The estate of San Michele a Torri lies partly in the DOCG of Chianti Classico, and partly in the DOCG of Chianti Colli Fiorentini.
The estate chose to turn to organic cultivation in 1993 and it is 100% organic, demanding purity in all areas of viticulture and vinification.
The estate is biologically ( USDA-NOP ) certified.
| Owner: Paolo Nocentini
Winemaker: Andrea Paoletti (Consulting Oenologist) Varietals planted: Sangiovese, Canaiolo, Colorino, Trebbiano, white Malvasia, San Colombano. Other planted varietals: Cabernet Sauvignon, Merlot, Chardonnay and Riesling Total acres: 170 ha (50 under vines) of property Winery production: 150.000 bottles |
Fattoria San Michele a Torri
Scandicci, Firenze – Italy
Web: www.fattoriasanmichele.it
Wines labels & details
Chianti Colli Fiorentini
DOCG
Sangiovese 80%, Canaiolo 10%, Colorino 5%, Merlot 5%
Winemaking: Fermented in steel vats for 12/15 days, refined in wooden vats, 70%
of the time, and the rest in cement.
Tenuta La Gabbiola
DOCG Chianti Classico
Sangiovese 95%, Syrah 5%
Winemaking: Around 20 days of maceration
Maturation process: Matured in 25hl oak barrels for a minimum of 12 month
Tenuta La Gabbiola Riserva
DOCG Chianti Classico
100% Sangiovese
Winemaking: 20 days of maceration
Maturation process: Matured in 25hl oak barrels for a minimum of 20 months
Further ageing in the bottle: 6 months in bottles
Murtas
IGT Colli Toscana Centrale
Cab. Sauvignon 40%, Sangiovese 40%, Colorino 20%
Maturation process: Wine aged in oak barriques for 12 months
Murtas Terzuo is the name of the estate cellarman
San Giovanni
DOCG Colli Fiorentini
Sangiovese 100%
Winemaking: 15 days of maceration
Maturation process: matured in 25hl oak barrels for a period of 9-12 months
Vin Santo
DOC Colli dell’Etruria Centrale
Trebbiano Toscano 80%, San Colombano 20%
Winemaking: The grapes are harvested when fully mature and placed on racks to dry up (to reach the desired concentration of sugars around 40%). These selected grapes are then crushed and subjected to a subsequent pressing in order to obtain all of the must, which is then placed in small barrels (caratelli) of approximately 100 lt.
These barrels are made of different types of wood such as oak, cherry, chestnut and mulberry, this variety of wood gives the vinsanto its unique taste.
A slow fermentation lasting up to 5 years allows this wine to complete its development and draws out all of its unique characteristics.
