| Region of production: | Chianti Classico |
| Winery Location: | Castellina, Siena; Montiano, Maremma |
| Year Established: | 1000s |
Vineyard Holdings
62 ha
Top Wines Produced & Inaugural Vintages
- Belcanto Chianti Classico: 90% Sangiovese and 10% Canaiolo, Colorino, and Malvasia Nero. Largest production, from vineyards at the Nittardi estate as well as some held further south in Castellina. Aged one year in used French tonneaux.
- Chianti Classico Casanuova di Nittardi Vigna Doghessa: 100% Sangiovese from the single vineyard Doghessa, labeled with different art each year since 1981 to pay homage to Michelangelo. Aged 14 months in used French tonneaux.
- Chianti Classico Riserva Selezionata: 95% Sangiovese and 5% Merlot made in better years. A selection from the best vineyard sites. Aged two years in French tonneaux, 30% new. Inaugural vintage 1985.
- Nectar Dei Toscana IGP: 55% Cabernet Sauvignon, 20% Petit Verdot, 15% Merlot, and 10% “secret grape varieties” from the Maremma property. Aged two years in barriques and tonneaux, 30% new.
- Ad Astra Toscana IGP: 50% Sangiovese, 20% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Franc, and 5% “secret varieties.” The second wine from the Maremma property. Aged 18 months in French barriques and tonneaux, 30% new.
Average Total Production
- 96,000 bottles
Summary
The Nittardi estate began as a defense tower on the boundary between Siena and Florence. By 1183, wine production had excelled enough that the wines were known as Nectar Dei, or “Nectar of the God.” The estate has seen many owners over time – including Michelangelo in the 16th century! In 1982, the estate was purchased by Peter Femert and Stefania Canali. With a nod to Michelangelo, Nittardi has a strong focus on art. The estate’s Chianti Classico vineyards are located in Siena and Florence, and its Maremma vineyards are located in Scansano and Capalbio.
Style & Vinification Techniques
All grapes are hand-harvested, and fermentations take place in temperature-controlled stainless steel tanks of varying capacity, up to 10,000 liters. Many plots are blended together for the entry level wine, Belcanto, while all other parcels from the Castellina Vineyards are kept separate and blended after maturation in oak. Fermentations at the Castellina estate are performed with native yeasts, while the estate in Maremma uses some cultured yeasts. All wines are transferred to 225-liter and 500-liter French barrels once malolactic fermentation is complete.
Producer Website: Nittardi