Fattoria di Lamole

Location: Lamole, Greve in Chianti
Size: 16.5 hectares
Varieties: Sangiovese
Viticulture: No pesticides or herbicides
Vinification: Indigenous yeasts, fermented in stainless steel & concrete vats. Aged in cement tanks for one year, then in older barrels for a a year or two (depending on the vintage), then another year in bottle before it is released

Paolo Socci looks very much like a beloved professor – one whose sweet and unassuming nature belies his deep and vast knowledge about the terraces (lamulae) historically carved into the area’s steep slopes, so that they could be planted. Re-establishing them is Paolo’s mission. Most were leveled by bulldozers in the 1970s and 80s – literally flattened – in an effort to allow for conventional, mechanized farming. Paolo is equally dedicated to the revival of ancient Lamolese wine-making traditions lost in the 1950s and 1960s when over 90% of the population left the area in an exodus from rural life. 
Lamole is one of the highest altitude appellations of the Chianti Classico zone. The Socci family has extremely deep roots here – the earliest mention of them in the historical records is in the year 1071.  In the 1600s, three different Socci ancestors were gonfalonieri, or leaders of the commune. Paolo’s great grandfather Giovanni planted vineyards in the 1800s and his grandfather Carlo undertook their reconstruction years later after the vines were destroyed by phylloxera. (In this difficult task he had a dedicated helper, Livio Piccini, to whom one of the fattoria’s most prestigious labels, “Le Viti di Livio”, is dedicated.) Paolo’s father Giorgio continued the development of the winery until Paolo took over in 2003 to implement his  complex recovery plan for the historic terraced vineyards and their surrounding ancient buildings. 
The wines are made using entirely natural methods, but maintain a classic elegance. The Bianco di Toscano is a blend of Chardonnay and Sauvignon Blanc, co-fermented and aged in stainless steel tanks. The reds, 100% Sangioveto (the traditional name for Sangiovese in Chianti), spend time aging in both cement tanks and older barrels.