“Triassico is a wine made from sangiovese grapes grown at a plot called Le Pianore of Montenidoli.
At 450 metres above sea level, it is San Gimignano’s highest vineyard, situated amidst oak woods with
a soil which is absolutely unique, composed of deep limestone rich in iron and magnesium.
The viticulture has been studied to have minimal environmental impact.
There was no turning over of the soil or breaking up of the sub-soil when the vines were planted.
The vineyard has never seen fertilisers of any kind nor even green manure.
The grass cover is spontaneous and the earth around the plants is worked entirely by hand.
Spraying is restricted to a limited number of treatments with traditional Bordeaux mixture.
The vines are trained on the Goblet system, with the young shoots supported by four wires fixed on chestnut poles prepared on the estate. There is neither cane topping nor green harvesting.
In these conditions the vines grow very slowly, only beginning to produce their first grapes after five
or six years and the yields per vine are extremely low.
All this might seem uneconomical, but in fact it is the only way to ensure a healthy,
robust vineyard which will last for many decades. Only in this way is it possible to extract the maximum from the terroir, because growing slowly the roots of the vines explore the soils meticulously, seeking out its moisture and very minute detail of its mineral composition.
All this is made possible by the attentive observation of the natural cycles of the ecosystem,
an observation which is amply repaid by the gift of magnificent wines of depth, elegance and longevity.
The history of this wine teaches us that while knowledge is fundamental, it is never sufficient if
we do not learn the ability to appreciate nature and to wait patiently.
Viticulture in itself is not the most important thing. What is important is to conduct it according to certain criteria. Cultivating a vineyard and making wine impart great lessons for life, because it give us
the opportunity to express the greatness of nature and the joy of putting ourselves at her service.“