Six Centuries of Mazzei
Sustainability, heritage, and the spirit of the land
For over six centuries, the Mazzei family has been producing unique wines with spirit and passion, renewed with each generation. Their legacy is deeply rooted in the vineyards of Fonterutoli, Belguardo, and Zisola, where the philosophy of enhancing indigenous grape varieties as an expression of the land’s identity continues to thrive.
A commitment to sustainability, respect for biodiversity, and the careful management of the land’s delicate hydrogeological balance are central to the Mazzei winemaking approach. Through these efforts, the family preserves the soil and conserves water, while ensuring the long-term future of their estates.
From the historic vineyards of Castello di Fonterutoli in Chianti Classico to the promising estates in the Maremma Toscana and Southeastern Sicily, the Mazzei family continues to explore new horizons in winemaking, honoring the distinctiveness of each terroir.
With a strong focus on environmental stewardship, the company has achieved impressive sustainability results, including a net reduction of 1,243 tons of CO₂ emissions. They continue to implement eco-friendly practices such as natural treatments in the vineyards, water recycling, and the use of cover crops to enrich the soil.
Face to Face with Filippo Mazzei
VertdeVin: What made you decide to go into winemaking, to work in the wine world? How was your love for wine born ?
Filippo Mazzei: Well, it’s a long story. My family has owned the Fonterutoli estate since 1435. So, it’s really a family matter. It wasn’t very big at the time. I decided to follow the path almost naturally, but without a clear idea that I’d stick with it for life. After a few years, I started asking myself — do I really love this, or am I just doing it because it’s tradition ?
So I left and did something else for four years. I worked for an Italo-French consumer credit company called Crédit Consommation. I was based in Milan, developing the credit card business, moving between Milan and Paris. After four years, the company was doing really well — it had grown to 650 employees, and it had started out as a small startup. At that point, I thought, “Okay, that was a great experience, I’ve done my part,” and I returned to winemaking — because deep down, that’s what I truly wanted to do.
VdV: What is the strength of the terroirs you have in Tuscany ?
F.M: It’s not easy to explain in a few words, but Fonterutoli truly represents the heart of Tuscany. Our vineyards span altitudes from 200 to 600 meters, with completely different exposures. The soils are mainly alberese and limestone.
This diversity means that each parcel requires its own harvest and dedicated vinification. We have a long-standing tradition of blending different expressions of the land — that’s always been our goal. Over time, we’ve focused on refining those expressions and understanding them better.
We even built a winery specifically designed to manage this complexity. Every year, we produce about 120 micro-vinifications, and from those, we make our final selections. This allows us to conduct in-depth research on quality and clones — which ones perform best in which parcel. It took us 30 years to reach this point, and we’re still learning. Every year, we gain new insights.
Here’s an example: regarding climate change — and maybe I’m wrong — but I believe we actually have some advantages, at least for now.
Sangiovese used to thrive between 200 and 400 meters above sea level. Now, with the climate shift, we’ve had great success planting at around 570 meters. The wines have become more elegant and more identity-driven. We’re seeing a higher percentage of excellent vintages than before.
We’ve never struggled with ripening. If you look at our riserva, or certain vintages, you’ll even notice slightly lower alcohol levels today. I think the changes we’ve made in planting and vineyard management — keeping things as natural as possible — have helped the vines adapt. As a result, the wines are more balanced and lighter than they were a decade ago.
VdV: What is the main difference between Fonterutoli and Badiòla, aside from altitude ?
F.M: I’d say the protocol is basically the same. During harvest, we work parcel by parcel. We sort grapes first in the vineyard, then manually on the sorting table, followed by optical selection.
We use the same vinification method — délestage — which works beautifully with Sangiovese. The main differences lie in the concentration and grape quality of each vineyard. We adapt extraction according to each lot’s characteristics. Maceration times also vary. When it comes to oak, we’re careful: we avoid new oak with certain wines to preserve purity, while others receive a touch more. We’ve also moved toward smaller, more precise batches — fermenting in 15- to 20-hectoliter vats — which helps us focus on finesse.
VdV: Do you have any special projects for the future ?
F.M: We’ve got a few things in the works. I wouldn’t say they’re completely new, but we’re certainly refining what we’re already doing well — like Concerto and our selection wines. Right now, we’re working on repositioning, doing everything we can to help the market truly understand the quality we’re achieving.
VdV: What is the Mazzei “signature” ? Is there something that makes your wines instantly recognizable — something that makes you say, “Yes, that’s mine” ?
F.M: That’s probably a better question for our customers. But from my point of view, our style is all about preserving the character of the terroir. We focus a lot on diversity — which is one of the defining features of Chianti Classico, not just in the broader appellation, but even within each estate.
We manage 117 hectares, which makes it easier to express that diversity. Another key element is clarity — we aim to make wines that are clean and precise.
Some people think that “clean” wines aren’t natural, but I don’t agree. For me, a well-made, clean wine is a beautiful thing.
VdV: What’s been your most emotional experience with wine? A tasting, a vintage — something that left a deep impression ?
F.M: As winemakers, we’re naturally curious. When we eat, we like to try other wines — we enjoy exploring. So there are always new and memorable experiences. It’s a world that’s constantly evolving.
That said, personally, I feel very connected to the Old World. I love what’s happening in the New World too, but the great traditional appellations of the Old World still have a special soul — especially when it comes to native varieties like Pinot Noir in France, or Sangiovese, Grenache, and others.
There’s a reason these grapes and regions have endured for centuries. We’ve been cultivating vines for over 5,000 years — and over time, certain things become clear. That’s what tradition is, really: it’s what has worked successfully over a long period. If something didn’t work, it wouldn’t be tradition — it would just be a failed experiment.
Tuscany, in this sense, plays a major role. I love this region. It’s a world in itself. And honestly, Sangiovese — it just keeps performing beautifully.
