Frascole is an organic estate in Dicomano, a commune of the upper Valdisieve (Sieve valley) in the foothills of the Tuscan-Romagna Apennines about 30 minutes from Florence. This is the Chianti DOCG region’s most northerly sub-zone, namely the Chianti Rùfina​ DOCG. The foothill area is influenced by the cool currents of the Mugello Valley. Frascole also produces a Vin Santo del Chianti Rùfina DOC. See the Dicomano to Colognole area. Frascole takes its name from the hill above the municipality of Dicomano.

Owner: Enrico Lippi and his wife Elisa Santoni. Their son is Cosimo. Enrico is an agronomist. Both are from Dicomano. They bought the estate in 1992 when it was in a sorry state. They refurbished the vineyards and the buildings. These date back to the Middle Ages, and now form a village of holiday lets.

Consulting oenologist: Federico Staderini until 2019.

Origins: The farm’s original name “Vico” (see below) is of Roman origin. There have been numerous archaeological finds from the Roman era (remains of a house and some coins). Before them came the Etruscans. Remains of an important Etruscan fortification and a beautiful Etruscan funerary stele were found on the estate.

Vineyards: 16ha. Dr Ian d’Agata (2019: p.284) says this area can produce ‘the most lithe and refined Sangiovese wines of Tuscany. Frascole is this area’s best estate, ideally situated off in a side valley so its vines see less rain and more sun.’ See the Dicomano to Colognole area. The estate comprises 100 hectares and occupies the hill of Frascole at between 350 metres at the Pieve di S. Jacopo up to 470 metres at the Castello del Pozzo, and then continues gently uphill to 500 metres above sea level in the hills overlooking the village of Dicomano to meet the Apennines. The 15 hectares of vines are South south-west facing and mainly Sangiovese which grows at 450-500m, plus Colorino at 400m (Note: the Colorino found here appears to be a specific biotype rather than the Colorino del Valdarno (see Ian D’Agata: 2014 p.51).

Terroir: Soil is ‘marnosi‘ with sandstone (‘arenaria’) and pelago marl. Cool nights from Monte Falterona, a sacred site for the Etruscans.

Other crops: 9ha of olive groves. A few hectares on the valley floor comprise arable crops.

Organic certification:1998 Bio sans papers. 2002 Full organic certification the first time. | 2021 Still certified organic.
 
Wine style: Dr Ian d’Agata (2019: p.285) says he finds Frascole Chianti Rùfinas ‘to be remarkably Pinot Noir-like in some vintages.’
 
Vineyards: 16ha. South-west exposure and an altitude of 360 meters above sea level – dedicated has a strong panoramic and symbolic value, placed as it is in front of the medieval village and business center, because in this land, in the mid-twentieth century, during excavations, a splendid Etruscan stele was found, further evidence of the ancient presence of this people in Frascole. Hence, in this parcel, the desire to give life, thanks to the altitude and the strong temperature variations of the vineyard, to a taut and elegant Sangiovese
 
Winemaking: Hand picked. Grapes arrive at the cellar on the terrace above the wine making zone. De-stemmed. Crushed. Via gravity runs into tronconic wooden vats in the cellar itself. Fermentation at controlled temperature no higher than 28 – 30°C. On skins for about 25-28 days. Sangiovese ferments in 20-25hl tronconic oak vats. The Colorino ferments a in 5-10 hl tronconic concrete vat. Three to four weeks on skins and 100% oak aged. After racking, the wine passes to a mix of new, 2nd- and 3rd-fill barrels (225l) and tonneaux (350l) for malolactic fermentation, where it remains for about 12 months.

White wines

Trebbiano Toscano: There are six biotypes of Trebbiano Toscano. Two are very productive and produce big bunches. Their wine is blended with a bit of Sauvignon or Traminer and sold locally. There are also two whites made from 100% Trebbiano Toscano. Both see skin maceration. One has light skin contact, 2 days on skins. 20,000 bottles. The other has longer skin contact of four to six weeks. 45 days max. Fermented in cement vats.

Toscana Bianco DOC, In Albis: In Albis is Latin for “white”. 100% Trebbiano Toscano (planted in 2008 using budwood from five local biotypes (Prof Bandinelli from the University of Firenze advised). Clay-loam soil derived from the decomposition of the marlstones of Vicchio and the sandstones of the Pratomagno-Falterona massif. 250 metres (820 feet) above sea level. North-east facing. Guyot. 6,500 vines/ha. 420A rootstock. ‘One of the best Trebbianos you’ll taste,’ (HJPWG 2017, p.138). | 2011 Debut. Fermented and aged in cement tanks. Aged on fine lees. Around 3,000 bottles. | 2013 Very savoury, lovely lemony fruit. | 2016 12.5% alc. A bright, soft, savoury white with clearly expressed yellow fruit a mouthwateringly flowing tone (October 2021).

