Since the 17th century, the Corsini family has been among the most powerful names in Florence. Their property, Le Corti, in San Casciano just 11 miles (20 km) south of Florence was purchased in 1362 and Villa Le Corti was erected in the 14th century. The purchase was determined by the strategic position in respect to Florence, the quality of the land highly suited to agriculture, and the presence of an oil mill. Filippo IX currently presides over the family tree, but it is his son, Duccio, who manages the winemaking enterprise today (since 1992) together with his wife, Clotilde and their two daughters. They inhabit the main villa of the property, having moved in after the family closed the doors in 1919. Over the years, Duccio has acquired an immense appreciation for organic practices and preservation both of the land and of tradition. His wines speak to the elegance and refinement of the San Casciano appellation with utmost adoration for the surrounding hillsides.

50 hectares at Le Corti are planted to Sangiovese and 65 to olive trees. San Casciano in Val di Pesa is just 15 km South of Florence, the northernmost UGA in Chianti Classico. The vineyards are strewn over gentle hilltops ranging from 220 to 300 meters above sea level, predominantly exposed to the South. Soils are moderate clayey with a mixture of limestone and sand and the traditional presence of galestro and albarese stones that vary in concentration depending on the slope and altitude of the vineyard. Temperatures remain mild during the year with cold but never extreme winters and hot summers, saved by the diurnal temperature variations.

The main objective of Villa Le Corti is to produce high quality Chianti Classico wines that are able to accurately express the territory of origin while respecting the environment, seasonality, rhythms of nature and above all, uniqueness of the vines. Vines are trained in spurred cordon at an average density of 5800 plants/ha. Since 2015 the winery has farmed organically in the vineyards and since 2014 they have a Vegan Quality certification.

Grapes are hand harvested, de-stemmed and put in an open frustum, cone-shaped stainless steel tanks at a controlled temperature. After 24 hours at 20’ C the grapes are inoculated with select indigenous yeasts. Fermentation for Sangiovese is typically 18 days. Wines are aged in varying vessels depending whether Chianti Classico (12 months aging in cement tanks followed by at least 3 months in bottle), Chianti Classico Riserva (used 27 hl barrels for 16/20 months), or Gran Selezione (18 months mainly used barrique followed by 12 months in bottle or 16 months in 500-700 lt tonneaux and 14 months in bottle).