Quality, territorial identity, food security, these are the watchwords in Tuscany in the food industry. During the event, Food and Wine in Progress held in Florence, we made some focus on certain products of excellence.
In San Giorgio a Lapi, 100 hectares of land between green nature and hills, in a landscape that offers all the beauties of Chianti, the vines thrive only in the best locations, viticultural: the most stony of Chianti Classico, clay and tufosi Chianti Colli Senesi.
Only the best grapes, after careful selection, they become wine: a condition in San Giorgio a Lapi that law, not giving up sacrificing the clusters that do not meet quality standards.
The grapes from each vineyard and each plot are fermented separately, respecting the characteristics of the grape and grape. The separation continues in the subsequent processes of aging. Concluded the different stages, we proceed to the cuvée with different schemes and methods in the various vintages.
These products represent a cultural heritage of flavors, crafts, knowledge that shows the importance, for Tuscany, the quality at the table.