Corzano e Paterno, an organic estate just 20 minutes from Florence, is one of my favorites for honest, traditional Chianti and Sangiovese/Cabernet blends like Corzanello. Winemaker, Joschi Goldschmidt and his wife Toni actually run two businesses off of their 300 or so acres in Tuscan paradise. The first is a small fromagerie, making several different types of sheep cheeses (their cousin Tylo tends 700 Sardian sheep on half the property). Sadly, the restaurants of Florence take 100% of the production. I’m working on figuring out a way to smuggle some here although the chance of it getting past the kitchen of our house is not likely.
The other business is wine, where Joschi makes pure Sangiovese based wines, with a finesse like Pinot Noir balanced by a touch of earthy rusticity. They farm both sides organically, no chemicals for over 30 years. It’s an absolute oasis in the rolling hills of Chianti, a must visit if you go to Tuscany. The Corzanello 2018 is a young vine blend of Sangiovese and Cabernet Sauvignon. It has just incredible fruit and is vibrant enough to stand up to any outdoor cuisine. It’s the wine Joschi’s family drinks with their pizza, it should be yours too!
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A wonderful Italian house red. It has just incredible fruit and is vibrant enough to stand up to any outdoor cuisine.
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The beauty of Italian house reds are that they can pair with anything. The family drinks it with pizza, you should too!