The grapes to produce the Chianti DOCG “Vigna di Pallino” Tenuta Sette Ponti are vinified with a 10-day fermentation and 5-day maceration, and aged in steel tanks. This is followed by a short period of 2 months when the wine is left to rest in-bottle before release.
The Vigna di Pallino Chianti takes its name from the grower who, for many years, lovingly looked after this vineyard, which was already present on cadastral maps dating to the beginning of the 1800s. It is located in the Chianti, between Arezzo and Florence, in Central Tuscany. The vines grow at elevations ranging from 200 to 300 metres in calcareous, clay rich loam soils and are planted to a high density of 6,666 vines per hectare, a system that results in extremely high-quality fruit. From the heart of the estate, produced purely with Sangiovese and without the use of oak, it is a wine that represents the historic continuity of the estate and the traditions of the region.
Tenuta Sette Ponti is the vision of one man, Dr. Antonio Moretti, who after taking over the estate from his father in the late 1990’s decided to produce estate-bottled wines. Recognising the estate’s exceptional terroir, Dr. Moretti, alongside celebrated winemaker, Giuseppe Ca Viola, has transformed Sette Ponti into one of Tuscany’s most celebrated estates. “Sette Ponti has made serious wines for a while now, but over the last few years, proprietor, Antonio Moretti, and consulting oenologist, Giuseppe Ca Viola, have taken things to another level.” — Antonio Galloni. Recent accolades include Gambero Rosso’s Winery of the Year in 2015, multiple 99 point scores and numerous Top 10 Wines in the World by various publications from around the world. It’s name, Tenuta Sette Ponti, is taken from the number of bridges over the Arno River between the two Tuscan cities of Florence and Arezzo. The estate itself, extending over 330 hectares in Valdarno in the heart of Tuscany, covers an area at the foot of the mountain where the vineyards can be found. Vines occupy 50 hectares, ranging in altitude from 200-300 metres, with the oldest vines (mostly Sangiovese) dating back to 1935. The soil is a classic Tuscan mix of sand, clay, limestone and schist-based galestro.