Grapes have been grown at Torre a Cona for centuries. The current proprietors rediscovered this tradition and revived the estate’s winemaking in recent decades.
Twenty hectares are under vine, all on the estate and with different aspects. The altitude ranges between 300 and 410 metres. The soil varies from clay to chalk, with some compact clay and limestone outcrops, known as Alberese, in certain areas. Sangiovese, Colorino, Merlot, Trebbiano Toscano and Malvasia Bianca are the varieties grown on the estate.
BADIA A CORTE
Badia a Corte is the oldest vineyard on the estate. It extends across nearly one hectare at an altitude of 330 metres and the subsoil is loam with plenty of stones (sand 31%, lime 34% and clay 35%). Sangiovese is the principal variety and the average age of the vines is 30 years.
Opposite Badia a Corte, the Casamaggio vineyards unfurls over two hectares at an average altitude of 320 metres. Here too the soil is loamy with an abundance of stones (sand 38%, lime 30% and clay 32%). Colorino and Sangiovese are cultivated in this vineyard and the vines are approximately 25 years old.
The Cellars of Torre a Cona, unchanged and concentrated with memories that time has layered in its walls, tell the enduring story of the estate.
Featuring in old images of the property, it is estimated that the cellars were built prior to the seventeenth century before the villa was constructed. At the beginning of the nineteenth century, the Padoa family became the proprietors, renovating the cellars; the signage attesting to the completed work can still be seen today.
Three areas are currently in operation in the cellars, which ensure the entire winemaking process from grape to wine and its refinement.
The first space contains the temperature-controlled vats, used for fermentation and maceration in the first stage after the harvest.
The barrel cellar is situated underground. This centuries-old striking space provides the ideal year-round temperature and humidity as the large oak barrels age the wine in optimal surroundings.
An adjacent, equally historic building is where our beloved Vin Santo ferments and ages. Vin Santo del Chianti Merlaia and Vin Santo Occhio di Pernice Fonti e Lecceta rest and refine in small oak casks in this loft, according to tradition.