Marco Ricasoli-Firidolfi grows Sangiovese from the majority of 49 acres of vineyards surrounding his Rocca di Montegrossi cellar located in Monti, part of the Chianti Classico commune of Gaiole in Tuscany.
The soil here is very rocky, a mix of the friable schist called galestro and the harder albarese, a form of limestone, plus some clay. Sangiovese from this area possesses a very strong backbone and mineral expression, and is capable of long aging.
The vineyards are farmed organically, based on Ricasoli-Firidolfi's philosophy and personal observations since taking control of the estate in 1990. "The more careful you are with nature—organic farming, for example—the more nature responds," he said. "It's not scientifically proven, but my opinion."
Does anyone have more fun making wine than Bibi Graetz?
He grew up in a castle outside Florence, Italy, and still lives there, making wine from an assortment of old vines sourced from around Chianti Classico, including 37 acres of vineyards at his property in Fiesole, where I caught up with him and his cellarmaster, Luigi Temperini.
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