Marchionni a Vigliano was started by two brothers, Paolo and Lorenzo Marchionni in their youth. Their parents were a doctor and a nurse, but the brothers realized early on where their true passion lay, frequently ditching school to hang out with old local farmers. Such was their connection to the land that when it came time to start selling their wines, they named their project ‘Paolo e Lorenzo Marchionni a Vigliano’, or simply ‘Vigliano’ for short, after their home village, 15 kilometers west of Florence.
Paolo and Lorenzo began making wine in 1993 (at 16 and 20 respectively), and by 1997 they had bottled 1,960 bottles of L’Erta Rosso, putting them on the market 2 years later. Paolo and his wife Novella now manage the day-to-day operations of the estate, with the input of Lorenzo who participates while also maintaining his law practice.
In conjunction with their deep passion for the land, the winery has been certified organic since 2011. Since day one they have strived to make natural wines, without chemical interventions, the way their grandparents would have made them, while focusing on the purity and vibrancy of their fruit. Today they cultivate 7 hectares of limestone, marl, sand and loose clay planted with mostly Sangiovese and Trebbiano vines (as well as a little Chardonnay) some of which are over 50 years old. The wines all ferment in small concrete vats (spontaneously, of course), after which they are raised in concrete or in used oak barrels. The white wines see some degree of skin contact and they also make a small quantity of rosé. Of course, it wouldn’t be a traditional Tuscan farm without olive trees, around 3,000 in fact, from which the estate produces and bottles its own organic olive oil to accompany the wines at the table.
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