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The Frescobaldi name goes back many centuries into the history of art, culture, trade and finance of Italy in general and Tuscany in particular. From the second half of the last century, the Frescobaldi’s were keen players in the development of Tuscan vine-growing   They were the first to plants new varieties such as Chardonnay, Cabernet, Merlot and Pinot and to adopt new planting, cultivation a wine-making systems in their properties.  From the second half of the 1950’s and throughout the 1960’s, the company’s growth was impressive.

In 1989 Frescobaldi bought the Castelgiocondo estate in Montalcino, the largest vine-growing  farm in the Brunello area.  Although the estates have gone many changes over the years, ownership has never changed hands and still, after 30 generations, is in full control of the Frescobaldi family.

One of the major and largest vine growing businesses in Europe, Frescobaldi owns nine estates covering over 1,000 ha of vineyards, all located in excellent areas for fine wines.  Directly manager by its family members, Frescobaldi produces almost 7 million bottles and the wines are exported to over 60 countries throughout the world.

Frescobaldi’s Classici Range

The Frescobaldi estates from which the Classici range is produced, add up to over 700 ha of which approximately 350 are vineyards located in the great wine-making areas: Remole, 15km east of Florence in the Chianti Rufina area; Montagnana and Valiano, approximately 30 km south west of Florence, in the Chianti Colli Fiorentini area and Corte, in the Mugello.

Frescobaldi’s Classici range of wines is produced mainly with grapes from these properties.  The Classici’s elegant image, characterised by the Frescobaldi coat of arms, is the expression of the winery’s choice to combine history with innovation. The Classici, in fact are modern wines, with an international style, and an excellent price/quality ratio.

Grapes:          85% Sangiovese and 15% Cabernet Sauvignon

Density:         2,200 and 5,500 vines/Hectare

Pruning:         Guyot

Winemaking:   The grapes were hand harvested at the end September/ early October and then softly pressed with horizontal presses. Fermentation took place in stainless steel tanks at less than 30C  lasting 10 days and maceration of 7 days and a malolactic fermentation occurring immediately after the alcoholic fermentation.  The wine sees no wood.

Ageing:          5/6 months in temperature controlled stainless steel tanks followed by 2 months bottle ageing prior to release at the end of March following vintage.

Colour:          Ruby red of medium intensity.

Serve:           Throughout the meal. Ideal with charcuterie and meat pasta dishes.

Taste:           Cherries and strawberries on the nose with hints of spice, black pepper and aromatic herbs in the background. A very drinkable and well-balanced wine with juicy crispness and a long finish.