- 90 hectares of which 20 are vineyards and 4 of olive grove.
- Extremely varied: pebbles, minerals, silt and sand tending to clay.
- Sangiovese, Foglia Tonda, Pugnitello, Barsaglina, Mammolo, Colorino, Chardonnay.
- Terroir characterized by deep “borri” which contribute to the formation of a unique microclimate.
- 1) CASONE: Chardonnay, Sangiovese, Foglia Tonda
- 2) TRALICCI: Colorino, Sangiovese, Barsaglina
- 3) PUNTONE: Sangiovese, Mammolo, Barsaglina
- 4) LASTRA: Sangiovese, Verdera (San Colombano)
- 5) GRANCHIAIA: Sangiovese, Pugnitello
- 6) UCCELLIERA: Colorino, Sangiovese
- 7) SASSETA: Sangiovese, Pugnitello
- 8) POZZO: Sangiovese, Pugnitello
- 9) MALMANTILE: Sangiovese
- 10) NONNO GIOVANNI: Sangiovese, Pugnitello
Piandaccoli has its roots in the heart of Tuscany, a few kilometers from Florence, on the beautiful hills of the Chianti DOCG production area.
The 20 hectares of our vineyards are just outside the walls of the small medieval village of Malmantile, surrounded by a countryside where vineyards and olive trees have always designed the landscape.
A unique microclimate gives life and aromas to our wines. The conformation of our Estate gives us an exposure to the sun that prevents dangerous spring frosts and summer hailstorms.
During the sunny Florentine summers, however, the “borri” -canyons- create fresh upward currents that cross the vineyards and produce a non-stop temperature range, which make the grapes more aromatic and tannins softer, anticipating phenolic maturation.
Our hills are at an altitude of about 200 meters and date back to the Apennines orogenesis period.
The soil consists of an alternation of river pebble layers and silty-sandy deposits tending to clay. It is a soil rich in nutrients, characterized by vertical erosive forms: the so called “accoli”, that are the “borri” -canyons- that deeply affect our microclimate.
We have 20 hectares of productive vineyards, partly cultivated with spurred cordon and partly with Guyot. The density is around 5400 plants per hectare, with yields ranging from 40 to 80 quintals.
The excellence of our products born in the vineyards and lies in the work carried out everyday by expert winemakers: during the winter with the weeding and fertilization of the fields, in the summer with the green and pink harvest and further with the real harvest. These procedures are carried out to ensure the highest quality level at the expense of quantity. We firmly believe that only a great grape can make a great wine.
We harvest only by hand all the 20 hectares of the Estate, with careful selectionof bunches.
The start of the harvest varies every year, depending on the climate, but usually begins the first days of September and ends in mid-October.
The first grapes to be brought to the cellar are the Mammolo destined to our sparkling rosé, followed by the ones for Vivendi and Operandi and then Foglia tonda, an early ripening grape. We conclude the harvest with Pugnitello, a later cultivation variety.
In Piandaccoli tradition and technology blend harmoniously in each stage of production. From hand picking to bottling, every process is studied in detail to offer uncompromising quality.
Thanks to the latest generation machinery such as the Oscillys destemmer, the Bucher press and the fermentation vats equipped with peristaltic pumps, we are able to eliminate practically any kind of taste contamination (from the herbaceous scent, to the transfer of tannins from the grape to the wine).
In the vineyard we do not use herbicides and chemical fertilizers and we minimize the use of phyto-drugs.
All this is made possible thanks to integrated control techniques, such as the monitoring of climatic parameters: precipitation, temperature, humidity, etc. and the control of the insects present through the implantation of multiple bat houses, thus favoring their natural antagonists.
Sustainability and plant nutrition are also pursued with the use of green manure, organic fertilization, thinning, soil management aimed at defending against erosion and rationalizing the use of natural resources such as water, air and energy.
The good practices adopted in the vineyards minimize the environmental impact and at the same time represent an indispensable tool for the production of healthy and perfectly ripe grapes.