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La Torre alle Tolfe

Wine and agritourism of the lands of the Sienese hills
Region Toscana (Italia)
Foundation Year 1950
Vineyard hectares 13
Address La Torre alle Tolfe, Str. delle Tolfe, 14 - 53100, Siena (SI)
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La Torre alle Tolfe is a fine establishment that produces wine, oil and runs a farmhouse with restaurant in the Colli Senesi area. Its origins are very ancient, so much so that its name derives from Tolfo dei Gricci, a knight at the time of Charlemagne, who built a watchtower in these places placed to defend the city of Siena. The current farm dates back to the 1950s, when Luigi Castelli and his wife Lunella, bought the property, which is still run by the family today. The estate has a total area of 100 hectares, divided between vineyards, olive groves, arable land and woods, which ensure a rich environmental biodiversity, fostered by the organic management of the estate, which does not use pesticides or other chemicals for treatments in the countryside.
The vineyards cover 13 hectares and are cultivated in a hilly area, at an altitude of about 300 meters above sea level. The climate is dry and sunny, with good ventilation, which helps keep the clusters healthy. The soils are rather heterogeneous, but tend to consist of sandstone and sand of ancient marine origin, with the presence of fossils. Organic agronomic management aims to ensure healthy and sustainable viticulture, with the goal of producing genuine grapes of excellent quality and keeping the soils viable, including through the practice of grassing and green manure. The winery is also part of the Vinnatur association. The grape varieties grown are those classic to the Chianti area, primarily Sangiovese, but there are also vines of Canaiolo, Colorino and Ciliegiolo.
Vineyards are conducted with short pruning and low yields.Harvests are carried out manually and only when each plot is fully ripe. The utmost care between the rows is followed by the same care in cellar practices. Winemaking is supervised by winemaker Giacomo Mastretta, who is particularly knowledgeable about the Chianti area and the Sangiovese grape variety. Fermentations take place mainly in vitrified cement tanks without temperature control and in some cases in French oak or chestnut vats. The entire process is conducted by trying to use additives and invasive interventions as little as possible, with the aim of bringing out the character of the terroir and letting the varietal aromas of the grape varieties express themselves directly. Efforts are also made to avoid any kind of filtration, to preserve the integrity of the wine and its expressive fullness.