The Cesani Winery is located in the Tuscan hills, in San Gimignano just 20 km from Siena, in one of the most beautiful and fascinating areas of the Tuscany.
The Cesani family's story started at the beginning of the 1950s in the splendid Tuscan countryside, just 6 km from San Gimignano.
In that difficult period when people preferred to abandon the countryside for a presumably better life in the towns, Cesani, on the contrary, refused that philosophy, deciding to renew faith and hope in that very nature that had given them sustenance up until then. Vincenzo Cesani grew up with this spirit and idea, always looking for new proposals and methods of work to realize his dream.
He never forgot the importance of respect for nature and he continued to grow only those cultivations typical to the territory, trying at the same time to obtain a final product of very high quality.
Many years of loving sacrifice had to pass before seeing any results but finally they came!!
Success came, followed by success, bringing not only personal satisfaction, but also that due to the realisation of having contributed in furthering the fame of the beautiful territory in which we live.
Today the farm, still run by the family, extends over 19 hectares (approx 40 acres) and is cultivated principally with the red Sangiovese grapes and the famous white Vernaccia di San Gimignano.
The entire family, together with an expert staff of helpers, contributes in the running of the farm, personally overseeing every step of the production in order to ensure the very high quality for which the farm is known and appreciated, the secret of which is the winning combination of constant loving care in the vineyards and modern equipment in the cellars. Even though Vernaccia is the the most famous wine in the area, the Cesani family have become famous all over the world particularly for their red wines, all based on Sangiovese, about which it is possible to read in the most important wine guides.
In the past olive oil was a very important product and it was in fact the main reason why the Cesani family moved to the San Gimignano area. The extra virgin olive oil is still produced here today, using 4 different varieties of olives, all picked by hand and pressed in a cold press obtaining one of the best oils in the entire Tuscan region.
The delicate flavour is perfect for bruschetta (toasted garlic bread) and it enhances many other typical dishes of the area. In the last few years the farm has dedicated itself to the rediscovery of an ancient product of San Gimignano, lost for many centuries - Saffron.
People used saffron not only in food, but to dye cloth, for medicinal purposes or even for bartering in place of money. Please find their website here.
Casina di Cornia
Casina di Cornia in Castellina in Chianti is located on the south-west slopes of the Chianti hills between Siena and Florence. This the historic heart of the Chianti Classico Black Rooster.
Antoine and Francine arrived in 1979 in Chianti and decided to build their future here. Today Anselmo and Julien after some other studies and experiences are back to take on with their parents work. The challenge is to continue to produce organic wines following a strict production ethic that should necessarily evolve to keep with actual values.
We started to rebuild the houses at Casina di Cornia, which was abandoned in 1979 and planted new vineyards. Since the beginning we started producing organic, to put in the centre of our agricultural work a good balance in our environment and develop the soil health.
We would like to underline that our aim is to produce and offer our wines and not sell our production philosophy. It is important to us that our products speak themselves, and our production philosophy stays our everyday battle for our own interest.
Since they have decided in 2011 to work on the vineyard Anselmo and Julien are working with the same ideals with new goals, and evolving knowledge on both aspects, agricultural and oenological. Always keeping in mind that a good natural balance is the best way to express our « terroir » and our identity.
We are always looking for new techniques and knowledge to develop a better control of the parasites in the vineyards, and also in the cellar our aim is to vinify each vineyard to express its own specificity.
The « podere » which is the Tuscan unity for a share-cropper family is of 24ha which 7,8 ha are vineyards. Our soils are mostly deep claky clay which tend to produce wines that are rich in tannin and complexity. The altitude is 250 m and a south-west exposition. A small part of the vineyards have slate soils with a west exposition.
Since 1996 we have stopped using copper to fight mildew and we use a product made with clay, yeast, citric acid and herbs. After a severe pruning, we follow attentively the vineyards especially in the critical growth periods.
We help the growth of the natural growing plants in the vineyard, only in some cases we do saw cereals as green cover of the ground to bring organic material, diminish the soil loss of water and favour the life in the soil.
In the harvest time which last for about a week, we hire 7 – 8 helpers, friends, everything is done by hand, and the grapes are put in boxes in order to bring them un-bruised in the cellar. We do vinify with the natural yeast convinced by our experience that the fermentation is smoother and gives wines that are more complex and rich. We use sulphur dioxide as little as possible, for this reason we never add it before the end of the malolactic fermentation.
In our effort to quality we are looking to exalt the peculiar grape quality that each season will give to the vintage. In this spirit we do avoid to correct our fermenting grape juice or later to do assemblage between vintages. We do focus on Sangiovese which to us is the grape that best express the « terroir » of the Chianti Classico. Selecting the grapes of the different fields, we do produce different wines. The Chianti Classico and the Chianti Classico Riserva as DOCG and Rosso Toscano, Rosato « Osé », Bianco « Il Mariolo » as IGT which allows us to use different techniques in the cellar. Please find their website here.