Fattoria Corzano e Paterno is a two hundred hectare farm owned and operated by the Gelpke and Goldschmidt families, founded by the Swiss architect Wendelin Gelpke. The farm, situated in San Casciano Val di Pesa, roughly halfway between Florence and Siena, is dedicated to the production of the finest quality wine, olive oil and sheep cheeses.

The grapes are all hand picked and immediately cooled. Once cooled they are whole bunch pressed and the must left to decant for 24 hours. Fermentation is temperature controlled between 13°C and 15°C for a slow fermentation to preserve aromas.
After fermentation the wine is racked from the heavy lees and kept on the fine lees at a temperature of 8°C to prevent malolactic for approximately 4 months.
Bottled March following harvest.

Made with Organic Grapes