Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Guado De’ Gemoli

Wines

Giovanni Chiappini’s flagship wine and estate’s calling card, Guado de’ Gemoli comes from the family’s oldest vines, planted along Via Bolgherese in 1978 and 1986, on the same alluvial, calcareous soils that sit directly beside Ornellaia and across from Le Macchiole.

A powerful Bolgheri blend led by Cabernet Sauvignon, joined by Cabernet Franc and Merlot, each variety hand-harvested, vinified separately, and matured for 12–20 months in French oak before coming together. The result is bold, dense, and deeply aromatic: cherry, blackberry, and cassis wrapped in tobacco, licorice, graphite, and a whisper of vanilla and spice. On the palate, it’s full-bodied and structured, with silky, finely woven tannins and a long, balsamic-tinged finish.

A legendary appellation and wine, made by the family who helped build it.  Savor what forty years of devotion to one hillside can produce.

Appellation: Bolgheri Superiore DOC

Type: Red, dry

Blend: 70% Cabernet Sauvignon, 15% Merlot, 15% Cabernet Franc.

Wine Details:

Tasting Notes:
Color: Deep ruby red
Bouquet: Complex and admirable — ripe red and black fruit (cherry, plum, blackcurrant, blackberry) with jam, licorice, tobacco, graphite, vanilla, cedar, and a hint of lavender.
Palate: Full-bodied, dense, and powerful, yet elegant and fresh. Silky, finely woven tannins support layers of dark fruit, spice, and coffee, leading to a long, balsamic-persistent finish.
Food Pairing: Pair with regional cuisine such as rich sausage and white bean dishes, braised beef or veal dishes, or anything loaded with garlic and rosemary. Steak, burgers, or any hearty dish.
Serving Temperature: 18º C (65º F)
   

Vinyard Notes:
Vineyards: Le Grottine (planted 1978) and Felciaino (planted 1986) — the estate's oldest vineyard parcels
Training System: Horizontal spurred cordon, arched cane.
Vine age: 40 to 48 years.
Soil: Alluvial calcareous deposit.
Yield: 800 gr per vine.

Winemaking Notes:
Harvest: First 10-days of September for the Merlot, the beginning of October for the Cabernet.
Vinification: Each varietal vinified separately; initial alcoholic fermentation in open vats at controlled temperatures (26–30°C) for approximately 7 days with manual punch-downs to protect the skins.  Maceration: 15 days in stainless steel at controlled temperature, per varietal.
Aging: 12–20 months in small French oak barrels (approximately 70% first-use, remainder second-use), with each varietal aged separately before blending; wine reintroduced to barrel briefly after assemblage.
Production: 10,000 Bottles per year (0.75 litres).