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The winery is named after the Avignonesi family, the founders of the original estate. Constant research and development aimed at expressing the true character of the Montepulciano terroir has, over time, earned the winery a well-deserved place among the flagship producers of Tuscany. In 2009, Avignonesi was acquired by Virginie Saverys who has since introduced organic farming methods to craft distinct, genuine wines with an even stronger character, and has acquired additional vineyards and a state-of-the-art winemaking facility in the Montepulciano appellation.
We believe that the life force of the earth and the uniqueness of our terroir are at the heart of our brand. Avignonesi is reborn from the soil of our vineyards with each vintage in wines that mirror the subtle flavours of the site and the special traits of each year. Our wines express the richness and beauty of the Montepulciano territory.
We respect the heritage of Montepulciano, where Sangiovese wines have been produced for centuries, and we wish to contribute to its future by being the finest representative of its heritage that we can be.

We respect the innate character of each wine and seek to follow its natural evolutionary path from the soil to the cellar and - finally - to the bottle.
“Healthier wines for healthier people, but also a healthier land and a healthier environment to pass on to future generations.”
Virginie Saverys
Virginie Saverys
Virginie was born in Ghent, Belgium and graduated in law from the University of Paris in 1983. Virginie was brought up in a family that always enjoyed fine wines and, as a wine lover, decided to invest in the Avignonesi winery in 2007, after having retired from her highly successful legal career and moving to Tuscany. In 2009 she bought the whole of Avignonesi with the intention of taking a winery already recognised for its quality, innovative research and experimentation to a new level of excellence.
She is a strong believer in organic products and homeopathic medicine, so converting the winery to sustainable farming methods was a natural choice. Her aim at Avignonesi is to produce wines which do not only mirror the distinct identity of the terroir of Montepulciano, but wines which are healthier for her customers, healthier for the land and therefore for future generations.
Montepulciano, Tuscany
Montepulciano is one of Tuscany’s southernmost appellations. The area surrounds the town of Montepulciano, which sits on a hilltop and has stunning views over the Orcia valley towards Siena on one side, and across the Chiana valley with views of Umbria on the other.

Art, architecture, food, fashion, lifestyle, breath-taking landscapes, hilly vineyards and sage coloured olive groves - Tuscany has always provided the inspiration, richness and location for people who create and appreciate the finer things in life.
Tuscany
Tuscany is one of Italy’s most cherished regions and with its wealth of local produce, Montepulciano is a jewel in the Tuscan crown. The Sangiovese grape lends its fullness and body to Vino Nobile di Montepulciano, a wine which, like Avignonesi itself, is strongly rooted in the terroir of Montepulciano.
Avignonesi people

Viticulture

Laura Lenzi

Laura Lenzi "To be able to work in the midst of nature and feel the living heart of the earth is probably the biggest privilege of my job."

Laura is a dynamic and cheerful agronomist with a decade’s practical experience managing vineyards and olive groves in Tuscany. She graduated in Forestry and Agriculture from the University of Florence. She brings a deep appreciation of nature to her daily tasks of overseeing the smooth running of the vineyards.

Adriano Zago

Adriano Zago "Virginie Saverys asked me to help her to convert Avignonesi to biodynamics, a challenge that was as difficult as it was stimulating."

Adriano’s expertise and commitment have helped us to move successfully to biodynamic methods across the entire winery. His work experience in New Zealand, India and France have helped him to understand that the biodynamic method, wherever it is employed, should be simple, practical, efficient and in sync with the natural biorhythms of a given place.

Winemaking

Ashleigh Seymour

Ashleigh Seymour "When the opportunity arose to work on the 2010 vintage at Avignonesi I jumped at the chance."

Working at Avignonesi gives Ashleigh the opportunity to combine new world winemaking techniques with the traditions of the old world. She attended Australia’s most respected winemaking and viticulture university, the University of Adelaide. Extensive and varied experience in Australia and European wineries have given her a true understanding of terroir.

Matteo Giustiniani

Matteo Giustiniani "I want my wine to reflect the ‘terroir’ as much as possible, to be unique and delicious."

Florentine by birth, Matteo’s sensitivity to the terroir is reflected by the wineries at which he chose to start his career. He studied oenology and viticulture at the University of Florence and later gained a Masters in Oenology from the University of Bordeaux, where he also improved his knowledge of vineyards and wine while working for a number of prestigious wineries.

Giampaolo Chiettini

Giampaolo Chiettini "A genuine and authentic wine does not need to be constantly tested and improved, only enjoyed."

Giampaolo, our consultant winemaker, has worked in every major wine region in the world and is a font of wisdom and knowledge. He is a graduate of the highly renowned San Michele all’Adige Agricultural School in Trento. His philosophy about wine is as reassuringly calm and generous as he is: “do not disturb - the wine knows which path to take."

Stories
17 Apr 2014

Making Horn Manure at Avignonesi: a Dirty Business?

It’s a sunny spring morning at the winery, and Virginie Saverys is on her way to meet Adriano Zago, our biodynamic consultant, who is waiting for her in the winery vegetable garden, near the Vin Santo vineyard at Le Capezzine estate. He is standing at the edge of a large, square hole in the.. Read more
24 Mar 2014

Do you dream of a summer internship at Avignonesi?

We are looking for a dynamic, responsible, wine-loving individual to be a seasonal intern at Avignonesi in the hospitality sector. The person we are looking for should: -speak English and one other language fluently -know about Italian wines -be an excellent communicator -have.. Read more
07 Mar 2014

Giampaolo Chiettini: Interpreter of Vines

Giampaolo Chiettini, consultant winemaker at Avignonesi, is not your typical star-winemaker, although he has helped several important wineries achieve major success with their wines. He doesn’t flaunt a family crest, promote his name as if it were a brand, wear a tailor-made suit or drive a.. Read more
23 Nov 2013

WINE SPECTATOR TOP 100 WINES OF THE YEAR 2013

The Avignonesi Vino Nobile di Montepulciano 2013 is number 58 on the recently published TOP 100 WINES OF THE YEAR 2013 from Wine Spectator. We are particularly proud of this achievement, as it is a testimony to the visionary leadership of owner Virginie Saverys who has introduced.. Read more
30 Oct 2013

Avignonesi Harvest Report: 2013: Would you Sacrifice a 98-Point Wine?

The lack of rain and intense summer heat in 2012, followed by massive rainfall throughout the winter and early spring of 2013 took their toll on the vines even before budding took place in mid-April. More rain and cool temperatures persevered well into the month of June. Fortunately, summer.. Read more
22 Oct 2013

Pumpkin Gnocchi and Vino Nobile di Montepulciano

Looking for new, seasonal recipes? New ideas for halloween? Here's a delicious Italian recipe for Pumpkin Gnocchi, or "Gnocchi di Zucca" as the Italians say. Ingredients: Pumpkin pulp 350 gr/12.3 oz Potatoes 350 gr/12.3 oz 1 egg a sprinkle of cinnamon a sprinkle of.. Read more
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