About this wine
Buondonno's estate Chianti Classico DOCG, sourced from selected Sangiovese vines across the Casavecchia, Sicelle, and Sicellino vineyards surrounding the historic Podere Casavecchia alla Piazza. Grapes ferment spontaneously with native yeasts in steel and cement tanks, macerating on the skins for around 20 days, then age roughly a year in small and medium oak barrels. Unfined and unfiltered, it offers a pure, terroir-driven expression of Chianti Classico's Sangiovese character.
An honest, food-friendly introduction to real Chianti Classico — bright acidity, no shortcuts.
Sommelier's Note
"A benchmark for what Chianti Classico tastes like when nothing is added and nothing is hidden."
Food Pairings
Classic with Tuscan ribollita, grilled bistecca, and aged pecorino; equally at home with tomato-based pastas.
When to drink it
Everyday Tuscan-style dinners, pizza nights, casual gatherings with red-sauce dishes.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 14%
- Price Range
- $18-32
Terroir & Winemaking
Spontaneous fermentation with indigenous yeasts in steel and cement; approx. 20 days on the skins; aged about 12 months in small-to-medium oak barrels; bottled unfined and unfiltered.
Frequently Asked Questions
- What grape is Buondonno Chianti Classico made from?
- It is Sangiovese-driven, sourced from the Casavecchia, Sicelle, and Sicellino vineyards on the estate.
- Is it a natural wine?
- Yes — it ferments spontaneously with native yeasts and is bottled unfiltered, in keeping with Buondonno's organic, low-intervention approach (organic since 1989).
- How long is it aged?
- About a year in small and medium oak barrels, following roughly 20 days of skin maceration.
- What food pairs well with it?
- Classic Tuscan fare — grilled steak, ribollita, aged pecorino, and tomato-based pasta.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ・リゼルヴァ
Chianti Classico Riserva
RedSangiovese
Produced only in the best vintages, Buondonno's Riserva comes from old Sangiovese vines in the south-facing Casavecchia plots and the north-east-facing Sicellino vineyard, planted in the 1970s. Grapes macerate on the skins for about 25 days with spontaneous fermentation in cement, then age two years in 500-liter oak barrels — a more structured, age-worthy expression of the estate's organic Sangiovese.
ブオンテンポ
Buontempo
RedSangiovese · Canaiolo · Colorino · Trebbiano Toscano · Malvasia Bianca
A tribute to the old Tuscan peasant tradition of blending red and white grapes together, Buontempo revives the historic Chianti recipe using roughly 70% red grapes (Sangiovese, Canaiolo, Colorino) and 30% white grapes (Trebbiano Toscano, Malvasia Bianca). A portion of the fruit ferments as whole clusters, the wine matures in amphora, and no sulfites are added — a genuinely natural, joyfully rustic red.
ロザート・トスカーナ
Rosato Toscana
RoséSyrah · Sangiovese
Buondonno's rosé is born from a marriage of two musts: Syrah, which undergoes a very brief skin maceration before white-style fermentation, blended with must drawn off from Sangiovese destined for Chianti Classico (the saignée method). The result is a fresh, harmonious rosé with cherry, raspberry, and strawberry aromas lifted by notes of rose petal and spice, with barely perceptible, well-integrated tannins.
ビアンコ・アッラ・マルタ
Bianco alla Marta
WhiteTrebbiano Toscano
Named after Gabriele Buondonno's daughter Marta, who suggested fermenting the small quantities of Trebbiano Toscano from the estate's oldest vineyard on its skins, this amber/orange wine macerates for up to 10 days — enough to give it color, body, and light tannins. A savory, structured expression of Trebbiano with good length, showing white peach, honeysuckle, and a flinty mineral edge.
レンメ・レンメ
Lemme Lemme
RedSangiovese · Canaiolo · Colorino · Malvasia · Trebbiano Toscano
Da Vecchie Viti Maritate — from old married vines. Lemme Lemme comes from a single vineyard of field-blend vines planted in 1936, interplanted ("married") with Sangiovese, Canaiolo, Colorino, Malvasia, Trebbiano, and other forgotten or unidentified local varieties, in the old Tuscan tradition of training vines up living support trees. It matures in a porous ceramic tank that preserves the fruit without imparting oak spice. Only about 1,000 bottles are produced — a compact, tannic, characterful wine steeped in old-vine wisdom, with black fruit and olive tapenade notes.