Bonomonte

Bonomonte lies in Tuscany, in the heart of Chianti, in the land of ancient wine tradition. Farm Bonomonte is a reality where past and present melt together, where respect for tradition and innovation characterize our way of thinking and acting, and therefore our way of working, producing, and living.

In the wine cellar, the grapes, ripe from our vineyard, undergo traditional techniques, so that the finest quality wines are obtained. In the winemaking room, the alcoholic fermentation of the must takes place in concrete tanks to allow regular fermentation activity. Then the new wines undergo malolactic fermentation, which improves their stability and bouquet. Once the malolactic fermentation is over, the wines are transferred into the steel tanks for aging, where they remain for 12-24 months to reach complete maturity, before being prepared for bottling.

In the cellar, the Extra Virgin Olive Oil is stored in steel containers, ready to be bottled.

The estate’s vineyards cover about 10 hectares at an average altitude of 300 meters above sea level, planted mainly with Sangiovese. The vines benefit from south–southwest and southeast exposures.

The soil is of medium texture with a tendency toward clay: generally deep and fertile. Vine density ranges from 4,500 to 5,500 vines per hectare, trained with the Guyot system. The average age of the vines is between 5 and 8 years.

Each vine is followed with meticulous care throughout the year. Work begins in December with pruning, which regulates the number of new shoots per hectare and per plant. This is followed by the first trimming in June, when the tops and shoots are removed to encourage healthy foliage development.

A second trimming takes place later in the season, further thinning the canopy to allow more air and light during ripening, improving the quality of the grapes. In September, grapes are harvested by hand according to their level of maturity.

The olive groves cover around 8 hectares, planted with Moraiolo, Leccino, and Correggiolo. Olive harvesting begins in late October or early November, depending on ripeness.