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Organic. The estate’s core wine is the Chianti Terre di Corzano, which translates as ‘soils 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—compact clay/limestone littered with pebbles—which tends to yield particularly aromatic reds.
Incorporating 15% bunches, the wine fermented naturally and matured in a combination of 25- and 40-hectolitre botti, a traditional maturation that has become rare in today’s barrique-obsessed Tuscany. Arianna Gelpke favours the softening impact of large-format wood on Sangiovese tannins, and we can only agree.
Corzano’s transparent style, emphasising purity of fruit, is in full flight once again. It’s bursting with the essence of hillside Sangiovese, with layers of dried cranberry, blueberry, sweet earth and iris root woven together by succulent acidity and ripe, supple tannins. The Canaiolo adds a dab of sweet spice and anise to Sangiovese’s palette of cherry, blue fruits and grilled-herb complexity. 2023 is a riper version of this cracking Sangiovese, yet the balance remains spot-on. A fantastic drink, even better when served alongside smoky red meats, roast pork or deep-flavoured lasagne. No Classico, no cry.