From the oral tradition we remember the Piandaccoli Estate from the year 1000; finding itself on the Via Francigena it was born as a hostel for pilgrims. The structure later became a monastery with small hermitages used for the celebration of the Mass for the countryside and for the meditation of the friars who began the cultivation of the vine in these lands. It is said that Napoleon Bonaparte stayed in the villa of the estate which, having landed in Livorno, visited his uncle, parish priest of San Miniato at the head of an army headed for Florence.
- 90 ettari
- estremamente variegato: ciottoli, minerali, limo e sabbia tendente all’argilla.
- Sangiovese, Foglia Tonda, Pugnitello, Barsaglina, Mammolo, Colorino, Malvasia Toscana, Chardonnay.
- Terroir caratterizzato da profondi “borri” che concorrono alla formazione di un microclima unico.
Piandaccoli has its roots in the heart of Tuscany, a few kilometers from Florence, on the picturesque hills of the Chianti DOCG production area. […..]
A unique microclimate gives life and aromas to our wines. The shape of our Estate gives us an exposure to the sun that prevents dangerous […..]
20ha of vineyard in production, partly cultivated with spurred cordon and partly with Guyot. The density is about 5400 plants per hectare, […..]
We carry out only manual harvesting for all 20 hectares of the estate, with careful selection of the grapes. The beginning of the harvest varies every year, depending on the climate,[…..]
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.