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exploring taste – Spring/Summer 2016 wine culture – Uniqueness in Chianti Classico

Lamole di Lamole has never lost sight of environmental welfare,
it has always aimed at working with nature rather than against it.
That is why production volume has always been contained.
It is our philosophy: take from the land what it can give you,
and always give something in return.

any other, changes and acquires complexity de- Social entrepreneurship and the promotion of a lo-
pending on the soil. Only certain areas of Tuscany cal cultural heritage is achieved by giving work to
are able to bring out those sweet flowery and fruity people who have represented the soul of this land
notes that are essential to this wine. By the turn for decades and by rediscovering age-old farming
of the twentieth century, the demand for Chianti methods and local cultivars,” says Daldin. “The es-
expanded uncontrollably, making it necessary to tate gives work to young locals: they feel a personal
create a consortium to protect the wine's identity. connection and responsibility toward the wine
In 1924, there were 32 licensed producers and eight and the place that produces it.”
years later the denomination 'Classico' was creat- ‘Organic’ here is not just a buzzword, but the re-
ed to distinguish it from the largely unregulated sult of a bond with this valley. “We will be cer-
wine production of the neighboring areas. This tified organic next year, but it is not just a fancy
history helps us understand the Lamole di Lamole word we’re adding to our label because it is trendy
we drink today, the direct result of this long pro- to do so. Organic farming is a means and not an
cess. “In 2004 we began to rediscover these typical end, it is a way of working: most of all, it means ‘do
benchland cultivars,” our wine expert explains. less’ or, rather, let nature do the work. Advanced
“the Campolungo, that gives its name to our Chi- technology is important: for many years now we
anti Classico Gran Selezione, is the biggest, with have been carrying out a study on induced crop
ten hectares. In 2009, we decided to renew and re- resistance, the improvement of a plant’s capacity
store the terraces and we were able to accomplish to protect itself by developing those antioxidants
this by understanding the geological nature of the which will make the use of copper and zinc un-
terrain, the way in which plants need to reach deep necessary. Sustainability, however, is not a recent
into the ground, the importance of intense sun ex- discovery here: Lamole di Lamole has never lost
posure: just as it has been since the beginning.” To- sight of environmental welfare, it has always
day, Lamole di Lamole is staffed by ten people who aimed at working with nature rather than against
work in the vineyards and in the cellar. Among it. That is why production volume has always been
them we find faces that have made the company’s contained – we are talking 230,000 Chianti Clas-
history: the head-farmer has worked here since sico bottles produced each year – it is our philos-
1978. “They make the wine, not us oenologists. ophy: take from the land what it can give you, and

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