Chianti & Chianti Classico

On the southern edge of the Chianti Classico region, where the hills slope gently towards the gates of Siena, lies Vigna Mezzapiaggia – a name that says it all. "Half-slope" is that privileged spot between heaven and earth where Angela Fronti is undertaking a bold experiment: growing Sangiovese at an altitude of just 250–300 metres, a far cry from the usual high altitudes of her estates in Radda and Gaiole. Yet here, in the UGA Vagliagli, she is writing a new chapter in her terroir philosophy. The two hectares of Mezzapiaggia rest on fine lacustrine deposits, the remains of a primeval lake, which lend the Sangiovese a completely different character to that of the stony Galestro soils of the northern slopes. The clay soils retain water and heat, whilst the unique aspect – north-facing at the top, east-facing at the bottom – creates a fascinating microclimate. 5,000 vines per hectare, organically cultivated in accordance with the strict FIVI principles for independent winegrowers.

In the dizzying heights of Lamole, where Chianti Classico reaches its natural limits, Angela Fronti is writing a new chapter in her Sangiovese saga. Elle – the letter that stands for Lamole, but also for "Lei", the feminine elegance that permeates this exceptional wine. Spanning just 0.45 hectares, scattered across the steep terraces at an altitude of 540 metres, the old vines take root in that distinctive Macigno del Chianti – a compact, non-calcareous sandstone that makes Lamole a unique entity within the Gallo Nero territory. The Fronti family, proud members of the FIVI (Federazione Italiana Vignaioli Indipendenti), embody their philosophy of absolute independence here: from their own vineyard right through to their own bottle. In Lamole, designated a magical UGA since 2017, they defy the extremes of the high altitude with a precision made possible only by decades of experience in viticulture.

For many years now, Istine has been vinifying a small and carefully selected portion of its Sangiovese grapes separately according to the vineyard's origin, in order to bring out and highlight the specific characteristics of the site, the soil and the altitude. Since then, the finest grapes from the estate's own vineyards – Istine (Radda), Casanova dell'Aia (Radda) and Cavarchione (Gaiole) have been vinified separately, resulting in three now highly sought-after cru wines, of which just 3,000 bottles are released each year to specialist retailers and the hospitality sector.

Aluigi bears a dedication in its name: "a Luigi", for the man who, according to the winery itself, "made our life's project possible". Behind the understated "Gran Selezione" classification lies a personal gesture – the estate's most serious Sangiovese, named after a person rather than a vineyard site or a theme. The grapes come from the most rigorous selection of the oldest vines on a single plot, Vigna Campo ai Peri, south-east-facing at around 440 metres, overlooking the Lamole valley. Here, the schist-and-clay Galestro soil overlying Pietraforte rock has a noticeably higher clay content than in the estate's other vineyards. A single-varietal Sangiovese, organically farmed, with only around 5,000 bottles produced each year.

Volpaia – the foxhole. High above Radda in Chianti, at 450 to 650 metres above sea level, the vineyards of Castello di Volpaia are located on the highest slopes of the appellation. The medieval borgo, first mentioned in a document in 1172, has belonged to the Mascheroni-Stianti family since 1966, who consistently farm organically here. The altitude shapes the character: sandstone soils, cool nights and long ripening periods give the Sangiovese (supplemented by 10% Merlot) a freshness and elegance that would be hard to achieve in warmer locations. Fermented with indigenous yeasts, matured for twelve months in large oak barrels.

Swiss precision meets Tuscan passion: Monika and Thomas Bär-Bettschart have been realising their dream at the Antico Podere Gagliole in Castellina in Chianti since 1990. The Rubiolo 30 anni is a certified organic homage to three decades of winegrowing in one of the most beautiful terroirs in Tuscany. Made from pure Sangiovese grapes from both the historic terraces around Castellina and the famous Conca d'Oro in Panzano, this wine epitomises the synthesis of two exceptional sites. The grapes ripen on soils rich in galestro between 350 and 450 metres above sea level, facing south-west, where the centuries-old dry stone walls – uNESCO World Heritage Site since 2019 – between vines, olive trees and roses create a unique microclimate. After temperature-controlled fermentation with indigenous yeasts and 20 days of maceration, the wine matures for ten months, half in French barriques and half in concrete tanks, followed by three months of bottle ageing.

Here comes the new top Gran Selezione from San Felice: intense ruby red in colour, with broad and persistent aromas on the nose. Notes of violets and blackcurrants mingle with a sweet spiciness of tobacco and liquorice. Full-bodied, supple, well-structured wine, characterised by ripe and juicy tannins that harmonise with the acidic component. SUPERIORE.DE

High above Sambuca Val di Pesa, just three kilometres south of the famous Tenuta Tignanello, rises the venerable Abbey of San Michele Arcangelo – a bastion of faith since the 10th century, where Giovanni Gualberto, the founder of the Vallombrosan order, once lived and died. Here, where wine of exceptional quality was already appreciated around the year 1000, only the finest Sangiovese grapes thrive on calcareous soils with clay content at an altitude of 300 metres. The historical importance of this place is documented in hundreds of volumes in the Florentine state archives – centuries of Sangiovese cultivation and rural life, preserved for eternity.

