Terroir

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.

Cellar

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.

Wines

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Santa Virginia

Santa Virginia

Chianti D.O.C.G.

Chianti Santa Virginia is produced by the most suitable plots of our estate and it is composed by local grapes as Sangiovese, Colorino and Canaiolo to keep the typical formula of the Chianti.

After an accurate selection during the harvest, entirely made by hand, the vinification takes place in traditional concrete vats which lasts for 2 weeks. After the malolactic fermentation has finished the wine is addressed in French and Hungarian barrels for 8 to 10 months.

Bright deep ruby red color. Thanks to the harmony of the tannins, combined with the delicate complexity of smooth and fruity aromas, Santa Virginia is characterized 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 selection

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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

SANTA VIRGINIA 91 PTS

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

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Bragia

Bragia

Toscana I.G.T

Bragia, composed of Cabernet Sauvignon, Merlot and Sangiovese comes from a 4,5 hectares estate’ s plot, planted in 1999, at 275 m asl; the composition of the soil consists of loose clay from Pliocene era and sands.

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.

Each variety is vinified separately into concrete vats where malolactic fermentation takes place too; successively the wine is blended with the proportion of different varieties which is defined in relation to the quality that the variety themselves reach and is then aged for 12/14 months in French barrels of different age and volume.

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: 40% Cabernet Sauvignon, 35% Merlot, 25% Sangiovese
  • Vineyard density: 4800 plants per hectare
  • Ageing : 12/14 months in new and used French barrique and tonneaux
  • Plantation year:  1999
  • Training system: spur–pruned cordon
  • Altitude: 275-285 mts
  • Harvest: manual with selection
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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

BRAGIA 92 PTS

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

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Larniano

Larniano

Chianti Riserva D.O.C.G.

Overlooking Villa Larniano stands the vigneto Larniano 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 50 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 plot 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 Riserva Larniano is composed only by the finest Sangiovese, Canaiolo and Colorino grapes carefully selected from the Larniano plot. After the malolactic fermentation in concrete vats the wine is aged for 18 months in premium Hungarian barrels.

The production of this Riserva is very limited, around 1800 bottles, selecting only the finest grapes of the most qualitative and historical Sangiovese based estate parcel.

  • 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
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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

LARNIANO 90 PTS

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

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PLIOCENE

PLIOCENE

I.G.T. TOSCANA

Pliocene represents the emblem of Tenuta Larnianone viticulture and it is an expression of a specific terroir of the estate, rich in marine shell fossils from the Pliocene era which dates back to 5,3 million years. The testimonies of this particular geological era consist of prehistoric seashells and fossilized exoskeletons which increases the concentration of sodium carbonate of therefore the quantity of the calcareous level of the soil, helping to retain moisture during the dry season while adding minerality and verticality to the wines. These soils were submerged by the Mediterranean Sea and have collected the secrets of millions of years ago, delivering power and finesse at the same time. Annual production is around 2000 bottles and 100 magnums and the use of the blend of grapes change in according to the qualitative level they reach in the vintage

  • Grapes:  45% Cabernet Sauvignon 45%Merlot 10% Sangiovese
  • Vineyard density: 4800 plants per hectare
  • Ageing : 20 months in french barrels, 50% new, 8 months in the bottle
  • Plantation year:  1999
  • Training system: spur–pruned cordon
  • Altitude: 290 mts
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