Nittardi Vineyards

24/11/2021 Spirited

The vineyards of Nittardi represent the heart of the estate. Our vineyards produce outstanding elegant and fine fruit year after year thanks to an interesting soil mix of slate and schist combined with a mesoclimate with extreme day-to-night temperature differences. The youngest vineyard (Doghessa) is planted at the high density of 6,667 plants per hectare, while the other vineyards have a per-hectare density of 5,500 plants. All the vineyards are cordon-pruned and the average production is less than one kilogram per plant, or between 35 and 45 hl per hectare.

Grape varieties: Around Nittardi we grow mainly Sangiovese (six different clones, all descending from the Chianti Classico 2000 project) and a tiny bit of Merlot (three different clones).

Soils: The different parcels have the same limestone-clay mix in common. At the same time, the soil of the vineyards has a rich skeleton of shingle and stones, in particular Galestro, a type of schist that is typical of the Chianti Classico area. The less steep vineyards have a deeper soil that is less rich in texture. These different soil types, combined with the region’s interesting mesoclimate, are an excellent terroir for Sangiovese!

Climate: The climate at Nittardi can be defined as continental, with low temperatures during the winter, often under zero degrees, and warm and dry summers, with daily temperatures above 30 degrees. The extreme variances in the day-to-night temperatures, due to the high altitudes varying between 400 and 500 meters as well the southern exposure, are noteworthy and influential. The yearly rainfall, around 800 millimeters, is concentrated between late autumn and spring. These climatic characteristics guaranty a slow and balanced maturation of the grapes: the starting point of elegant and complex wines.

Agricultural practices: All our vineyards are certified organic and managed with the highest respect for the environment. Fertilization of the soil is carried out only with organic substances, such as manure and green manure (seeding, growth, chopping and burial of leguminous plants such as field beans). Throughout the year, our skilled workers conduct all operations in the vineyards manually. To ensure a better quality grape, we keep the amount of grapes produced low through a variety of agricultural methods, such as short-pruning in winter, a careful selection of the shoots in spring, and if necessary green harvesting in early summer. The harvest, of only the ripest and healthiest grapes, is done manually.

Harvest: Normally we start with Merlot, in early September, while we harvest the Sangiovese grapes at the end of September and beginning of October.

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