Candialle Toscana I' Mastro
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Candialle is a farm with a history going back to Roman times. Like many Tuscan poderi, it supplied bigger estates with various agricultural products. In 1999, the wife and husband (German/Finnish) team of Josephin and Jarkko Peranen purchased the land and began lovingly restoring it to the splendor it had once known. 2002 was their first wine release. All vineyard work is 100% organic. Increasingly, Jarkko and Josephin have come to look at their farming as regenerative. Their preference is for native/spontaneous plants rather than cover crops. If they pass with a tractor at all, it is with specialized, lightweight equipment which does not disturb the subsoil. Composting of vine cuttings is done on the property, using manure from their own cows. The wines are elegant, pure, and fresh, but show great depth and concentration, true to their location. In the cellar, grapes are destemmed and then gravity-fed through the roof. Fermentations occur between stainless steel and concrete, much of which is unlined. Macerations are often on the lengthy side, 30+ days, gently extracting the best the skins have to offer. Aging vessels are many: stainless steel, concrete, Burgundy barrels of 350L and 600L. There are also Clayver, 250L ceramic orbs, made in Liguria, which are fired at twice the temperature of terracotta and only only 1/10th the oxgyen exchange of a wood barrel. There is often long bottle aging before release; at the time of this writing in October 2021, the release of the flagship Chianti Classico Candialle is still 2013. Josephin and Jarkko have been quietly and successfully doing things their way. Candialle is certainly one of the more overachieving wineries in our portfolio.