The grapes to produce the Rosso di Montepulciano DOC Avignonesi were picked between end of August and beginning of September. Alcoholic fermentationwas done with the use of indigenous yeast and maceration on the skins lasted around 15 days, depending on the individual lots. Malolactic fermentation took place in large, Slavonian oak casks. The wine the spent 6 months in oak and a minimum of 3 months in the bottle before release.
Grown on clay rich soils of marine origin from the Pleistocene (3 million – 120,000 years ago) and the Pliocene (3-5 million years ago) era. The vines are between 10 and 26 years old; they are cordon-trained, guyot-trained and bush-trained at an altitude of 270 – 350 metres.
Avignonesi was purchased in 2009 by Virginie Saverys, who has brought significant changes to the winery. She has worked tirelessly to convert the entire property to organic and biodynamic viticulture, with the clear goal of crafting distinct, genuine wines that fully express the singular characteristics of the Avignonesi terroir. Virginie and the team’s strong belief in organic products and homeopathic medicine meant they must introduce sustainable farming mehods, by way of biodynamic principles, and today they are the largest biodynamic winery in Italy. Today, Avignonesi owns 200 hectares of vineyards spread out over the Montepulciano and Cortona appellations. All of its wines are produced with 100% estate grown grapes. Resident winemaker Matteo Giustiniani and Agronomist Alessio Gorini oversee production, and under Virginie’s guidance, Avignonesi has developed a production philosophy based on balance, elegance, brightness of fruit and a strong sense of place.