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About Winery and Wines
Dianella’s cellars can be found underneath the villa and park. The renovation of the historical cellars was done with great care to respect the original aesthetic and function of the rooms, but with an eye to modernise the spaces with the most cutting edge technologies available. The result is an operational space where contemporary practices interact with the historical cellars, now transformed into a museum. Each plot of the vineyard is harvested separately. Once the grapes have been harvested, they are brought to the cellar where the process of vinification begins in small steel tanks, with a careful control of the fermentation process while still maintaining the unique characteristics of each separate plot. At the end of the fermentation process, the wines are transferred to the Concrete Cellar for the second fermentation, following by the final stage of ageing in varying sizes of wooden barrels or French barriques of aged oak. Throughout the process the wines are monitored frequently with lab tests, even during the final perfecting of the wines once bottled, where they are kept in a carefully controlled environment before they arrive at their final destination.
Dianella’s organic wines, completely produced on the estate, are an expression of their territory of origin, from the Chianti, a historical label used for the official lunches of Italy’s President, to the Chianti Riserva, Matto delle Giuncaie, Le Veglie di Neri, Sereno e Nuvole, All’Aria Aperta, Dolci Ricordi, named after the short stories written by Renato Fucini, and Maria Vittoria and Ottavia with three wines,Sangiovese “ancestrale”, Sangiovese rosé brut and the Vermentino brut, to the newest addition Orpicchio, made from a biotype of Trebbiano recovered on the estate, producing 1500 bottles per year, numbered and dedicated to a different local event each year. Over the years our wines have continued to evolve, with increasingly interesting results and wide-ranging accolades, which combined with the search for new horizons fuels the enthusiasm that we bring to the company every day.