Corzano e Paterno Chianti ‘Terre di Corzano’ 2021

Why is this Wine so Yummy?

The estate’s core wine is the Chianti Terre di Corzano, which translates as ‘soils of Corzano’. It’s a blend of 90% Sangiovese co-fermented with 10% Canaiolo, all hand-harvested from Corzano’s rocky, south-facing slopes. The soils here are what the Italians call alberese—compact clay/limestone littered with pebbles—which tends to yield particularly aromatic reds.

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.

In the Vineyard

In the Winery

‘Terre di Corzano’

The grapes are hand harvested and fermented separately by variety and vineyard. In the best years, about 5% of the grapes are not destemmed. Fermentation is spontaneous in small 1 ton bins and open fermentors. Maceration varies between 21 and 35 days depending on quality of grapes, vineyard location and soil. During fermentation and maceration extraction is done by gentle plunging and rarely pump overs. Malolactic fermentation partly in wood partly in steel. Aged for about one year in “Botti grandi” with a capacity of 25 and 40 hl and a small part in used barriques and tonneaux. Arianna Gelpke enjoys the softening impact of large-format wood on Sangiovese tannin.

‘I Tre Borri’

Fermentation is spontaneous, without the addition of commercial yeasts , in open wood vats and small open 1 ton fermentors. In the best years a small portion of the grapes are not destemmed. Maceration lasts up to 40 days, during which every day gentle plunging of the cap is done manually and only rarely pump overs. After gentle pressing of the skins it completes malolactic fermentation in wood.

It is aged in tonneaux and 25 hectolitres vats for up to 26 months. And while it is the only Corzano red that sees some new barrels (sourced from a very fine Burgundy cooperage), the oak is always deftly integrated within the layers of ripe fruit and textured fullness that are the hallmarks of this wine.

Where in the World are Corzano e Paterno?

Corzano e Paterno are based in the S.Casciano Val de Pesa UGA, Chianti Classico, Tuscany.