“We strive to create a natural tie between the grapevine and its habitat, putting the vine in the condition to yield grapes that draw force from the living soil.”
We have a total of eight vineyards within the Montepulciano region in eight different locations to ensure a diversified range of soils that can produce a Vino Nobile di Montepulciano that truly expresses the complexity of the Montepulciano terroir.More
We have a vineyard in the Cortona area, where we grow mostly Merlot, Cabernet Sauvignon and Chardonnay.More
We are currently using sustainable farming methods in all of our 200 hectares of vineyards.
In April 2011, we formally applied for organic certification of the entire Avignonesi estate. This started a mandatory 3-year certification period during which we must observe all the principles of organic viticulture. The acquisition of additional vineyards in Montepulciano in 2011 and 2012 means we will be granted full certification in 2016.
However, we have decided to go one step further and apply a biodynamic approach to our vineyards. This holistic and regenerative farming system focuses on the health of the soil, the integration of local flora and fauna, and biodiversity.
As Virginie Saverys confirms:
"Virginie Saverys asked me to help her to convert Avignonesi to biodynamics, a challenge that was as difficult as it was stimulating."
Adriano’s expertise and commitment have helped us to move successfully to biodynamic methods across the entire winery. His work experience in New Zealand, India and France have helped him to understand that the biodynamic method, wherever it is employed, should be simple, practical, efficient and in sync with the natural biorhythms of a given place.
"The spirit of innovation and curiosity which characterizes the Avignonesi team has proved a perfect fit for me."
Born in Pistoia, Alessio has worked and studied in some of the most important wine areas in the world, including Bordeaux, Burgundy and New Zealand, where he has developed a very personal vision of what biodynamic viticulture entails.
He defines himself a “foot-soldier of the vine”, and believes that an agronomist is only as good as his ability to observe nature: how the vines react under different growing conditions, how they respond to weather changes, the air one breathes in the vineyards. This is knowing your terroir. Alessio joined Avignonesi in early 2014.
Piero started his career in winemaking at a family-run wine producer in Lucca. He then worked for many years as chief agronomist in a large, multinational wine producer with vineyards in Chianti, Montalcino and Montepulciano, allowing him to accrue experience and insight into the complexities of vineyard management. In 2013 he joined the Avignonesi team, where he rediscovered a family spirit and a company that is dedicated to its workers, nature, and the art of making wine.