Vinification Process 20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs. Ruby red, fruitty and floral. Good structure, well balanced.
American-born, London-based Frank Grace purchased the 19th-century windmill (“molino”), adjacent barn, villa (Villa di Castagnoli) and vineyards in 1995. He carefully picked their geographic and microclimatic situation, ensconced in the heart of the Panzano zone of Chianti Classico. Mr. Grace restored the ancient barn close to the villa and filled it with sculptures, paintings, contemporary installations, and artifacts that spilled out into the surrounding land. In fact, he transformed it into a combination art gallery and state-of-the-art winery, completing it in 1998. The Panzano estate has seen grape-growing for the past 350 years, though Frank Grace has decidedly awoken the sleeping beauty and propelled it into the third millennium. At the same time, Il Molino di Grace is profoundly rooted in local heritage. In the words of Frank Grace’s son, Tim: “The Grace family philosophy is simple: being true to the rich tradition of Tuscan winemaking and its unique terroir.”
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