The characteristics of the continental climate, the stony terrain with various slopes and different altitudes ranging between 250 and 700 meters, make the agricultural area of Chianti Classico, a region that is dedicated to the production of high quality red wines. Chianti Classico became a DOCG area (Controlled and Guaranteed Designation of Origin) in 1996 and has been recognized as the Chianti's oldest source area. The farm's wines are born in the hills of Greve in Chianti. The vineyards have different soils; they are limestone, clay and sandstone, but all are destined for the production of great wines. The soil is worked several times during the year in the traditional cultivation system. The training system used for vines is a derivation of the classic guyot, the characteristic Tuscan archetype. The harvest period is from mid-September to mid-October, which takes place at different times depending on the ripening of the grapes based on the annual weather conditions.
There is great attention to the product during the harvest as the grapes are picked and harvested manually. The must is obtained from the grapes, which are destemmed and pressed, then transferred to the vats where the alcoholic fermentation is carried out at a controlled temperature. In the maceration phase, that lasts about two weeks, the skin remains in contact with the pulp. The polyphenols are extracted from the skins by means of pump overs, to give color, texture, longevity to the wine and the aromatic substances that give the wine a large and complex bouquet. The must is slid over with a pump, which you will see it at the top of the vat. Then follows the racking, or the separation of the marc from the wine, after which follows the malolactic fermentation making the wine softer and more stable. The wine matures at least a year in the barrels and refines for a few months in the bottle before entering the market.
The most important grape of the area and the company by percentage and typology is the Sangiovese, a red berry originally from Central Italy. We produce structured and elegant wines with a ruby red color which, when aged, tends to garnet, with a persistent scent of violet combined with the typical red berry, and a harmonious, dry, sapid flavor with good tannins that soften to velvet over time. These wines accompany a wide range of foods from typical dishes of this place, such as black croutons to chicken livers, first courses and game roasts, grilled red meat and pecorino cheese, to many more international dishes. The service temperature is 16-18 ° C.
In 2007, I graduated in Viticulture and Oenology in Florence, and in 2009, I opened my farm in Greve in Chianti where I grew up. This beautiful country, one of the most important districts of Chianti, dates back very far. In fact, during the Middle Ages the district functioned as a market that took place in the characteristically triangular-shaped central square and depended on the magnificent castle of Montefioralle, the village dominating this valley. Greve in Chianti is located between the two capitals of Chianti and the two world-famous art cities, Florence and Siena, in the heart of the historic Chianti Classico, land of great red wines and the Black Rooster.
My vine/olive grove is spread over eight hectares and produces Chianti Classico D.O.C.G wine, Tuscan I.G.T wine, Table Wine, and Extra Virgin Olive Oil. Moreover, I have remained among the few to cultivate Giaggiolo (Pallida Iris) for the perfume industry. I dedicate myself to the cultivation of my land. The products that come from it are the result of local traditions enriched by modern technical knowledge. With the help of my father Giorgio and the entire family for product collection operations, I follow the entire wine production process: from growing grapes to marketing, to the production of olive oil and dried rhizomes of the giaggiolo.
My dream has always been to deal with agriculture and follow in my family's footsteps. I met the desire of that child who was looking forward to returning home from school to attend the harvest, and was eagerly awaiting the arrival of summer to go into the vineyard. With the end of the mezzadria (agricultural contract between owner and farmer, widespread in Chianti and Tuscany), while everyone abandoned the countryside to go to work in the city, my grandfather, Nello, his wife Annita, and their family became landowners and direct growers. In 1963, Nello opened the Sagrona Farm, which he then closed in 2016. I have always worked in the company; in the last few years as a family advisor. I went after my choice to become a farmer and a solopreneur with great determination.
I chose to become a farmer, recognized as a modern entrepreneur in agriculture, and to have a good quality of life because I believe in simple and genuine values: the same values that have encouraged my poetic vein. I started writing poetry as a teenager and in recent years, my compositions have become public. In my poetry verses, you can recognize a lot of my land and territory where I spend most of my time. Many poems are the mirror of the emotions that the places, landscapes, and the products I cultivate send me. The corporate logo was born from the merging of man, nature, and poetry: a quill pen designed by the artist Alessandro Matta.
An Extra Vergine Olive Oil obtained from the four cultivars that are most common on the Chianti hills: Frantoio, Moraiolo, Correggiolo, and Leccino. The olives are harvested from mid-October to the end of November every year.
The Iris Pallida (the Dalmatian Iris), in Italian jargon it is called Giaggiolo, is not cultivated due to the beauty of its flower but rather due to its rhizome. The rhizome is processed generally during July and August in the third year of the plant's lifecycle. The extract is primarily used in the perfume industry.
Azienda Agricola Manetti Leonardo
Via Maestro da Greve, 84 - 50022 Greve in Chianti (FI)
P.IVA 05978220480 - C.F. MNTLRD81H12D612E
R.E.A. N. 590312 C.C.I.A.A. di Firenze