The Cantagallo Estate is a property of the Pierazzuoli Family since 1970 and it extend for 200 hectares between Wine and Olive yards and woods on the Tuscany hills between Florence and Vinci. One the our best production is Chianti Montalbano DOCG and Reserve, then we have production of Gioveto IGT, the production of Millarium Vinsanto of Chianti Montalbano DOC Reserve and excellent Extra Virgin Olive Oil Laudemio Cantagallo produced in our local oil mill. In our alimentary laboratory at the Cantagallo Estate we prepare tasty preserves and extraordinary vegetables in olive oil.
The vineyards have an average age that goes from 10 to 35 years, and they are located on 30 hectares on our tuff – marl hills . Since they are located south which permits our Sangiovese and a small part of our Merlot and Syrah which are only used for the Gioveto igt, and excellent grown and ripness for the production of the Chianti Montalbano docg and Chianti Montalbano docg Reserve. While Trebbiano and Malvasia are for processing Millarium Vinsanto of Chianti Montalbano Reserve. Only a few years ago we planted an hectare of Colorino in order to re-introduce an historical native Tuscan variety.
At the end of the grapes picking all the process of wine making continues in the Cellars of Cantagallo Estate.
The space for the wine mellow is made in our barrique room with temperature and humidity control located in an old water tank. An old cellar has been equipped for wine making with low inoxidizable tanks, with a large section with temperature control and an implant for the micro oxygenation . The bottling plant is one of the best and it permits to bung a bottle under vacuum , and to wash the bottle and lay the label all on line. The wine refining in bottles is made in dark rooms with controlled temperature and the bottles are located in inoxidizable containers. The “Vinsantaia” is the place where the grapes are hung and the grapes can dry-out for the production of our Millarium Vinsanto of Chianti Montalbano Reserve.
The olive yards of the Cantagallo Estate has over 5000 olive plants. Such as Leccino, Frantoio and Moraiolo make the Extra Virgin Olive Oil Laudemio Cantagallo.
The olive harvest is usually made between the last week of October and the first 20 days of November. Considering that we have our own olive mill it considerably reduces the time that elapses between the harvest and the pressing (after only 4 hours the olive starts to ferment) which helps the quality of the produced oil. All of the production process – starting from the cultivation to the harvest, the pressing the filtering and the bottling is made in the Estate.
Since 2002 the Cantagallo Estate has invested in buying of our own olive mill in order to obtain an High Quality Extravergin Olive Oil in order to allow a personalized press for each group of olives. Our experience and the newest machinery allow us to control both the timing and the temperature during all the working period, reducing the oxidation also in the difficult years we keep an High Quality Standard.