| Region of production: | Chianti Classico |
| Winery Location: | San Casciano Val di Pesa, Florence |
| Year Established: | 1999 |
Vineyard Holdings
- Il Borghetto (1 ha): Planted in 2006
- La Collina (3 ha): Planted in 1999
Top Wines Produced
- Clante Toscana IGP: 100% Sangiovese. Aged 20 to 24 months in oak and one year in bottle. Clante is the name the Etruscans gave to the hills now known as Chianti Classico. Barrel selection of a barrel selection from the best vines of the Il Borghetto estate.
- Bilaccio Toscana IGP: 100% Sangiovese. Aged 16 to 20 months in oak and 6 months in barrel. Made from the first Sangiovese harvest from all parts of the estate.
- Rosie Toscana IGP: 40% Cabernet Sauvignon, 40% Merlot, and 20% Sangiovese. Aged 20 to 24 months in oak and one year in bottle
- Monte de Sassi Chianti Classico: 80% Sangiovese, the remaining 20% a blend of Cannaiolo, Cabernet Sauvignon, and Merlot. Aged 18 months in oak and at least 6 in bottle.
- Collina 21 Toscana IGP: A fluctuating blend of Cabernet Sauvignon, Sangiovese, and Merlot.
- Montigiano Toscana IGP: 100% Sangiovese, all purchased grapes and the first non-estate grown wine from Il Borghetto. One year in a mix of concrete and oak vats and three months in bottle prior to release. Makes up over 50% of the total production.
Average Total Production
- Less than 36,000 bottles
Summary
With its first vintage in 2004, Il Borghetto is a young estate boasting a renowned bed and breakfast and restaurant alongside its vineyards, winery, and farm. All vineyards were planted with a variety of clones and rootstocks. The intention is to treat each combination as a separate entity, and to make the best wines possible from a blend of these wines. The estate is almost fully powered by solar energy. With some atypical choices such as the use of Burgundy bottles, the wines are sometimes rejected DOCG status. Owner Antonio Cavallini works with Giacomo Innocenti, with consultation by Tim Manning at the time of blending.
Style & Vinification Techniques
Il Borghetto is focused on the subtleties that lie in clone, rootstock, and site matching. Each combination is fermented separately with ambient yeasts in either concrete or stainless steel. Many wines employ a percentage of whole-cluster fermentation, unusual for the region. Wines are aged in mainly neutral oak, except for the Rosie. The estate and all of its functions are fully organic yet not certified. Il Borghetto began working biodynamically in 2017.
Producer Website: Il Borghetto