Corzano e Paterno Chianti ‘I Tre Borri’ 2015

Why is this Wine so Yummy?

Corzano’s pure Sangiovese comes exclusively from the estate’s oldest vines. The wine spent 29 days on skins before being pressed off to large format French oak and barrique for just under two years. For this wine, Goldschmidt does use some new Chassin barrels, a very fine Burgundy cooper.

As of 2015, Corzano has declassified this bottling from Chianti Riserva to Toscana Rosso. Aljoscha Goldschmidt explained that he feels the quality and image of the DOCG is in a tailspin, and for this botting – crafted from the crème of Corzano Sangiovese – he, therefore, preferred the IGT Toscana Rosso badge to better convey the quality and philosophy of this wine.

This is a striking wine. The nose is super perfumed with high-toned red fruit notes and loads of spice. The palate is long and layered with both red and dark fruits, tobacco leaf and a meaty complexity and plenty of fine tannins. A super impressive ‘non-Chianti’.

About Corzano e Paterno

Corzano is the quintessential artisanal Chianti estate. Burgundian in size, it is run as a bio-diverse, organic, self-sufficient farm. In the bohemian Aljoscha Goldschmidt we have a producer who crafts a small production from his approximately 15 ha of rocky, hillside vineyards in San Casciano in Val di Pesa, roughly halfway between Florence and Siena. A brilliant viticulturist, relentless in his belief in “typicity”, Goldschmidt makes beautifully vibrant, juicy and elegant Chianti that are simply some of the best in the Colli Fiorentini.

Aljoscha (or Joshi) loves to do everything by hand, making him very unique in the Tuscan wine scene. Here, consultants with new oak and viticultural gizmos are not welcome, and stately buildings, manicured gardens and tourist trap paraphernalia are replaced by a naturally beautiful working farm in the hills, studded with ancient buildings that have been tastefully maintained (you can rent these farmhouses, an option that we very highly recommend!). The winery has just what is required to make pure, expressive wines – including some large format oak (a rarity in Chianti). The wines are fashioned from ripe, juicy Sangiovese with a rare patience and a kind of pastoral serenity.

They are complemented by some of Italy’s finest Pecorino, made from the estate’s own Sardinian sheep. In fact, in Italy, Corzano is as well known for its cheese as it is for its wine and supplies many top Italian restaurants.

Corzano also produces one of Tuscany’s most intense small batch olive oils. In fact, everything the Corzano e Paterno farm produces tastes fresh and delicious, and everyone who works at the estate exudes both a sense of purpose and a down to earth, unpretentious, bucolic warmth which comes through in the products of this communal style farm. Visiting there and staying on the farm, you get the impression that produce is solely being created to cater for the collection of craftsmen, artists and artisans who inhabit the Corzano estate.