Chianti Classico DOCG

Spaghetti or Pasta Bolognese, Pizza, Veal Marsala, Lasagna, Eggplant/Veal & Chicken Parmesan are all enhanced by the herbal notes and smoky finish.

The vineyards of Volpaia, located between 1.000 and 1.750 feet a.s.l., are between the highest of the Chianti region. This is one of the reasons why our Chianti Classico is renown for its elegance and freshness with a rich bouquet of red fruits and spices.

After macerating on their skins for a further 10 days, the malolactic fermentation started and in January and February, the wine was moved to 400 to 950 gallons Slavonian oak barrels, to be aged for 14 months.

The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after which they were destalked and very lightly crushed. The grapes first fermented in their own yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities.

The hilltop village of Volpaia was built in the 11th century as a fortified village on the Florence-Siena border and is one of the best-preserved walled villages of its period. Just as it has been for the last 900 years, nearly the entire village is intimately involved in the production of wine and olive oil. Most of the employees of the winery live within the village walls, sheltered in houses that the Stianti Mascheroni family has restored for this very purpose. Today, the family is considered one of Italy’s leaders in organic viticulture and farming.