Marco is part of the Ricasoli family that wrote the story of Chianti Classico, creating the formula for the wine we know today at the site of what is now his San Marcellino vineyard. The soil here is incredibly rocky, forcing the roots deep and resulting in naturally low yields. Marco farms organically and has built his own large cisterns to gather rainwater, along with using biofuel for machinery.

One of the specialties here is their rare Vin Santo, made from Malvasia with a little Canaiolo Nero. The grapes are dried using a unique custom netting system for about three months. before being gently pressed  into small barrels, called caratelli, of mixed woods (oak, mulberry and cherry) for six years. The wine is  concentrated with fig, molasses, toffee and dried flowers, the richness balanced by a freshness unexpected for the style.