Podere La Villa


Despite the quiet, rural feel, we are very strategically located, just 18 km southwest of Florence.
The estate lies nestled in Chianti’s hills, 350 meters above sea level, and has a total of 10 hectares (25 acres), which include vineyards, olive groves, woods and a small lake. The 7 hectares (17 acres) of vineyards are in the Chianti Classico wine region and comprise Sangiovese grapes (80%) and Merlot grapes (20%). We have adopted sustainable farming techniques, although we are not yet certified as organic farmers. Our goal is to respect and preserve the surrounding environment as much as possible. All our grapes are hand-picked and produced in limited quantities to obtain the best quality.

We make our own wine from the best parcels of our 7 hectares (17, 30 acres) vineyards around the Villa, as these grapes receive the most sunlight. We sell the remaining grapes to other Tuscan wine estates.

The vineyard is regularly pruned to maintain a low yield per plant and is given only a few protective treatments. We use only very small amounts of approved chemicals and only when strictly necessary.
We make our wine in a nearby wine facility as we are in the process of renovating our own wine cellar!

Podere La Villa Wines


Podere La Villa 2018 Chianti Classico Pargolo

The 2019 is out already but I was able only to taste the 2018, and it was so good I would have been remiss if I didn’t tell you about it. Normally, I’m not a big fan of adding Merlot or, even worse, Cabernet Sauvignon to Sangiovese, because natives such as Canaiolo Nero do very well in partnering with Sangiovese. That said the 20% Merlot this wine harbours does not over power the Sangiovese (but it definitely changes its makeup, so if you wat a nervous vibrant Chianti Classico then look elsewhere) but still this stays light on its feet from start to finish. Not at all weighed down by the Merlot. And speaking of Merlot, I want to point out that this estate’s 100% Merlot wine called Giacomo (in honour of Giacomo Tachis, owner Ilaria Tachis’ father, the man who helped create Sassicaia and many other great Italian wines) is an absolute standout, really one of Italy’s best Merlot wines (the 2018 needs a good five years of cellaring to let it digest its oak, but it will prove a stellar wine).
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