The Sangiovese (90%) and Canaiolo are hand harvested and fermented separately in stainless steel tanks, after which the wine is matured for twelve months in a mix of neutral barriques and larger oak barrels.
In the glass, the wine has a limpid, dark ruby color, with flashes of bright mahogany at the edge. Aromas of wild cherries, red plums, fresh peonies, and cuoio fiorentino (the fine Florentine leather always called to mind in the aromatics of great Tuscan wine) appear at first, with pine needles, grilled crimini mushrooms, and bay laurel emerging as the nose evolves over time.
On the palate, the wine is warm and Pinot Noir-like, with a juicy core of red berries and sweet Tuscan herbs, seasoned with refreshing minerality, and framed in ripe silky tannins.
About this wine producer: Swiss architect Wendelin Gelpke acquired Corzano in 1969, and shortly thereafter added Paterno in 1974. Together, these two areas now comprise the estate of Fattoria Corzano e Paterno. The 140 hectare (346 acre) working farm produces wine, olive oil, and artisanal sheep cheeses, while also sharing the Tuscan region with guests at their agriturismo. Today, the 17 hectares (42 acres) of vineyards are in the hands of Wendelin Gelpke’s nephew, Aljoscha Goldschmidt, and his daughter, Arianna Gelpke, who are both enologists that manage the vineyards and wine production in the cellar.