Chianti Colli Fiorentini Riserva Docg, 2016, Fattoria di Bagnolo

Dating back to 1419, when this estate  belonged to Machiavelli family from 1458 to 1585. Around 1800, Bartolomeo Bartolini Baldelli who fell in love with the beauty of the landscape,  bought the estate as Summer holiday and place of relax for his family. Today Fattoria di Bagnolo is run by Marco Bartolini Baldelli, who is passionately devoted to viticulture and olive growing, reaching excellent quality results, recognized for several years by the most prestigious food and wine guides and by enthusiasts who are looking for niche products.

Fattoria di Bagnolo is certainly the one most suited for the production of high quality wines, in a hilly, sunny and well-ventilated position, it enjoys a very favorable microclimate, which together with the special geological structure of the land (mainly of limestone, with the presence of pietraforte, limestone and clay), enhances the characteristics of native vines and olive trees.

In the twentyfive acres of vineyards, the main variety is Sangiovese, but other native varieties such as Colorino, Canaiolo, Malvasia and Trebbiano are also present as well as two international varieties namely Cabernet Sauvignon and Merlot.

The entire production cycle takes place in their farm: from fermentation to wine ageing, bottling and the following wine ageing in bottle. The wine ageing in wood barrels (mostly French barriques and tonneaux) takes place in their XIV century cellar.

Wine Production: 15.000 bottles

Chianti Colli Fiorentini Riserva

COLOUR: Intense ruby, with light red-garnet reflex
NOSE: Concentrated, thick, with notes of black berry, flowers and spices
TASTE: Round, balanced, with elegant tannins. Long and persistent at the end.
FOOD PAIRING: aged cheese, steak, barbecue, stew, pasta with a lot of herbs (carrots, rosemary, sage, juniper, nutmeg, curry) roasted fish


Docg, Chianti Colli Fiorentini Riserva


Chianti Colli Fiorentini, Impruneta


90% Sangiovese, 10% Colorino

15 days with the skin, during this phase the skins are punched down, in order to draw out their finest qualities

12 months in  barriques and tonneaux,  3 months in big oak barrels and 12 months of bottle refinement

14% by vol


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