Borgo Scopeto Chianti Classico (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Chianti Classico

  • Grape


  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    CharcuteriePasta DishesPoultry

In 1997, the Borgo Scopeto estate was sold to Elisabetta Gnudi Angelini and Alessandra Angelini, it was their first wine purchase in Tuscany. In 1999, Elisabetta purchased more land in Morellino di Scansano DOCG where she planted vines for Doga delle Clavule; two other estates- Caparzo and Altesino of Montalcino, were both purchased in 2002 and 2003, respectively. Borgo Scopeto covers 503 ha in Castelnuovo Berardenga- 6 ha are dedicated to the buildings of the Borgo and 350 ha are woodlands; 70 ha are vineyards and 50 ha are planted with olive trees. Within their vineyard plantings, 40 ha are Chianti in Classico with plantings of Sangiovese, Cabernet Sauvignon, Syrah, and Merlot.

The Sozzini family, which kept the property until the mid-nineteenth century (it dates back to around 1000, though), developed the estate’s wine program to a certain extent but it wasn’t until more recently that Borgo Scopeto improved the quality and begin to bottle its own wines. 1990’s vintage was the first time “Chianti Classico” and Borgo Scopeto appeared on the same label.

Tasting Notes

On the nose, ample and intense but also sweetly fruity, with wild berry fruit supported by pleasant noble wood, vanilla, and cocoa, and a surprising cherry finish. The palate is dry and well structured, austere and elegant, harmonious, and with excellent persistence.


Made up of 90% Sangiovese, 5% Merlot, and 5% Colorino; all of the different varietals are fermented separately for 6 days at a temperature of 28-30 degrees C, with delegates and pump overs. The juice is kept in contact with the skins for 10 days. Malolactic fermentation occurs spontaneously. 

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  1. 5

    Thank you Kelly for your advise. great choice. Enjoying the Fifa women final .

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