Our winery

“Fattoria Tregole” is located in the heartland of Chianti Classico at a height of 0.31 miles. The 19.76 wine-making acres are made up of a medium kneaded soil with a rich framework made up exclusively of Alberese and Galestro, which is an ideal condition for the Sangiovese tendril.
Our company started in 2001 with the objective of making wine in obedience to the traditional “Tuscan Method” while applying the necessary innovations that make the product one of the finest wines of the last decades.
Our vineyards were planted in different periods and are between 10 and 40 years old. The old plants have a planting density of 3500 plants/ 2.47 acres, the young plants of 6000 plants/hectare. They are based on the noble Sangiovese grapevine along with small traces of Merlot and Cabernet Sauvignon. These last two are used in the limited production of Super Tuscans. Production does not super cede 8453.50 US pints (7039.01 UK pints) of wine per 2.47 acres.

Chianti Classico docg 2008


Production area	Chianti Classico D.O.C.G. – Castellina in Chianti (SI)
Height	550 m above sea level
Planted surface	6 hectares
Soil	Medium, basically loose soil with good skeleton
Grape variety	Sangiovese 100%
Planting density	Old plants 3500 plants/hectare Young plants 6000 plants/hectare
Growth system	Horizontal spurred cordon, guyot, Tuscan bow
Grape harvest	Manual harvesting in boxes, gentle destemming and pressing. 15 – 18 October
Wine-making	CHIANTI CLASSICO FATTORIA TREGOLE is produced exclusively from Sangiovese grapes grown in both new and old vineyards. Fermentation takes place in vitrified cement vats at a temperature of approx. 28°C (82°F). Maceration on skins for 18 days with re-circulation carried out three times a day during the first 5 days, and two times a day in the remaining period.
Ageing	5 hl tonneaux and barriques (partly new, partly second and third passage) for approx. 12 months. Malolactic fermentation takes place in vats.
Refining process	5 months in bottles.
Number of bottles	30.000 bottles of 0.75 L
Organoleptic features
Colour	Deep ruby red with light violet hues.
Nose	Notes of red fruits and small berries associated with light sensations of cherries and an ample flower bouquet.
Taste	Great structured wine, characterised by a good balance between acidity and tannins, with a cold and persistent finish.
Food pairing suggestions	Tuscan or other antipasti, pasta with vegetables, roasted and grilled meat.
Analytical data	Alcohol content: 13.4% Total acidity: 5.8 g/l Dry extract: 27.4 g/l

Chianti Classico docg “Le Pigole” 2008


Production area	Chianti Classico D.O.C.G. – Castellina in Chianti (SI)
Height	550 m above sea level
Planted surface	6 hectares
Soil	Medium, basically loose soil with good skeleton
Grape variety	Sangiovese 100%
Planting density	Old plants 3500 plants/hectare Young plants 6000 plants/hectare
Growth system	Horizontal spurred cordon, guyot, Tuscan bow
Grape harvest	Manual harvesting in boxes, gentle destemming and pressing. 15 – 18 October
Wine-making	Chianti Classico “Le Pigole” is a result of a selection of the most precious Sangiovese grapes grown in the modern parts of our vineyards. Fermentation takes place in vitrified cement vats at a temperature of approx. 28°C (82 F). Maceration on skins for 18 days with re-circulation carried out three times a day during the first 5 days, and two times a day in the remaining period.
Ageing	5 hl tonneaux of french oak for approx. 21 months. Malolactic fermentation takes place in vats.
Refining process	6 months in bottles.
Number of bottles	10.000 bottles of 0.75 L
Organoleptic features
Colour	Deep ruby red with light violet hues.
Nose	Very fruity scents with distinct notes of red fruits and small berries associated with light spiced sensations.
Taste	Great structured wine characterised by a good balance between acidity and tannins. A very powerful, elegant wine.
Food pairing suggestions	Tuscan Antipasti, pasta with red sauces, roasted and grilled and stewed meat; very good with medium aged cheeses.
Analytical data	Alcohol content: 13.6% Total acidity: 5.8 g/l Dry extract: 27.4 g/l

