CLIVO ALTURA
Who: William Goldschmidt (from Corzano e Paterno)
Where: Vagliagli, the heart of Chianti Classico (Toscana, Italy)
What grapes: Sangiovese
Key facts: High elevation, steep, wild. Impressive Chianti terroir. William’s first solo wine is Rosso Toscana, made from .6ha of vines he farms at Poggio al Sole. It’s the property of a close family friend.
Instagram: @clivo_altura
Clivo Altura “La Debuttante” Rosso Toscano
Viticulture: Organic
Soil type: Schist-limestone
Elevation:
Grapes: Sangiovese
Method of fermentation: The wine is made in the cool underground cellars at Corzano e Paterno. Thirty percent of the fruit is fermented whole bunch and 70% is whole berry. The wine undergoes 24 days of maceration, with a light extraction of pigment. Fermentation is started by natural yeast from the grape skins. No sulphur is added before alcoholic fermentation. Malolactic fermentation and 16 months aging occur in barrel. These vessels are a mix: two were one-year-old, and the rest of the barrels were three-years-old Sulphites were added one month after the malo finished. The wine is bottled with no filtration, in February 2022
“When I tasted this wine last march, under a tree above his new terraces, with a lovely creamy cheese made by William’s mom, it was opulent. Mouth filling, pristine black berries, really enjoyable stuff. The wine is adorned with a beautiful illustration painted by Peter Goldschmidt, William’s grandfather”. — JM
Clivo Altura “Le Bighellone” Pinot Nero
Viticulture: organically farmed
Soil type: Schist-limestone
Elevation: 700m above sea level, in one of the wildest parts of Tuscany
Grapes: Pinot Nero
Method of fermentation: Hand harvested. Fermented in neutral oak barrel. 1,050 bottles produced.
Sometimes you trust a guy. Do I pine for Pinot Noir from Tuscany? Nope. Do I believe in the talent of my Italian winemaker partner? Absolutely.