Cigliano di Sopra
The Cigliano di Sopra Farm is located in the heart of the splendid hilly landscape of the Chianti Classico area, in one of the most famous regions in the world for the production of great red wines based on Sangiovese. The territory boasts ancient origins and has been the cradle of viticulture for centuries. The estate extends near San Casciano in Val di Pesa, in the province of Florence, and consists of a true small village, which includes the noble residence of Villa del Cigliano, its magnificent gardens, and a large park, the Church of San Zanobi al Cigliano, and some farmhouses. In addition to these historical buildings, the property also includes eight hectares of vineyards, 17 hectares of olive groves, meadows, and fields, which ensure a rich biodiversity of the natural ecosystem.
The property is located in the highest area of the Cigliano territory and enjoys a particularly cool and breezy climate, with good temperature variations, particularly suitable for Sangiovese, which matures with a profile of great elegance and finesse. The vines are cultivated at an altitude of about 250-300 meters above sea level, with sunny exposures facing southwest. The soils are of rather heterogeneous composition, with the presence of sands, silt, clay, rich in limestone and abundant gravel, which makes them very draining. The vineyards have been established at high density, with 5000 plants per hectare, and are managed with low yields, so that each plant produces few clusters but with an excellent level of ripeness and with a good aromatic concentration.
The management of the company has maintained a typically artisanal character. All wines are produced only with grapes grown on the estate, and the harvests are carried out by hand, with selection of the best bunches in the vineyard. Following the meticulous attention between the rows, equally careful vinifications take place, carried out delicately and with minimal oenological interventions, to preserve and enhance the raw material and the terroir. The fermentations occur spontaneously using only indigenous yeasts, and for aging, French oak tonneaux and barriques are used, taking care
The Cigliano di Sopra Farm is located in the heart of the splendid hilly landscape of the Chianti Classico area, in one of the most famous regions in the world for the production of great red wines based on Sangiovese. The territory boasts ancient origins and has been the cradle of viticulture for centuries. The estate extends near San Casciano in Val di Pesa, in the province of Florence, and consists of a true small village, which includes the noble residence of Villa del Cigliano, its magnificent gardens, and a large park, the Church of San Zanobi al Cigliano, and some farmhouses. In addition to these historical buildings, the property also includes eight hectares of vineyards, 17 hectares of olive groves, meadows, and fields, which ensure a rich biodiversity of the natural ecosystem.
The property is located in the highest area of the Cigliano territory and enjoys a particularly cool and breezy climate, with good temperature variations, particularly suitable for Sangiovese, which matures with a profile of great elegance and finesse. The vines are cultivated at an altitude of about 250-300 meters above sea level, with sunny exposures facing southwest. The soils are of rather heterogeneous composition, with the presence of sands, silt, clay, rich in limestone and abundant gravel, which makes them very draining. The vineyards have been established at high density, with 5000 plants per hectare, and are managed with low yields, so that each plant produces few clusters but with an excellent level of ripeness and with a good aromatic concentration.
The management of the company has maintained a typically artisanal character. All wines are produced only with grapes grown on the estate, and the harvests are carried out by hand, with selection of the best bunches in the vineyard. Following the meticulous attention between the rows, equally careful vinifications take place, carried out delicately and with minimal oenological interventions, to preserve and enhance the raw material and the terroir. The fermentations occur spontaneously using only indigenous yeasts, and for aging, French oak tonneaux and barriques are used, taking care
