Chianti Torri

Chianti Colli Senesi
Controlled and Guaranteed Denomination of Origin

n 500 BC, the ancient Etruscans were already cultivating grape vines in the Chianti region of Tuscany. “Chianti” is from the Latin word “clante”, name of a local ancient forum of that era. The Colli Senesi area is undoubtedly amongst the best in the Chianti region and the wine produced there is of a very high quality. In this contest, San Gimignano occupies a distinct position because of its ideal soil and climate as well as its historical beauty. Here, Pietraserena, which has been described by Zeffirelli as “one of the most beautiful portions of the area”, stands amongst the vineyards, on a terrain that uncovers Pliocenic sea shells till this day! The Chianti Colli Senesi is gained by adding a small percentage of Colorino and Canaiolo to the Sangiovese grapes. This wine is made with great care and it reflects the typical fine qualities of the region.

Tenuta Pietraserena
 (San Gimignano)

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DOCG Chianti Colli Senesi
Sangiovese (90%), Canaiolo (5%), Colorino (5%)
Production area:
San Gimignano (SI), Italia
Farming system:
Cordon pruning and Guyot
Vineyard age:
10 - 30 years
Soil type:
clayey - tuffaceous, rich in organogenic sediments ("niches") and well-endowed with limestone
1,8 - 2,0 kg per stump
Harvest time:
Manually harvested in wagons from about 1 000 kg of grapes. Late September - Early October


The grapes are harvested towards the end of September and at the beginning of October, trying to catch the optimal phase for the phenolic maturity and good technological maturity. Vinification is done with the utmost respect for the raw material, trying to avoid too invasive mechanical treatments, crushing and destemming grapes as soon as they arrive from vineyards, and sending the crushed grapes to a thermo-conditioned tank for the fermentation and maceration phase. Fermentation is carried out at a controlled temperature of 26 - 27 °C and the period of contact with skins lasts about 15 days. At the end of the fermentation process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks, is racked a couple of times, and remains in cement tanks.


The wine ages in vitrified cement tanks at a controlled temperature of 20° C for about 6 months, remaining on its fine lees and undergoing an average of two decanting which help to clean it and keep it always aromatic and fragrant, after which clarification and stabilization take place, followed by filtration before bottling, which is usually done in May following the harvest.

Tasting notes

Color: brilliant ruby red with young violet reflections
Bouquet: Very intense and characterized, full of fruity suggestions, among which stand out the notes of morello cherry, sweet cherry, and other small ripe red fruits, well blended with spicy and peppery tones, flashes of officinal essences, and mineral-earthy hints.
Taste: full and round with lively, clean, persistent, and never banal tannins, good acidity, savory, pleasant, and inviting finish, which makes this wine enjoyable, accessible, and inviting to drink.


The most traditional and iconic red wine of our territory, an everyday wine as well as a wine for special occasions, classically paired with the great dishes of the regional gastronomy, such as ribollita, pappa al pomodoro, roasted beef, and pork. Optimal serving temperature 15 °C.








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