Paolo and Lorenzo Marchionni Winery
We are in Tuscany, on the hills surrounding Florence, about 15 kilometers from the city towards the south-west, in an inhabited area of a few houses called Vigliano. We are in the Chianti Colli Fiorentini area, in land that is extraordinarily suited to the cultivation of vines and olives. Stony, well exposed to the west – south / west, they have a decidedly alkaline nature and a very varied composition, with a strong presence of limestone, mixed with marl, sand and traces of melted clay. The average slope is considerable, about 17%, with even significantly higher peaks.
Maximum respect for the earth and the environment, doing biological struggle. In the cellar, interventions are reduced to a minimum, we only try to make the most of the grapes that arrive from the vineyard in the shortest possible time (maximum 1 hour and a half from harvest). Many small harvests and vinifications in separate tanks. Only maniacally committed to making sure that everything goes the right way, always paying close attention to the most delicate passages: fermentation, maceration, decanting, use of wood, cuts and bottling.
We are in Tuscany, on the hills surrounding Florence, about 15 kilometers from the city towards the south-west, in an inhabited area of a few houses called Vigliano. We are in the Chianti Colli Fiorentini area, in land that is extraordinarily suited to the cultivation of vines and olives. Stony, well exposed to the west – south / west, they have a decidedly alkaline nature and a very varied composition, with a strong presence of limestone, mixed with marl, sand and traces of melted clay. The average slope is considerable, about 17%, with even significantly higher peaks.
Maximum respect for the earth and the environment, doing biological struggle. In the cellar, interventions are reduced to a minimum, we only try to make the most of the grapes that arrive from the vineyard in the shortest possible time (maximum 1 hour and a half from harvest). Many small harvests and vinifications in separate tanks. Only maniacally committed to making sure that everything goes the right way, always paying close attention to the most delicate passages: fermentation, maceration, decanting, use of wood, cuts and bottling.
