About Us | Winery Perazzeta

From the Grape to the Cellar

Our wines are the result of an accurate fermentation of red and white grapes grown with love. They express the strength and the warmth of the Italian sun, and the freshness and liveliness of the land of Tuscany.

The farmland covers about 38 hectares. It is mainly exposed to south-west, in a position ideal to catch the sun rays. The soil is rich with lime and the height ranges from 250 to 380 meters above sea level. The climate of these places is excellent for growing grapes, thanks to temperatures that hardly exceed 30°C in summer, and with winds that keep the grapes safe from humidity. The combination of these variables allows us to produce IGT Whites, DOC and DOCG Reds, and IGT Rosés wines.

 

Vineyards and varieties

70% of our vineyards are planted with the Sangiovese variety, while the remaining part grows Cabernet, Syrah and Merlot. Our vineyards are planted with approximately 5200 plants/hectare, for a maximum production of about 7 tons/hectare. This means about 1.3 kg of grapes from each vine, which ensures a first selection for the production of a good wine. All our grapes are selected and picked by hand, the first time in the vineyard in early September to make our IGT Rosé wine. This enables a better ripening of the remaining grapes, which are picked in the next three-four weeks.
 

Grape fermentation and cellar

The fermentation room and the cellar are two separate rooms. The grapes coming from the vineyards are pressed and left to ferment in stainless steel vats for a time ranging from 15 to 30 days. Once the fermentation is completed, the wine begins the malolactic process. Around the end of the year, it is moved to the cellar to be aged in oak barrels or steel tanks.