Mario’s family traces their vinous origins back to the 1880s, when they first acquired vineyards in Chianti Classico. Today, Mario is the fourth generation of his family to successfully farm the rolling hills of this area—and when he laid eyes on Valiano, he knew it was the place to raise the next.
In the first century BC, an intrepid Roman soldier fought valiantly against the Gauls under Julius Caesar during his campaign in what would one day become France. For his military service and bravery in battle, the soldier was awarded an estate in the Italian countryside. This farm, located in Castelnuovo Berardenga, inarguably one of the most prestigious areas for the production of Chianti Classico, eventually became known as Fattoria di Valiano.
Fattoria di Valiano continued to attract owners with valor, or at the very least ambition. In the 1960s, it was the country retreat of the president of the Italian republic, but by 1995, Mario Piccini purchased it with the bold objective of taking Chianti Classico into the 21st century. What better locale could Mario use to demonstrate the future of this appellation that dates back to the 1100s in written history (and even back to Ancient Roman times, if you consider that a retired Roman centurion would have grown grapes here for his own production of wine)?
Mario’s family traces their vinous origins back to the 1880s, when they first acquired vineyards in Chianti Classico. Today, Mario is the fourth generation of his family to successfully farm the rolling hills of this area—and when he laid eyes on Valiano, he knew it was the place to raise the next.
But what does it mean to Mario to bring his Chianti Classico into the 21st century?
Mario also points to the terroir and position of Valiano as primed to give us a glimpse of the future of the appellation:
- Calcareous clay and stony soils – with the exception of Poggio Teo which has a higher content of sand and stones give wines of structure without making them overly imposing
- Predominantly southwest exposure of their vineyards gives them warmth, while their high altitude vineyards moderate high temperatures and allow the grapes to ripen evenly
THE WINES
Chianti Classico, Valiano 2018
- Certified Organic
- 95% Sangiovese, 5% Merlot
- The vineyard altitudes vary from 200-300 meters above sea level with gently rolling hills, and a northeasterly exposure
- The soil is fragmented and rich in limestone, ensuring ideal drainage
- Hand-harvested before temperature-controlled maceration in stainless steel
- Fermentation followed by 9 months in large oak barrels
- 9,000 cases produced on average each year
Chianti Classico ‘Poggio Teo’, Valiano 2017
- The hill in front of the winery in Castelnuovo Berardenga is known as ‘Poggio Teo’ and its the source for the grapes of this single vineyard expression. It’s the highest elevation at the estate, at over 400 meters above sea level, and the soil is sandy and rocky, offering substantial drainage; clay is interspersed throughout the soil, acting as water “reservoirs” for the roots of the vines
- Made with organic grapes, but not certified on the label
- 90% Sangiovese, 10% Merlot
- Significant diurnal shifts give this wine perfume and elegance
- The three sides of the vineyard are harvested and vinified separately
- The wine is aged for 15 months in oak barrels, and 3 months in bottle before release
- 3,500 cases produced on average each year
Chianti Classico Gran Selezione ‘6.38’, Valiano
- This wine is named for the size of its vineyard: 6.38 hectares of vines that were planted in 1998
- Made with organic grapes but not certified on the label
- 90% Sangiovese, 7% Cabernet Sauvignon, 3% Merlot
- The vineyard is at an altitude of 350m above sea level, with southwest exposure on clay, rocky, and well-draining soil
- Vines were planted in 1998
- Hand harvested
- Sangiovese ages for 18 months in 10-20hl French oak barrels, while the French varieties spend 18 months in barriques. The wine is aged 4 months in bottle prior to release
- 3,000 cases produced on average each year
