Fattoria di Corsignano

From vine care to the cellar

The vineyard work stays close to the bottle at Fattoria di Corsignano in Castelnuovo Berardenga, where Elena Gallo, winemaker, holds the estate with Mario Bartoli. Gallo describes herself plainly as owner together with her husband, and that shared charge is the useful way into the place: not a distant proprietorship, but a daily responsibility for land, wine, and the people who come through it. The family has inhabited and cultivated the property since 1988, with the winery established in 1998, and the continuity matters because Chianti Classico rewards repetition. The same rows are read season after season. The same Sangiovese is asked to carry the house tone. Gallo’s own phrase, “I am always seeking genuineness and authenticity,” sits less like a manifesto than a cellar rule, a way to decide what belongs and what should be left alone. Her public lineage is not built from named mentors or schools; it is tied to this estate, to Bartoli beside her, and to the practical span between agronomic care, winemaking, and hospitality.

Seven hectares under vine

The estate works from 22 hectares, with 7 hectares planted to vines, inside the Chianti Classico DOC. Its farming is certified organic, a choice that gives the method its frame before the grapes reach the cellar. Sangiovese leads the work, with Canaiolo and Malvasia Nera also named among the varieties, and the production moves across still red, rosé, white, sparkling, and dessert wines. The house manages the phases directly, from vineyard care through harvest and bottling, so the program is not split between anonymous hands. Annual production is given at approximately 40,000 bottles, small enough that decisions still feel bench-side rather than industrial. Fermentation and aging protocols are not something the house sets out in detail, so the firmer ground is the visible one: estate fruit, organic practice, family management, and the Gallo Nero discipline of Sangiovese in a place where the vineyard has to earn the wine each year.

A tasting room with fields around it

The cellar does not stand apart from the life of the property. Fattoria di Corsignano is also an agriturismo, with a restaurant, rooms and apartments, gardens, a pool, and spaces for weddings and events, all held within the same agricultural estate. That could easily become scenery, but here the room keeps pointing back to production: vineyard tours, estate tastings, paired meals, and private tastings all begin with the fact that the wine is made on the land around the guest. The estate sits a few kilometers from Siena, close enough for the city to remain present, far enough for the countryside to set the pace. In the tasting room, the atmosphere is quiet, rustic, and composed; outside, the vines give the measure. The next glass here is still accountable to Sangiovese, Canaiolo, and Malvasia Nera at Fattoria di Corsignano.