Discover how Le Vigne’s Sangiovese-based wines are made, from growing the grapes to tasting at Agriristoro Terre di Chiara. Between Rosés, Reds and Reserves, a journey between tradition and innovation.
Sangiovese is the beating heart of Tuscan viticulture, a grape variety that expresses elegance, structure and a deep bond with the land. At the Le Vigne winery, located in the heart of the Tuscan Maremma, Sangiovese is transformed into a range of wines from fresh Rosato to complex Riserva. In this article, we take you on a journey of discovery of Sangiovese, from the vineyard to your table, through its different faces: the Rosato, the Cupilaio, the Fontecuoia and the Fontecuoia Riserva.
The Cultivation of Grapes
Le Vigne’s Sangiovese journey begins in the vineyards of Montenero d’Orcia, a small village perched in the hills of the Val d’Orcia at the foot of Monte Amiata. Here, the clayey and richly calcareous soil, together with an average altitude of 330 metres above sea level, create the perfect conditions for growing high quality grapes.
Le Vigne adopts an organic management method, respecting nature and preserving the biodiversity of the land. The vineyards are cultivated with training systems such as the spurred cordon and Guyot, which allow for optimal ripening of the grapes. The planting density is 4,500 vines per hectare, with a yield varying between 50 and 70 quintals of grapes per hectare, guaranteeing sustainable, high quality production.
Harvest and Vinification
The harvest of Le Vigne’s Sangiovese takes place between the second week of September and the first ten days of October, depending on the type of wine to be obtained. The grapes are harvested by hand in the cooler hours of the morning, to preserve their integrity and aromas.
Rosato Maremma Toscana Sangiovese
For the Rosato, the Sangiovese grapes are crushed and gently pressed, without maceration, to obtain a clear, fresh must. Fermentation takes place in temperature-controlled stainless steel tanks at a maximum temperature of 15°C to preserve the fruity and floral aromas. The wine is matured for 4 months before bottling.
Cupilaio Montecucco Rosso DOC
Cupilaio is a blend of Sangiovese (80%), Ciliegiolo (10%) and Petit Verdot (10%). After pressing, the must ferments separately for each variety, with a maceration period of 15 days and a maximum temperature of 30°C. The wine is matured in steel for 12 months before blending and bottling.
Fontecuoia Montecucco Sangiovese DOCG
For Fontecuoia, the Sangiovese grapes are fermented in stainless steel with a maceration period of 20 days and a maximum temperature of 28°C. The wine is then aged in 20 hl oak barrels for 18 months, acquiring complexity and depth.
Fontecuoia Riserva Montecucco Sangiovese DOCG
The Riserva is the winery’s most prestigious wine. After a 30-day maceration, the wine is aged in French oak tonneaux (1/3 new, 2/3 used) for 24 months, developing a rich structure and a great capacity for ageing.
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Una cantina ed una barriccaia.
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Rosato
Maremma Toscana Sangiovese
Rosato
Maremma Toscana Sangiovese
Perfumes: Wild strawberries, redcurrants, peach blossom and medicinal herbs.
Taste: A crisp acidity and a great overall freshness and sharpness emerge on the palate, complemented by the marked minerality typical of the Amiata terroir.
Serving temperature: 8°C.
Food pairings: Aperitifs, cold starters from sea and land.
Cupilaio
Montecucco Rosso DOC
Cupilaio
Montecucco Rosso DOC
Perfumes: Black berries, balsamic notes of thyme and nepetella, sweet spices.
Taste: Velvety tannins, full structure and long persistence.
Serving temperature: 16°C.
Food Pairings: Pasta dishes, earthy starters, barbecued red meats.
Fontecuoia
Montecucco Sangiovese DOCG
Fontecuoia
Montecucco Sangiovese DOCG
Perfumes: Piccoli frutti rossi di bosco, cacao, vaniglia e essenze mediterranee.
Taste: Tannini ricchi e armonici, con una vibrante acidità.
Serving temperature: 16°C.
Food Pairings: Barbecued red meat, stewed game.
Fontecuoia Riserva
Montecucco Sangiovese Riserva DOCG
Fontecuoia Riserva
Montecucco Sangiovese Riserva DOCG
Perfumes: Red berries, ripe plum, caramel and vanilla.
Taste: Silky tannins, complex structure and great ageing potential.
Serving temperature: 17-18°C.
Food Pairings: Barbecued beef, stewed wild boar, meditation wine.
Terre di Chiara: where to taste Sangiovese wines
At the farm-to-table Terre di Chiara, it is possible to enjoy a complete food and wine experience, combining Sangiovese wines with dishes prepared with the farm’s organic products, such as pasta from ancient grains, EVO oil and legumes. The Le Vigne winery also organises guided tastings and vineyard walks, to discover the secrets of organic viticulture and admire the unspoilt landscape of the Val d’Orcia.
Conclusion
Le Vigne’s Sangiovese-based wines are an authentic expression of the Tuscan Maremma and Val d’Orcia, the result of viticulture that respects the land and tradition. From the fresh Rosato to the complex Riserva, each bottle tells a story of passion and dedication.
Come and discover them in person at farm-to-table Terre di Chiara, and let yourself be conquered by the authentic flavours of Tuscany.
Terre di Chiara: authentic flavours, regenerating nature.
Where earth meets heart.
Chiara and Terre di Chiara represent a perfect marriage between tradition and innovation, between love for the land and a desire to share.
Visiting Terre di Chiara means immersing oneself in an experience that goes beyond food, to rediscover contact with nature and the authentic flavours of the Tuscan Maremma.
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