The Frescobaldi family has eleven estates in Italy, ten of which are in Tuscany. The family traces its roots back 700 years in Florence through 30 generations. They began in banking and played an important role in the political, economic, cultural and social life of Florence.
The Castello Nipozzano is situated in the heart of the Chianti Rufina zone east of Florence overlooking the Arno River Valley.
Nipozzano Vecchie Viti Chianti Rufina Riserva DOCG 2020 Frescobaldi. Made from Sangiovese and complementary varieties from the oldest vines on the Castello Nipozzano estate which have a very deep root structure. The grapes are transferred to the cellar immediately after harvesting. They are destemmed and spontaneous fermentation takes place in cement tanks. Maceration is for 20 days with frequent pumping over of the must. The wine remains in the vats to complete maceration. The wine is aged for 24 months in oak barrels according to the ancient Tuscan tradition, then bottled for a time until it is ready to be released. This wine has hints of cherry, blackberry, blueberry, balsamic, and a touch of violet. $32
I have enjoyed the wines of Marchesi Frescobaldi for many years now and they always produce excellent wine at a fair price. This is my type of Chianti and I have always been impressed by it.
Tenuta Frescobaldi (Castiglione) is just slightly southwest of Florence in Val di Pesa. This is the first Frescobaldi estate, dating back to 1300.
Tenuta Frescobaldi Castoglioni IGT 2020 made from Cabernet Sauvignon, Merlot, Cabernet Franc and Sangiovese. The soil is calcareous clay with many stones. The freshly harvested grapes are destemmed and fermented. Light pump overs were carried out on a regular basis in temperature controlled steel tanks. After alcoholic fermentation, malolactic fermentation takes place. Aging is for 12 months in barriques and 2 months in the bottle before release. This wine has hints of cherry, blackberry and blueberry with a note of cinnamon and a touch of black pepper and toast. It has a long finish and lasting aftertaste. $30
Chianti Classico Riserva 2016 Tenuta Perano, Frescobadi is located in Gaiole in Chianti. Made from Sangiovese and Merlot. The vineyard is at 500 meters. Grapes are carefully selected and harvested by hand. Fermentation is in stainless steel at a controlled temperature. The cap formed on the surface is broken frequently to ensure perfect polyphonic extraction. The wine is aged in oak barrels for 24 months and for a time in the bottle before release. The wine has hints of violets, red berries, and leather with floral notes and a touch of pepper. $32
Tenuta Lilliano
The property was acquired in 1920 by Baron Beringieri. In 1958 the first Lilliano wines were bottled for sale at the hands of Princess Eleonora Ruspoli Berlingieri. She was the first to appreciate the potential of Lilliano as a winemaking estate. She was helped by Giulio Gambelli, who has been called the “Sangiovese guru.” T
Alessandro Ruspoli
Today the property is owned by brothers Giulio and Pietro Ruspoli and has been managed by Giulio since 1989. Their nephew Alessandro represents Lilliano internationally. The enologist now is the famous Lorenzo Landi. Alessandro said the Chianti Classico labels bear the Ruspoli and Berlingieri family coat of arms. The current owners of Lilliano reside in the historic Ruspoli Palace in the center of Rome.
Chianti Classico 2021 DOCG made from 90% Sangiovese, 5% Colorino and 5% Merlot. After the quality-selected clusters are destemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days at a controlled temperature with programmed punch downs and daily pumpovers. Maceration fermentation takes place in concrete and small stainless steel tanks at a controlled temperature for 18-20 days depending on the vintage. The wine ages for about 12 to 14 months partly in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled and aged in glass for a minimum of 3 months. This is a wine with hints of red fruit, cherry, violets and a touch of cassis. $21
Chianti Classico Riserva 2019 made from 95% Sangiovese and 5% Merlot from the first selection. After a careful selection the grapes undergo soft pressing and destalking. During fermentation the must is pumped over with plunging of the cap on a daily basis. Maceration lasts for 21 to 25 days depending on the vintage. Malolactic fermentation takes place in stainless steel tanks. The wine ages in large casks of French oak 28 to 34HL. The final blend is assembled and the wine ages in glass a minimum of 6 months. The wine has hints of cherry, cassis, violets, and a touch of spice. $30
Le Corti
Duccio Corsini
Duccio Corsini is the owner of Principe Corsini wines and the Villa Le Corti estate which goes back to 1363. He is a counselor for the Chianti Classico Consortium. The Corsini Family is one of the oldest in Italy, going back to the 13th century. One of Duccio’s ancestors, the Cardinal Lorenzo Corsini, became Pope Clemente XII. If you visit the Villa Corsini in Rome you can see a painting of the Pope. In fact it contains one of the most important collections of paintings done after the year 1000 A.D including a painting of Saint John the Baptist by Caravaggio.