Toscana Bianco IGT, In Albis Sullebucce: Picked later than the wine above. Hand picked, destemmed. Fermented wild on the skins (‘sulle buccce’) in cement tanks or wooden casks for a few days, then racked and pressed and so finishes fermenting off the skins. | 2016 Refreshing, plenty of tang, yellow fruit, well balanced. 12.5% (Feb 2022).

Red wines

Toscana Rosso DOC, Bitornio: The soil composition is a clay loam originated by the geological formation called “Marl of Vicchio” (marl and clay marl). Old vines planted in 1967 and 1970. 2,800 vines/ha. Made from the traditional Chianti blend of 85% Sangiovese, 10% Canaiolo & Colorino, 5% Trebbiano Toscano and Malvasia Bianca. | 2002 Debut.

Toscana Rosso DOC, Limine: 100% Merlot. Clay loam derived from the geological formation called “Marl of Vicchio” (marl and clay marl). ‘A Tuscan Merlot from a cool climate,’ Enrico told me.

Toscana Rosso DOC, Venia: 50% Sangiovese (clones Tin 10 and Tin 50) and 50% Merlot (clone 181). 7,000 vines/ha. 420A. | 2002 Debut.

Chianti Rùfina DOCG, Frascole: 2012 13.5% alc. Nice, classic, tight (Millésime Bio 2015). Around 25,000 bottles.Tasted on another occasion showed real bite and texture, really well made, lovely ripe tannins (tasted in 2014 I think).| 2015 14% alc.| 2016 14% alc.

Chianti Rùfina DOCG Riserva: 90% Sangiovese, 10% Colorino (see above). | 2007 14.5% alc. | 2008 Bottled. | 2010 14% alc. An absolutely beautiful wine in the early stages of its life. I tasted it over 3 days and found so much to like each time in terms of flavour, clarity and texture, its tanginess, its glycerol richness highlighting the maturity of the vines. The purity of the dark red fruit (Colorino I guess), its silkiness, and the well judged tannins (gentle backbone) from both grapes and oak aging made this wine seamless. Its subtle, light menthol freshness from cool night air is exactly what I hope to find a Rùfina too (tasted June 2021). | 2011 14.5% alc. Slightly funky, not clear, even a little oxidised (Feb 2021). | 2015 14% alc. | 2016 14% alc. Smooth and sappy (6 March 2022). | 2017 14.5%. 90% Sangiovese, 10% Colorino. From their highest, stoniest vineyard. Said to have floral, red berry and leather notes, well balanced firm tannins and a long refreshing finish.

Chianti Rufina DOCG Riserva Terraelctae Vigna alla Stele: Single vineyard. 100% Sangiovese. Planted 1996. 0.72 hectares. 4.270 vines/ha. Pruned spurred cordon. Soil of clay loam from marl. South-west exposure. 360 meters above sea level. The site has a strong panoramic and symbolic value, placed as it is in front of the medieval village and business centre, because in the mid-twentieth century excavations revealed an Etruscan stele was, further evidence of the ancient presence of this people in Frascole. 2018: 800 bottles. Fermented in open 500-litre tonneaux without temperature control. Daily manual manual punching down. Maceration of around 20 days. Aged 18 months in 225 litre French barriques. Then racked to cement vats. 14% alc.

Dried grape wines

Vin Santo del Chianti Rùfina DOC: Clay loam originated by the geological formation “Marl of Vicchio” (marl and clay marl). 500 metres. Trebbiano, Malvasia Bianca and unknown varieties. 2,800 vines/ha. Picked mid-September and hung to dry until mid-March. Pressed and the juice is run to ‘caratelli’ (40-80 litre chestnut barrels). 1993 Debut. | 1999 14% alc.

Other activities: Five apartments for rental.

Contact

Frascole

Podere Vico, Località Frascole

Via di Frascole, 27

50062 Dicomano (FI), Italy

Tel+39 055.8386340 | Website: www.frascole.it

Sales: The Wine Society (UK).

Bibliography

Dr Ian d’Agata, Italy’s Native Wine Grape Terroirs (University of California Press, 2019), p.284-286.

Hugh Johnson, Hugh Johnson’s Pocket Wine Book 2017 (Mitchell Beazley, 2016).

Visit: 20 August 2022