$27.99 on 6+ bottles (code: 6saves2)

It’s rare to find a debut this self-assured, balancing the classicism of Chianti Classico with a updated, not really modern, just more in tune expression of Sangiovese.  Clearly Burgundy made an impact on William!

William Goldschmidt’s Clivo Altura marks a new chapter for a family that has farmed at Corzano e Paterno for three generations. Before returning to the estate in 2020, William spent five years in Burgundy, working at Domaine Roulot, Domaine David Duband, and Domaine des Croix. Those experiences shaped the vision behind Clivo Altura, a project focused on carefully farmed, higher-elevation vineyards planted to Pinot Noir and Sangiovese.  His vineyards are just south of Radda in Vagliagli.

William is part of a growing movement in Tuscany that is turning attention back to cooler, higher-altitude sites as producers adapt to a changing climate. The goal is straightforward: preserve freshness, structure, and site expression. The resulting wines feel distinctly Tuscan but are made in such a way that clearly reflects his Burgundian training.

For those who follow the evolution of Radda and the broader Chianti Classico region, Clivo Altura is a producer to watch. The wines are honest, terroir-driven expressions of Sangiovese, defined by freshness, balance, and versatility at the table.

Tom's Tasting Note
A deep ruby red core, lighter red edges. The nose easily wafts from the glass with fresh red cherry, currants, and blood orange citrus fruits (and peel), classic dusty dry soil/crushed rock minerality, with plenty of attractive red and brown spices, all things I associate with a classically made Chianti Classico. The palate has med/med+ body, acidity, and fine tannins.  The palate is classic, as soon as you taste it you know this is a great bottle of wine, excellent flavor density that is fresh and persistent.  The finish is fresh and long, very classic indeed!  Excellent!

Grapes: 100% Sangiovese
Vineyards: Terraced vines in Vagliagli just south of Radda
Fermentation: Spontaneous, with Whole Clusters that can vary from 20-30% (or more depending in the vintage) in steel vats for about 24 days. Malolactic fermentation in barrel.
Aging: 16 months in used barrels that are a mix of 1-3 year-old barriques. Sulphites are added one month after the malo finishes.
Filtration: None
Alcohol: 13.5%
Production: 2,400 bottles