Cortevcchia Chianti Classico DOCG 2019 San Casciano in Val di Pesa, Florence. Made from 95% Sangiovese and 5% Colorino. The vineyards are at 270 to 350 meters and the exposure is south. Soil: pliocenic hills rich in river stones and there are 5,800 plants per hectare. The training system is low spurred cordon and the average age of the vines is 25 years old. Harvest was from September 18 to September 29th. Fermentation is for 20 days at 28°C in open-air tanks with temperature control. The grapes are inoculated with select indigenous yeasts. Wine ages in cement vats for 12 months. The wine has hints of violets, iris, currents, cherries and a touch of pepper. The winery practices organic viticulture. $35
IGT Chianti Classic Gran Selezione “ZAC” 100% Sangiovese from the Gugliaie vineyard (2.5 ha} with a southern exposure. The exposure is south and the training system is spurred cordon. There are 5,400 vines per hectare. Fermentation is in steel tanks at a controlled temperature for 16 days. It is aged for 18 months mainly in used barriques and 12 months in bottle before release. This is a complex wine with hints of wild berries, violets, cherries, plums, a note of spice and a touch of leather. The wine is dedicated to Anna Corsini, the sister of Prince Tommaso. Anna Corsini was affectionately called Zac by her grandchildren and great grandchildren. $110
I was happy to see both Duccio and Alessandro again at the James Suckling Great Wines of Italy Event in NYC where I tasted their wines once again.
Chianti Classico 2020 DOCG made from 90% Sangiovese, 5% Colorino and 5% Merlot. After the quality-selected clusters are destemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days at a controlled temperature with programmed punch downs and daily pumpovers. Maceration fermentation takes place in concrete and small stainless steel tanks at a controlled temperature for 18-20 days depending on the vintage. The wine ages for about 12 to 14 months partly in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled and aged in glass for a minimum of 3 months. This is a wine with hints of red fruit, cherry, violets and a touch of cassis.
Chianti Classico Riserva 2019 made from 95% Sangiovese and 5% Merlot from the first selection. After a careful selection the grapes undergo soft pressing and destalking. During fermentation the must is pumped over with plunging of the cap on a daily basis. Maceration lasts for 21 to 25 days depending on the vintage. Malolactic fermentation takes place in stainless steel tanks. The wine ages in large casks of French oak 28 to 34HL. The final blend is assembled and the wine ages in glass a minimum of 6 months. The wine has hints of cherry, cassis, violets, and a touch of spice.
Chianti Classico Grand Selezione DOCG 2018 made from 90% Sangiovese, 5% Colorino and 5% Merlot from grapes grown and selected from the Le Piagge and La Casina vineyards where the soil is calcareous clay. After a careful selection the grapes undergo a soft crushing and destemming. During fermentation the must is pumped over with plunging of the cap on a daily basis. Maceration is for 25 days depending on the vintage. Malolactic fermentation is in stainless steel tanks. The wine matures for 15 months in French oak barrels of 28 and 34HL and in tonneaux (500 liters). The wine is blended, bottled and ages for a minimum of 6 months. This is a full bodied wine with hints of red fruit, floral notes, cherry, plum and a touch of violets.
Anagallis Colli Della Toscana Centrale IGT made from 50% Cabernet 40% Merlot and 10% Petit Verdot. After a careful selection in the vineyard the grapes undergo soft crushing and destalking before fermenting in 59 hl temperature controlled stainless steel tanks. Maceration is for 25 days and malolactic fermentation is in
Tony also opened a Chardonnay from Paolo & Noemia d Amico winery, Calanchi Di Vaiano IGP Lazio made from 100% Chardonnay from vineyards overlooking Umbria at 450 meters. Fermentation is in stainless steel and the wine is aged in stainless steel for about 3 months. The wine has hints of citrus fruit and apricot with a touch of white pepper and a floral note. It was very refreshing in more ways than one to taste an unoaked Chardonnay
Chianti Classico Riserva DOCG 2018 Riserva made from 100% Sangiovese Tenuta Di Nozzole. The estate is located in the village of Greve in the heart of the Chianti Classico region. The vineyard is at
Insoglio del Cinghiale Toscana IGT 2019 made from 33% Syrah, 14% Cabernet Franc, 33% Merlot, 14% Cabernet Sauvignon and
Brunello di Montalcino DOCG 2015 made from 100% Sangiovese. Silvio Nardi. This Brunello is a blend of the finest grapes from the Manachiara and Castel del Bosco estates with a northwest and southeast exposure at 350 meters. The soil is a composition of jasper and shale. The grapes are hand picked and sorted and only 70% of the grapes are used to make the wine. Fermentation and maceration takes at least 24 hours, depending on the parcel, at a controlled temperature. The wine is aged for 12 months in new and used Allier French oak barriques and then for 18 months in large Slavonian oak barrels. Then it remains in the bottle for 12 months before release. This is a full bodied wine with hints of red berries, leather, tobacco and a touch of spice.
