Buondonno
ブオンドンノ
Organic, natural Sangiovese pioneers in Chianti Classico
Founded in 1988 by Gabriele Buondonno and Valeria Sodano, Buondonno farms roughly 8 hectares of vines at the historic Casavecchia alla Piazza estate, near the border between Castellina in Chianti and Panzano, in the heart of Chianti Classico. Organic since 1989 — among the earliest conversions in the region — the estate favors spontaneous fermentation with indigenous yeasts, extended skin contact, and aging in neutral steel, concrete, or large oak, bottling most wines unfiltered. The result is a range of pure, terroir-driven Sangiovese wines, from the classic Chianti Classico and Riserva to the historic-recipe field blend Buontempo, all made with minimal intervention and deep respect for the Tuscan hills.
www.buondonno.com/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
For those who love pure, low-intervention Sangiovese and appreciate pioneering organic producers with a genuine sense of place.
Frequently Asked Questions
- Is Buondonno certified organic?
- Yes — the estate has farmed organically since 1989, making it one of the earliest certified organic producers in Chianti Classico.
- Where exactly are the Buondonno vineyards located?
- The vineyards sit at the historic Casavecchia alla Piazza estate on the border of Castellina in Chianti, just across the Pesa river from Panzano.
- What winemaking techniques define Buondonno's style?
- Spontaneous fermentation with indigenous yeasts, extended skin maceration, aging in neutral steel, concrete, or large oak, and bottling most wines unfiltered.
- What grape varieties does Buondonno work with?
- Primarily Sangiovese, with small amounts of Canaiolo, Colorino, Trebbiano, and Malvasia, plus a parcel of Syrah planted in 1992.
- Does Buondonno wine pair well with Japanese food?
- Yes — its bright acidity and fine tannins make it a natural match for grilled dishes, soy-based sauces, and mushroom-based washoku.