In 2002, three Milanese brothers, Vanni, Carlo and Marco Cattaneo, purchased a picturesque 18th Century villa in Tuscany with the mission to resurrect its history and restore its place in great wine. Their zeal also took them to sustainable and organic farming in order to respect the land which now held their future.
While sticking mostly to the Tuscan script and making exceptional Chianti, they also branched out to try "outside" varietals like our Chardonnay selection. This was not new by any means, but their approach to the grape was. Unlike almost every Chardonnay made in Tuscany, San Jacopo did not use any oak and did not allow the wine to go through malolactic fermentation, where the harsh malic acid, like that found on the peel of a green apple, is converted to lactic acid, like that found in milk. This gives the wine a creamy texture. Thus, without, we get bracing acidity and intense minerality like we would expect in Chablis.
Additionally, they restrict the amount of grapes that can be taken off of each vine at any one given time, allowing each bunch of grapes to receive as much nutrients from the ground as possible. They also pick earlier than most so that the alcohol levels are kept at a minimum and the structure of the fruit is allowed to shine. The result is a gratifying wine, offering flavors of piquant green apple and guava with a citrus edge to push scallops in a lobster sauce over the edge.