Isole e Olena
Summary
Isole e Olena, established in the 1950s and led by Paolo De Marchi since 1976, produces Chianti Classico and varietal wines from 49 hectares of southwest-facing vineyards situated between Castellina and San Donato in Poggio at 350-450 meters elevation on limestone soils. The estate combines traditional methods with modern precision, focusing on low-yield Sangiovese production through indigenous yeast fermentation and measured oak aging in both large casks and barriques.
Heritage & Leadership
Isole e Olena emerged in the 1950s when two historic estates, Isole and Olena, were unified into a single property in the heart of Chianti Classico. The most pivotal moment in the estate's history came in 1976 when Paolo De Marchi acquired the property and began implementing a comprehensive renovation of both vineyards and winery. De Marchi, originally from Piedmont, focused immediately on researching and understanding the territory's potential, particularly for Sangiovese. His pioneering work with the variety led to the creation of Cepparello in 1980, a 100% Sangiovese wine that helped demonstrate the grape's capacity for excellence outside the traditional Chianti Classico blend.
Vineyards & Wines
The estate encompasses 49 hectares of vineyards situated between Castellina and San Donato in Poggio, in Chianti Classico's western zone. The vineyards occupy elevations between 350-450 meters above sea level, with soils composed primarily of galestro and alberese limestone. While Sangiovese dominates the plantings, the estate also grows Cabernet Sauvignon and Syrah for their varietal wines. The vineyards face primarily southwest, benefiting from excellent sun exposure while marine breezes from the Tyrrhenian Sea moderate temperatures during the growing season.
Philosophy & Practice
De Marchi's approach centers on understanding and expressing each vineyard site's distinct characteristics. In the winery, fermentations occur in temperature-controlled tanks with indigenous yeasts. The flagship Cepparello ages for 20 months in French oak barrels, with 50% new oak. For the Chianti Classico, aging takes place in a combination of large oak casks and smaller barriques. The estate maintains low yields through careful canopy management and cluster thinning, focusing on achieving optimal ripeness while preserving acidity and aromatic complexity.