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The vineyard is the beating heart of the company.
It occupies only 14% of the land, but absorbs more than two thirds of the hours worked each year.

The diversity of the varieties present in the vineyards and the variety of Sangiovese clones recently planted constitute the palette we draw on to compose the ‘color’ of our wines, with laborious harvests in which we collect the various grapes separately.

The structure of the plants has changed a lot over the last forty years. Until the 1960s the vineyards were few: most of the grapes were produced from the rows that separated the small fields typical of sharecropping agriculture.

The hectares planted with vines came later, with the end of sharecropping and together with the spread of tractors in the Tuscan countryside. A further change took place in the mid-1980s, when the quantity objectives with which the plants had been designed were abandoned in favor of the search for an increasing quality of production: less forced fertilization, replacement of the traditional bow pruning. overturned with the less productive one of the spurred cordon, selective harvests. Finally, the plants of recent years, in which we have returned to guyot pruning and we have chosen to confirm the orientation towards Tuscan vines rather than directing ourselves to international varieties such as merlot or cabernet sauvignon. The only exception is chardonnay, which combines the Tuscan white malvasìa in the production of Sparèto.
In the most recent vineyards we have planted several clones of Sangiovese and complementary red vines (Colorino, Black Malvasia, Ciliegiolo, Round Leaf, Abrustine, Pugnitello) to have a wider choice in the creation of our wines.

The introduction of organic farming techniques since 2001 has gone hand in hand with greater attention in vineyard management. The physiological balance of plants is in fact an indispensable factor for working with organic fertilizers that are milder than chemical ones and with products such as sulfur and copper, which are less protective than synthetic pesticides.

We harvest the grapes by hand, with several manual harvesting steps, a technique that allows us to bring grapes to the cellar that are always healthy and with different levels of maturity. The first grapes to be harvested are destined for simpler wines, the second, more mature ones, for wines that are refined in the bottle such as Chianti Superiore and Chianti Riserva.