Ipsus, the magnum opus of Giovanni Mazzei (25th generation of the Mazzei family), was born from the sole intention of creating the greatest possible expression of Sangiovese in Tuscany. The journey began in 2006 when the Mazzei family, already well-established in the region’s history, purchased 150 hectares in the village of Castellina in Chianti. Within this land were 6.5 hectares of vines that the family believed had the potential to produce wine of exceptional quality. These vines were divided into six individual plots, each with its own slightly unique soil characteristics and aspect.
From the outset, the aim has been to produce a wine that, above all else, expresses its unique location. Translated, the word Ipsus means “Himself.”
As the grapes come from a single vineyard and the wine is aged at the estate for a minimum of 30 months, Ipsus is classified as a Chianti Classico Gran Selezione, the highest classification in the region.
The estate also serves as a home for Giovanni and his family, who moved onto the hill so they could be fully involved in overseeing every aspect of production. Visitors to the property may well see the children riding their bikes, or Giovanni indulging his other passion: horse riding.

From early impressions, the 2021 vintage in Tuscany is shaping up to be one of the great vintages of the century — particularly in Chianti Classico. Overall, the growing season was fairly warm, noticeably hotter than 2020. However, temperature changes toward the end of the season provided the vines with a much-needed respite.
Winter was without incident until a mild February prompted the vines to awaken early. Fortunately, this was followed by a cooler March, bringing temperatures back to normal. The biggest challenge of the season came with the spring frosts in early April, which damaged the lower-lying parts of the region. However, thanks to Ipsus’s elevated position, its vines remained untouched.
June, July, and August were hot, with daytime temperatures peaking at 40°C in mid-summer. This intense heat was offset in late August by a welcome drop in temperature and some opportune light showers. September then provided a long, balanced ripening period, with wide diurnal ranges allowing the fruit to reach full maturity while retaining its essential freshness. The team at Ipsus began harvesting on 28th September and completed it the following day.