Tenuta di Lilliano

The harvested olives are stored in small crates and pressed within 24 hours of collection. The pressing of the olives takes place with hammers and the cold extraction by means of a three-phase centrifuge. Only after the oil has clarified through natural decanting is it bottled after light cotton filtration. An average of 60 to 80 hectoliters of oil are produced each year. A perfect shelf life of 14-18 months is guaranteed by the richness in polyphenols.

The grapes that give rise to Vin Santo Occhio di Pernice derive from a careful harvest selection of the smallest and ripest bunches in order to best guarantee the subsequent phase of concentration and dehydration in the loft. The alcoholic fermentation and subsequent refinement take place in small-sized barrels. Before consumption, the wine ages for at least one year in the bottle.

Sangiovese grapes for the production of rosé they are harvested in the second ten days of September and transferred whole to the press. Inert gases are used for the production of the must from contact with oxygen. At the end of the soft pressing, the juice undergoes a short cold static decantation and carries out the alcoholic fermentation in steel tanks between 14° and 16°. From the end of the alcoholic fermentation for 5-6 months, the wine undergoes periodic and regular "batonnage", useful for the correct refinement and for the aromatic evolution.

Obtained from the distillation of fresh pomace of Chianti Classico.In the freshly pressed skins or fresh marc, 4-5% of alcohol remains which is recovered through distillation.Our Grappa is distilled from the fresh pomace of Chianti Classico with the traditional method of copper steam boilers. It is produced in limited quantities (1500 bottles per year) exclusively from pomace from the Lilliano Estate.

Our Sangiovese balsamic dressing is made with the grapes of the noblest of the vines that make up the Balsamic Vinegar of Modena IGP. The structure of its musts and the intense and pungent aromas make this product rich, complex and with an unmistakable identity. Delicious notes of grapes and figs make it perfect to combine with any dish.

The grapes that give rise to Chianti Classico derive entirely from the vineyards of the Tenuta di Lilliano and are harvested by hand during the harvest. The alcoholic fermentation takes place in cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages partly in large French oak barrels and partly in cement. At the end of the refinement, which lasts 12-14 months, the wine is bottled and subjected to a short refinement in the bottle before consumption.

The grapes that give rise to Chianti Classico derive entirely from the vineyards of the Tenuta di Lilliano and are harvested by hand during the harvest. The alcoholic fermentation takes place in cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages partly in large French oak barrels and partly in cement. At the end of the refinement, which lasts 12-14 months, the wine is bottled and subjected to a short refinement in the bottle before consumption.

The grapes that give rise to Anagallis come from the best vineyards of the Lilliano Estate, carefully selected by hand during the harvest. The alcoholic fermentation takes place in small steel tanks with temperature control, and at the end of the malolactic fermentation the wine ages in French oak barriques for about 14 months. At the end of this period, at least 10 months of aging in the bottle follow.

The grapes that give rise to the Gran Selezione come from two of the best vineyards of the Tenuta di Lilliano (Piagge and Casina), carefully selected by hand during the harvest. The alcoholic fermentation takes place in small steel tanks with temperature control, and at the end of the malolactic fermentation the wine ages in large French oak barrels for 14-15 months. At the end of this period, at least 6 months of aging in the bottle follow.

The grapes that give rise to the Riserva come from the best vineyards of the Lilliano Estate, carefully selected by hand during the harvest. The alcoholic fermentation takes place in small steel and cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages in French oak tonneaux for 15 months. At the end of this period, at least 6 months of aging in the bottle follow.

The grapes that give rise to the Riserva come from the best vineyards of the Lilliano Estate, carefully selected by hand during the harvest. The alcoholic fermentation takes place in small steel and cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages in French oak tonneaux for 15 months. At the end of this period, at least 6 months of aging in the bottle follow.

The grapes that give rise to the Riserva come from the best vineyards of the Lilliano Estate, carefully selected by hand during the harvest. The alcoholic fermentation takes place in small steel and cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages in French oak tonneaux for 15 months. At the end of this period, at least 6 months of aging in the bottle follow.

The grapes that give rise to Chianti Classico derive entirely from the vineyards of the Tenuta di Lilliano and are harvested by hand during the harvest. The alcoholic fermentation takes place in cement tanks with temperature control, and at the end of the malolactic fermentation the wine ages partly in large French oak barrels and partly in cement. At the end of the refinement, which lasts 12-14 months, the wine is bottled and subjected to a short refinement in the bottle before consumption.