VINEYARD | The Casanova dell'Aia vineyard, 4 hectares in total, is the first vineyard planted by the Fronti family in 1982, but was partly replanted in 2014 and partly in 2018. Mainly grown in Sangiovese with a small share of Trebbiano and Malvasia, it is located near the town of Radda in Chianti, at a height of around 500 metres above sea level. The soil is rich in skeleton, with alternating marly limestones (Alberese and Galestro) and a good presence of clay. In the vineyard heritage of Istine, a total of 26 hectares cultivated organically, two other significant Crus are worth mentioning: in the Radda area the Vigna Istine, 5 hectares located at almost 500 metres above sea level, planted in 2002, from soils that alternate marly limestone, and Vigna Cavarchione, located in the sub-area of Gaiole in Chianti, not far from the town at an altitude of over 400 metres above sea level, planted between 2009 and 2010, soils with a prevalence of Galestro.
PERSON | Angela Fronti started working for the family winery in 2012, the year Istine's first Chianti Classico (vintage 2009) was released. It is no coincidence that she was awarded the "Giulio Gambelli" award in 2019 and pursued an idea of wine capable of restoring the approach of the great master with a faithful yet contemporary trait, placing the utmost respect for the grapes, the exaltation of the variety, the vintage and the characteristics of the territory at the centre of her work. With Sangiovese and Radda in Chianti in her heart, Angela Fronti built a simple but rigorous oenological path, confirmed by consistent wines with a clearly legible stylistic profile, transforming Istine into one of the realities most capable of enhancing the oenological values of the Chianti Classico appellation.
WINE | The Chianti Classico Vigna Casanova dell’'Aia 2019 is a pure Sangiovese obtained from the vineyard by the same name. After careful selection of the bunches on the sorting table, the alcoholic and malolactic fermentation are carried out in cement tanks, with maceration on the skins for 45 days. The wine is then aged in large Austrian oak barrels (30 hectolitre) for 12 months, followed by another 12 months ageing in the bottle, before its arrival on the shelves. The aromas are refined and recall flowers and aromatic herbs, red fruits and spices, with a pleasant smokey note in the finish. Delicious in the mouth, with a light and reactive sip, lively tannic articulation and accentuated fragrant flashes on a slightly mentholated finish.
