Our winemaking credo at Avignonesi

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.

Click on the links below to learn more about the process of crafting red wine, white wine and Vin Santo.




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 Master 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.

Ashleigh Seymour


"When Virginie Saverys gave me the opportunity to stay at Avignonesi after my internship, 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.



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