Ipsus, the magnum opus of Giovanni Mazzei (25th generation of the Mazzei family; they started in 1435), was born from a single intention — to create 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. (To add a Burgundian perspective, this is a similar size to La Tâche or Clos de Tart, so very small). 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 region’s highest classification.

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.

Ipsus is born from the perfect combination of a land ideal for growing Sangiovese vines and the passion of a family dedicated to the art of winemaking since 1435. Its distinguished power comes from its unique terroir, Il Caggio.

Nemora is born from the same land, the same vineyards, and the same spirit of research that give rise to Ipsus. It is fair to say it follows a different path. It is an exploration of Sangiovese in its most immediate, vibrant, and instinctive form.

A wine that seeks less construction and more expression. Interestingly, whilst 100% Sangiovese and made in Chianti it is classified as ‘Toscana IGT’ as the ageing does not conform to the Chianti rules.  

Nemora, in Latin, means sacred groves, deeply significant places. This name honours the woods surrounding the vineyards at Il Caggio and their fundamental role in shaping the wine's character. Oak trees help create a cool, breezy microclimate that mitigates the summer heat.

They promote balance in the vineyard and support the area's biodiversity. The forest also defines the vineyard's natural boundaries. The vineyard area remains limited and cannot expand beyond its limits. Production is therefore naturally limited.

Nemora is produced through semi-carbonic maceration. Part of the fruit is fermented as whole grapes, layered alternately with destemmed grapes. Inside the tank, fermentation naturally generates carbon dioxide, creating an oxygen-free environment. The intact berries begin fermenting from within until enough alcohol is produced to cause their skins to split, after which fermentation continues in the traditional way. This delicate process requires stems that are perfectly intact, healthy, and fully lignified. Once fermentation is complete, the wine ages for 15 months in Clayver stoneware barrels. A neutral material that preserves the aromatic purity, the tension of the fruit and the freshness of the wine. An essential refinement. Just enough time for the wine to find its balance.

Semi-carbonic maceration enhances the primary aromas of Sangiovese and reveals its most immediate character. Crisp red fruit, fresh flowers, depth. The contained tannic extraction keeps the sip smooth and dynamic, while the intracellular fermentation gives roundness and a particular aromatic richness. It is a direct, vibrant, material wine. A Sangiovese that preserves the energy of the grape and releases it without filters.

The 2024 growing season began with a mild, rainy winter, followed by a balanced spring that also brought abundant rainfall, replenishing the soil's water reserves and providing the foundation for a harmonious vegetative cycle. An early budbreak at the end of March was followed by flowering in mid-May, clearly indicating the vine's ability to adjust its biological rhythm to seasonal conditions and bringing the principal phenological stages back in line with the area’s historical averages. During the summer, warm days and significant diurnal temperature variation, particularly from late August onward, encouraged a slow and gradual ripening process, preserving freshness while enhancing aromatic complexity and phenolic maturity. Summer heat was naturally moderated by the altitude of Castellina in Chianti, the surrounding woodlands, and the unique microclimate that has long distinguished this historic corner of Chianti Classico. Careful canopy management and rigorous selection in the vineyard allowed the vines to fully benefit from the soil's water reserves. At harvest, the fruit displayed remarkable purity, vibrant aromatics, and exceptional balance, reflecting both the character of the vintage and the meticulous attention devoted to every individual parcel of our vineyard. The result is a refined and expressive 2024 vintage. The wines reveal freshness, elegance and harmony, showcasing the purity and sense of place that define the finest expressions of Sangiovese. 
Harvest dates: 28th & 29th September. Rainfall Index (total rainfall between April 1st and September 30th): 481 mm. Temperature Index (sum of average daily temperatures from April 1st to September 30th): 3.765 °