These mainly old vineyards are located close to the beautiful hamlet of San Quirico, south of Castellina in Chianti. Most of the vineyard is over 50 years old, while a couple of parcels were planted in 2010 and 2017 with a high density of 6,667 plants per hectare. The younger vines are cordon-pruned while the old vines are pruned traditionally with archetto toscano.
Grape varieties: Massal selection of Sangiovese and other local grape varieties: Canaiolo Nero, Colorino, Malvasia Nera, Ciliegiolo, Foglia Tonda, Mammolo, Pugnitello.
Soil: The vineyards are characterized by a limestone-clay mix with a rich skeleton consisting of shingle and stones, in particular Galestro, a special type of schist that is typical of the Chianti Classico area. This soil of fine clay and very little organic substance drains water well. Combined with the region’s interesting mesoclimate, this terroir is perfect for Sangiovese!
Climate: The climate in Villa Rosa can be defined as continental, with low temperatures during the winter, often around zero degrees, and warm and dry summers, with daily temperatures often above 33 degrees. The variances between day and night temperatures are notable. 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. The average temperatures tend to be higher than Nittardi because of the lower elevation.
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: As the different grapes are planted mixed as a field blend, normally we harvest them together in the middle of September.