"I Tre Borri"
IGT Rosso Toscana

Corzano e Paterno

The farm Corzano and Paterno extends over two hundred hectares of land of which only eighteen are planted with vines. The rest is divided into olive groves, pastures and natural oak forests.

The property consists of two separate farmhouse complexes, called Corzano and Paterno, which were purchased by the Swiss architect Wndelin Gelpke between 1971 and 1976 by the descendants of the Niccolini, a noble Florentine family. Forced to sell the estate, they asked the family friend Gelpke for advice, who offered to buy it himself to protect it from the advent of possible speculators. The architect undertook to leave the structures intact and so he did. The complexes were in fact restructured but in a respectful way. After that Gelpke moved there with several members of his family. Everyone was able to assume their role within the farm which today produces wines, olive oil and pecorino cheeses (sheep milk) of the highest quality.

Today the production of Corzano and Paterno is internationally recognized. In fact, many of the best restaurants in Europe serve the farm's products on their tables.


Total area planted with vines: 18 hectares / 45 acres

Average annual production of the company: 80.000 bottles

Grapes owned by the winery: 100%

Grape varieties: Sangiovese 100%

Soil composition: sandstone and limestone

Altitude of the vineyards: from 290 to 320 metres (950 to 1.050 feet) a.s.l.

Average age of the vines: 30 years

Growing system: guyot and modified sapling

Fertilizers: compost, sheep manure from the farm, cover crops and biodynamic preparations

Plant protection products: sulphur and copper

Weeding: mechanic

Yeasts: indigenous (pied de cuvée)

Average annual production: 3.000 bottles

Certification: organic

Refinement: 24 months in tonneaux and big oak barrels (25hL)

Colour: shining ruby red

Nose: hints of red berried fruit and spicy notes of cinnamom

Palate: smooth and fruity with smoked aftertaste

Alchol content: 14.5% Vol

Ideal serving temperature: 16 - 18 °C / 60 - 64 °F

Matching: red meat courses, game meat, cheese

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