The agricultural estate “Fattoria San Michele a Torri Srl” is situated 15 Km from Florence in the “Chianti” wine producing area, at an altitude of 211 meters above sea level and set amongst vineyards and olive groves which slope gently down into the valley of the Pesa river.
Extended over 200 hectares of land, of which 50ha cultivated as vineyards, 30 as olive groves and the remainder given over to cereal crops and woodland, Fattoria di San Michele lies between the Chianti Colli Fiorentini and the Chianti Classico wine zones.
Villa Fattoria, has been producing wine since the Middle Ages. The current owner, Paolo Nocentini, of the Azienda Agricola, has given a new lease of life to the estate’s traditional farming activities, renewing and expanding the cultivation and directing it towards organic farming methods.
Organic farming, it begins with the choice of grape varieties and clones selected from the local farming traditions of the area. our old vines and old olive trees are preserved for selection massale. The vineyards and olive groves are bordered by hedges and woodlands which are extremely important to the ecological balance of the land (biodyversity). Permanent or temporary grassing and an accurate irrigation system is practiced.
The protection of the crop begins with suitable organic fertilization, with low-dosage copper treatments, with sulfur and bentonite. The pruning and the growing systems represent an indispensable support for maximizing the effectiveness of these treatments.
Thinning out and the selection of the grapes at the moment of harvesting allows only healthy grapes into the cellars which in turn allows for low dosages of sulphur dioxide, without ever exceeding the levels of 30 ppm of free sulfur dioxide.
Chianti Classico and Chianti Colli Fiorentini are made principally from Sangiovese grapes. A small quantity of Colorino grapes are also used in the Chianti Classico. For added complexity in the Chianti Colli Fiorentini a small quantity of Canaiolo grapes is added to the Sangiovese base. The vines are usually thinned out towards the end of July. Each hectare of vineyard produces an average of 50 ql. of grapes. 70 hl stainless steel vats. Delastage is usually carried out on a daily basis for a few weeks, after which the wine is released. The wines destined for maturing are placed in oak barrels of 20, 25, or 70 hl.
A Vino Novello is also produced from: Canaiolo 70%, Malvasia Rossa 5%, Sangiovese 10% and Colorino 15%.
The white wine “Vino Bianco DOC dell’Etruria Centrale” Trebbiano and Chardonnay, no oak, temp controlled fermentation. Vinsanto is made from Trebbiano, Malvasia Bianca and San Colombano. After picking, the grapes are left to dry up on racks until the middle of January.