Frascole estate awarded with Chiocciola by Slow wine ’17

The estate of Frascole has been awarded with the

by the by the 2017 Slow Wine guide for their exceptional wines and adherence to the Slow Food philosophy.


According to Slow Wine, that’s “the symbol awarded to a winery that we particularly like for the way it interprets Slow Food values (sensory perceptions, territory, environment, identity) and also offers good value for money.”

from Decanter February 2013 – Chianti a buyer’s guide (pag 40)

Frascole, Chianti Rùfina Riserva 2008
points 18 (93)
Bright mid-ruby shade, ripe and rich in the nose with cherry liqueur, fig leaf aromas and black olive hints. Tight, compact tannins, lovely balance. Velvety texture and long almondyn finish with lots of substance, firm acids and underlying structure.
Drink 2013-2020 Alc 14.5%


Few notes on DOCG Chianti Rufina:

  • The smallest of the Chianti DOCG’s area, this zone, to the north east of Florence, produces some of the most complex and long-lived wines in Chianti. 25 producers only in this area.
  • DOCGGrape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%Maximum permitted production of grapes per hectare is 80 quintals - Minimum aging: 7 months - Type of wines: Chianti Rufina (Superiore, Riserva – min. aging 38 months)
  • The area is noted for the cool climate of its elevated vineyards located up to 900 meters
  • The vineyard soils of the region are predominately marl and chalk
  • Wine characterized by its multi-layered complexity, elegance, minerality

Wines & labels

The producer

Enrico Lippi
Situated in Dicomano (north-east of Florence) at 400 meters above sea level, their small farm stretches over 98 hectares with 16,5 planted with vineyards.
The cellars and their barriques hold the prize of their organic farming, 100% Sangiovese based Chianti Rufina, while their olive trees produce some of the finest extra virgin organic olive oil that
we have ever tasted.
The order of the day is simplicity and honesty – there is an understated elegance to the life that they
lead. Their wines speak of purity, and the hospitality with which the wines are served is exemplary.

Since 1998, the entire estate follows organic agricultural methods.


Owner: Enrico Lippi and Elisa Santoni
Winemaker: Federico Staderini
Varietals planted: Mainly Sangiovese. Other varietals: Merlot, Canaiolo, Colorino, Trebbiano, Malvasia
Total acres: 98 hectares. 16,5 under vine
Soil: Soil composition is a clay loam originated by the geological formation “Marne di Vicchio” (marne and clay marne).
Winery production: 60.000 bottles

Azienda Agricola Frascole
Dicomano, Firenze – Italy

Frascole intro doc

Tuscany region


  • Frascole – DOCG Chianti Rufina
  • Frascole Riserva – DOCG Chianti Rufina
  • Bitornino – DOCG Chianti
  • Vin Santo – DOC Chianti Rufina Vinsanto



Wines labels & details


DOCG Chianti Rufina

Sangiovese 90%, Canaiolo and Colorino 10%


Winemaking: 8-12 days maceration in stainless, fermentation in concrete
Maturation process: 50% of the wine in French barriques

Frascole Riserva

DOCG Chianti Rufina

Sangiovese 90%, Colorino 10%


Winemaking: 18 days of fermentation in 40 Hl concrete vats
Maturation process: Malolactic fermentation in barriques where the wine stays for almost 1 year



IGT Toscana

Sangiovese 85%, Canaiolo and Colorino 10%, White Trebbiano and White Malvasia 5%


Winemaking: 10-15 days maceration in stainless (110 hl), fermentation in concrete
Maturation process: concrete containers for 12 months


IGT Toscana

Trebbiano toscano 100%


Winemaking: Manual harvesting and that starts very early in the morning in late
september. Grapes are gently crushed and put in concrete vats.
Here, the must stays on the skins for 12 to 24 hours at a temperature between 8 and 10°C. Then
pressing takes place and the juice is moved into stainless steel tanks where it stays for 10 hours and
kept cold in order to allow the thikker lees to precipitate. Finally the best part of the juice is racked
from the top into concrete tanks and inoculated with its own wild yeasts for fermentation.
After fermentation the wine remains in concrete on its thin lees until bottling.


Vin Santo

DOC Chianti Rufina Vinsanto

Trebbiano, white Malvasia, and unknown clones in the old vineyards


Winemaking: Grapes hung for 6 months in a dry room, then pressed and must placed into small chestnut barrels (Caratelli 40-80 litres)

Issue 151: July/August 2010 > Chianti, Vino Nobile and Super-Tuscans

By Ian D’Agata

2007 Frascole Chianti Rufina 90
Pretty, bright red. Floral aromas of redcurrant, blackberry and cherry show a delicate smoky nuance. Then fresh and lively on the palate, with a juicy quality to the varietally accurate redcurrant, sour red cherry and mineral flavors. Finishes bright and long, with noteworthy precision.

2006 Frascole Chianti Riserva Rufina 91
Slightly darker ruby-red than the entry-level Chianti. Inviting notes of cocoa and underbrush mingle with red berry and smoky plum aromas. Rich, chewy and smooth, with good focus to the flavors of red and black fruits complicated by minerals and flint. This remarkably graceful wine boasts sneaky concentration, polished tannins and very good length. I especially liked its bright, pristine flavors.