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Cantine
The building that houses the concrete tanks of the Avanella cellar was built by Marcella Guicciardini in the early 1950s, to expand and modernize the cellars of the company, largely made up of vats with wooden barrels.
Vico d’Elsa
The aging cellar in Vico consists of two main bodies:
– The BARRICCAIA:
Excavated after the farm was purchased in 1870 in sandstone, it is used today for aging our reserve wines in 350-l and 500-l Allier oak barrels. Natural humidity and temperature conditions provide an optimal environment for the evolution of more structured wines that mature in wood.
We try not to overpower the identity of our wines with the aromas imparted by aging in wood. Therefore, in the newly purchased barrels, we ferment the Chardonnay, which stays there from September to February and takes on the first and most consistent release of aromas from the wood, taking on structure and a buttery note. Subsequently, year after year, the more structured Sangiovese matures and converge in the Chianti Riserva (or in the Chianti Superiore in the minor vintages), for which the ability of the barriques to ensure the gradual polymerization of tannins is important, thanks to which the wines become quickly more ready and soft. We keep the barrels in use even for decades, until we notice an improvement in the wines that are stationed there.
– THE CELLAR: erected in 1920 by Marcella Guicciardini to consolidate the hill on which the farm center stands. It currently houses the steel vats for refining and assembly, the bottling plant and the bottled warehouse on the upper floors. It is an imposing building that refers to the Florentine Renaissance style: the ashlar cladding of the facade allows it to integrate into the landscape despite its size.
