Valgiano is located in the North of Tuscany at about 300 meters above sea level. It has been a wine estate since the 16th century and some of the buildings are almost as old as the estate. It is at 300 metres sea level. The farm covers 40 hectares; 16 of which are vineyards and another 13 are olive trees (which produce fantastic olive oil by the way!).
Moreno, Saverio and Laura bought the farm in 1992 and produced their first vintage the following year. Following the practises of Australian biodynamic pioneer Alex Podolinsky, the estate was certified organic in 1996 and biodynamic in 2002. There is, therefore, a low level of intervention in the whole winemaking process, using the biodynamic preparation such as the 501 to keep the vines healthy. Grapes are sorted by hand before being crushed first by foot and then with a steel plunger. The wine is bottled unfiltered and with only a very limited amount of sulphites.
The terroir is located between the Apennine Mountains and the Mediterranean, and cool breezes from both offer some respite from the intensity of the summer heat. Their Syrah is planted on sandstone, their Merlot on limestone soil and the Sangiovese on a mixture of both. The combination of sandstone and calcareous soil is quite rare in the wine world, two famous examples are Figeac, in Bordeaux, where Château Cheval Blanc is located, as well as the commune of Vosne-Romanée, in Burgundy.
The wines (Palistorti and Tenuta) are predominantly Sangiovese, with a bit of Merlot and Syrah. In cooler vintages, a bit more Merlot goes into the blend and in warmer vintages, a bit more Syrah goes in. Both wines are made the same way and aged between 12 to 15 months. The main difference between the two lies in vine age: the vines used for Palistorti are 15 to 20 years of age, whereas the ones for Tenuta are around 35 to 40 years old.
Palistorti means ‘crooked posts’. The vineyard lies on very rocky soils where, most of the time, it is not possible to plant a stake straight into the ground. Because of really hard rocks near the surface, one has to push the post at an angle as soon as the post hits one of them. The locals have taken the habit of calling this vineyard ‘palistorti’ hence the name of the wine.
* Listen to Laura Di Collobiano's podcast on Interpreting wine, by Lawrence Francis
|Colline Lucchesi "Palistorti" White||Login||Bottle (75cl)||2016|
|Colline Lucchesi "Valgianino"||Login||Bottle (75cl)||2015|
|Colline Lucchesi "Valgianino"||Login||Bottle (75cl)||2014|
|Colline Lucchesi "Palistorti" Red||Login||Bottle (75cl)||2013|
|Colline Lucchesi "Palistorti" Red||Login||Magnum (150cl)||2012|
|Colline Lucchesi "Tenuta"||Login||Bottle (75cl)||2013|
|Olive Oil||Login||Half Litre bottle (50.cl)||2017|