Tenuta di Carleone
Thirty years ago, world-traveler and one-eyed dreamer Sean O’Callaghan handed in his thesis at a German winemaking school, then took off on his motorcycle for an Italian vineyard adventure. He dived into Chianti and never looked back, now partnering with Karl Egger at Tenuta di Carleone. Using organic and biodynamic practices, they farm a collection of small plots, 20 hectares in total, nestled among wooded hills, small streams and aged olive trees. Ranging from 450-700 meters elevation, the mini-plots feature soils that alternate between "Alberese" limestone and "Galestro" sandstone and compacted shale. Some vines were planted in the 1970’s, with others more recently established or replanted. Each site is vinified and aged separately before the final blend is made. Winemaking both thoughtful and playful creates wines of “bevibilità,” that drinkability that makes bottles tend to disappear!
Sean’s vision for Sangiovese wine is a balance between structure and fruit. That freshness is achieved by fermenting in concrete and/or stainless steel containers, with a portion of the grapes in whole cluster. For the project’s most experimental wine, “Il Guercio,” which could translate to “one-eyed rascal” and may change from year to year, the open top bin where the whole clusters are crushed by foot remain in maceration in the same bin for over three months. Sean skips filtration and fining, lets his wines ferment spontaneously, and admonishes others to “do something that you love.”
Tenuta di Carleone is located in Radda in Chianti, which thanks to its altitude and mineral rich “galestro” soils yields some of the most ethereal, aromatically precise and focused Sangioveses in all of Chianti Classico.
Available Wines:
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Chianti Classico DOCG
100% Sangiovese, from several estate plots. All grapes are harvested and fermented separately with their own yeasts in a combination of steel and cement vats. A small portion is foot-trodden and ferments in open bins. 10% to 20% whole cluster. Aged mostly in cement vats, unfined and unfiltered.
A delicately structured Chianti Classico, with lots of wild berry aromas and finely textured tannins.
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"Il Guercio" Sangiovese Toscana IGT
100% Sangiovese, picked from the best estate owned single vineyard of each vintage. Foot-trodden, then fermented with native yeasts in cement vats, with 30% whole clusters. 4 months of maceration bring the fruit profile to a whole different dimension. Aged in cement for 12 months. “Il Guercio” is a defining wine for Sean O’Callaghan, his very own interpretation of this quintessential Tuscan grape. Stunningly delicious, with layers of juicy fruit seamlessly woven together by a mineral note of crushed stones.
“Il Guercio” is Sean’s most representative wine.
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"UNO" Sangiovese Toscana IGT
100% Sangiovese. A selection of the best Sangiovese from Carleone’s estate vineyards in Radda. Native yeast fermentation in cement. A small portion of the wine is crushed by foot and begins fermentation in an open bin. About 20% whole cluster. The wine from each site is fermented and aged separately until the final blend. Aged 18 months, 10% new tonneaux, the remainder in cement and stainless steel. Unfiltered and unfined.
UNO is Carleone’s top Sangiovese, and represents Radda’s expression of this quintessentially Tuscan grape.
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"Il Randagio" Toscana Rosso IGT
90% Cabernet Franc, 10% Merlot. All grapes are picked by parcel, and fermented and aged separately in cement vats with 4 months of maceration and very few gentle pumpovers. Roughly 20% whole cluster and a small portion is foot-trodden. The antithesis of the “Supertuscan” of yesteryear, “il Randagio” (the stray dog) is all about energy and brightness, with delicious aromas of crunchy black cherry complicated by notes of freshly ground spice. Juicy, vibrant and supereasy drinking.
Sean O'Callaghan
Sean with Giuseppe and Iacopo