Paolo e Lorenzo Marchionni
Marchionni a Vigliano is located in Tuscany, 15 kilometers from Florence. The estate is owned by two brothers, Paolo and Lorenzo Marchionni, who have been living in Vigliano since 1978. Growing up in the vineyards among the farmers and winemakers of the region, it was always fated that the brothers go into the business themselves and start their own winery. Having been so heavily influenced by their life in this region, they paid homage by naming their project ‘Paolo e Lorenzo Marchionni a Vigliano’, known simply as ‘Vigliano’ for short.
In conjunction with their deep passion for the land, the winery has been certified organic since 2011. The vineyard is composed from 7 hectares, including a beautiful vineyard of Sangiovese and Trebbiano vines, some of which are over 50 years old.
Brothers Paolo and Lorenzo Marchionni both knew from a very young age that they wanted to make wines that harkened back to the days when wine spoke of where it was from and the people who made it. The brothers started their winery in 1993, when they were only 16 and 20 years old! Although their parents were medical professionals, the brothers fell in love with the country life, skipping school in order to spend time in the fields, learning from all the old farmers. Their 5 hectares of vineyards are located in Chianti Colli Fiorentini on stony soils mixed of limestone, marl, sand and loose clay.
All grapes are organically grown with “obsessive love” and a belief that only with passion and sacrifice can they achieve the best results. That same obsession is carried over into the winery, where all the grapes are fermented with native yeasts in small vats, after which Paolo and Lorenzo painstakingly taste each one to decide if the wines are good enough to be bottled. The brothers are very humble when it comes to their wines.
The wines
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"L’Erta Bianco" Toscana IGT – 2018
White 100% Trebbiano • Vines Average Age 42 years • North Exposure • Calcareous Soil with presence of galestro (rocky, schistous clay)• Altitude 120 mt asl • 6 days long fermentation with the skins in concrete vats • 12 months maturation on its lees in concrete vats • Malolactic fermentation occurred • 6 months of bottle fining before the release -
"Bianco" Toscana IGT – 2015
White 100% Chardonnay • Vines Average Age 17 years on very steep slopes • North-West Exposure • Calcareous Soil with presence of galestro (rocky, schistous clay) • Altitude 120 mt asl • tumultuous fermentation in concrete vats lasts for 7-14 days • 5-6 months maturation on its lees in concrete vats • Malolactic fermentation occurred • 6 months bottle fining before the release -
"Rossovigliano" Toscana IGT – 2016
Red 100% Sangiovese • Vines Average Age 20 years • Various Exposures (Mainly South-West) • Calcareous Soil with presence of galestro (rocky, schistous clay) • Altitude 120-180 mt asl • 21 days long skin contact in concrete vats • 13 months maturation in concrete vats • 6 months bottle fining before the release -
"L'Erta – Poggio della Bruna" IGT – 2013
Red 100% Sangiovese • Vines Average Age 20 years • Various Exposures (Mainly South-West) • Calcareous Soil with presence of galestro (rocky, schistous clay) • Altitude 120-180 mt asl • 1st fermentation takes place in plastic boxes each one containing 1000kg • manual folling during the skin maceration of 43 days • 12-16 months ageing: 15% of the mass into gress clay made vats, 55% in tonneaux and 30% in concrete vats • at least 12 months of bottle fining before the release
