Viticulture: Certified Origanic Soil type: Alberese, Galestro, clay, sand Elevation: 450m Grapes: Sangiovese Method of fermentation: Spontaneous with indigenous yeast in large lined cement tank. Aged for 2 years in cement vats.
Who: Paolo Cianferoni
Where: Radda in Chianti, heart of Tuscany
What grapes: Sangiovese, Colorino, Canaiolo, Trebbiano, Malvasia
How many bottles: 20,000
Key facts: This certified-organic (by CCPB) one-man estate makes compelling wine from old vines in the heart of Chianti Classico, with very little manipulation or modern technology.
