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 twenty five 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 aging, bottling and the following wine aging in bottle. The wine aging 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
2017. We will send you the latest harvest year available. If you want a specific year please contact us.
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
NUMBER OF BOTTLES