The winery was set up by Mauro Vannucci, who purchased the land in the DOC area near Piaggia in the mid 70s; he was convinced that the excellent exposure to the sun and the permeable, dry and clayey soil would produce a great Carmignano wine.
He produced the first Piaggia Carmignano Riserva DOCG in 1991 and since then his passion for wine has steadily grown. He has involved his daughter Silvia in this project and she is now the current owner of the winery. At the beginning of the 90s he bought a further 15 hectares in one of the best areas of the appellation, a kind of natural basin a few hundred metres from the centre of Carmignano, which gives a spectacular view of the city of Florence. The current property extends to about 25 hectares, 15 of which are cultivated with vines.
Wines labels & details
Piaggia
Carmignano Riserva
70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, 10% Merlot
Winemaking: vinified separately in small
containers in order to maximise skin extraction. Fermentation is carried out
without selected yeasts, in full respect of the characteristics of the territory;
skin contact varies from a minimum of 18 days to a maximum of 25-28 days,
depending on the variety.
Maturation process: French oak barriques where it undergoes malolactic
fermentation and remains for at least 18 months. At least 6 months in bottle.
Poggio de’ Colli
IGT Toscana
Cabernet Franc 100%
Winemaking:vinified in open wooden containers using their own natural yeasts; manual
punching down is carried out to get the best extraction.
Maturation process: French oak
barriques, where it undergoes malolactic fermentation. During maturation it
is periodically racked. At least 6 months in bottle.
Il Sasso
Carmignano DOCG
70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, 10% Merlot
Winemaking: Fermentation is carried
out with natural yeasts, in full respect of the terroir, the wine rests on the skin
for a least 18-20 days.
Maturation process: French wood containers, where it undergoes
malolactic fermentation and remains for a least 15 months. At least 6 months in bottle.
Pietranera
IGT Toscana
Winemaking:Fermentation is carried out with natural yeasts, in
full respect of the terroir, the wine rests on the skin for a least 18-20 days.
Maturation process: French wood containers, where it undergoes
malolactic fermentation and remains for a least 3 months. At least 6 months in bottle.
