A fundamental principle at Borgo Casignano is to respect the process of cultivation; first and foremost through a profound understanding of the environment and how to best use its natural bent.
The 6 hectares (15 acres) of vineyards flourish among chestnuts trees and fragrant briar patches that have yet to cover the craggy peaks of the Chianti Mountains. The root of our wine production has often depended upon taking soil from the nearby forest. The vineyards are composed of plots of land each one with its own peculiar features, ranging from red schist to polychrome calcareous rock and acidic sandstone. Our organic manure is supplemented with nitrogen-rich grass, or favino. Once the vines begin to grow, they are protected with only copper or sulfur coverings.
We plant native vine clones such as: Sangiovese, Canaiolo, Malvasia, and Trebbiano that are best adapted to the characteristics of the soil and sun exposition. In order to differentiate the production, they are coupled with some “international” as Merlot, Cabernet, Gamay, and Chardonnay.
In August we remove the excess of grapes from the vines to allow for a more successful harvest; leaving few grapes on the vine allows for the wines to acquire a more complex structure.
With careful pruning of the leaves, the remaining grapes find optimal sun exposure and are harvested when they have reached the desired degree of maturation.
The harvesting is done manually for several months—from the end of August through mid-October—because of the altitude of the land and the diversity of grapes we grow.
Particular care is given to overseeing the process of fermentation and transformation in the cellar. In our constant and continual pursuit of optimal quality, we employ traditional Tuscan customs as well as modern techniques of wine making: calibrated oxygenation, control of temperature, use of certain live-cultures, selected tannins, and if necessary, occasional draining. The addition of sulfites is minimal and is only employed to preserve the wine; it is guaranteed to remain below the limits required to make certified organic wine.
The final refinement stage of our wine production is done in steel barrels with the short transport of certain wines into barriques or large barrels made from French oak