Our winemaking credo at Avignonesi

Our main aim is to make terroir-driven wines which express the distinct character of our vineyards. We use indigenous yeasts when we can and pursue subtle wine management to help each wine find its natural path and preserve the characteristics of each grape lot.  We ferment and age each lot separately for our classic wines, and only decide on which blend we think will do a particular grape and vintage justice after the ageing process.

Starting with harvest 2013, our main vinification and ageing cellar is located at Lodola estate, which we acquired in 2012. Here we keep both the "botti," which are large barrels made of Slavonian oak and traditionally used for Sangiovese in Tuscany, and the smaller 225 liter casks called "barriques" which are made of French oak. 

The "Vinsantaia," where our Vin Santo and Occhio di Pernice age in "caratelli," small 50 litre oak casks, is located at Le Capezzine estate.

Click on the links below to learn more about the process of crafting red wine, white wine and Vin Santo.

 

 

Winemakers

Giampaolo Chiettini

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"A genuine and authentic wine does not need to be constantly tested and improved, only enjoyed."

Giampaolo, our consultant winemaker, has worked in every major wine region in the world and is a font of wisdom and knowledge. He is a graduate of the highly renowned San Michele all’Adige Agricultural School in the province of Trento. His philosophy about wine is as reassuringly calm and generous as he is: “do not disturb - the wine knows which path to take."

Matteo Giustiniani

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"I want my wine to reflect the ‘terroir’ as much as possible, to be unique and delicious."

Florentine by birth, Matteo’s sensitivity to the terroir is reflected by the wineries at which he chose to start his career. He studied oenology and viticulture at the University of Florence and later gained a Master in Oenology from the University of Bordeaux, where he also improved his knowledge of vineyards and wine while working for a number of prestigious wineries.

Ashleigh Seymour

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"When Virginie Saverys gave me the opportunity to stay at Avignonesi after my internship, I jumped at the chance."

Working at Avignonesi gives Ashleigh the opportunity to combine new world winemaking techniques with the traditions of the old world. She attended Australia’s most respected winemaking and viticulture university, the University of Adelaide. Extensive and varied experience in Australia and European wineries have given her a true understanding of terroir.

Stories

05Jun
2017

Avignonesi Interns Have More Fun

hortense.jpg Avignonesi has roots deeply planted in the Tuscan soil, but Avignonesi is also international. International in spirit and ambition - and so is our extensive internship programme. Here's Hortense Faucher from France, a marketing intern, sharing... Read more
19Apr
2017

Vah Joo, Tap into Tuscany!

Vaj_Joo_Europa_fronte.jpg Vah Joo was born without pretension, unfussy. It is the result of assiduous labor in the vineyard and a firm stance for vinification directed at freshness, fruitiness and simplicity. Read more
28Mar
2017

Avignonesi and the new Slow Food book.

locandina_verona_pracchia.jpg Avignonesi is pround to sponsor the new book of Fabio Pracchia, edited by Slow Food, which will be presented at Feltrinelli Bookstore in Verona on April 10, at 7pm. Come see us and talk to the  Read more
22Mar
2017

The Perfect Score

ODP_2001_WA.jpg It doesn't happen often,  but when it does it's time to rejoice: Occhio di Pernice 2001 was just awarded 100 points - the perfect score - by the renowned wine magazine The Wine Advocate.  Read more
12Dec
2016

2016: Quality over Quantity

cover_harvest_repot_2016.jpg Rain, hail, some more rain, hail again and then, finally, sun.  Here's the story of the 2016 harvest,  a good year for quality, but a difficult year for quantity.   Read more
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