How we produce: from vine to wine
Our vineyards extend over an area of about 36 hectares on the hills of the municipalities of Castelnuovo Berardenga and Radda in Chianti, northwest of Siena, at an altitude of 250 to 440 m. The plant density varies from 4,000-5,000 vines per hectare, while its yield is about 50 quintals per hectare.
The soil of Aiola farm is mainly of three types:
- Alberese, the soil that makes tannic wines, structured and very intense
- Galestro, gives wines elegance and a great potential for aging
- Arenaria, from this soil is obtained the elegant and fragrant wine
Thanks to this combination and to the particular microclimate we can obtain wines that are complex and full of attractions.
In our vineyards we mainly cultivate Sangiovese, the most famous grape of Tuscany, as well as other autochthonous and international varieties, such as Merlot.
The harvest is done exclusively by hand, usually in the period between late September and early October, when the grapes reach optimal ripeness.
To obtain ever-increasing quality, the winery’s equipment was recently almost entirely updated, relying on the best technologies available on the market.
The grapes are de-stemmed and conveyed into stainless steel tanks.
Here alcoholic fermentation takes place under the controlled temperature of 28-30 degrees. At the same time frequent repassing and devatting (“delestage”) of the liquid are carried out, allowing the transfer of the aromatic, coloring and tannic components from the skins to the liquid. Malolactic fermentation in steel tanks follows.
The wine is then transferred into 50 hl French oak barrels, 5 hl tonneaux, and 2.25 hl barriques depending on the type, where the wine matures for a period ranging from 12 to 24 months.
Once bottled, our wines make use of a further period of refinement for a few months. As they rest, they perfect the complexity of their flavors, aromas, and colors. The wine is now ready to be marketed.