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Welcome in VILLA PETRIOLO - Simona Maestrelli

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Published on Feb 4, 2010

www.villapetriolo.com
The Petriolo estate, surrounded by the Tuscan hills, is only 40 km away from Florence. It is formed by a group of farmhouses gathered around the ancient villa, once the residence of the noble Alessandri family.
Its position is particularly good, located as it is on the top of a hill from which a beautiful view can be enjoyed. It is a suggestive environment, rich in history and charm, typically Tuscan, in which modern production structures, now indispensable to guarantee valid qualitative standards especially in the winemaking sector, are perfectly integrated.
The production area covers a surface of 160 ha (395 acres), composed of vineyards (14 ha - 34.5 acres), olive groves (13 ha - 32 acres), fruit trees and woods.
Villa Petriolo is prevalently a wine-making company, with vineyards located at an altitude of between 150 and 200 metres (330 - 440 feet), with a stony soil of medium texture. The grape varieties that are cultivated here are Sangiovese, a small percentage of Colorino and Merlot for the production of red wines, Malvasia Bianca, Trebbiano Toscano and San Colombano for the production of Vin Santo del Chianti.
The growing techniques used are spurred cordon, guyot and tuscan arched cane.
Special care goes into the vinification and the aging of wines.
Grapes are hand-picked, placed in perforated crates and taken to the cellar where, through a soft pressing, the must is obtained.
The vinification of the Chianti takes place in vitrified and thermo-conditioned cement vats for approximately two weeks. The same procedure is used with the Golpaja, a red wine with a great structure obtained prevalently from the selection of Sangiovese grapes. The wine is racked-off directly into French oak casks where it is left to mature for one year while the fining takes place in the bottle for at least four months.
Quite complex is the processing of the famous Vin Santo del Chianti, pearl of the Tuscan oenology. Its precious white grapes, once selected and picked, are placed in the vinsantaia where the drying process starts and which can last up to the following spring. During this long process, the grapes are constantly checked until they are ready to be pressed.
The resulting wine is left to age in small French oak and chestnut wood casks where the Vin Santo matures for five years.
A substantial part of the production of the Tenuta di Petriolo consists of an excellent extra-virgin olive oil IPG.
The olive trees cultivated on the estate are mainly of the Leccino and Frantoio variety. Olives are exclusively handpicked, then kept in a cool, well-ventilated place and pressed so as to maintain and optimise the quality of the oil itself.

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