Vineyards and Olive groves
The variety of a land with a talent for excellence

The historic vineyards

The majority of the vineyards were planted from 1975 to 1985, with twenty new hectares having been planted – or currently being planted – in very recent times. As far as planting densities are concerned, these range from 3,330 plants per hectare in the older vineyards to 6,500-7,500 plants per hectare in the more recent sites.
Training systems used are those traditional to Chianti Classico – horizontal spurred cordon kept 60 cm from the ground and guyot.
The current 60 hectares of vine are subdivided into twenty-six different vineyards located on the best-suited lands with ideal microclimates.

Grape varieties and the Harvest

The majority of the varieties grown are red with only a small percentage of white.
Of the red grapes, Sangiovese grosso obviously takes pride of place, with numerous other varieties including Canaiolo nero, Cabernet Sauvignon, Cabernet Franc, Syrah, Petit Verdot, Colorino, Merlot, Mammolo, Ciliegiolo and Malvasia Nera.
The white grapes include traditional varieties such as Malvasia del Chianti, Trebbiano toscano and San Colombano as well as Chardonnay.
Top quality and environmental sustainability in wine making are the estate’s founding principles. We have thus decided on very short pruning and bunch thinning where necessary, not to use chemical fertilisers preferring organic ones and to use natural and integrated techniques in pest control, supplementing this where it is not sufficient with especially mild plant protection treatments.
The harvest normally takes place from the 25th of September to the 25th of October and is mainly done by hand with careful grape selection.

Olive groves

The olive groves are subdivided into a number of plots, with a planting density of 400 plants per hectare.
The olive varieties present in Castello di Querceto’s olive groves are those traditional to the Chianti Classico area, i.e. Frantoio, Moraiolo, Leccino, Pendolino and Maurino. The olives are picked by hand in November and pressed within two or three days in a modern olive press, making for an especially prestigious extra virgin olive oil.

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