The Fassati cellars were founded in 1913 to produce Chianti, and this was the wine with which it achieved success. Today the “Le Gaggiole” Chianti, though it allows Vino Nobile di Montepulciano to assume leadership in the house line, does not forget the firm’s origins, and Fassati continues to produce it with the objective of tying the historically most famous Italian appellation to the unmistakable territory of Montepulciano.
A bottle of Chianti is not chosen for its match with food, but rather to taste a piece of Tuscany.
To drink within two or three years after the vintage.
Principally Sangiovese with small percentages of Ciliegiolo and Merlot.
Principally in stainless steel tanks along with a brief period in oak to add a bit of complexity.