2 regions

“We strive to create a natural tie between the grapevine and its habitat, putting the vine in the condition to yield grapes that draw force from the living soil.”

Montepulciano

Vineyards

 

We have a total of eight vineyards within the Montepulciano region in eight different locations to ensure a diversified range of soils that can produce a Vino Nobile di Montepulciano that truly expresses the complexity of the Montepulciano terroir.

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Organic farming

We are currently using sustainable farming methods in all of our 200 hectares of vineyards.­

In April 2011, we formally applied for organic certification of the entire Avignonesi estate. This started a mandatory 3-year certification period during which we must observe all the principles of organic viticulture. A recent purchase of new vineyards in Montepulciano means we will be granted full certification in 2015.

However, we have decided to go one step further and apply a biodynamic approach to our vineyards. This holistic and regenerative farming system focuses on the health of the soil, the integration of local flora and fauna, and biodiversity.

As Virginie Saverys confirms: 

 

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Agronomists

Adriano Zago

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"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.
www.adrianozago.eu

Alessio Gorini

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The spirit of innovation and curiosity which characterizes the Avignonesi team has proved a perfect fit for me.

Born in Pistoia, Alessio has worked and studied in some of the most important wine areas in the world, including Bordeaux, Burgundy and New Zealand, where he has developed a very personal vision of what biodynamic viticulture entails.

He defines himself a “foot-soldier of the vine”, and believes that an agronomist is only as good as his ability to observe nature: how the vines react under different growing conditions, how they respond to weather changes, the air one breathes in the vineyards. This is knowing your terroir. Alessio joined Avignonesi in early 2014. 

Piero Luciano

piero_portrait.jpg "Virginie has offered me a challenge: to produce a genuine, healthy, cost-efficient and environmentally friendly product. This task inspires me each day to do my very best."

Piero started his career in winemaking at a family-run wine producer in Lucca. He then worked for many years as chief agronomist in a large, multinational wine producer with vineyards in Chianti, Montalcino and Montepulciano, allowing him to accrue experience and insight into the complexities of vineyard management. In 2013 he joined the Avignonesi team, where he rediscovered a family spirit and a company that is dedicated to its workers, nature, and the art of making wine.

 

Stories

27Sep
2014

Recipe of the Week: Porcini Mushrooms

crema.jpg Another delicious autumn dish from winery chef Luca. One of the season's traditional Tuscan products is mushrooms, and the most tasty ones are porcini ... and do you know what goes great with porcini? Sangiovese! Read more
22Sep
2014

The Return of Grandi Annate: Terroir Speaks; we listen

Poggetti_2011.jpg The vintage is 2011 and the place is I Poggetti estate, where the grapes from the old Sangiovese vines, planted in 1974, are hand-picked by a crew of experienced vineyard workers. This is where the story of the NEW Avignonesi Grandi Annate Vino... Read more
22Sep
2014

An interview with Virginie Saverys

10624044_10154523583415487_2326275137564375507_o.jpg "It was somewhat of a coincidence that I became involved with Avignonesi, but I must say that I have fallen in love with Sangiovese because of its many, particular characteristics." Virginie Saverys Read more
15Sep
2014

Eggplant Millefoglie and Sangiovese

Ricetta_MillefoglieMelanzane_finita1.jpg Simplicity and genuine flavours. The essence of the Italian cuisine. Try this easy, yet incredibly tasty antipasto recipe next time you have guests over for dinner.      Read more
17Apr
2014

Making Horn Manure at Avignonesi: a Dirty Business?

horninhand.jpg 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... Read more
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