Fattoria di Valiano
Tenuta Moraia
Villa al Cortile
Torre Mora
Regio Cantina
FATTORIA DI VALIANO
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TENUTA MORAIA
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VILLA AL CORTILE
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With passion and respect we make wines that express, with every sip, the history of a vine and its territory with constant attention to sustainability.

"I believe in wines and grapes that represent their territory" We have been doing this for more than 100 years with Sangiovese as the primary grape in Tuscany. In Basilicata, we have Aglianico which is the heart of this place.
The same uniqueness of combination between grape and territory, creates the perfect union between Nerello Mascalese and Etna. This bond is a source of inspiration for us.
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Slide Fattoria di Valiano FATTORIA DI VALIANO
Castelnuovo Berardenga

Fattoria di Valiano is located in the heart of Chianti Classico production area, in the district of Castelnuovo Berardenga, few steps away from Siena.

Slide From an accurate historical research we learn that Valiano derives from the name of an ancient Roman leader, who at the time of the Gallic Wars, had been assigned these lands for his particular merits on the battlefield, this according to the dictates of the Lex Julia.
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Slide Valiano extends over a total area of 230 hectares, of which 75 are vineyards.

The vineyards are located at an average height of 350 meters above sea level, with mainly south-west exposure.

The soil is a mixture of clay and skeleton, with the exception for Poggio Teo cru where we find sand and skeleton.
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Slide Production Philosophy FATTORIA DI VALIANO
Production Philosophy

The production philosophy that animates the farm reflects the belief "one vine - one territory", in respect for the territory, enhancing the expressiveness of the grapes.

The harvest does not respond to precise and inviolable schemes, but favors the will of Mother Nature, which at each vintage launches a new challenge that our winemakers take up with dedication. Between September and October, each bunch receives special care: they are picked by hand separately and, based on their position and the grape variety they belong to, carefully selected.

La selezione è una delle fasi cruciali e più delicate di questo processo, che si estende fino all’ingresso delle uve al tavolo di cernita, nelle cantine. Soltanto i grappoli migliori possono ricevere l’onore di essere diraspati e, quindi, ricevere una delicata pigiatura. La seguente macerazione sulle bucce avviene in vasche di acciaio inox, a temperatura controllata, per un periodo tra i 7 e i 15 giorni. A una delicata pressatura, eseguita allo scopo di preservare la purezza dei sapori e facilitare lo sviluppo di aromi complessi, segue la lavorazione e la fermentazione di piccole quantità di uva.

Slide Selection is one of the crucial and most delicate phases of this process, which extends to the entry of the grapes at the sorting table in the cellars. Only the best bunches can receive the honor of being de-stemmed and, therefore, receive a delicate pressing.

The following maceration on the grapes skins, takes place in stainless steel tanks, at a controlled temperature, for a period between 7 and 15 days.
A delicate pressing, carried out in order to preserve the purity of flavors and facilitate the development of the complex aromas, is followed by the processing and fermentation of small quantities of grapes.

Slide Once the skins have been removed, the new wine is decanted to eliminate the sediments, after which the malolactic fermentation is expected to occur naturally.

Once the malolactic fermentation is completed, the wine is ready for aging, which will allow it to obtain complexity, softening the tannins and developing their character, without losing the expressiveness of the grapes and their vineyards.
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Slide For this reason we generally rely on Slavonian oak barrels, while for small quantities we prefer French oak barrels, with a smaller capacity of 225 and 500 liters.

The final blend takes place before bottling, directly on the estate, not before having obtained the quality certification guaranteed by the qualified institute.

Finally bottled, the wine rests for another 4 - 6 months waiting to be introduced in the market.
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Do you want to discover all
the Fattoria di Valiano wines?

“With passion and respect we make wines that express, with every sip, the history of a vine and its territory with constant attention to sustainability”

"I believe in wines and grapes that represent their territory" We have been doing this for more than 100 years with Sangiovese as the primary grape in Tuscany. In Basilicata, we have Aglianico which is the heart of this place. The same uniqueness of combination between grape and territory, creates the perfect union between Nerello Mascalese and Etna. This bond is a source of inspiration for us.

Fattoria di Valiano

Castelnuovo Berardenga

Fattoria di Valiano is located in the heart of Chianti Classico production area, in the district of Castelnuovo Berardenga, few steps away from Siena.


From an accurate historical research we learn that Valiano derives from the name of an ancient Roman leader, who at the time of the Gallic Wars, had been assigned these lands for his particular merits on the battlefield, this according to the dictates of the Lex Julia.

Valiano extends over a total area of 230 hectares, of which 75 are vineyards.

The vineyards are located at an average height of 350 meters above sea level, with mainly south-west exposure.

Fattoria di Valiano

Production Philosophy

The production philosophy that animates the farm reflects the belief “one vine – one territory”, in respect for the territory, enhancing the expressiveness of the grapes.

The harvest does not respond to precise and inviolable schemes, but favors the will of Mother Nature, which at each vintage launches a new challenge that our winemakers take up with dedication. Between September and October, each bunch receives special care: they are picked by hand separately and, based on their position and the grape variety they belong to, carefully selected

The production philosophy that animates the farm reflects the belief “one vine – one territory”, in respect for the territory, enhancing the expressiveness of the grapes.

The harvest does not respond to precise and inviolable schemes, but favors the will of Mother Nature, which at each vintage launches a new challenge that our winemakers take up with dedication. Between September and October, each bunch receives special care: they are picked by hand separately and, based on their position and the grape variety they belong to, carefully selected.

Once the skins have been removed, the new wine is decanted to eliminate the sediments, after which the malolactic fermentation is expected to occur naturally.

Once the malolactic fermentation is completed, the wine is ready for aging, which will allow it to obtain complexity, softening the tannins and developing their character, without losing the expressiveness of the grapes and their vineyards.

For this reason we generally rely on Slavonian oak barrels, while for small quantities we prefer French oak barrels, with a smaller capacity of 225 and 500 liters.

The final blend takes place before bottling, directly on the estate, not before having obtained the quality certification guaranteed by the qualified institute.

Finally bottled, the wine rests for another 4 - 6 months waiting to be introduced in the market.

Do you want to discover all
the Fattoria di Valiano wines?

Slide CONTACTS | INVESTOR RELATIONS COOKIE POLICY | PRIVACY POLICY CREDITS | | PRESS KIT TENUTE PICCINI S.P.A. - P. IVA 00368360525