Built over 60 years by Giulio Gambelli
It still retains the unique wine making represented by the long-term maceration advocated by Giulio Gambelli. Contrary to the rich and powerful trend of modern Chianti Classico, it is delicate and gives a sense of red fruit.
Teachings of the late Giulio Gambelli
Giulio Gambelli, who studied at "Biondi Santi" and taught "Case Basse", "Montevertine", "Poggio di Sotto", "Villa Rosa", etc.
"From 1942 to 2004 Gambelli worked for Bibbiano. Bibbiano is the representative of the makers who have left his ideas to this day.”
Without relying on numerical analysis, he made the taste of grapes and tasting wine the basis of winemaking, and it is said that he was able to guess the tailoring and the condition of the grapes through accurate tasting analysis.
“The biggest feature of Gambelli is the long maceration. Modern Chianti usually takes around 10 days, but Bibbiano takes a very long time, 15 to 30 days.”
Long maceration is the only way to bring out the Sangiovese's true character, and long maceration requires healthy grapes.
"Long maceration requires high grape quality and cleanliness. Decaying fruit increases the risk of volatile acids. An unsanitary brewing environment increases the risk of bullets.”
Gambelli's requirements were very strict, no use of bentonite, gum arabic, etc. was allowed except for a small amount of SO2, and thorough daily cleaning was also required.
"Gran Serezione is more than 20 days. In a really great year, when you have the best grapes, you need 30 days or more of maceration.”
To achieve the purity, precision and grandeur of Sangiovese, the most important thing is to let it grow freely for a long time and with minimal temperature control.
“The Sangiovese is a difficult, highly influenced by weather and brewing environment, and tends to be forced by brewing techniques, but its true personality cannot be created by technique.”
One of Chianti's oldest
"It has a history of 150 years, but it was a manor that made table wine and vegetables before Gambelli joined. I don't want to lose the Tuscany (countryside) feeling of those days.
Bibbiano founded in 1865. It has long been owned by the "Marocchesi Marzi family". One of the oldest Chianti Classico families.
“Tuscany has become huge with foreign capital, and has changed its taste to the world standard. Bibbiano is also a cultural property that should be preserved for future generations.”
The current family head is Tommaso and Federico brothers of the fifth generation. Located in Castellina in Chianti, it owns vineyards, olive groves and forests in 30 ha.
“Only indigenous varieties are cultivated. Wine has been made since the Etruscan era, so there must be a meaning to indigenous grapes.”
The grape varieties are Sangiovese Grosso, Sangiovese, Canaiolo, Malvasia Nera, Chilegiolo, Colorino, Trebbiano and Malvasia Toscano.
"Sangiovese Grosso is Gambelli's transplant of Montalcino's most traditional clone, now a rare clone."
Bibbiano's job is to pass down the "history of the land" to future generations through wine based on the teachings of Giulio Gambelli, who has no interest in global trends.
economy spoils wine
Great changes in technology, civilization, and above all, the economy, have turned wine into something unnatural. The original wine tastes like the land, just like the produce.
“There are an increasing number of wines that do not express the original appearance of the land, the grape variety, and the individuality of the vintage. We should be aware of it and fear it.”
A simple wine that tastes of the land is better than a delicious wine that you don't know where it was made. There is no need for barrique-cultured yeast to disturb the taste of the land.
“Only indigenous varieties that have existed in Chianti for a long time, have naturally crossed, have been naturally selected, and have survived with the land while mutating, can express the taste of the land.”
The best variety that brings out the personality of Castellina in Chianti is the indigenous variety, and the brewing that hides it is evil, and the personality should be maximized in the brewing.
Organic cultivation is practiced in the fields, and ICEA certification was obtained in 2013. This was the only way to achieve long-term maceration in pursuit of the taste of the land.
“It is important to strongly receive the influence of nature in organic farming. Naturally, the yield decreases, the grapes create strong skins to survive, and the acidity, sugar content, and tannins become stronger.”
