Nipozzano Reserva

Beef, Veal, Poultry

The Marchesi de' Frescobaldi is one of Italy's oldest wineries with a history dating to the 1300s. The family has included medieval knights bankers lawyers and patrons of the arts. The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy with nine estates—and roughly 2 500 acres—in Tuscany. The family has been growing wine since the late 19th century when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years to experience Frescobaldi is to glimpse the history of Florence from the Middle Ages to the present day. Wine Spectator has ranked many of their offerings in the 90s and their wines are consistently listed in the magazine's Top 100 Wines of the Year encouraging wine enthusiasts from around the globe to become familiar with some of Italy's finest wines.

At Castello Nipozzano, winter 2019 saw extended periods of sunshine with low temperatures. Spring, however, was cool and the rain that had fallen ensured good water reserves to cope with the hot summer days to come. Summer saw temperature changes that helped cool the vineyard overnight, and the typical breezes from the slopes of the Apennines provided a notable contribution. As such, the grapes were blessed by a combination of warm sunshine and refreshing breezes while ripening. The bunches were perfectly healthy when harvested and the produce resulted in wines with the typical qualities of the area, characterised by both decent acidity and silky-smooth tannins.

At the end of the year the wine was transferred into barriques, where it aged over the coming months. A further period in the bottle enabled Nipozzano 2019 to express itself fully, making it a wine with exceptional expressive balance.

As soon as they were harvested, the grapes were immediately taken to the cellar. Once de-stemmed, the natural fermentation process began in thermo-regulated stainless steel vats. The wine then remained in the vats to complete maceration. After racking, malolactic fermentation took place, still in steel.