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The Estate’s core wine is the Chianti Terre di Corzano, which translates as ‘Earth of Corzano’. It’s a blend of 90% Sangiovese co-fermented with 10% Canaiolo, all hand-harvested from Corzano's rocky, south-facing slopes. The soils here are what the Italians call alberese—a compact clay and limestone littered with pebbles—which results in particularly aromatic reds.
With just a smidgen of whole bunches, the wine was naturally fermented and aged in a combination of large 25- and 40-hectolitre botti casks, a brand of élevage still very rare in barrique-obsessed Tuscany. Goldschmidt enjoys the softening impact of large-format wood on Sangiovese tannins, and we can only agree.