Our main aim is to make terroir-driven wines which express the distinct character of our vineyards. We use indigenous yeasts when we can and pursue subtle wine management to help each wine find its natural path and preserve the characteristics of each grape lot. We ferment and age each lot separately for our classic wines, and only decide on which blend we think will do a particular grape and vintage justice after the ageing process. Starting with harvest 2013, our main vinification and ageing cellar is located at Lodola estate, which we acquired in 2012. Here we keep both the "botti," which are large barrels made of Slavonian oak and traditionally used for Sangiovese in Tuscany, and the smaller 225 liter casks called "barriques" which are made of French oak. The "Vinsantaia," where our Vin Santo and Occhio di Pernice age in "caratelli," small 50 litre oak casks, is located at Le Capezzine estate.
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."
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.
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.
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..
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..
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..
During the vinification process, there is a very important operation we have to attend to several times a day, and this is the management of the "cap."
The cap is the semi-solid layer of grape skins which floats on top of the must in fermentation within the vinification tanks. It is very..
"Là, tout n'est qu'ordre et beauté, Luxe, calme et volupté."
One can hardly find better words to describe Tuscany than those of Charles Baudelaire in his “L’Invitation au Voyage.”
These words are particularly well suited to the vineyards of our Lodola estate, which is usually..
We get a lot of questions about sulfites - people are afraid of them, worried about allergies, and for some reason lump them together with noxious preservatives and additives.
Allow us to explain a bit about sulfites. First off, sulfur is a natural element and has been used in winemaking..