Aliotti

Italy, Tuscany
Caprese Michelangelo, Arezzo

8000 bottles in the cellar

Specialities: Red wine

This small farm, born in 2016 from the dream of Francesca and Simone, is located in the town of Caprese Michelangelo in the province of Arezzo at 550 meters above sea level, on the Apennine ridge. They grow Pinot Noir and Chardonnay in 3 ha of vines and olive trees with the Morcone variety in a plot of about 6 ha.

“The land we work belonged to our grandparents. It has managed in times past to feed numerous farming families, win many awards for the quality of the crops produced and the beauty of the livestock raised.

The image that distinguishes us (the graphic on the label ed.) has, too, roots in the past. Taken from a homemade tool inherited from my grandmother for making traditional Abruzzi sweets, it has become a symbol of manual dexterity and care that gives life to something good and now tells a new story, ours.”

Today this wealth of rural traditions and culture has been enriched with new perspectives that also aim to preserve the landscape and vitality of these beautiful rural areas.

Since 2021 our farm has been certified Organic.

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Pinot Noir and Chardonnay from the “ mountains”

The small vineyards are located in the upper Tiberina valley between reserves and protected natural areas; this is the area of the Tuscan Apennines from which the Tiber flows to begin its long journey to the sea.

The landscape alternates between rugged, densely wooded areas and gentler, cultivated reliefs. Everywhere in this vast area there are outcropping rocks also known as “green stones,” which as they disintegrate and blend into the soil create a perfect substrate for growing vines.

The “green stones” have an underwater magmatic origin and are rich in minerals such as copper and iron.

In the vineyard, work is essential and manual at every step; weeding the vineyard is mechanical so that healthy, undamaged and ripe grapes arrive at the winery. The destemmer and press work delicately, and the concrete barrels allow the temperature of fermentations to be controlled.

The few bottles produced are the result of a slow process with attention to every detail.