With our fifteen hectares of vines we were able to compose three wines, fruit of the earth and of an unique climate: Chianti Classico, Luigi Maria, Vino Passito.
In the heart of Chianti, our vines are planted mid-slope, at an altitude between 220 and 300 meters, in argyle limestone soils. The slopes are exposed south / southeast, thereby benefiting from ideal sun exposure. The grapes reach optimum maturity at harvest. From the vineyards to the cellars, our work remains as natural as possible; soil plowing; absence of chemical weed killers and pesticides. We intervene as little as possible in the cellar in order to obtain a wine as near to the characteristics of the land as possible.
the Chianti Classico Cerbaia

The Chianti Classico Cerbaia is derived from the Sangiovese grape variety in 90-100% depending on the vintage. It is harvested by hand then deposited in stainless steel vats. Fermentation is enabled by naturally present yeasts in the grapes themselves and in the cellar. The grapes are then pressed and matured in oak barrels for 12 months. Once bottled, the wine is kept for further 4 months in our cellars before being offered for sale. Special vintage allows the production of Chianti Classico Riserva, a unique wine which matures a full year in our cellars after being bottled.

La Gran Selezione Cerbaia

In outstanding vintage years, we separate the best grapes. The wine will mature in oak barrels for 18 months. La Gran Selezione Cerbaia stays another year in our cellar after being bottled and before being offered for sale. /p>

the Luigi Maria

The Luigi Maria on the other hand is a combination of international grapes, a blend of merlot, cabernet-franc, cabernet-sauvignon et petit-verdot which vary every year depending on the ripeness of the various grapes. Like for our Chianti Classico, the batches of lesser quality are sold in bulk. About 50% of this wine is placed in new barrels, for a duration of about 12 to 14 months before blending and then being bottled.

the Vino Passito

The Vino Passito, a characteristic sweet wine of the region, requires special care with low yields and its vinification is long and meticulous. We produce an average of 1800 bottles per year. Two varieties of white grapes are used : trebbiano and malvasia. The picking of these grapes is a delicate process so as to avoid harming the grapes which need to remain whole before being suspended one by one and put out to dry (passerillage) for several weeks to allow for a concentration of their sugars and flavours. Towards mid-December, the grapes are pressed and directly poured into chestnut or oak barrels for a period of 3 to 5 years. The resulting nectar is very rich in flavours with particular notes of honey and dried fruits, apricots… depending on the vintage ! It traditionally accompanies cantucci, the famous almond biscuits from Prato. A dessert wine which can also be served as an aperitif.