Corzano e Paterno Toscana Bianco Il Corzanello 2025

Corzano e Paterno Toscana Bianco Il Corzanello is a dry white blend from Tuscany, led by Trebbiano.

High in the hills of San Casciano Val di Pesa, between Florence and the Chianti Classico heartland, this organically farmed estate splits its attention between wine, olive oil and pecorino. The white comes off the cooler pockets of the property, hand picked and chilled straight away to hold its aromatics. Trebbiano carries the blend, with Sauvignon Blanc, Chardonnay, Petit Manseng and Sémillon filling in around it. Bunches go to the press whole, the juice settles for a day, and fermentation runs slow and cool between 15 and 18 degrees. Malolactic is blocked, and four to five months on fine lees adds a little weight without softening the line.

Bone dry and floral, with white blossom, crisp orchard fruit and a lemongrass edge that keeps the finish tangy. Serve it at 8 to 10 degrees. It suits grilled fish, chicken with lemon and herbs, salted almonds, or a plate of young pecorino with bread and oil.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh, Elegant
Grape Varietal: Trebbiano / Sauvignon Blanc / Chardonnay / Petit Manseng / Sémillon
Tastes Like: Comparable to a premium Pinot Grigio, but more aromatic and textural
Alcohol Percentage: Not specified
Closure: Not specified
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Organically farmed hillside vineyards around San Casciano Val di Pesa, between Florence and Chianti Classico, with cooler vineyard sites helping preserve freshness and aromatics
Aging: Whole-bunch pressing followed by cool fermentation at 15–18℃, with malolactic fermentation prevented and four to five months of maturation on fine lees
Serving Temperature: 8–10℃ – Serve chilled

Corzano e Paterno is a family-run organic estate in the hills of San Casciano Val di Pesa, between Florence and the heart of Chianti Classico. The property combines traditional Tuscan agriculture with a focus on quality, producing wine, extra virgin olive oil and artisanal pecorino cheese. Its approach reflects the region's long agricultural heritage, with careful vineyard management and a strong connection to the land.

Il Corzanello Bianco is a distinctive Tuscan white blend led by Trebbiano, supported by Sauvignon Blanc, Chardonnay, Petit Manseng and Sémillon. The grapes are hand harvested from cooler vineyard sites and gently pressed before slow, temperature-controlled fermentation. Several months on fine lees add texture while preserving the wine's freshness, creating an elegant alternative to Tuscany's more familiar red wines.

Seafood: Perfect with grilled fish, prawns, calamari or seafood with lemon and herbs
Poultry: Excellent with lemon-roasted chicken, grilled chicken or herb-marinated turkey
Vegetarian: Pairs beautifully with grilled zucchini, asparagus, roasted vegetables or fresh salads
Tuscan Classics: Ideal with crostini, panzanella, salted almonds or Tuscan bread with olive oil

Young Pecorino Toscano: Mild, creamy and gently savoury, a natural pairing from the estate's own cheesemaking tradition
Fresh Ricotta: Soft and delicate, complements the wine's freshness and floral character
Robiola: Creamy and slightly tangy, balances the wine's bright acidity
Fresh Goat Cheese: Light and tangy, pairs beautifully with the wine's aromatic and mineral-driven style

Pollo al Limone (Tuscan Chicken with Lemon & Herbs)

Ingredients:

• 4 chicken thighs or marylands, skin on
• 2 lemons, one juiced and one sliced
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, lightly crushed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 190°C.
2. Rub the chicken with olive oil, rosemary, thyme, salt and cracked black pepper.
3. Heat an ovenproof frying pan over medium-high heat and brown the chicken skin-side down until golden and crisp, approximately 5–7 minutes.
4. Turn the chicken, add the garlic and lemon slices, and cook briefly until fragrant.
5. Pour in the lemon juice, then transfer the pan to the oven and roast for 25–35 minutes, until the chicken is golden and cooked through.
6. Allow the chicken to rest for 5 minutes before serving with the lemon slices and pan juices spooned over the top.

A simple Tuscan-style preparation, Pollo al Limone pairs beautifully with Il Corzanello Toscana Bianco. The wine's bright acidity and citrus notes complement the lemon and aromatic herbs, while its subtle texture from lees ageing balances the succulent roast chicken and rich olive oil.