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 plant new varieties such as Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir and to adopt new planting, cultivation and 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 through 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.
THE CASTELLO DI NIPOZZANO estate,in the Chianti Rufina DOCG area, 30Km North-East of Florence, set in the typical Florentine countryside, totals 626 hectares, 184 hectares of which are vineyards. Built around the year 1000 the castle is the symbol of Frescobaldi’s continuity and long winemaking history. The estate is located in the heart of the Chianti Rufina area. Sangiovese and Cabernet are the main grapes grown in the vineyards which enjoy a perfect South-West orientation. The estate produces about 1,000,000 bottles a year.
Grapes: 60% Cabernet Sauvignon, 25% Merlot and 15% Cabernet Franc grapes from the 25 hectare Mormoreto vineyard on the Castello di Nipozzano Estate.
Yield: 35HL per Hectare Altitude: 330M above sea level Exposure: South facing
Soil Type: The types of soils are varied and composite. In some areas the soils are rocky, in some rich in clay, in others sandier, but in general they are rich and well-drained. Winemaking: The grapes were hand harvested at the end of September and then softy pressed. Fermentation took place in stainless steel tanks at less than 35C lasting 15 days. Maceration lasted for 28 days. Malolactic fermentation took place immediately after alcoholic fermentation.
Ageing: 24 months in new barriques, of both sawed and split oak.
Taste: The colour is intense and brilliant purple. A soft and creamy wine with aromas of ripe forest berries, coffee and chocolate and with perfectly integrated tannins. The body is full but not overwhelming while the finish is long and well balanced.