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Olive Oil Harvest 2014

The olive oil harvest 2014 has been influenced strongly by the unusual climatic conditions that we experienced through the whole year.   The exceptionally high winter temperatures and the incessant rain that marked the whole growing season have influenced the development of flowering, fruit set, development and the fruit growth in a negative way. These

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Great ranking for our Nittardi Riserva 2010 in Decanter.

Our current Chianti Classico Nittardi Riserva 2010 received a great ranking in Decanter: 18/20 point or 93 points. It was rated the second best Riserva of the whole tasting. Recently we tried different Nittardi Riservas from the late 90s, 1997 a great vintage is know at its peak, really great balance now. 1998 has

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Leon, Antonio, Peter and Giorgio

ProWein & VinItaly

After attending the Super Tuscany Event organized by James Suckling in New York City now is the moment for big wine fairs in spring. As every year we will be at ProWein in Düsseldorf from 23-25.03 at the booth of “Consorzio Chianti Classico” (Hall 3 L63) and at the booth of “Der Feinschmecker” (Hall 3 F59). From 06-09.04 we will attend VinItaly in Verona, where

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Domenico & Mario

The Olive Oil Harvest 2013

The Olive Oil harvest 2013 has been challenging due to bizarre weather conditions, especially from the end of the summer onwards. The beginning of the autumn was characterized by unusual strong rain and higher than average temperatures. Normally it is good to have a wave of cold weather before the harvest. This didn’t happen and

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The new label and wrapping paper

the XXXI Artist Label for Nittardi

the korean artist Kim Tschang-Yeul creates the xxxi artist label and wrapping paper for chianti classico “Casanuova di Nittardi”, the artist represents a milestone for fattoria nittardi: the artist’s label closing cycle of the four seasons marks the first time that an asian artist collaborates with the famous winery. (more…)

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End of the Harvest dinner

The 2013 Harvest

The frenetic period of the harvest has been over now for a month so even if not all the malolactic fermentations are done by now it is time to look back a bit!   The 2013 vintage can be described as a classic vintage with cooler temperatures compared to the average of the last decade.

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