Olive groves and vineyards

Sun exposure and ideal microclimate
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Grapes and olives from organic farming

The Buccelletti family winery of Castiglion Fiorentino (Arezzo) has focused the conversion of their land for agriculture in order to produce grapes and organically grown olives. Thanks to the favorable microclimate, south facing exposure, and the care put into cultivation the wines and extra virgin olive oil are top quality and are appreciated throughout the world.

Famiglia Buccelletti | Winery

The Vineyards

Both Tuscany and Valle di Chio are excellent soils for the cultivation of the wine because to sun exposure and the ideal microclimate due to the protection given by the hills surrounding the valley. These natural characteristics protect the vineyards from fungal and parasitic diseases by facilitating the production of organic wine. This is the reason for which we have converted our vineyards in order to obtain organic grapes.

Our 6 hectares (15 acres) of vineyards are located 300 meters above sea level on the Tuscan hillsides where there is loamy soil. The vines are densely planted (6,000 plants per hectare) and maintained with a spur cordon training system. The main varieties are: Sangiovese, Canaiolo, Syrah, Merlot, Aleatico, Trebbiano and Vermentino.


Famiglia Buccelletti | Winery

The Olive Groves

Tuscany and Valle di Chio has always been suited for the cultivation of olive trees. The valley enjoys a special microclimate, protected by the chain of hills that surround it. These natural characteristics protect crops against common fungal and parasitic diseases by facilitating organic production. For this reason we always have produced an extra virgin olive oil from our organic farming techniques.

The olive groves extend over 15 hectares (17 acres) with 5,000 trees were planted on terraces in the past centuries. The varieties are 80% Moraiolo and 20% Leccino and Frantoio. The average altitude is 450 meters above sea level. The soil is loamy and the trees are maintained by a particular pruning style. The olives are harvested by hand between October and December and the workmanship is a continuous cycle.