IPSUS is a Tuscan Wine Legend in the Making, as stated in Decanter magazine. A blend of 16 spontaneous micro-vinifications, the wine is aged for 24 months in a mix of vessels before the blend takes place, and a further seven months in ceramic vats, followed by 16 months in bottle before release. With a total ageing of almost four years, this is a serious step up for Chianti, making IPSUS rivalling with Italy’s most sought-after wines. Only 4,618 bottles were produced.
The Ipsus' Story
Giovanni Mazzei’s personal project, IPSUS is the result of years of research. After identifying the cooler plots in the Il Caggio estate, in the heart of Chianti, six were selected and planted with the most suitable clones of Sangiovese which derive from half a century of research. Grapes are micro vinified with careful maceration to get the best reflection of the terroir and, create a high-end expression of Sangiovese which combines vibrant aromas and a silky texture. Read more.
'My family's passion has always been about making emotive, complex fine wines. With IPSUS, I wanted to go beyond, and take the bounty of nature and our ancient expertise to create a pure and exquisite expression of Sangiovese that showcases the wondrous terroir of the region that I'm so proud to be a part of. I want Ipsus to be electric, vibrant, and the tannins to be silky and elegant’ - Giovanni Mazzei
The first vintage to be released was 2015 which made its debut swooping great scores from international wine critics and was referred to as a modern Italian ‘Cru’ in Decanter Magazine. The vintages just keep getting better with the latest 2020 receiving the perfect 100 points from Decanter magazine.
Vineyard & Vinification
The 6.5 hectares of vines are located on the ridge of a sun-drenched hill in Castellina in Chianti. Il Caggio is situated at an altitude of 310 and 361 meters above sea level, with vineyards exposed partially southeast and the majority southwest. The soil is composed mainly of calcareous clay and marly limestone from the Upper Cretaceous era. Watch Video.
Vinification: 16 micro-vinifications
Fermentation: 10 days, spontaneous in steel vats without added yeasts
Maceration: 24 days with submerged cap
Malolactic: spontaneous and complete
Aging: 70% in tonneaux (100% new), 20% in 15 hectolitre barrels, and 10% in ceramic vats for 26 months
Finissage: 7 months in ceramic and 16 months in bottle
Tonnellerie: Barrels made by their artisans in Burgundy and Austria
Ipsus 2020 - The Growing Season
The winter of 2020 unfolded with cool temperatures and generous rainfall. Following a refreshing spring, marked by adequate and evenly spaced showers, the extensive temperature fluctuations during the long, hot summer facilitated a seamless and trouble-free ripening process for the grapes. This progression was further supported by scattered rainfall in June and early September, alleviating water stress, yet avoiding the presence of pests and disease threats.
Although a few cold nights in April affected the early bud break, 2020 was characterized by moderate temperatures and well-timed precipitation resulting in an exceptionally gratifying harvest of premium-quality grapes, each bunch presenting robust skins and fully matured phenolic compounds. The characteristics of the 2020 harvest poised to yield a wine that marries richness and structure with outstanding harmony and balanced vivacity.
Ipsus 2020 - The Scores
Jeweled ruby in colour, each step though the palate adds another layer of nuance and enjoyment. Riven through with sage, thyme, rosemary, raspberries, red cherries, black tea, bay, saffron, oyster shell and fine but creamy tannins. Sums up the idea of balanced fruit, tannins and acidity in a way that can sound overly simple but in reality is one of the hardest things to achieve - but you know it when you taste it. Stainless steel fermentation with native yeasts that begin fermentation naturally, aged across a mix of 70% new oak, 20% in 1,500l oak barrels and the final 10% in ceramic vats. Once the blend of different formats takes place, the wine spends another six months in ceramic vats, followed by 14 months in bottle. – 100 points Jane Anson
Unique aromas of hibiscus, cherries, violets, sandalwood and lychees. Subtle and complex. Full-bodied with very fine tannins that caress your mouth and leave a creamy impression. The tannins melt into the wine. Peach, citrus and cherry character at the end. It’s intensely fruity yet extremely refined and poised. A superb Chianti Classico. Gorgeous to drink now, but will be even better from 2027. – 99 points James Suckling
This is a special limited-production project imagined by the Mazzei family in Castellina in Chianti. This noble clan owns some of the area's most promising vineyards, including the legendary, forest-lined Siepi. Not too far way is the spine of a hill that extends over to the Sangiovese vines used to make this wine. The Caggio 2020 Chianti Classico Gran Selezione Ipsus is engineered to produce fruit brightness, freshness and transparency. The wine succeeds each year I have tasted it (with the first vintage being 2015), but I think special props should be given in a vintage like 2020, which veered toward the warm side of the spectrum. Indeed, Ipsus offers primary fruit first and foremost; however, hints of smoke and light spice also appear. There is cherry versus cumin seed or cassis versus cardamom. The wine shows good fruit weight and length, despite its elegant frame. - 96 points Monica Larner, Decanter Magazine