The
Petriolo estate, surrounded by the Tuscan hills, is
only 40 km away from Florence. It is formed by a group
of farmhouses gathered around the ancient villa, once
the residence of the noble Alessandri family.
Its position is particularly good, located as it is
on the top of a hill from which a beautiful view can
be enjoyed. It is a suggestive environment, rich in
history and charm, typically Tuscan, in which modern
production structures, now indispensable to guarantee
valid qualitative standards especially in the winemaking
sector, are perfectly integrated.
The production area covers a surface of 160 ha (395
acres), composed of vineyards (14 ha - 34.5 acres),
olive groves (13 ha - 32 acres), fruit trees and woods.
Villa Petriolo is prevalently a wine-making company,
with vineyards located at an altitude of between 150
and 200 metres (330 - 440 feet), with a stony soil of
medium texture. The grape varieties that are cultivated
here are Sangiovese, a small percentage of Colorino
and Merlot for the production of red wines, Malvasia
Bianca, Trebbiano Toscano and San Colombano for the
production of Vin Santo del Chianti.
The growing techniques used are spurred cordon, guyot
and tuscan arched cane.
Special care goes into the vinification and the aging
of wines.
Grapes are hand-picked, placed in perforated crates
and taken to the cellar where, through a soft pressing,
the must is obtained.
The vinification of the Chianti takes place in vitrified
and thermo-conditioned cement vats for approximately
two weeks. The same procedure is used with the Golpaja,
a red wine with a great structure obtained prevalently
from the selection of Sangiovese grapes. The wine is
racked-off directly into French oak casks where it is
left to mature for one year while the fining takes place
in the bottle for at least four months.
Quite complex is the processing of the famous Vin Santo
del Chianti, pearl of the Tuscan oenology. Its precious
white grapes, once selected and picked, are placed in
the vinsantaia where the drying process starts and which
can last up to the following spring. During this long
process, the grapes are constantly checked until they
are ready to be pressed.
The resulting wine is left to age in small French oak
and chestnut wood casks where the Vin Santo matures
for five years.
A substantial part of the production of the Tenuta di
Petriolo consists of an excellent extra-virgin olive
oil IPG.
The olive trees cultivated on the estate are mainly
of the Leccino and Frantoio variety. Olives are exclusively
handpicked, then kept in a cool, well-ventilated place
and pressed so as to maintain and optimise the quality
of the oil itself.
