Fattoria Lornano

 

Fattoria Lornano

Fattoria Lornano

Fattoria Lornano is a family owned state located on the south west hills of Castellina in Chianti, Tuscany. To give you a better idea of its location it is place between Florence and Sienna, closer to Florence. The winery has been owned by the family Taddei sin 1904. The winery has been built around the Church of Lornano which dates from the 9th century. Nowadays it is Franco Bernabei e Matteo Bernabei that take care of the wine making. The wine is made only by grapes that come from their own vineyards, they produce 200,000 bottles per year, the wine is processed in their winery in stainless steel tanks and then it ages underground in French oak barrels. The family owns 180 hectares in which grapes, olives & cereals are cultivated. There are 46 hectares of vineyard with 4 different grape varieties sangiovese, merlot, cabernet sauvignon & petit verdot. The vineyard is located 300 meters above sea level. The planting density is of 5,500 vines per ha & the training system used is spurred cordon. The 46 ha of vineyard are distributed as follows:

Chianti Classico 28.5 ha
Chianti Colli Senesi 5.91 ha
Rosso Toscano 9 ha
Vin Santo Chianti Classico 2 ha
Fattoria Lornano vinkælder

Fattoria Lornano vinkælder

The family has been part of the “Consorzio del Marchio Storico Chianti Classico Gallo Nero” since it was founded so since 1924. This Consorzio is composed by the people that set the rules and standards for Chianti Classico D.O.C.G. and insures that every winery that receives the Black Rooster stamp follows them. So they approve the quality of the wines produced by each vineyard that is registered under Chianti Classicoo D.O.C.G.

The harvest takes place normally during the second week of October but it varies depending on the year. They do a selection of the best grapes before de-stemming, afterwards the grapes are lightly pressed and fermented on stainless steel tanks on the skins (maceration) for 18 to 20 days at around 26 C. After the fermentation the wines undergo malolactic fermentation (converting malic acid into lactic acid) and then they are aged in French oak barrels and afterwards in the bottle.