How? How can one of Italy’s most ancient wine regions — a staple of red sauce joints for generations, and one of the best-known wines in the world — also be one of its most... Read More

How? How can one of Italy’s most ancient wine regions — a staple of red sauce joints for generations, and one of the best-known wines in the world — also be one of its most exciting?

Just look at Cigliano di Sopra.

This young estate, barely 10 years old, honors Chianti’s deepest traditions — but always through the lens of thoughtful experimentation. That might sound like a contradiction, but Chianti-as-we-know-it was itself the product of reinvention. Baron Ricasoli’s 19th-century experiments established his recipe for true Chianti: healthy grapes (especially Sangiovese), from top-quality sites, made with minimal cellar manipulation.

That spirit of revolution has never fully left. In the 20th century, estates like Montevertine redefined quality by stripping Chianti back to its essentials—pure Sangiovese, grown with care in the finest vineyards. Today, Maddalena and Matteo carry that spirit forward.

Their vineyards lie in San Casciano Val di Pesa, Chianti Classico’s northernmost subregion, where river rock, sand, clay and some limestone — and warm days paired with cool nights — yield wines of vivid fruit, bright acidity, and expressive aromatics.
 
Maddalena and Matteo have brought a perspective that is both deep and wide to their tiny eight hectares of vines. They trained in enology in Florence and learned from top Italian estates, but also worked with Raj Parr and Sashi Moorman at Domaine de la Côte in California. They farm organically and biodynamically. 
 
And in the cellar (underground, traditional) their practices have been subtly reshaped by these experiences. Whole berry fermentation brings vivid San Casciano clarity and sheer pleasure. These are fearless, but devoted winemakers, full of both curiosity and respect.

That curiosity and care is a large part of why Monica Lerner closes her review writing: “I want to underline the sheer excitement I feel for these wines and this promising up-and-coming estate.” We agree. But for our part we would underline that the wines are every bit as delicious as they are exciting!