It was a passionate devotion that drove the task of replanting. All of the production choices were made with the deepest respect for the cultivation traditions of the territory, with almost the totality of the plants being represented by indigenous varietals, particularly Sangiovese. Luiano's vineyards are dedicated to intensive vine cultivation. This means that only a limited number of plants per surface unit are planted and only a low yield of grapes per plant is allowed to enhance the intense taste of fruit in the wine.
Based on our studies and experience, Sangiovese, the grape that represents the largest portion of our plants, needs at least a square meter of foliage development to reach the perfect balance within the micro climate of the Chianti Classico region. We also look for a low yield of grape per plant. Our goal is to harvest only 70 Qle of grape per hectare. This choice provides us with an advantage by obtaining the best control of grape ripeness and harmony between acidity and sugar content.
This is important to exalt the taste and the aroma of the wines and is also the best way to obtain the highest return from our land in terms of production quality.
Luiano fields are characterized by a heterogeneous soil composition, with a mixture of clay and stone based types of soil. This is a vital element as it gives us the chance to balance the effects of both excessively dry or excessively wet seasons.
Questo lavoro in alcuni casi è andato oltre l'esecuzione dell'attività di scasso, richiedendo un'attenta rimozione dal terreno di molti metri cubi di sassi e pietre per non pregiudicare la futura lavorabilità del vigneto. La piantagione è stata quindi eseguita a macchina mediante un sistema di guida direzionale a laser per seguire il dislivello naturale del terreno in coerenza con gli squadri eseguiti.
Before planting our vineyards we had to carry out an intense activity of soil preparation. In many cases this activity was not limited to simply trenching but removing huge amounts of stone and rock to preserve the future workability of the land.
Final planting was deployed with a machine aided technique based on the use of laser pointers that were implemented to follow the natural slope of the ground in accordance with the original design of the terroir.
Our agricultural focus throughout the year is on both the soil and the plants.
During the winter and summer seasons our team works the soil to maintain the perfect framework in an effort to balance the effects of frost or extreme heat.
A careful dry pruning of our vines is done initially in order to leave the right number of buds on the plant. This allows us to obtain the low yield of grapes dictated by our quality standards.
After this, we carry out various kinds of pruning with the aim of preserving the integrity and the health of the vine. The final goal is to keep the vegetation under strict control to obtain the best quality production.
The processing of the wines is carried out in ancient cellars built during the Renaissance, which are still part of Luiano today, testifying to its long tradition of winemaking. In recent years we invested considerably in our cellars to introduce advanced techniques and increase the quality of our processes.
The vinification of our wines is carried out in vats and casks of small dimensions, in our recently restyled and renewed cellars. The maximum capacity of our vinification facilities is 100 Hl, helping us keep temperatures under control.??Our ageing cellars are located in the dungeons of the Luiano Villa. The ageing process is done through a balanced adoption of several types of wine processing tools, in particular the use of thin French oak and thick Slavonian oak.??The final wine processing phase is carried out in a dedicated cellar with vats that consent the last refining of the wines prior to being bottled.
The bottling and packaging lines were completely renewed in 2004. These changes were made in order to increase the quality of both the product and the production process. Once bottled, the wine refines in a dedicated stocking area to achieve the perfect maturity.
In order to obtain better quality assurance and to respond to the food and beverage industry’s complete traceability requirements, we developed a system of Critical Control and Monitoring that includes check points throughout the various labor processes of our winery.