Podere Luisa Winery
Podere Luisa Winery born in the hills of Rendola in Montevarchi, Arezzo, in the 1960s, but only started bottling in 2010. Romina and Sauro lead this 5-hectare vineyard company (with an average age between 30 and 40 years), producing just over 10,000 bottles. All operations are conducted according to Tuscan traditions and with respect for the naturalness of the wine.
The company works firmly, adhering to the principles of nature: the life cycle of the plant and the microcosm associated with it. Their farming does not involve the use of pesticides or herbicides. They seek to balance the soils by introducing plants that release organic substances, like fava beans and clover, which produce nitrogen in their roots and then allow it to mineralize in the soil once they have decomposed.
Biodynamic preparations are also used for fertilization, such as horn manure, horn silica, and cow manure. Pruning, suckering, and leaf thinning are carried out according to both lunar and climatic phases, and treatments with copper and sulfur are applied only when necessary, depending on weather conditions.
In the cellar, no chemicals of any kind are used. Time is allowed to ensure that the harvested grapes naturally become wine at their own pace: a remarkable reality because it brings to our palates the true Chianti.
Podere Luisa Winery born in the hills of Rendola in Montevarchi, Arezzo, in the 1960s, but only started bottling in 2010. Romina and Sauro lead this 5-hectare vineyard company (with an average age between 30 and 40 years), producing just over 10,000 bottles. All operations are conducted according to Tuscan traditions and with respect for the naturalness of the wine.
The company works firmly, adhering to the principles of nature: the life cycle of the plant and the microcosm associated with it. Their farming does not involve the use of pesticides or herbicides. They seek to balance the soils by introducing plants that release organic substances, like fava beans and clover, which produce nitrogen in their roots and then allow it to mineralize in the soil once they have decomposed.
Biodynamic preparations are also used for fertilization, such as horn manure, horn silica, and cow manure. Pruning, suckering, and leaf thinning are carried out according to both lunar and climatic phases, and treatments with copper and sulfur are applied only when necessary, depending on weather conditions.
In the cellar, no chemicals of any kind are used. Time is allowed to ensure that the harvested grapes naturally become wine at their own pace: a remarkable reality because it brings to our palates the true Chianti.
