San Donatino
San Donatino is located on a hill of Castellina-in-Chianti in the outskirts of Siena. The estate of San Donatino is 45 hectares, of which, only 16 hectares are planted to vines. The rest is left as natural forests with some olive trees. San Donatino vineyards are at a high elevation of about 420 m above sea level, which give lively and fresh wines. Castellina-in-Chianti, along with Gaiole-in-Chianti and Radda-in- Chianti are the three original communes declared as Chianti Classico back in 1716. These three communes merely cover a two-mile stretch. Over the centuries, the Chianti Classico and later Chianti zones were expanded to its current vast areas, driven by the political and financial interests. To me, still to this day, with an honest producer, the best bottles of Chianti Classico are to be found in the original three communes.
CHIANTI CLASSICO 'POGGIO AI MORI'
Aged in neutral vats for about eighteen months, followed by many months in bottles prior to release. The vineyard sits very high at an elevation of 420 meter above sea level, which keeps temperature cool at nights during growing season, giving freshness. Matteo Ferré, the owner of San Donatino, believes it is the rocky hill at a high elevation that gives the compelling, inimitable taste of Chianti Classico. Grapes are picked by hand and fermented with ambient yeasts – like all of San Donatino wines. This is 100% Sangiovese. There are owls that live in and around the estate. You can see a rendering of an owl on the labels.
CHIANTI CLASSICO RISERVA 'POGGIO AI MORI'
This Chianti Classico Riserva is only made in certain vintages when Matteo Ferré believes the vineyard gives something compelling. Élevage is in the traditional neutral 30 hl litre botti (3,000 litre traditional barrels) for about 2 years. Then, the bottles are aged as long as Matto Ferré thinks the Riserva deserves. There is a long tradition in Chianti Classico that the Riservas must be aged for many years prior to release to ensure the wine is at its best.
CAMPACCI
TThis wine is made from the younger vines and it is also 100% Sangiovese. Maceration is intentionally kept short to bring out fruit for earlier drinking pleasures. Élevage is about six months with some bottle aging prior to release. A wine that is made simply but tastes anything but simple.
Labels
(The labels are not current vintages and are shown for illustration purposes only)
