I was up in northern Chianti Classico region, closer to Florence than I usually go, and being hungry I stopped for lunch at a little osteria on the side of the road. The food was delicious and the quarto of red wine was exceptional, so I asked who made it and where I could get some more. The waiter directed me to a small azienda up the road, Poggio al Bosco, and said, “Ask for Loris.” 
As if he would be hard to find! Loris is everywhere and his personality is bigger than he is. Loris is the most ebullient man I’ve ever met and makes one of the most delicious wines I’ve ever drunk. I spent a lovely afternoon tasting the vast array of wines he makes, looking at his Vin Santo barrels, meeting his mother and wife and in general being welcomed and made to feel like I can’t wait to get back there!
There is an old recipe for Chianti Classico, laid down by the Baron Ricasoli himself at Castello Brolio back in the mid 1850’s. Mostly sangiovese, the red grape of Tuscany, the recipe called for a small percentage of white Trebbiano grape as well. That recipe was revamped a long time ago and now Chianti Classico is made with all red grape, some indigenous and some French. I was astounded to learn that Loris and a small number of producers still make their Chianti Classico with Baron Ricasoli’s original recipe! Actually, he makes several Chianti Classico’s, all with the Baron’s recipe but some aged more than others, so obviously I had to try them all. Research, my friends. Come on over and do some for yourself! When you’re south of Florence around Tavarnelle or Barbarino, give Loris a call, you won’t regret it!
Poggio al Bosco
via Chiostrini 5
50028 Tavarnelle Val di Pesa (FI)
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