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2 REGIONS

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.

El Grasso

Lodola

This estate highlights our terroir: gentle hillsides, open vistas all the way to the hill town of Montepulciano, Sangiovese vineyards that seem to be etched into the earth. This estate is also home to our main vinification and ageing cellar.

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Le Capezzine

Le Capezzine

This estate is divided into four main vineyards, including the iconic ‘Vigna Tonda’ (round vineyard).
Le Capezzine is home to the "appassitoio" and "vinsantaia" where our Vin Santo and Occhio di Pernice are produced.

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I Poggetti

I Poggetti

This hillside vineyard, where we have our oldest vines and where Sangiovese has always been grown for the Avignonesi Vino Nobile, is divided into five separate parcels.

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Le Badelle

Le Badelle

Divided into eight parcels, this large vineyard property is located in the historical heart of the Montepulciano production area.

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Banditella

Banditella

This recently acquired vineyard is located near I Poggetti and produces classic Sangiovese for our Vino Nobile and Rosso di Montepulciano.

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El Grasso

El Grasso

A single parcel vineyard acquired in 2011 together with the vineyard Banditella.

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Greppo

Greppo

A long cypress-lined driveway leads to these 25 hectares of vineyards in the Abbadia area of Montepulciano: the landscape opens up, revealing gentle hills. The soil is mainly composed of clay which is typical for this area.

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El Grasso

Matracchio

This estate is made up of 20 planted hectares and is located not far from Le Capezzine in Montepulciano. The vineyards of Matracchio are delimited by small woods.

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Cortona

Vineyards

We have 2 vineyards in the Cortona appellation, where we grow mostly Merlot, Cabernet Sauvignon and Chardonnay.
 
 
 

La Lombarda

La Lombarda

An ocean of vineyards whose vines are all bush trained and planted at a high density. Here we mainly produce Merlot.

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La Selva

La Selva

Our largest vineyard and the place where our Cortona wines are vinified. A vineyard where Merlot, Cabernet Sauvignon and Chardonnay reign supreme.

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“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.”
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.

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Agronomists

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.

Stories
26 Jun 2014

AVIGNONESI: AROMA & VINO: The Aroma Profile of Sangiovese

AVIGNONESI, leading winery in the Vino Nobile di Montepulciano area, and ISVEA, renowned laboratory of wine analysis from Poggibonsi, Tuscany, present ground breaking new research on the aroma profile of Sangiovese. The aroma profile is a fundamental part of the sensory expression of wine. .. Read more
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
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
28 Feb 2014

AVIGNONESI VINO NOBILE: A WINE SPECTATOR SUCCESS

After the brilliant debut for the new Avignonesi Vino Nobile di Montepulciano 2010, produced under the leadership of Virginie Saverys, the 2011 vintage follows it its footsteps. Less than 2 months after this wine was released on the market, it receives 91 points by Wine Spectator - the same.. 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
16 Oct 2013

Biodynamic Horn Manure - we make our own

Avignonesi applies biodynamics to all its vineyards. The 2 classic biodynamic preparations are 501 and 500P. The 500P is cow manure that has been stored in cow horns and left buried under ground over the winter. When it is dug up, the manure has turned into humus. The preparation.. Read more
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