IL BORGHETTO, Italy
Led by owner and winemaker Antonio Cavallino, there is a determination to show the potential of the region. As a result he is at odds with the Consorzio of Chianti Classico over his methods and approach, with incredible results which shows that a little rebellion often pays off. With only a third of the 30ha estate under vine producing less than 1600 cases a year they are a small, but a bright thread in Chianti’s tapestry.
Viticulture
By treating Sangiovese more like Pinot Noir, Antonio manages to explore new and thrilling nuances of the variety through harnessing all the vivacity of organically and biodynamically cultivated fruit, and fermenting in concrete. The wines are then bottled in burgundy-shaped bottles as it’s his firm belief that this aids the wine’s development, as opposed to the region’s more traditional bordeaux-shaped bottle. But such bold divergence from the norm has resulted in the wines being declassified to IGP status. Yet with a plethora of top accolades from the well regarded L’Espresso guide and praise from the likes of Jancis Robinson, their approach has been unequivocally validated.
Winemaking
Each block is fermented, pressed, racked and barrel aged separately. By bottling in Burgundy bottles, the regulations from the Consorzio of Chianti Classico means the wines are declassified to IGP status.
- Works sustainably and organically although uncertified. Most of the power comes from solar panels.
- Smale scale production (1600 cases)
- Treating Sangiovese more like Pinot Noir to explore the untapped potential the wine is fermented in concrete and wins top accolades from the well regarded L'Espresso guide.
