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Named for the three small rivers that converge on the property, I Tre Borri is Corzano's most profound and generous wine. It is pure Sangiovese from three parcels of the estate's oldest vines, planted by Wendel Gelpke in the 1970s and cropped low, at roughly one bottle per vine. The fruit is selected twice, first in the vineyard and again in the cellar, and the wine is made only in the finest vintages. Since 2015 it has been bottled as Toscana Rosso rather than Chianti Riserva. Aljoschia Goldschmidt felt the Riserva DOCG image was in decline and preferred the IGT designation to convey the quality and philosophy of a wine made from the cream of Corzano's Sangiovese.
Fermentation is spontaneous, in truncated cone-shaped wooden vats and small open-top containers, and in the best years a portion of the grapes is left as whole bunches. Maceration lasts up to 40 days, with daily punching down and only rare pumping over for a gentle extraction. After a soft pressing, the wine undergoes malolactic fermentation in wood and ages for two years in tonneaux and 25hl barrels. In the glass, it is an intense ruby red. The nose shows red fruits and a spicy note of cinnamon. The palate is soft and fruity, finishing with a smoky aftertaste.