Cantina Perazzeta is located in the small town of Montenero d’Orcia halfway between the production area of Morellino di Scansano and that of Brunello di Montalcino, in the upper part of the Tuscan Maremma, a very suitable area for the production of great reds, with Sangiovese base, which is called Montecucco.
In a hilly area with a millenary vocation for winemaking. Located on the border between north and south of what was once Etruria, at the foot of the now extinct volcano Amiata, it represents the starting point for the predominantly calcareous and marly soils that allow an ideal environment for growing vines.
Thanks to its structure, a farm from the 1500s, the cellar can boast rooms with load-bearing stone walls and brick vaults dating back to the same period, which measure about 450 square meters and allow an almost constant temperature throughout the year as well as a very high humidity. high where the large wooden barrels find their natural location.
The soils and the winemaking environment allow the winery to produce wines of impeccable quality, the only original expression of our land. Our cellar in the production of wines follows a controlled viticulture by adhering to high quality standards so that our wines are pure and genuine at every stage of processing.
Da giugno 2022 potremo finalmente riproporre tour delle vigne e della cantina, oltre che una degustazione dei vini, accompagnati da bruschette con il nostro olio e pane con prosciutto toscano.
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The production process
Our wines are obtained from the careful fermentation of red and white grapes, lovingly cultivated, express the strength and warmth of the Italian sun, the freshness and liveliness of the Tuscan territories.
The company’s land covers about 38 hectares. They are mostly exposed to the south-west in an ideal position for irradiation. The soil has a predominantly limestone composition, and the altitude varies from 250 to 380 meters above sea level.
The climate of these places favors the cultivation of vines thanks to temperatures rarely above 30 ° in summer and with winds that allow the grapes to remain healthy from humidity. The union of these variables allows to obtain White Igt, Red DOC and DOCG wines and Rosè Igt wines.
Vineyards and Varieties
The vineyard area is 70% covered by Sangiovese varieties, and the remainder by Syrah, Ciliegiolo and Vermentino.
The vineyards have been built with about 5200 plants / hectare to have a maximum production of about 70 quintals / hectare, practically about 1.3 kg of grapes for each vine, ensuring a first selection for the production of a good wine.
The grapes are selected and harvested all manually, already for the first time in the vineyard at the beginning of September for the production of Igt rosé wine.
This allows the remaining grapes to ripen in a better way and to be harvested in the following three to four weeks.
The fermentation and the Cellar
The fermentation of the grapes and the cellar are placed in two different rooms.
The grapes that come from the vines are pressed and fermented for a duration ranging from 15 to 30 days in stainless steel tanks.
Once fermentation is complete, the wine begins the malolactic process and around the end of the year it is transferred to the cellar, to be aged in barriques, oak or steel barrels.