Chianti Classico 2019 Lilliano made from 90% Sangiovese, 5% Merlot and 5% Cabernet Sauvignon. After the quality-selected clusters are destemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days at a controlled temperature with programmed punch-downs and daily pumpovers. Maceration fermentation takes place in concrete and small stainless steel tanks at a controlled temperature for 18-20 days depending on the vintage. The wine ages for about 12 to 14 months in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled and aged in glass for a minimum of 3 months. This is a wine with hints of red fruit, cherry, violets and a touch of cassis.
Chianti Classico Gran Selezione D.O.C.G.”Vigna di Corno”
Vino Nobile di Montepulciano DOCG 2015 Cecchi made mostly from
Carmignano 2017 Capezzana by Contini Bonaccossi Villa di Capezzana. Made from 80% Sangiovese and 20% Cabernet Sauvignon. The elevation is 180/220 meters and the soil is clay, limestone, schist and marl. The age of the vines is 20/40 years and the training system is guyot cordon spur. There are 4,500 vines per hectare and they use organic farming practices. Fermentation is with native indigenous yeast. There is a 13 day extended maceration period. Malolactic fermentation takes place in French tonneaux. Aging: 60% in 2nd and 3rd or 4th passage French oak tonneaux, 10% in new French oak tonneaux and 30% in 5/30 year old untoasted Allier or Slavonian 24 HL barrels for 12 months. The wine is aged for another 12 months in bottle before release. This is an elegant wine with hints of red berries with a note of blueberries and a touch of violets. I have a long history with this estate going back 40 years. This is a wine that can age. In 1985 I had the 1925 which at the time was labeled Chianti Montalbano.
Bruno di Rocca IGT Colli Toscana Centrale 2015 Montefili made from 80% Cabernet Sauvignon and 20% Sangiovese from vineyards planted in the early 1980’s. The soil is galestro and the training system is spurred cordon. Vinification is in stainless steel tanks with indigenous yeast. Aging for a minimum of 28 months in tonneaux for the Sangiovese and for the Cabernet Sauvignon in barriques (350 liters). The wine spends a minimum of 12 months in bottle before release. It is difficult to make this type of wine where the Cabernet Sauvignon does not dominate but this is a soft elegant wine.
Chianti Colli Senesi 2017 “San Nicola”
Chianti Montalbano 2019 Artimino 1596 made from Sangiovese, Canaiolo and Colorino. The vineyards are at 110 meters and the soil is silt and sand with a good percentage of clay. Guyot is the training system for the older vineyards and the rest cordon spur. The gapes are fermented in stainless steel tanks at a temperature of 22°C for 16 /18 days with a daily skin maceration process and frequent pumping of the must over the skins. After the first fermentation, the wine matures in stainless steel tanks for at least 6 months, 2 of which are on the lees. The wine is then refined in bottles for 3 months. The wine has hints of red berries and violets.
Chianti Colli Fiorentino Darno Tenuta San Vito made from 90% Sangiovese and 10% Canaiolo. Harvest takes place in October. Traditional red wine vinification with 10 to 15 day maceration on the skins with daily pumperovers for several days followed by malolactic fermentation. The wine is aged in glass lined tanks and stainless steel followed by some bottle aging. The wine has hints of red berries, cherries and violets.
Castello di Mugazzena “Gargatura” IGT Toscana 2017 made from 100% Syrah. The soil is clayey sandy terraced alluvial deposits. Training system is unilateral spurred cordon. Manual harvest. Grapes are destemmed and sorted. The grapes are pressed and then pumped into
