Variety: Sangiovese and Canaiolo
Wendel Gelpke, a Swiss architect, fell madly in love with these romantic hillsides. The Corzano property was purchased back in 1969, and then the neighboring property of Paterno in 1974. These hillsides are separated from the Chianti Classico subzone by the Via Cassia, a road that runs parallel to the river Pisa. Farming here has always been organic and her Sardinian sheep herd roams the rows to naturally fertilize the vines; talk about sustainability. As is classic for the area, the properties produce mainly Sangiovese. Wendel and the family own and operate the winery, and keep very occupied by making their own cheese and olive oil.
This blend of native grapes Sangiovese and Canaiolo is made of hand-harvested grapes form several vineyards. The grapes are fermented separately according to varietal and vineyard in used oak barrels, 5 percent whole cluster. Spontaneously fermented and macerated for up to 35 days, malolactic occurs after spontaneous fermentation. Aged for one year in “Boti Grandi” or large wooden casks.
