Maddalena Fucile and Matteo Vaccari graduated from agronomy school in Florence in 2017, worked harvests in Tuscany, California and Oregon, then came back to take over her family’s estate in San Casciano in Val di Pesa. The place goes back to the fourteenth century and, until 2016, sold its wine in bulk. They’ve turned it into something else entirely: seven hectares of vines farmed organically with biodynamic practices, Sangiovese handled with a light touch in the cellar, no attempt to make Chianti Classico taste like something it isn’t. The results are precise and lively and priced like the discovery they are. This is what the new generation in Chianti looks like.