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|Vineyard/Cellar Practices||Certified Organic, Vegan|
The 300 acres of Corzano e Paterno are nestled in the rolling hills of Chianti, about 20 minutes outside of Florence. Located in the commune of San Pancrazio, the estate has been farmed organically for over 30 years. Winemaker Joschi Goldschmidt and his wife Toni produce olive oil, cheese (from the resident flock of 800 Sardinian sheep), and of course, outstanding wines from the 35 acres of low yielding vineyards.
‘I Tre Borri’ is 100% sangiovese, only produced in the best vintages, from hand-harvested and sorted grapes which are fermented spontaneously with ambient yeasts in a combination of open wood vats and 1 ton open fermenters. Maceration can last up to 40 days, with daily plunging done by hand and occasional pumpovers. After a gentle pressing, malolactic fermentation takes place in wood, before the wine is aged in tonneaux and vats for nearly 26 months. This warming, full-bodied, balanced Tuscan red delivers layer upon layer of deep red cherry fruit, saddle leather, spice, and tobacco leaf. Conjuring images of a leather-bound book dusted with dried sour cherries, this is a compelling combination of finesse, vibrance, and hearty rusticity that makes a wonderful match with rich pasta or meat dishes. Certified organic.