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 is based in Santa Virginia Villa 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 wines are then placed in hungarian and in french small barrels in which they age for 8 to 18 months to complete the balance of acidity, fruit and tannins.