Corbinelli

Founded in the 19th Century by 2 cousins, Azienda Agricola Corbinelli is located in the rolling hills of the Chianti zone, with vineyards in the communes of Certaldo and Montespertoli, covering about 50 acres. They also have a small (1.5 acre) olive grove for oil production.

The vineyards are located on gently rolling terrain between 600 and 900 ft elevation, on cool, well drained limesone/marl/shale based soils with a fairly high clay component. Plantings are mostly Sangiovese, with smaller plantings of Caniolo, Colorino, Merlot and Petit Verdot. There are also a few rows of Lambrusco Toscano, Malvasia Toscana and Trebbiano di Toscana.

Current owner Claudio Corbinelli has modernized the operations and built a new cellar, and has turned the winery’s focus to top-quality Chiantis and Supertuscans. Vineyards are managed sustainably with green cover rather than herbicides, and yields have been reduced to ensure the hand-harvested fruit is of the finest possible quality.

The Wines

Sangiovese Toscana: 90% Sangiovese 10% mixed other red grapes, grown between 150 and 900ft elevation. Fermented in stainless with a short rest in used oak barrels before bottling.

Chianti: 80% Sangiovese 20% mixed other red grapes, grown on a more limestone-rich set of vineyards between 600 and 900ft elevation. Macerated on their skins for 7 days before fermentation in stainless, then aged in French barriques for 3-6 months before bottling.

Chianti Riserva: 75% Sangiovese 25% other Tuscan red varieties grown between 600 and 1050ft elevation. 12-20 days maceration, followed by at least 6 months maturation in stainless, then at least 6 months in oak, then at least 3 months in bottle for a total of at least 24 months from harvest to market release.

Il Cervo “Blue Label” Supertuscan: 50% Sangiovse, 40% Merlot, 10% Petit Verdot planted between 600 and 1050ft elevation. Long, slow maceration and fermentation in stainless followed by 2 years aging in French oak before bottling and release.