The Palazzi Sisters, or Sorelle Palazzi, started their winery in 1973 in the little-known Chianti town of Morrona di Terricciola, in the heart of the Pisan Hills (Colline Pisane), between Pisa and Volterra. The 24 hectares are now under the control of the sisters’ nephew, Guido, who recently received his degree in enology and agronomy; 11 are made up of vineyards, 9 of olive grooves, with the remaining part being woods and the agroturismo . The surrounding woods and shrubs provide an excellent eco-system for these charming and earthy wines. The soil here is composed of clay, sand, and chalk. Extreme heat and cold is tempered by the proximity to the sea. The tannins are softer and less incisive than you’d usually find in Chianti Classico.
All this means that the wine works really well for all those dishes that aren’t heavy and aren’t light either: think flank steak, chicken, Cornish hens, barley salad or soup, grilled vegetables and semi dried or fresh cheeses. Both the Sangiovese and Chianti works great with classic Tuscan antipasto of Cavolo Nero on grilled bread with olive oil. Certified Organic ICEA.