The Ricasoli-Firidolfi family has cultivated grapes and crafted wines in the very best area of Chianti Classico for 37 years. Winemaker Marco Ricasoli-Firidolfi crafts peerless Chianti Classico wines according to the traditions and wisdom of countless generations. The estate has farmed organically since 2006, and was organically certified in 2010. The wines are rich and delicious, lush.
2015 San Marcellino: fresh and balanced, with crunchy cherry-dominant fruit on the front, spice notes and well-structured medium body and a fresh mouthwatering finish WSI93+
VIN96 The 2015 Chianti Classico Vigneto San Marcellino is fabulous. Sweet red cherry, red plum, mint, sweet pipe tobacco, cedar, licorice, blood orange and dried herbs all race out of the glass. The Sangiovese is so expressive. Even so, the 2015 is a wine of reserve. I would cellar it for at least a few years, as it has clearly entered a period of post-bottling closure. Its energy and vibrancy are notable.
Estate Notes: Deeply nuanced and elegant; plum, dark cherries, smoke, tobacco PAIRING SUGGESTIONS: Grilled steak; aged Pecorino; osso buco. The blend is 94% Sangiovese and 6% Pugnitello* Estate vineyards are located in Monti in Chianti, a “micro-area” of Gaiole in Chianti. This area, between 1,050 and 1,500 feet in altitude, offers the ideal range for ripening Sangiovese perfectly. Soils combine alberese (limestone) and galestro (schist) with clay. This wine is a selection of older vines from a 17-acre vineyard near the Pieve di San Marcellino, an eleventh-century Romanesque church. AGE OF VINES: 20-50 years. Hand-harvested. Sangiovese and Pugnitello fermented separately on indigenous yeasts in upright wooden fermentation tanks. Aged for 24 months in French oak (Allier) barrels (35%) and tonneaux (65%), with 15% new, 20% two-year and 60% four-year wood. Aged in bottle for a minimum of 24 months.
The history of the Ricasoli-Firidolfi family in Tuscany is a rich tapestry of kings and statesmen, its fabric woven together with the vine. For more than 37 generations, this ancient family has cultivated grapes and crafted wines in Monti in Chianti, the “very best area” of Chianti Classico, according to Antonio Galloni. The family’s roots in Tuscany began with a man named Geremia back in 1141, when the name “Chianti” had yet to be spoken and Tuscany was the scene of many a battle between warring families. The “rocca” of Montegrossi was a strategic post, high up on a plateau, providing shelter for traveling dignitaries. For centuries the family guarded the “rocca” and cultivated vines on its sunny slopes. Yet it was in the nineteenth century when Baron Bettino Ricasoli—the “Iron Baron” and future prime minister of a united Italy—created the original “formula” for Chianti Classico’s blend of grapes. The “Iron Baron” was winemaker Marco Ricasoli-Firidolfi’s great-great-great grandfather. Today on the very same land where his forefathers grew grapes, Marco crafts peerless Chianti Classico wines according to the traditions and wisdom of countless generations.
Winemaker Marco Ricasoli-Firidolfi’s 50 acres of vines are surrounded by 50 acres of olive trees and 250 acres of natural woodland. The estate has farmed organically since 2006, and was organically certified in 2010. All the winery’s energy needs are provided by renewables; the estate also recycles rain water for farming. Marco is assisted by enologist Attilio Pagli. Harvest is performed by hand, with grapes collected in small cases. Fermentation takes place in temperature-controlled, upright wooden fermentation tanks, with indigenous yeasts. All wines are bottled unfiltered.