Vigna San Marcellino Gran Selezione is both youthfully fresh and ripe and complexly muscular. It contains a healthy dose of the deeply coloured Pugnitello grape, and on the nose liquorice, tarragon and broom mingle with lush plum and subtle roasted aromas that are highly seductive in their complexity. Deep, taut and lively on the palate, loaded with black cherry and rich, velvety tannins. The texture is silky, while subtle chalky notes and a salty minerality give it plenty of energy and lead it into a juicy, refreshing finish. Vigna San Marcellino is a convincing wine with enormous ageing potential every year. SUPERIORE.DE

With this exceptional Chianti Classico Riserva, the Mazzei family celebrates their famous ancestor Ser Lapo, in whose writings the name "Chianti" is mentioned for the first time. The upper part of the label features a faithful reproduction of one of his writings (from 1398) with beautiful calligraphy. "Don't worry about the cost of this wine, even though it was expensive: its quality will make up for it."

This red wine in Riserva quality is dedicated to Bettino Ricasoli, who wrote down the grape variety mix of today's Chianti back in 1872. But he was much more than that: twice Prime Minister of the united Italy (1861 and 1866), founder of the daily newspaper "La Nazione", agricultural researcher and "father" of the first Chianti product specification. The creation of this wine interprets his tireless determination to create an independent Chianti style that is both traditional and contemporary to this day.

The Romanesque Pieve di San Marcellino was built in the year 1000. It still stands today – in the middle of the vineyards of Rocca di Montegrossi, seven kilometres south of Gaiole, at the southern tip of the Chianti Classico. The vineyard bears its name. And the vines that surround it are older than most of the appellations that appear on labels today. Marco Ricasoli-Firidolfi is a descendant of Baron Bettino Ricasoli – the "Iron Baron" who defined the formula for Chianti Classico in the 19th century. Not as a marketing idea, but as a genetic link to this soil. The vineyard has been certified organic since 2010 and has been planted with Pugnitello alongside Sangiovese since 2006 – an autochthonous Tuscan grape variety that was almost extinct in the 1980s. Pugnitello deepens the colour, thickens the structure and sharpens the profile of the Sangiovese grape. Hand-picked, separate fermentation of both varieties on wild yeasts in upright wooden tanks, 24 months in Allier barriques and tonneau, bottled unfiltered. Only produced in outstanding vintages – the 2020 is one of them.

San Giusto a Rentennano – the name is of Etruscan origin, and it embodies the passage of centuries. This medieval estate lies in the southernmost corner of Chianti Classico, where the region meets the upper reaches of the Arbia and the hills become more remote, quieter and rougher. A Cistercian monastery – San Giusto alle Monache – once stood here. In 1204, the Florentines fortified the site as a border outpost against Siena. The underground vaults dating from that period now serve as the cellars of Martini di Cigala. The family has owned the estate since 1914. Luca, Francesco and Elisabetta now run it guided by the conviction that has defined the estate since the early 1980s: Sangiovese needs no shortcuts. It requires low yields, fully ripe harvestand time. Organically farmed since 2006, with green pruning in July and August reducing yields by 30 to 50 per cent. 95% Sangiovese, 5% Canaiolo, harvested by hand.

High above Sambuca Val di Pesa, just three kilometres south of the famous Tenuta Tignanello, rises the venerable Abbey of San Michele Arcangelo – a bastion of faith since the 10th century, where Giovanni Gualberto, the founder of the Vallombrosan order, once lived and died. Here, where wine of exceptional quality was already appreciated around the year 1000, only the finest Sangiovese grapes thrive on calcareous soils with a clay content at an altitude of 300 metres. The historical importance of this place is documented in hundreds of volumes in the Florentine state archives – centuries of Sangiovese cultivation and rural life, preserved for eternity.

Poggio Rosso Gran Selezione has an enormous abundance of fruit that is beautifully layered. A very beautiful interpretation of the Sangiovese grape with a dense core and plenty of padding around it. Rich ruby-garnet colour, very fine texture and structure on the palate, which only reveals itself fully with the necessary time in the glass. It is full of tension and power in its youth, the acidity and the well-built tannins are programmed for development, as it will only develop its full elegance and greatness in a few years. SUPERIORE.DE

It was Luigi Veronelli, the Italian wine revolutionary of the 60s and 70s, who convinced Francesco Giuntini that exceptional single vineyards deserve their own voice. Of all the old Poderi from the Mezzadria period, Bucerchiale has always been the best – a south-west facing amphitheatre in the cooler heights of Rufina, where Tuscany approaches the last foothills of the Apennines. Francesco took the plunge in 1979. While the law still stipulated Trebbiano in every Chianti and the wine world favoured quantity, he produced defiant resistance from pure Sangiovese. A 100 per cent Sangiovese from a single vineyard – a revolutionary act at the time that marked the beginning of the Tuscan Renaissance. In 2022, Vigneto Bucerchiale celebrates its 43rd year and embodies a perfect vision. Spontaneous fermentation in steel tanks at 30-32°C with 30 days of maceration allows every nuance of the terroir to unfold before the wine matures 50 per cent in French oak barrels of 25 hl and 50 per cent in barriques – only 15 per cent of which is new.

