From: Panzano, Chianti, Tuscany, Italy
Varietals: Sangiovese, Canaiolo, Malvasia Nera
Tasting Notes: The 2022 La Misse di Candialle Chianti Classico bursts with vibrant red fruit, offering layers of cherry, strawberry, and black cherry, with a touch of ripe plum adding depth. The influence of oak introduces subtle notes of tobacco and vanilla, creating a delicate backdrop that complements the wine’s earthy undertones of leather and mushroom. Hints of pepper and rosemary provide a spice-driven complexity, while a bright citrus edge of orange and grapefruit lifts the palate. Floral accents of violet and a subtle vegetal rhubarb note round out a lively and textured wine with a blend of freshness and structure.
Pairing: Traditional Chianti fare like pappardelle with wild boar ragu, ribollita, bistecca alla Fiorentina, and pecorino Toscano highlight the wine's rustic, savory notes and earthy undertones, allowing the wine’s leather, mushroom, and spice elements to shine. For a broader range, the wine complements braised short ribs, whose richness is balanced by the wine’s bright acidity, roasted eggplant parmigiana, which echoes its earthy and floral qualities, grilled sausages with fennel, where the peppery spice finds a perfect match, and spinach and ricotta cannelloni, where the fresh, creamy textures bring out the wine's fruit and herbal nuances. Also pizza! Pizza and Chianti Classico are soulmates - a match made in heaven.
Ribollita
By Mark Bittman
About. Candialle is a winery in Tuscany's Conca d’Oro (Golden Bowl), a picturesque amphitheater-like valley at the southern tip of Panzano in Chianti. This small, dedicated estate, overseen by husband-and-wife team Jarkko and Josephin Peranen, is a model of organic viticulture and minimalist winemaking. They farm their 42 hectares, 11.5 of which are planted with vines, with an approach that’s a shared vision for a more sustainable future.
The vineyard, perched between 300 and 360 meters above sea level, has optimal conditions for the notoriously finicky Sangiovese grape. The rocky Galestro soil, laced with just a hint of Albarese limestone, gives the wine its signature minerality. At the same time, the southern and southwestern exposures ensure that the grapes ripen fully, capturing the vibrant and floral qualities of the region. High-density vine training using the albarello or bush vine system further enhances the fruit’s intensity and character.
Candialle's vineyard composition is centered on a majority of Sangiovese, covering 9.4 hectares, followed by smaller plantings of Merlot (1.2 ha), Cabernet Franc (0.6 ha), Petit Verdot (0.4 ha), Malvasia Nera (0.4 ha), and Canaiolo (0.15 ha). The diversity in grape varieties allows for traditional and innovative blends, enhancing the vineyard’s complexity.
At the heart of the Peranens' winemaking philosophy is a deep commitment to ecological stewardship and minimal intervention, both in the vineyard and the cellar. The Peranens, in close collaboration with the neighboring winemakers who form the “Unione Viticoltori di Panzano,” are working toward making Panzano the first fully
organic viticultural zone in Italy. This collective effort is enhanced by their partnership with Spevis, Panzano’s research station focused on advancing the technical knowledge of organic viticulture.
La Misse di Candialle, affectionately referred to as the "bambino" wine, is a youthful and energetic blend primarily composed of Sangiovese, with small amounts of Canaiolo and Malvasia Nera co-fermented to add complexity and nuance. Sourced from organically farmed vines growing at altitudes between 300 and 400 meters, the
wine reflects the unique characteristics of the Galestro soils typical of the region. The continental climate provides a balanced growing season, ideal for the ripening of these grape varieties. Fermentation is carried out naturally with indigenous yeasts; the wine is aged for 12 months in sizeable unlined cement tanks. This method preserves the purity and vibrancy of the fruit, resulting in a wine with vivid notes of black cherry and blackberry while maintaining the energetic freshness that defines its character.