Chianti Classico docg "Riserva" 2007


Production area	Chianti Classico D.O.C.G. – Castellina in Chianti (SI)
Height	550 m above sea level
Planted surface	6 hectares
Soil	Medium, basically loose soil with good skeleton
Grape variety	Sangiovese 100%
Planting density	Old plants 3500 plants/hectare Young plants 6000 plants/hectare
Growth system	Horizontal spurred cordon, guyot, Tuscan bow
Grape harvest	Manual harvesting in boxes, gentle destemming and pressing. 15 – 18 October
Wine-making	CHIANTI CLASSICO RISERVA is produced exclusively from Sangiovese grapes grown mainly in the old vineyards of the factory. Fermentation takes place in vitrified cement vats at a temperature of approx. 28°C (82°F). Maceration on skins for 25 days with re-circulation carried out three times a day during the first 5 days, and two times a day in the remaining period.
Ageing	5 hl tonneaux and barriques (partly new, partly second and third passage) of french oak for approx. 24 months. Malolactic fermentation takes place in vats.
Refining process	6 months in bottles.
Number of bottles	9.000 bottles of 0.75 L
Organoleptic features
Colour	Deep ruby red
Nose	Elegant and complex with persistent spicy notes and sensations of wild berries
Taste	Great structured wine, well balanced and harmonic. Very powerful, with a good balance between acidity and tannins. Warm, elegant and with a long persistent finish.
Food pairing suggestions	First courses with red sauce of game or meat, roasted and stewed meat, boar and all types of game; excellent with aged cheeses.
Analytical data	Alcol by vol. 13.5 Estratto secco tot. 29.8 Acidità tot./acido tartarico 6.1

IGT (colli Toscana centrale) "FanÈro" 2005


Production area	Loc. Tregole – Castellina in Chianti (Siena)
Height	550 mt above sea level
Planted surface	2 hectares
Soil	Medium, basically loose soil with good skeleton
Grape varieties	Sangiovese 50%, Merlot 20%, Cabernet Sauvignon 30%
Planting density	Old plants 3500 plants/hectare Young plants 6000 plants/hectare
Growth system	Horizontal spurred cordon, guyot, Tuscan bow
Grape harvest	Manual harvesting in boxes. Merlot 28 September; Sangiovese and Cabernet 15-18 October
Wine-making	FANERO is a blend of three different grapes (Sangiovese, Merlot and Cabernet Sauvignon) harvested and vinified separately. Sangiovese grapes are grown in old vineyards, while Merlot and Cabernet Sauvignon are produced in younger vineyards. Fermentation takes place separately in vitrified cement vats at a temperature of approx. 28°C (82 F). Maceration on skins for 18 days for Sangiovese and approx. 22 days for Merlot and Cabernet Sauvignon with re-circulation carried out three times a day during the first 3 days, and two times a day in the remaining period.
Ageing	5 hl tonneaux and barriques (partly new, partly second and third passage) for approx. 18 months. Malolactic fermentation takes place in vats.
Refining process	6 months in bottles.
Number of bottles	8,000 bottles of 0.75 L
Organoleptic features
Colour	Deep ruby red.
Nose	Very deep and complex fragrances with distinct notes of red fruits and spices such as black pepper and tobacco. Light notes of plum and cherry jams. Soft hints of vanilla.
Taste	Wine with a very good structure, very powerful but round and well balanced. Excellent persistence and sapidity.
Food pairing suggestions	First courses with game and meat-based red sauces; big roasts, game, braised and grilled meat; also very good with long-aged cheeses.
Analytical data	Alcohol content: 13.5% Total acidity: 5.50 g/l pH: 3.40 Dry extract: 31.8 g/l

Fattoria Tregole is your unique vine farm and charming bed and breakfast, but also an exclusive country hotel in Tuscany in the area of Chianti Classico. From Edith’s terrace one can see the vineyards in a memorable wine country, just outside Siena. The Tuscany charming Country Inn is very close to Siena, and is the perfect Tuscany gateway . Recommended by Rick Steves’ He is the host of the popular public television series, “Rick Steves’ Europe,” and author of 27 European travel books. His readers discover not just great cities, but hidden “Back Door” villages away from the tourist-trampled routes. His Italy guidebook was the bestseller guidebook to any foreign destination. Fattoria Tregole is mentioned with great reviews by the best travel guide and magazines.: Fodors’ Frommers’, Karen Brown, Slow Travel and many other. Fattoria Tregole is amongst the Top Ten Country Hotel In Tuscany. Fattoria Tregole is also an hotel de charme mentioned in the Rivage Guide des Hotel de Charme. Luxury Bed and Breakfast and charming at one time. The Borgo is surrounded by the Chianti vineyards and the view is spectacular.The Borgo was restored by Edith as a typical farm house in Tuscany the ideal place for relax and wine taste. Cooking class and dinner are available on request ,in this small charming hotel in the Tuscany’s countryside. Fattoria Tregole is the perfect base in Tuscany : from here daily excursions, driving through the beautiful Tuscany’s landscape to visit the nearby Castellina in Chianti, Castellina in Chianti, Radda in Chianti, Siena, Firenze, Montalcino, San Gimignano, Cortona, Montepulciano. Your Honeymoon in Tuscany, wine tasting in Chianti winery, good food, beautiful landscape, and relax.