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.
Charles Scicolone on Wine