Loading...
Products

The Farmhouse
Le Fonti a San Giorgio farm and wine estate in Italy, is managed by the Giovannelli family, owners and wine producers for three generations.
The 13 hectares of vineyards represent the main task for the owner, aimed at obtaining an excellent quality through the accurate selection of local species of vines (Sangiovese, Pugnitello, Colorino and more). In the vineyard as in the cellar, tradition and innovation blend to obtain typical wines of character and originality.

The hilly land of the estate is approximately 250 m above sea level and is particularly suitable for the cultivation of our 900 olive trees that produce an extra-virgin olive oil of excellent quality, obtained from hand-harvested olives in the traditional Tuscan method.

Crushing takes place as soon as the olives are harvested, which exalts the typical aroma and flavour of the oil of this area.Then the cold press follows soon, in order to maintain all the olives organoleptic properties. We organise regular visits with wine and olive oil tastings.

We guide wine lovers on a tour of the farm and a visit of the wine cellar where it will be possible to know more our wine production: Red and white Tuscan IGT wines, Chianti DOCG, Chianti Montespertoli DOCG and Chianti Montespertoli Riserva I Fossili DOCG wines..

 Chianti Farm holidays
 Chianti Farm holidays
Our Products

CHIANTI DOCG
Appellation: Chianti DOCG
Grape variety: Sangiovese 85%, Colorino 10%, Pugnitello 5%
Characteristics of the production area
Altitude: 180 m asl
Soil type : Piacenian polygenic marine conglomerates with traces of marine fossils (lithodomas, macroscopic shells etc.) and mainly coarse pebbles with sandy parts .
Exposure: North/South
Planting density : 5000 plants per hectare
Training system: Spur pruning system
Average age of vineyards: 10  years
Winemaking and ageing
Yeld per hectare : 4. 5 tons /ha
Harvesting period: from 10 to 20 September .
Manual harvesting, de-stemming, fermentation with indigenous yeasts, at controlled temperature. Devatting after about 10 days of maceration. Malolactic fermentation and ageing on noble lees for 3 months. Further ageing in bottle for 3 months.
 
 




RUSCOLO IGT TOSCANA
Appellation: Toscana IGT
Grape variety: Sangiovese 60%, Colorino 10%, Pugnitello 15%, Canaiolo 5%, Malvasia 10%
Characteristics of the production area
Altitude: 180 m asl
Soil type :Marine silty clay with a yellowish or more frequently grey-whitish color,with presence of marine fossils and  high presence of limestone.
Exposure: West , South West , and North East
Planting density : 5000 plants per hectare
Training system: Spur pruning system and Guyot
Average age of vineyards: 10  years
Winemaking and ageing
Yeld per hectare : 4.5/5.5  tons /ha
Harvesting period: from 7 to 20  September
Manual harvesting, de-stemming, fermentation with indigenous yeasts, at controlled temperature. Devatting after about 10 days of maceration. Malolactic fermentation and ageing on noble lees for 3 months.
 
 
 




CHIANTI MONTESPERTOLI RISERVA I Fossili Docg
Appellation: Chianti Montespertoli DOCG Riserva
Grape variety: Sangiovese 85%, Colorino 15%
Characteristics of the production area
Altitude: 180 m asl
Soil type : Marine silty clay with a yellowish or more frequently grey-whitish color,with presence of marine fossils and  high presence of limestone.
Exposure: South West
Planting density : 5000 plants per hectare
Training system: Spur pruning system
Average age of vineyards: 10  years
Winemaking and ageing
Yeld per hectare : 5 tons /ha
Harvesting period: first two weeks of  September
Manual harvesting, de-stemming and fermentation with indigenous yeasts at a controlled temperature. Maceration of about 20 days. Devatting and then malolactic fermentation in the tank. Ageing in French oak barrels from 7 hl for 24 months. Further ageing in bottle  for 4 months




OUR EXTRAVIRGIN OLIVE OIL
Olio extravergine di oliva prodotto e imbottigliato sulle dolci colline della nostra azienda, nel cuore della Toscana, dove si trovano le nostre olivete.La qualità del suolo, la sistemazione collinare (ben areata e baciata dal sole) ne fanno una terra ideale per la coltivazione dell´olivo. Puntando soprattutto alla qualità del prodotto, le olive appena raccolte vengono portate al frantoio in giornata. La tempestiva frangitura a freddo delle olive e la raccolta ancora manuale ci permettono di ottenere un olio di pregio e di bassa acidità, ricco di componenti salubri. Il suo sapore fruttato lo rende ideale come condimento a crudo, in grado di esaltare il sapore dei cibi senza coprirlo.
 Caratteristiche tecniche
-Olio extravergine di oliva ottenuto dalla prima spremitura a freddo.
-Colore : verde oliva con riflessi dorati.
-Al naso e al palato : il profumo fragrante di fruttato piuttosto intenso e il suo gusto fresco e gradevolmente piccante lo rendono ideale come condimento a crudo.
 




DOLICO IGT TOSCANA
Appellation: IGT Toscana
Grape variety: Mainly Viognier
Characteristics of the production area
Altitude: 160 m asl
Soil type : Piacenian polygenic marine conglomerates with traces of marine fossils (lithodomas, macroscopic shells etc.) and mainly coarse pebbles with sandy parts
Exposure: North/South
Planting density : 5000 plants per hectare
Training system: Guyot
Average age of vineyards: 12  years
Winemaking and ageing
Yeld per hectare : 5 tons /ha
Harvesting period: beginning of September
Manual harvest in the early hours of the day (to avoid high temperatures), soft pressing and then static must clarification. Fermentation at controlled temperature to preserve the aromatic component to the maximum. Ageing on fine lees for 4 months. Further ageing in bottle for 2 months
 



This site uses cookies to improve the browsing experience (read Policy);    -    If you continue browsing, you agree to use our cookies OK