Vines, Soil and Ideal Climate

The vineyards, about 8 hectares, are located in the flat area of the San Miniato area, spread over various hamlets. Planted on complex soils with a medium silt-sandy texture with a strong presence of marine fossils and clays. The proximity to the Arno river allows you to enjoy a mild and breezy microclimate. This valley is a natural corridor between the sea and the mountains, where the currents mitigate the hot summers and favor temperature variations.

The San Miniato area is famous throughout the world for its rolling hills which guard the precious white truffle. The protection of the environment, of the woods and of the lands gives this area a real treasure. In these lands we cultivate different varieties, Trebbiano Toscano first of all is the vine on which we have focused.

Different clones of Trebbiano were selected in the old company vineyards and brought back to the new plantings as well. Bred with Guyot pruning, they develop strength and vigor. Canaiolo, one of the red grape varieties present and widespread throughout Tuscany, historically used together with Sangiovese and Malvasia nel Chianti, is vinified alone in our sparkling wines.

The Cellar

The cellar was renovated in 2007 to ensure greater functionality of the production process and make it perfectly suitable for both white and red vinifications, choosing to maintain the traditional vitrified cement tanks equipped with temperature control systems.

Method of Production and Vinification

Cupelli sparkling wines are produced with selected grapes harvested entirely by hand. The selection of the grapes is essential to guarantee a quality wine and we choose only the perfectly healthy ones already during the harvest which usually takes place in the month of August.
The soft pressing allows not to alter the fragrance of the must while keeping the skin and grape seeds intact. The alcoholic fermentation takes place in concrete vats at a temperature of around 18°C which is constantly under control in order to maintain the natural aroma and freshness of the fruit. The must is divided according to the squeezing, starting from the flower must the best cuvès are made and each vineyard is vinified separately to then be assembled at the time of bottling for the second fermentation. The second fermentation takes place in the bottle and the maturation on the lees varies from 18 to 60 months plus two months of refinement after disgorgement. The bottles mature and rest away from the light at a constant temperature which allows the wine to enrich itself naturally and without haste.

An important link with the past and with tradition has been maintained by continuing the production of Vin Santo Toscano in memory of Amelio.