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.
the Fattoria di Valiano wines?
Piccini 1882 sets itself the ambitious goal of telling the Italy of wine through its most prestigious territories. In addition to the successful brand, the Piccini family has inaugurated the estates project. Five corners of Italy that contain our wines excellence.
A red thread connects and animates the five estates: a production philosophy that enhances the link between the wines and their place of origin . To respect the environment, a strict organic regime is observed since the 2018 vintage.
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.
the Fattoria di Valiano wines?
