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.
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
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
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
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
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.
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)