Persistent floral and red berry aromas on the nose. It is a rich, well-balanced wine with a long finish.

Borgianni is an old family name of Volpaia and shares its name and location with the villa that houses Castello di Volpaia's vinegar-making equipment. Borgianni is produced from a selection of the best grapes from hillside vineyards in the Chianti Senese area.

Technical notes

Once the grapes were destemmed and crushed, they ferment for 10 days in temperature controlled stainless steel tanks. After resting for eight days, the juice was drained off the skins and aged in stainless steel.

Other text

Borgianni is an old family name of Volpaia (see Castello di Volpaia below). Borgianni Chianti is made from a selection of the best grapes from hillside vineyards in the Chianti Colli Senesi area.

Producer

Castello di Volpaia overlooks the village of Radda in Chianti. The town was built in the 11th century as a fortified village on the border of Florence and Sienna. Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best preserved villages of its period. Just as it has been for the last 900 years, the entire village is intimately involved in the production of wine and olive oil. The cellars, bottling plant, barrels and olive press are nestled within the original stone walls that have been carefully restored by owners Carlo Mascheroni and Giovanella Stianti Mascheroni and their children, Nicolo and Federica. The nearly 114 acres of vineyards owned by Castello di Volpaia are at 1,300 to 2,130 feet above sea level, making Volpaia the highest winery in the Chianti region. The earth is comprised mainly of light soils consisting largely of sandstone, a sedimentary rock from the Pliocene era. Volpaia is certified organic in all of its estate vineyards with the exception of Borgianni which is made with grapes from select growers.