Back in the Pliocene era, 5 to 6 million years ago, Tenuta Larnianone was entirely covered from the sea.
As a result of this, we can still see the characteristic layered soils filled with prehistoric seashells and the fossilized exoskeletons which increases the concentration of calcium carbonate of the soil, helping to retain moisture during the dry season and assuring a good drainage for grape vines.
The multitude of soils within the same plot, rich in micronutrients, allows the vines to develop the deep roots in order to better resist during the dry period and to guarantee an optimal maturation of the bunches.
This is the defining characteristic of the single vineyard parcels which provides concentration and tannic support, resulting in wines having great structure and longevity.
With viticulture we celebrate the fairly unique result of the ongoing millennary evolution of our territory: our wines are a living tale made of history, soil, hard work and human passion.
Built around the 1960’s, the Tenuta Larnianone wine cellar has been restructured several times and today serves as the wine-making and ageing cellar for our wines.
Every plot and grape variety of the estate is tracked with a specific code and addressed to different wine making process going through all these steps separately.
Fermentation is carried out in lined in concrete vats for about 14 days, depending on the wines, at a temperature of 28-30 degrees celsius. The use of both punchdowns and pumpovers ensures colour extraction, fine-grained mellow tannins, and preservation of aromatic compounds.
After the malolactic fermentation, the final blending takes place and the wines are then placed in hungarian and in french tonneaux in which they age for at least 7 months to complete the balance of acidity, fruit and tannins.
Bragia cru, composed of Cabernet Sauvignon, Merlot and Sangiovese stretches for 4,5 hectares and the composition of the soil consists of loose clay and sand with many fossils of seashell which bless the wine with a marked elegance.
The vision behind Bragia wine is to challenge our terroir with international varieties while maintaining Sangiovese grapes in order to keep our Tuscan roots.
Each harvest, made after an accurate summer pruning, takes more than a month due to hand picking of different varieties at various time intervals.
After the must is vinified separately into concrete vats the wine is then blended with the correct proportion of different grape varieties which is defined in relation to the quality that the variety themselves reach and is then aged for 12 months in new and used French fine grain 400 liters tonneaux.
“Bragia” quoted in the “Divine Comedy” by Dante is an ancient italian term of charcoal fire referred to the eyes of Charon, the ferryman of Hades who carried souls of the newly deceased across the hell river Acheron.
- Grapes: 60% Cabernet Sauvignon, 30% Merlot, 10% Sangiovese
- Vineyard density: 4800 plants per hectare
- Ageing : 12 months in new and used French 400 lts tonneaux
- Plantation year: 1999
- Training system: spur–pruned cordon
- Altitude: 275-285 mts
- Harvest: manual with selection
James Suckling 92/100 “Dark plums, dried herbs, cedar and vanilla. Full body, firm and grippy tannins and a chewy finish. This needs time. Drink in 2021 . A blend of Cabernet Sauvignon and Merlot”JS’18
Lustrous deep Ruby. Enticing lifted nose of black forest fruit that is savoury rather than sweet and with spicy top notes with a suggestion of bell pepper. Supple and elegant palate with fine tannins and great balance. An impressive effort for the torid 2017 vintage. 17/20 Walter Speller www.JancisRobinson.com
LarnianoChianti Superiore D.O.C.G.
Overlooking Villa Larniano stands the Larniano cru which is composed of a single hectare vineyard planted in 1972 resulting the oldest parcel of the estate planted under the supervision of Ezio Morfini.
The yield from this parcel of 46 years old is naturally low and the grapes acquire complexity and concentration that only wines with such an age could reach.
The layout of the vineyard rows is of vital importance. In the Larniano cru the rows are planted perpendicular to the direction of maximum slope in order to allow the summer rains to penetrate slowly into the soil, rather than run off violently.
Chianti Superiore Larniano is composed only by the finest Sangiovese, Canaiolo and Colorino grapes carefully selected from the Larniano cru. After the malolactic fermentation concrete vats the wine is aged for 18 months in premium hungarian tonneaux.
