Dievole is one of Chianti Classico's most storied estates, with roots tracing back to 1090 when a Benedictine monastery leased a vineyard in this "divine valley" outside Vagliagli, in Castelnuovo Berardenga. In 2013 Argentine businessman Alejandro Bulgheroni acquired the 500-hectare property and brought in master enologist Alberto Antonini — the same partnership behind Bodega Garzón in Uruguay — replacing traditional oak fermenters with cement vats and setting out to make Dievole one of Chianti Classico's most forward-thinking estates. All wines have been certified organic since the 2017 vintage.

The Casanova is Dievole's most approachable single-vineyard cru — sourced from just 2.5 hectares of vineyard directly beside the historic Villa di Dievole, at 400 meters above sea level with south-west and south-east exposure. The soils are Macigno del Chianti — a sandstone-dominant formation that gives the wine its signature lightness of touch, gentle tannins, and bright, vibrant acidity. Fermentation takes place in temperature-controlled raw concrete vats with spontaneous yeasts, followed by 13–14 months of aging in large, untoasted French oak barrels, then further bottle aging before release.

The result is a Chianti Classico that proudly references the past — "as it used to be," in the winery's own words — immediate and pleasurable, with great freshness, a medium-weight palate, and none of the heavy extraction that defines more modern styles. Drink now through 2030.