Matteo Vaccari and Maddalena Fucile may be young, but their winemaking expertise surpasses those well beyond their years. After graduating with a degrees in Viticulture and Oenology from the University of Florence in 2017, the duo honed their winemaking crafts locally at Tuscany’s Tenuta degli Dei and Fontodi (Matteo) and Isole Eolie (Maddalena). After conquering Italy, the pair knew it was time to set their sites abroad. 

Both Matteo and Maddalena worked alongside two of California’s top winemakers, Sashi Moorman and Rajat Parr, at their California and Oregon-based estates Domaine de la Cote, Sandhi, Pence Ranch, and Evening Land (Eola-Amity Hills, Oregon). Maddalena ultimately returned home to her family’s fattoria, Cigliano di Sopra, and brought a breath of fresh air to the nearly abandoned estate. She restored old vineyards around the property through organic and biodynamic farming, and upon Matteo’s arrival, the duo’s shared passion for honest viticulture and minimalist winemaking pushed the estate’s production to a whole new level of excellence. 

 

Cigliano di Sopra’s 32-hectare farm is located in the northern part of the Chianti Classico region and comprises seven hectares of vines. Here, sandy-clay soils rich in limestone dominate the vineyards, all of which are organically farmed with biodynamic principles. Fruit is hand harvested in small boxes, naturally fermented, and aged in wood. “We believe that wine as a living matter needs to breathe, so all of our wines are aged in wood so as not to cover the primary and secondary aromas of the wine,” says the duo. For a taste of New Generation Tuscany with a classically archaic touch, look no further than this eclectic pair.

Chianti Classico DOCG

Region: Val di Pesa, Chianti, Tuscany (Italy)
Grape: 100% Sangiovese
Farming: Organic/Biodynamic
Vineyard Size: 7 hectares (total)
Vine Age (average): 4 to 40 years
Soil: Sandy clay rich in limestone
Vinification: Fruit is hand-harvested, gently destemmed, and spontaneously fermented in steel tanks. Long pump-overs were executed twice per day during the first half of fermentation, then gradually reduced throughout its duration (approx. 25 days)
Aging: 14 months in large French oak barrels with light racking followed by one month in steel tanks prior to bottling 
Fining/Filtration: Yes/No
Production: 500 cases/year
Additional Information: Fruit for this Chianti Classico is hand-harvested and hand-sorted to ensure that only the best berries make the cut. Matteo and Maddalena use a light hand in the cellar to allow the terroir to speak for itself. “[Our motto is] be delicate and let the wine express its own character,” – Matteo Vaccari