Fattoria di Petrognano
The Fattoria di Petrognano is located in Montelupo Fiorentino, the city of ceramics included in the hilly area between Empoli and Florence. It is a classic farmhouse, purchased in 1963 by the Pellegrini family, which has been present in the wine distribution world for over a century. The farm is a true agricultural enterprise, which in addition to having a vineyard park, in a single large plot adjacent to the rural building, cultivates olives of the typical local cultivars, Frantoio, Moraiolo, and Leccino, for the production of high-quality extra virgin olive oil and also carries out a reception activity with an agriturismo, allowing visitors to fully experience the countryside and the vineyard, immersing themselves in a splendid landscape of unspoiled nature.
The project was born from the desire to complete the presence in the wine sector with a productive part as well. The farm was thus soon equipped with a new winery for vinification and aging. The property has vineyards that have an average age of about 35 years and are cultivated according to the rules of organic farming, at an altitude between 250 and 300 meters above sea level with a very ventilated and sunny exposure facing south and southwest. The very suitable soils, of medium texture, composed of limestone and clay of Pliocene origin, are crossed by two streams that flow into the Arno. In the choice of varieties, the classic local ones were favored, particularly Sangiovese, Canaiolo, and Trebbiano Toscano, but among the rows, some international grape varieties such as Merlot and Syrah have also found space, which have proven to adapt very well to the local pedoclimatic conditions.
About 70% of the production falls under the Chianti denomination, in homage to a historic terroir of Italian wine. The vinifications take place in a very simple manner, in order to preserve the varietal characteristics of the grapes, which are processed by individual parcel. The fermentations occur in classic stainless steel tanks and in terracotta and ceramic amphorae, which allow for micro-oxygenation, without altering
the aromatic profile of the wine. For young wines, aging takes place in steel or terracotta amphorae, in order to preserve their fruity freshness and expressive immediacy, while for aging reds, French or Slavonian oak barrels of medium size are used. The final result is a range of straightforward wines with a typically territorial character.
The Fattoria di Petrognano is located in Montelupo Fiorentino, the city of ceramics included in the hilly area between Empoli and Florence. It is a classic farmhouse, purchased in 1963 by the Pellegrini family, which has been present in the wine distribution world for over a century. The farm is a true agricultural enterprise, which in addition to having a vineyard park, in a single large plot adjacent to the rural building, cultivates olives of the typical local cultivars, Frantoio, Moraiolo, and Leccino, for the production of high-quality extra virgin olive oil and also carries out a reception activity with an agriturismo, allowing visitors to fully experience the countryside and the vineyard, immersing themselves in a splendid landscape of unspoiled nature.
The project was born from the desire to complete the presence in the wine sector with a productive part as well. The farm was thus soon equipped with a new winery for vinification and aging. The property has vineyards that have an average age of about 35 years and are cultivated according to the rules of organic farming, at an altitude between 250 and 300 meters above sea level with a very ventilated and sunny exposure facing south and southwest. The very suitable soils, of medium texture, composed of limestone and clay of Pliocene origin, are crossed by two streams that flow into the Arno. In the choice of varieties, the classic local ones were favored, particularly Sangiovese, Canaiolo, and Trebbiano Toscano, but among the rows, some international grape varieties such as Merlot and Syrah have also found space, which have proven to adapt very well to the local pedoclimatic conditions.
About 70% of the production falls under the Chianti denomination, in homage to a historic terroir of Italian wine. The vinifications take place in a very simple manner, in order to preserve the varietal characteristics of the grapes, which are processed by individual parcel. The fermentations occur in classic stainless steel tanks and in terracotta and ceramic amphorae, which allow for micro-oxygenation, without altering
the aromatic profile of the wine. For young wines, aging takes place in steel or terracotta amphorae, in order to preserve their fruity freshness and expressive immediacy, while for aging reds, French or Slavonian oak barrels of medium size are used. The final result is a range of straightforward wines with a typically territorial character.