When Lamole di Lamole acquired this two-hectare cru in 2017, they took on more than just vines – they took on a legacy. The Sangiovese vines, planted in 1994, grow here in the archaic "Alberello Lamolese" style – a bush-trained method that generations of winegrowers have fought to preserve in these rugged highlands and which they have never been willing to give up. This natural terrace lies at an altitude of between 540 and 580 metres, facing south, caressed by the wind and bathed in the purest light. The ancient dry stone walls, built of ochre-coloured Macigno Toscano, absorb the sun's heat during the day and release it back to the vines at night – a dialogue between stone and plant that has continued for centuries. As early as 1800, the geographer Emanuele Repetti noted: "Buon vino di Lamole, lodata campagna" – good wine from Lamole, a much-praised landscape. In 2018, the village was declared a Patrimonio Storico d'Italia. The 2020 vintage – only the third from this vineyard – demonstrates the true potential of Gran Selezione. The grapes undergo visual selection, ferment in 50-hectolitre conical vats using "macerazione differita", and mature initially in the same vats, then in 30-hectolitre oak barrels. The result? A wine that the winemakers themselves describe as lyrical and beguiling.

In the early 1970s, San Felice undertook a project at the Poggio Rosso vineyard that few at the time recognised as groundbreaking: carefully selecting Sangiovese clones – carefully selected, designated for a single plot, with the aim of eventually producing the purest expression of this patch of earth’s terroir. That is now a reality. Fifty years on from those plantings, Poggio Rosso stands as the pinnacle of San Felice’s terroir. The estate, which in 1968 created the Vigorello – the first Super Tuscan made without white grapes – and saved almost extinct grape varieties through the Vitiarium, takes a different, more rigorous approach with Poggio Rosso: no blending, no assemblage, no Pugnitello. Only Sangiovese. Only these plots. Only in the best vintages. A wine that is produced only when everything is just right. 2020 was hot, dry and intense. In south-eastern Chianti, near Siena, the Sangiovese ripened to a concentration reflected in 15% alcohol and an extract that carries the fruit without overwhelming it. The best vintages are no exception here – they are the prerequisite. 20 days’ maceration, aged for at least 20 months in wood.

Wonderful, finesse-rich selection of the estate's best Sangiovese grapes. The nose is impressive with its richness: red fruits, dark flowers, fine tar and vegetal notes, traces of blackberry jam. Full-bodied on the palate with subtle extract sweetness, powerful and juicy at the same time, the well-proportioned tannins come into play very well and glide this red elegantly into a long final. SUPERIORE.DE

A wine that made history. When the first vintage of La Selvanella Riserva was presented in 1969, it was a revolution in Chianti Classico – the very first cru from a single vineyard in the entire region. Today, over 50 years later, this Sangiovese classic is still regarded as a benchmark for the elegance and purity of the Radda terroirs. The 50 hectares of the La Selvanella vineyard sit at an altitude of 350 to 550 metres above Radda in Chianti in one of the most privileged positions in the entire region. Wines of exceptional structure and lively acidity are produced here. The perfect south-west exposure and the temperate continental climate create ideal conditions for the capricious Sangiovese to develop its full aromatic complexity.

Historically, the vineyards of Castello di Fonterutoli are situated in the territories of three neighbouring municipalities within the Chianti Classico region: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three major vineyards separately as Chianti Classico Gran Selezione for the first time, in order to reflect the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiòla.

Historically, the vineyards of Castello di Fonterutoli are situated in the territories of three neighbouring municipalities within the Chianti Classico region: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three major vineyards separately as Chianti Classico Gran Selezione for the first time, in order to reflect the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiòla.

Riecine's Chianti Classico can be described without exaggeration as an archetype of the Gaiole terroir: Bright in the glass with wild fruits, blackberries and white pepper. These slightly wilder flavours are very specific to Gaiole in Chianti, particularly this corner of the sub-zone near the village after which it was named. This cool location produces a sharp and elegant Sangiovese with tension and crispness, savoury tannins, the return of small black fruits and a respectable finish. Riecine has been producing one of the most subtle Chianti Classico wines for years - a marvellous wine. SUPERIORE.DE

Historically, the vineyards of Castello di Fonterutoli are located in the areas of three neighbouring municipalities of Chianti Classico: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. With the 2017 vintage, the Mazzei family vinified all three large vineyards separately as Chianti Classico Gran Selezione for the first time in order to recognise the diversity of the terroir: Castello di Fonterutoli, Vicoregio 36 and Badiòla.