Maiano is certified organic, and family owned historic property in Chianti, where we source our daily drinking ‘Brusco’ Sangiovese fermented in big cement tanks, and that same wine in a keg. The estate is the classic Tuscan postcard: 55 hectares of gentle rolling hills of vine (the so called colline dolci), interspersed with Cypress tress and olive grooves, and an agroturismo that serves up local food and provides lodging (and a pool ; ).
The growing area of Montespertoli never entered into the Chianti Classico consortium, and that’s one reason the area, even as it is so close to Florence, is relatively unknown to Chianti lovers. In The soil here , compared to say Panzano or nearby San Casciano, is mostly clay intermixed with porous limestone (tufo), rather than clay with mixed with pebbles and gravel. Wines from Montespertoli tend to be ready for drinking right after fermentation: tannins, acid, and extract are in balance after malolactic to give fresh, and slightly balsamic wines (eucalyptus is a common note I get). These wines also have modest levels of acidity and tannins, yet high extract (circa 30 gr/l at 12.5% compared to say normal of 25) that gives the wines a balsamic nose and mouthfeel (eucalyptus is a common tasting note I get).
These aren’t wine for laying down. Perfect trattoria wines, in fact, many are found in Florence’s trattorie. We enjoy the wines chilled down a bit, poured from a think-lipped brocca, a common scene even today on farm and trattoria table in Tuscany. Perhaps the famous painting of the Mangiafagioli (The Beaneater in English) will inspire you for your own picnic or weekday meal.