Paolo Marchionni, who studied philosophy, embarked on the odyssey of wine production in 1993 when he wasn’t even 18 years old, with his brother Lorenzo, who was 20 years old and who in the meantime had pursued a career as a lawyer. With innocence and youthful energy but with a clear idea of the type of production they wanted to make. A wine that spoke of the Vigliano territory, natural due to the origin of the grapes, precise and digestible in its elaboration, contrary to the fashions of the time that valued potent, extracted and wooded wines.
The vineyards were reconfigured in 1993, 1998 and 2002 and the principles of organic farming were followed from the beginning. The family settled in Vigliano in 1978, in the Chianti Colli Fiorentini area, 15 km southwest of Firenze, on land next to the charming Bosco della Rovetta, with a clay-limestone composition (which mixes sand, and of “galestro” and “alberese” limestone), an average high slope (17%) and a wide temperature range between day and night. Today there are 7 ha of vineyards with Sangiovese occupying 90% of the area and the rest being vines with white grapes: Trebbiano from a vineyard planted in 1967 and Chardonnay planted in 1981. Vinifications are essentially carried out in cement vats followed by aging in concrete, stainless steel and for some wines in used 500 l barrels.
In addition to the vineyard, they cultivate with the same dedication and commitment a little more than 2500 olive trees, most of which are centenary of the Leccino, Frantoio and Moraiolo, Pendolino varieties, from which extra virgin olive oil comes from climbing the trees.
Wines:
Bianco Blend of Chardonnay with Trebbiano, spontaneously fermented in concrete, and aged on stainless steel until bottling in the spring following the harvest.
L’Erta bianco from the old Trebbiano vineyard, a short maceration and 12-month aging on lilies, essentially in concrete (80%) and partly in used barrels.
Rosato Direct pressing of Sangiovese in a whole bunch and aging in concrete for approximately 8 months.
Rosso Vigliano Emblematic wine from the hills of Vigliano and from the producer, for its freshness and gastronomic aptitude and for its spontaneity that represents a good pasture wine. It ages for 10 months in concrete before bottling.
L’Erta Poggio della Bruna selection of the best plots, 20-day maceration and 18-month aging in concrete, followed by a 15-month refinement in the bottle before selling.
