the estate from the ancient rows of vines running along the edge of the olive groves. They were implanted on a soil of clay and “palombini” cobbles. Sangiovese piccolo ruled the vineyards of Chianti. It probably reached this area with the farmers who first settled here in the 18th century. Today , Sangiovese grosso has replaced Sangiovese piccolo in the Montalcino region, for it is smoother and more sapid. But we chose to “respect” the past of our own territory , to confirm the complex aromas and elegance of Sangiovese piccolo. Because of the micro-climate in this area, Sangiovese piccolo acquires a significant body which enhances sapidity and insures long-term aging.
A true vocation for Bordeaux strains: the Supertuscans
Implanting Bordeaux varieties soon appeared a crucial choice, confirmed by their success in nearby Bolgheri. Cabernet and Merlot clones were embedded on south-facing plots, with soils formed by the gradual disintegration of igneous rock of high mineral content, allowing for limited yields. This result confers a structure and aroma to the wines that are typically Mediterranean and quite distinct from their Bolgheri siblings.
A new challenge with the Whites: Bourgnogne, Alsace, Tuscany
The decision to implant white varieties under the Tuscan sun was the real challenge.
Once the right soils where located, rich in clay and calcium, with a northern exposure for a milder sunshine, we embedded the Chardonnay vineyard.
A small plot of land on the rim of the Cecina valley presented a soil of marine origine, clay mixed with fossil shells, very similar to those in Alsace. In this spot, which also benefits from the cool breeze coming in through the Cecina, Riesling was the natural choice for the vineyard we planned.
Vineyards and vinification
We have carefully considered the possibility of suscribing to the protocols that certify bio-cultivation, but we have reached the conclusion that the conseguent improvements, either of the environment or the quality and integrity of the wine, are less than certain at the present time. The prevailing regulations do not exclude, during the vinification and aging process, corrective practices that may seriously affect the genuineness of the wine.
We have therefore established autonomous procedures, through a careful surveillance of the seasonal evolution each year, to limit the use of toxic or chemical admixtures in the field. The same goes for the vinification and aging methods in which we painstakingly restrict the use of curative agents to natural products for clarification and to sulfites in limited quantity.
Energy and environment
We have rendered the whole estate ecosustainable. Electricity is produced by a 25 KW wind turbine which, thanks to fairly constant winds in the area, insures the necessary supply. The heating system depends on solar panels and a boiler fuelled by pruning refuse (90000 vines).