Borgo Scopeto is a historic rural complex first documented around the year 1000 as a fortified outpost and farm under the episcopacy of Siena. In the early 14th century it passed to the Sozzini family, a prominent Sienese noble lineage, who over five centuries transformed it into a flourishing agricultural estate with villa, chapel, farmhouses, and cellars focused on vines and olives—wine production here was already of notable importance by the mid-19th century, though not yet estate-bottled. The Sozzini held the property until then, after which it changed hands; in the 1990s, Elisabetta Gnudi Angelini and her family (owners of Caparzo and Altesino) acquired and restored it, modernizing the cellars while launching the quality-focused wine program—the first Borgo Scopeto-labeled Chianti Classico arrived with the 1990 vintage.

Vigna Misciano is the estate’s single-vineyard Chianti Classico Riserva from a 360-meter hillside parcel in Castelnuovo Berardenga on sandy, clay-rich soils, planted at high density (~6,000 vines/ha) to spurred cordon with manual green work and harvest timed for phenolic ripeness. The 2015 is 100% Sangiovese, fermented in temperature-controlled stainless steel after soft crushing, then aged 18–24 months in large 30 hL Slavonian oak casks and 500 L French tonneaux, followed by 8+ months in bottle; it shows dark cherry, scorched earth, pressed rose, almond, and coffee on the nose with a dry, elegant palate of firm structure, balanced acidity, and persistent finish reflective of the southeast Chianti Classico edge.

Why you’ll love it

• Classical Chianti Classico Riserva profile: 100% Sangiovese from a single Vigna Misciano site, long cask aging, and clear Castelnuovo Berardenga minerality without modernist excess.

• Strong 2015 vintage integration: ripe fruit meets solid tannins and tertiary nuance, linking medieval estate roots to contemporary DOCG precision.

• Historic depth meets modern polish: a millennium-old property now yielding structured, ageworthy wines under expert guidance from Vittorio Fiore.

How to enjoy it

• Decant 30–60 minutes at 60–64°F to unlock aromatics and soften the weave of tannins for savory dishes like bistecca alla fiorentina, game, mushroom ragù, or aged Pecorino.

• Built for the table with stamina over multi-course meals; its ferrous snap and balsamic edge pair with smoke, blood, and umami.

• Drinking beautifully now through another 5–7 years, evolving toward leather, tobacco, and underbrush in a cool, dark cellar.