The wine is produced primarily from Sangiovese grapes with a touch of international grapes.
The grapes are carefully selected and undergo a long maceration and fermentation process which takes place at a controlled temperature.
The result is a vintage wine of intense ruby red color that with aging acquires a light garnet color.
The scent is fruity, fine and intense and the taste is dry, harmonious and full-bodied.
Soils rich in alberese and galestro, typical of this area, make these wines elegant and well structured at the same time.
The production of these wines is very limited in order to ensure high quality. Around 5,000 bottles are produced each year and they are the result of a careful selection of grapes , which are harvested manually only when they have reached the right level of ripeness.
The wine is made from Malvasia and Trebbiano through traditional methods.
The grapes are transferred into boxes and put in a large, ventilated attic, where they wither naturally before being pressed.
The must is then fermented in small oak, cherry and chestnut barrels.
EXTRAVERGIN OLIVE OIl
Villa S. Andrea produces its olive oil from 7,000 D.O.P. Chianti Classico olive trees from our main varieties Frantoio, Leccino, Moraiolo and Pendolino.
The olives are handpicked during the ripening season in order to produce an extra virgin olive oil with exceptional organoleptic characteristics.
Villa S. Andrea's vineyards occupy about 50 hectares located between 250 to 300 m above sea level: the majority of the vineyards are Sangiovese; however there is also a small percentage of foreign varieties such as Merlot, Syrah and Cabernet-Sauvignon.
Farmers employ advanced growing and oenological techniques but also keep with Tuscany's traditional cellar practices.
The vineyards have recently been updated in accordance with new quality criteria: selected clones have been planted, planting density has increased and the output per plant has been reduced. These changes have been made to increase the quality of the wine.
The wine cellars
Villa S. Andrea has two old cellars most likely built around the year 1000 AD, with stones taken from the surrounding countryside. These cellars are used in the aging of the wine, a process that is done in French oak barrels of 35 hectoliters each, for a total of 600 hectoliters.
The additional cellar is also used for wine making. However it is newer and houses 24 cement tanks with a total capacity of 5,000 hectoliters . After the grapes have been hand picked, the wine goes through a process of red vinification, carried out through a long process of maceration . This process is followed by the preparation of the masses and the transfer of the wine into the wood barrels where aging takes place.
The production can sum up to 260,000 bottles, equivalent to about 2,000 hectoliters.