Italy was a predominantly agricultural nation, in the hillside areas wine was produced and almost all Italians had a grandfather, or a great-grandfather, who worked the land, or in the fortunate cases he owned it; and if this land and the climate allowed it, wine was produced.

Wine has always been part of our daily life, in monasteries medieval monks also had the right to four liters of wine a day (1) and up to twenty years ago the bottle of wine was present every day, on the table, the two main meals.

Our affinity with this product was born from this long history together and today, that of wine it drinks much less, it is still a precious liquid that drags us into passionate discussions with friends and encourages us to attend courses to become future sommeliers and know him better, to visit wineries during the weekend in search of unusual bottles, able to stimulate a different salivation and ignite a different imagination.

All this to say that wine is intimately linked to our Italian character, and in its innumerable diversities and variations, wine represents in a wonderful, perhaps unsurpassed way, the peculiarities of our country as well as the multifaceted character of its people.

Before a battle, and to seal peace, during weddings and baptisms, at the conclusion of a contract, before, during or after a negotiation, at the end of a good evening or after having made an important decision, the wine is :

not the soul of the West, but the forerunner of action for Western man.
This is why it remains an indispensable asset, and the words and sometimes the complex vocabulary that accompany and describe it are only a corollary, an optional help to the tasting but what matters is how each of us drinks, sips, tastes in their simple daily life: just a glass, a wine ... ... a smile.

In the last 25 years there has been a revolution in the agronomic, oenological and food fields that has influenced everyone: producers and consumers.
This revolution has led to the implantation of new clones of Sangiovese and to use different rootstocks, has changed the cultivation technique passing from the guyot to the spurred cordon and then back sometimes to the guyot, from the containers in vitrified cement we moved to steel and then to new to vitrified cement that with barriques and tonneau seems to be the most suitable place for refining post-vinification, countless also the changes in winemaking we mention only the possibility of controlling the fermentation temperature of wines through which you can obtain wines at all latitudes to release only the surprising beauty of the fruit's qualities and their evolution in wine to the nose.

The wine is also dressed, an extreme attention to the bottle and the label to try to achieve that packaging that can give the emotions that the consumer expects to see. All this allowed to adapt to an agriculture that had to be more mechanized but above all to the new needs of the consumer who asked for structured and complex wines, stable, bright and exportable all over the world.
The Chianti wine before the 80s and before was a lighter red color, had a marked acidity and reached an average of 11.8 / 12 ° alcohol. It was a drinkable wine that indifferently accompanied all the meal and any food. The tannins were however soft and of good thickness, in the mouth it was a harmonious wine that reached, in most cases, its maximum pleasantness three, four years after the harvest.

The Chianti of our times has a dual soul: on the one hand it remains a drinkable wine with a marked acidity that makes it particularly suitable to be consumed on the territory in combination with Tuscan dishes where oil called EVO extra virgin olive oil first pressing produced from Tuscan olives is the characterizing ingredient. This Chianti is the natural accompaniment of a Tuscan meal that is a simple meal made with the ingredients of Mediterranean cuisine and with them is completed by giving feelings of reassurance, serenity and pleasure.

We also have the Chianti Riserva (2) wines intimately linked to the terroir, which express a more austere, intriguing, highly pleasant and sensual complexity side. They differ from wines from other places or regions for the easily recognizable scent of the Tuscan Sangiovese that responds in the mouth with a balance and harmony that can not help recalling the beauty of the paintings of Florentine painters and the peace that emanates from the Renaissance architecture of the Tuscan cities (above all Florence and Siena).

These Chianti express the deepest soul of Tuscany and are able to give strong emotions, can be drunk anywhere, recall scents of a land inhabited from time immemorial and recall to mind images and verses of enchanting intelligence and beauty.

(1) Food and culture in the Middle Ages by Massimo Montanari Laterza editions
(2) Chianti Superiore, Chianti Riserva, Chianti Rufina Reserve, Chianti di Montespertoli Reserve, Chianti Colli Senesi Reserve, Chianti Colli Fiorentini Reserve, Chianti Classico and Chianti Classico Riserva