After the success of Chianti Santa Virginia, which was elected as the top wine in the “Chianti Docg” category by Decanter for the vintage 2013 and 2015, the Morfini family decided to produce a unique wine, limited to just 1000 bottles, selecting only the best grapes of its most qualitative estate parcel: The result represents the state of the art of the Tenuta Larnianone’s craftsmanship of wines.
- Grapes: 85% Sangiovese, 5% Canaiolo 10%Colorino
- Vineyard density:3000 plants per hectare
- Ageing: 18 months in hungarian tonneaux
- Plantation year: 1972
- Training system: spur–pruned cordon
- Altitude: 265 mts
- Harvest: Manual with selection
James Suckling 90 Points “Intense aromas of sliced strawberries, red plums and raspberries. Medium to full body, firm and ripe tannins and a beautiful finish. Drink now” JS 90 points
Decanter 2017 “A soft floral fruity nose, with a plate of cranberry, black fruit with sandalwood and coffee complexity, lovely long finish” – 90 points – Decanter 2017
Dark Ruby. Enticing nose of pure sour cherry fruit laced with spice. Great succulent fruit on the palate and soft gritty tannins. From a great vintage and now at its peak but will hold for quite some years. 17/20 Walter Speller JancisRobinson.com
Santa VirginiaChianti D.O.C.G.
Chianti Santa Virginia is produced by the most suitable plots of the Tenuta with vines of 40 years old and is composed only by native vines as Sangiovese, Colorino and Canaiolo to keep the typical formula of the most famous italian wine: the Chianti.
After an accurate selection during the harvest entirely made by hand, a vinification which lasts for about 2 weeks it ages for about 8 months in tonneaux of both french and hungarian oak.
In 2016, the prestigious Decanter World Wine Awards awarded Santa Virginia 2013 with 90 points, in the “Chianti Docg“ category, and in 2017 the 2015 vintage with 93 points.
Both in 2016 and 2017 our Chianti Santa Virginia resulted as the top wine in the “Chianti Docg” category.
Bright deep ruby red colour. Thanks to the harmony of the tannins, combined with the delicate complexity of smooth and fruity aromas, Santa Virginia is characterised by an excellent balance in the mouth and therefore it is versatile for meals from pasta to more complex meat main dishes or cheeses.
Grapes: 80% Sangiovese, 15% Colorino 5% Canaiolo Vineyard density: 3000 plants per hectare Ageing: 8 months in Hungarian and French tonneaux Plantation year: 1975 Training system: spur–pruned cordon Altitude: 265-285 mts Harvest: Manual with selectionDownload sheet
James Suckling 91 Points “Blueberries, black cherries and spices form the basis of the nose here. Tight and fresh, but it alsoshows a good serving of blue fruit and velvety tannins. Drink now” JS 91/100
Decanter 2017 “Ripe strawberry, eucalyptus and mint on the nose, the palate has lovely deep glossy bramble and cherry fruit, fresh notes right through to the finish” – 93 points – Decanter 2017
Deep ruby. Pretty raspberry and cherry nose with a hint of iron stalks. Sweet, concentrated fruit palate reflecting the hot 2017, but the elegant mid palate weight defies that. Fine, gritty tannins on the finish. Denomination overachiever and a versatile food wine. Walter Speller jancisrobinson.com
Vin Santodel Chianti D.O.C
Crafted from only the best Trebbiano and Malvasia grapes from our vineyards our Vin Santo is aged for 6 years in caratelli, small 50 litre oak barrels, and owes much of its peculiar character to the madre, a very old yeast, which is owned and protected by the Morfini family.
This sweet wine, typical from the Tuscan area has been made popular by the pairing with “cantucci” the traditional tuscan dry biscuit with almonds.
The origins of its name date back to the work of a 14th-century friar from the province of Siena who would use the leftover wine from the Mass to cure the sick. The miraculous healing became associated with the Santo or “holy” wine and the name “Vin Santo” was allegedly born.
Seductive and enchanting, our Vin Santo offers an explosion of fragrance and flavours, which change in character and intensity depending on the food pairings.