Il Borro

Borrigiano – named after the inhabitants of the medieval village of Il Borro – marks a special chapter in the history of the Ferragamo family. As the estate's first wine to bear the prestigious Valdarno di Sopra DOC designation, it embodies the tradition of an appellation that was recognised as one of the first four Tuscan wine regions as early as 1716 by Cosimo III de' Medici. Grown in organically farmed vineyards at altitudes of between 300 and 500 metres in the Valdarno Valley, this elegant cuvée is made from 70% Sangiovese and 30% Cabernet Sauvignon. The unique soil composition – characterised by sandstone, clay and fossilised marine deposits from a prehistoric lake – lends the wine its characteristic minerality. Ten months' ageing in large wooden casks preserve the vibrant fruit and create a harmonious balance between tradition and innovation.

At dawn, a rosy glow lies over the Sangiovese vineyards to the east of the estate, which gave this wine its name. Il Borro has been officially certified organic since 2015, and the Rosato comes from these vineyards. The early-ripening grapes are harvested by hand into 10-kilo crates; the must remains on the skins for just one hour, fermentation takes place in stainless steel at 15 to 17 degrees, after which the wine rests in the tank for two months. The year 2025 begins mild and dry; the summer turns hot, but rain in September and October restores the water balance.

Shells in a vineyard? Not an uncommon sight in the Valdarno di Sopra. Where Chardonnay vines now take root at the foot of the Pratomagno, a lake once stretched out millions of years ago – the metamorphic soils are riddled with fossilised remnants of that era. The name "Lamelle" pays homage to these grooves in the fossilised shells, which lend the wine its unmistakable minerality. After being hand-harvested, the grapes are left to rest overnight at 5°C before being gently pressed. Vinification takes place exclusively in stainless steel at 16°C, followed by two months on the fine lees – that is all it takes to capture the freshness of this terroir.

Pian di Nova embodies a carefully crafted blend of 75% Syrah and 25% Sangiovese, combining the international vigour of the Syrah grape with the lively fruitiness of Tuscan Sangiovese. It represents a new generation of Tuscan red wines that strike a harmonious balance between tradition and innovation. The hand-picked grapes come from organically farmed vineyards at the foot of Monte Pratomagno, where loamy-sandy soils at an altitude of 200 metres provide optimal drainage. After being cooled to 5°C overnight, the grape varieties are vinified separately: two days' cold maceration, ten days' controlled fermentation at 25–28°C, followed by a further 20 days' skin maceration. Six months' ageing in Allier oak barriques, one month in steel tanks and a further six months' bottle ageing complete this elegant blend.

In the Middle Ages, Arezzo and Florence fought over this area. In 1254, it passed to the Dal Borro family, who regained the castle and the title of Marquis in 1644; in 1903, Prince Emanuele Filiberto of Savoy acquired the estate, and in the mid-1950s it was inherited by Duke Amedeo of Aosta. Today, a light sparkling wine is produced here from Sangiovese, made from red grapes: harvested by hand into 10-kilo crates, fermented in steel tanks, aged on the lees for 18 months following bottle fermentation, and released as an Extra Brut with 5.2 grams of residual sugar per Liters. The vineyards are organically farmed. The year 2023 began mild and dry; spring brought rain, summer saw heatwaves, August was cool, and autumn was warm.

A declaration of love for Tuscany – that is how the Ferragamos describe their purest expression of the variety. The Vigna Polissena vineyard lies on schist soils with perfect drainage, a terroir tailor-made for Sangiovese. James Suckling once compared the wine produced here to the finest Brunellos. The must rests on the skins for twenty-two days before being transferred to Allier barriques – a third of which are new. For eighteen months, the wood shapes the structure without overshadowing the wine's character. A further six months in steel give the wine time to find its feet.

In the treasure troves of time, where ancient wisdom meets modern vision, Petruna Anfora is born – a tribute to the origins of viticulture and at the same time a revolutionary expression of pure Sangiovese. The hand-picked grapes for this extraordinary experiment in clay and time come from the unique single vineyard Casa al Coltro, where slate soils at an altitude of 350 metres force the vines to achieve the utmost concentration.

As early as 1716, Grand Duke Cosimo III included Valdarno di Sopra in his edict, alongside Chianti Classico, Carmignano and Pomino; the appellation itself was not established until 2011. Il Borro lies on the right bank of the Arno between Florence and Arezzo, and it is here that the Sangiovese matures in an ancient form of ageing: clay amphorae. The vines are organically cultivated on the estate, and the grapes are harvested by hand into 10-kilo crates. Fermentation takes place in the amphorae, where the cap of pomace is stirred by hand five to six times a day; the wine remains on the skins for eleven months. It is then aged for twelve months in the bottle. In the 2021 vintage, rain at the end of August ensured full ripeness, following a mild winter, a cool spring and an average summer.

