Chianti DOCG

italian market only

Neil and Maria Empson created this label to pay tribute to all things Tuscan, honoring the extraordinary region even in its name, which means Tuscan boy in the local dialect. Franco Bernabei styles the wine, along with Neil, using grapes from the finest vineyards in the region. The soil and microclimates are intriguingly diverse – from compact, very fine-textured limestone at approx. 400-450 meters (1,310 to 1,480 feet) above sea level, to rocky, calcareous clay areas with similar altitudes; and even clayey/siliceous/ calcareous soil at 250-300 meters (820-984 feet) above sea level. Neil is thus able to handpick the best selections according to harvest conditions in the individual vineyards, maintaining consistent quality with each vintage.

A lively little gem naturally made from Sangiovese grown in Tuscany. The grapes macerate for a couple of weeks, with daily pumpovers before aging in oak barrels for six months. A consistent choice with great balance, body and intensity, with classic aromas of violets, berries and iris and a soft, round, well-balanced. An all-around wine, easily paired with a wide range of dishes.

Fermentation container:

Stainless steel

Type of yeast:


Maceration technique:

Daily pumpovers

Length of maceration:

12-15 days

Malolactic fermentation:


Aging containers:

Oak barrels

Type of oak:


Aging before bottling:

6 months


Natural Cork/Screwcap

Vineyard location:

Choice locations within the Chianti appellation

Soil composition:

Calcareous clay

Years planted:


Age of vines:

10-30 years old

Tasting notes:

Brilliant ruby color, elegant aromas of violets, berry and iris, confirmed on a soft, round, well-balanced palate with good body, juicy flavors and intensity.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

An all-around wine that pairs well with first courses, red and white meat, and cheese


Alcohol cont. by vol.: 12.76%; total acidity: 5.9 g/l; 0.52 g/l, residual sugar: 3.15 g/l; total dry extract: 30.0 g/l; pH: 3.47.


Franco Bernabei & Neil Empson