Bottega Chianti Classico

The origins of the Chianti project — 1993

Bottega’s Chianti project began in autumn 1993. During an evening in a country cottage, Sandro Bottega discussed the wines of Italy’s principal regions with actress Stefania Sandrelli and Giovanni Soldati. The conversation encouraged Sandrelli to explore wine more deeply and pursue the production of a Tuscan red.

Acino d’Oro — 1994

The project took tangible form in autumn 1994. Bottega, Sandrelli and Soldati went into the rows of a small estate in the Sienese countryside and personally selected the grapes for their Chianti. The result was Acino d’Oro, a Chianti Classico DOCG whose label carried all three signatures.

Expansion of the project

Acino d’Oro’s sales volume subsequently reached 130,000 bottles, with distribution extending to major airports and restaurants around the world. This commercial growth did not change the project’s original conception. During the same period, the wine received several national and international awards.

A directly managed winery — 2023

By 2023, Bottega considered direct management of a dedicated winery necessary to consolidate and further improve the quality of its Chianti. Sandro Bottega opened the new cellar in Castelnuovo Berardenga, in the heart of the Chianti Classico area. Bottega also took vineyards under management in the Chianti Classico area during the year.

The winery entered full-scale operation in conjunction with the 2023 harvest, marking its first vintage. The facility was established for Chianti Classico DOCG, Chianti Classico Riserva and fine Super Tuscan production. It is surrounded by 13 hectares of Sangiovese and Canaiolo, with vineyard work and harvesting performed by hand. Its barrel cellar holds approximately 800 hectolitres, principally in 25-hectolitre Slavonian-oak casks. Vineyard and cellar operations are supervised by oenologist Guglielmo Pasqualin.

All vineyard work belongs to a structured management program supervised by the company’s technical manager. Cultural operations are entrusted to contractors, while work in the Castelnuovo Berardenga vineyards—including harvest—is performed by hand.

Soil and fertility management

Chemical herbicides are not used either between or beneath the rows. Spontaneous vegetation is encouraged and alternate rows are mown. Pruned vine shoots are shredded and returned to the soil to add organic matter and improve soil structure. Soil characteristics are assessed through direct analyses or analyses supplied by third parties; recent conditions did not require fertilization.

Water management

The directly managed vineyards have not been irrigated. Rainwater-collection projects are under study.

Canopy and crop management

A vine-management plan considers the intended crop, bud load and criteria for topping, leaf removal and bunch thinning. Production is kept within the relevant appellation rules and aligned with the intended oenological objectives.

Plant protection

Pest and disease control follows integrated or organic methods coordinated with the relevant wine-growing district. Decisions draw on weather bulletins and direct vineyard inspections. Sexual traps monitor pest populations and help determine the appropriate timing of treatments.

Harvest decisions

Ripeness is monitored through field visits and laboratory analysis. Harvest timing is determined according to each wine’s intended purpose, the minimum ripeness indices required by the relevant production rules and the winery’s oenological objectives. Grapes at Castelnuovo Berardenga are harvested by hand.

Biodiversity and certification

The managed vineyards are SQNPI-certified, and all are either organically certified or in the certification process. Every parcel borders woodland. Spontaneous ground cover and alternate-row mowing are used to support the vineyard environment.

The winery was designed for Chianti Classico DOCG, Chianti Classico Riserva and fine Super Tuscans. Its central feature is a barrel cellar capable of holding approximately 800 hectolitres of wine. Ageing is based on large 25-hectolitre casks made from Slavonian oak. These vessels were selected to preserve the Tuscan expression of Sangiovese while allowing maturation in fine wood.

Production is governed by an operational quality- and food-safety management system shared across Bottega’s wineries. It structures production planning and resource use. Raw materials, intermediate products and finished wines undergo daily controls, performed internally and, where appropriate, by accredited external laboratories. Analytical results support production planning, hygienic safety, authenticity and continuous improvement.

Storage follows procedures intended to reduce energy and water use. Cleaning and sanitation follow documented operating instructions that are reviewed annually through management review, planned internal audits and third-party audits. Work protocols are also designed to minimize water, energy, processing aids, additives, nutrients and detergents while maintaining finished-wine quality. All vineyard and cellar activities at Castelnuovo Berardenga are supervised by Guglielmo Pasqualin.