A torrential stream has carved the gorge into the rock that gave the estate its name, and above it, on a rocky outcrop on the cliff, the castle was built in the 12th century – a fortress that was considered impregnable. Today, on the estate – which has been certified organic since 2015 – the Chardonnay vines grow on the highest hills, in clay-limestone soils that impart freshness and finesse. The grapes are harvested by hand into 10-kilo crates; two-thirds of the must ferments in steel, whilst the remaining third ferments in Clayver, oak barriques and Alma vessels made of oak and ceramic, in which the wine is then left to rest on its fine lees for ten months in equal proportions. The cellar beneath the villa dates back to medieval times; it was completely rebuilt in 2000, and since 2004 an underground tunnel has connected the old and new sections, serving as a barrel cellar. The year 2025 begins with mild weather and little rainfall; the summer is dry and hot, whilst rain in September and October restores the water balance.

When Ferruccio Ferragamo took over the dilapidated Borgo from the Duke of Savoy-Aosta in 1993, it was more than just a property purchase. It was, as he himself put it, "an act of faith". Thirty years on, the house's flagship wine embodies this spirit in every bottle: a commitment to uncompromising elegance. Its creation was preceded by a meticulous geological study. Each grape variety was planted where the soil best brings out its strengths: Merlot for velvety opulence, Cabernet Sauvignon for structure and depth, Syrah for freshness and aromatic lift. Separate vinification, followed by blending – a blend that bears the hallmark of the Valdarno. The wines mature for eighteen months in French oak – the Merlot partly in larger casks to preserve its fruit, the Cabernet and Syrah in first- and second-use barriques. The result is neither a copy nor a rival to Bolgheri or Chianti, but something entirely unique.

Top-class sparkling wine in the finest organic quality! Bolle di Borro – a new interpretation of Sangiovese. Il Borro has been producing a single-varietal Sangiovese sparkling wine using the so-called Champagne method (Metodo Classico) for a few years now. A fragrant, yeasty nose of small red berries and candied citrus peel. On the palate, bread, brioche, delicate Sangiovese fruit and a wonderfully creamy yet precise and crisp, very long finish. Elegance and finesse in purezza! SUPERIORE.DE

When Ferruccio Ferragamo took over the dilapidated Borgo from the Duke of Savoy-Aosta in 1993, it was more than just a property purchase. It was, as he himself put it, "an act of faith". Thirty years on, the house's flagship wine embodies this spirit in every bottle: a commitment to uncompromising elegance. Its creation was preceded by a meticulous geological study. Each grape variety was planted where the soil best brings out its strengths: Merlot for velvety opulence, Cabernet Sauvignon for structure and depth, Syrah for freshness and aromatic lift. Separate vinification, followed by blending – a blend that bears the hallmark of the Valdarno. The wines mature for eighteen months in French oak – the Merlot partly in larger casks to preserve its fruit, the Cabernet and Syrah in first- and second-use barriques. The result is neither a copy nor a rival to Bolgheri or Chianti, but something entirely unique.

A declaration of love for Tuscany – that is how the Ferragamos describe their purest expression of the variety. The Vigna Polissena vineyard lies on schist soils with perfect drainage, a terroir tailor-made for Sangiovese. James Suckling once compared the wine produced here to the finest Brunellos. The must rests on the skins for twenty-two days before being transferred to Allier barriques – a third of which are new. For eighteen months, the wood shapes the structure without overshadowing the wine's character. A further six months in steel give the wine time to find its feet.

In the treasure troves of time, where ancient wisdom meets modern vision, Petruna Anfora is born – a tribute to the origins of viticulture and at the same time a revolutionary expression of pure Sangiovese. The hand-picked grapes for this extraordinary experiment in clay and time come from the unique single vineyard Casa al Coltro, where slate soils at an altitude of 350 metres force the vines to achieve the utmost concentration.

When Archduke Ferdinand enfeoffed General Alessandro dal Borro with the castle in 1644, it returned to the Dal Borro family. Alessandro was regarded as the scourge of the Turks; it was under his leadership that the fortress was rebuilt. After his death, his descendants inherited the estate, and when the family line died out, it passed to the Grand Ducal Crown. Today, an organically grown Syrah bears his name, sourced from a single vineyard at the estate's highest elevation, with low yields and a gravelly, stony soil. The grapes are harvested by hand into 10-kilo crates and fermented in stainless steel; the wine is then aged for 24 months in French barriques – 70% new and 30% previously used – followed by a further four months in stainless steel. The 2018 vintage followed a warm, rainy winter and a similarly wet spring; the summer and autumn were consistent, allowing the grapes to ripen perfectly.

When Ferruccio Ferragamo took over the dilapidated Borgo from the Duke of Savoy-Aosta in 1993, it was more than just a property purchase. It was, as he himself put it, "an act of faith". Thirty years on, the house's flagship wine embodies this spirit in every bottle: a commitment to uncompromising elegance. Its creation was preceded by a meticulous geological study. Each grape variety was planted where the soil best brings out its strengths: Merlot for velvety opulence, Cabernet Sauvignon for structure and depth, Syrah for freshness and aromatic lift. Separate vinification, followed by blending – a blend that bears the hallmark of the Valdarno. The wines mature for eighteen months in French oak – the Merlot partly in larger casks to preserve its fruit, the Cabernet and Syrah in first- and second-use barriques. The result is neither a copy nor a rival to Bolgheri or Chianti, but something entirely of its own.