Tucked into the fabled Conca d’Oro of Panzano, Candialle is a tiny, fiercely independent estate run by Josephin and Jarkko Peränen, a Finnish–German duo who traded northern roots for Tuscan hillside vines. They farm organically on Galestro-rich slopes—crumbly clay-schist shot through with limestone—that have long defined great Chianti Classico, but their mindset is resolutely modern: low-intervention in the cellar, light-touch farming in the vines, and a relentless focus on texture, purity, and place. “Mimas” is their sandbox for Sangiovese outside the DOCG rulebook, bottled as IGT Toscana so they can chase energy and detail without worrying about traditional aging prescriptions.

The 2021 “Mimas” is 100% Sangiovese raised not in barrique, but in Clayver ceramic “eggs,” a cutting-edge take on amphora that has quietly become Candialle’s signature. These high-fired spheres allow gentle micro-oxygenation without adding any wood flavor, while their shape keeps lees moving for fine-grained tannins and a seamless mouthfeel. The result is a Chianti-hillside Sangiovese that feels both familiar and new: all the red cherry, blood orange, and herbal nuance you expect from Panzano, delivered with a clarity and precision that could only come from this kind of vessel.

why you'll love it

• Sangiovese stripped of makeup: no oak, just high-toned red fruit, subtle florals, and savory Tuscan herbs over a cool, stony core.

• Clayver aging adds depth without weight, giving you fine tannins, vivid freshness, and a long, refined finish.

• Lifted and agile. Captures Panzano’s Conca d’Oro character in a stunningly pure, modern frame.

How To Serve It:

• Serve at 60–64°F and let it open in a Bordeaux or all-purpose stem.

• A brief decant (20–30 minutes) helps the fruit unfurl and softens the youthful grip on the tannins.

• Pair with simple, ingredient-driven dishes: tomato-based pastas, grilled pork or chicken, Tuscan bean stews, or pizza with good olive oil and Parmigiano.