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Join us next Tuesday to welcome Sebastiano of Villa Calcinaia! Tasting includes a beautiful Super Tuscan and a Vinsanto!

From: Katherine M.
Sent on: Wednesday, January 30, 2013 3:30 PM

We posted the wines for the Villa Calcinaia tasting!

Wine Xplorer is pleased to host Sebastiano of Villa Calcinaia for an evening with the winemaker.  Villa Calcinaia has been in Sebastiano's family since the early 1500's.

This beautiful country property and vineyard also rents the original farmhouses to visitors....check out the website at (click the little flag to switch to English).

Please join us on February 5th in the comfortable living room setting at Wine Xplorer as we explore the wines of Villa Calcinaia and spend time with Sebastiano, learning about the wines of his family and the history behind these wines.

$20 in advance here: 

or $30 at the door. 

We will be tasting these wines:

Comitale IGT - $17.00

The white grapes of the estate, Grechetto and Vernaccia, straight from the freshest vineyards of the estate, are hand-picked and passed through a soft-pressure press. The must are clarified prior to the beginning of the fermentation, which happens in a small, temperature controlled tank, and with the help of natural yeasts. The bottling is done during the winter months following the harvest. The colour of the wine is straw-yellow, with shades of green, a fruity bouquet due to the various perfumes of the grapes; well balanced to the taste, with a good acidity level, good in its flavour and aftertaste. It is advisable to combine this wine with fish, or white meat dishes.


Piegaia I.G.T. Rosato - $17.00

The soft pressing of Canaiolo grapes picked from young vineyards and the more scented clones is the basis fro this modern style wine which revolves on the liveliness of colour, on springy and joyful scent and on the freshness of taste.


Chianti Classico DOCG - $24.00

The select grapes of the traditional red Chianti variety are hand-picked from the vineyards on the estate between mid-September and the beginning of October, and fermented in stainless-steel tanks for the production of Chianti Classico. The wine is partly aged in 30 hectolitre oak-casks, in French oak barrels of 225 liters and 500 liters. The colour of the wine is ruby-red with garnet shadings, a fruity flavour with traces of cherry and ripe fruit. At the taste, the wine appears to be of medium structure, typically well-balanced, well-flavoured and persistent in its aftertaste. This wine is best combined with hearty sauces, pasta, roasts and game.


Chianti Classico Riserva DOCG - $41.00

The wine is produced from the vineyards on the hills with the best exposition in the estate. The ripe and perfectly healthy grapes are fermented for 12-15 days and the aged for eighteenth months in 30 hectolitre casks of Slavonian oak and in French oak barrels of 500 litres. The colour of Villa Calcinaia’s Chianti Classico Riserva is rich ruby, whilst the bouquet is mature in its fruit, well blended with the oak. The taste of the wine is soft, velvety, given its solid structure and its well integrated traces of wood. The aftertaste is spicy and persistent, Villa Calcinaia’s Riserva is for important occasions, with rich meat dishes, or just as an added enjoyment during a conversation.


Casarsa IGT - $51.00

A Supertuscan made mainly from Merlot grapes and a blend of local varieties following a pattern which may vary from one vintage to another. The organoleptic analysis of wine, most of which is aged for 18 months in 225 litre barrels, reveals a colour of good depth and tone; the bouquet is faint at first but gradually expands and increases, in volume thanks to oxygenation provided by its steering in the glass. The wine provides a firm structure to the palate; it is smooth and the tannins remind us of the fact that this Merlot “chianteggia”. 


Vinsanto DOC - $62.00

The white varietes of Trebbiano and Malvasia, together with a portion of the red grape Canaiolo, are dried naturally after harvest in the estate’s drying room to produce this traditional Tuscan dessert wine. During the drying process the grapes are constantly controlled and mouldy berries are carefully cleaned off. By February the grapes, that have reached about 350/400 grams of sugar content, are pressed and racked to tiny oak barrels (caratelli) of 55 liters. Here the sweet must ferments on the spontaneous yeast population for approximately 7 years with only the occasional  refilling before bottling. Villa Calcinaia’s Vin Santo has an amber colour with an intense, resinous aroma characterised by dry apricot; lots of fruitiness which becomes fuller on the palate; its sensation is smooth and velvety in the month with a well balanced sweetness. Vin Santo is at its best served with well matured cheeses, fois gras or haute patisserie. 

Wine will be available for purchase the night of the event.

RSVP here:


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