Storia
Ancient viticultural setting
Vines have been cultivated in this part of Tuscany since ancient times. The development of viticulture is linked to the area's distinctive morphology, which provided conditions suitable for established vineyard farming.
Tenuta Rocchetto today
Tenuta Rocchetto is an organic agricultural estate in Larciano, within the Chianti DOCG territory. It forms part of the two-estate enterprise now carried forward by the Peretti family. The property covers 22 hectares, including 5 hectares of vineyards and 11 hectares of olive groves.
Its contemporary approach centres on attentive work in the vineyards and staggered harvesting parcel by parcel. Harvest timing is determined separately by soil type, exposure and the degree of grape ripeness, with the aim of expressing the character of the estate's plantings.
Terroir
Tenuta Rocchetto lies in central Tuscany, in the commune of Larciano north of Florence and within the Chianti DOCG territory. Its land ranges from 60 to 200 metres above sea level.
The estate associates the area's long viticultural vocation with its distinctive morphology. Individual parcels differ in soil type, exposure and ripening pattern, and these variations are assessed when setting harvest dates. The Merlot-bearing land at the Larciano estate has medium-textured soils rich in limestone.
Vinificazione
Tenuta Rocchetto is farmed according to organic-agriculture principles. Its vineyard work includes mating-disruption methods to prevent grapevine moth, applications of organic humus, sowing and green manure to improve soil structure and increase organic matter.
Older vines are trained to spurred cordon and newer parcels to Guyot. Grapes are harvested by hand in small crates. Rather than treating the estate as a single uniform block, harvests are staggered parcel by parcel according to soil, exposure and the degree of ripeness. For the recent Chianti harvests described in the technical material, picking took place in the second half of September.
Grapes are picked by hand, with harvest timing differentiated by parcel. After crushing, alcoholic fermentation and skin contact take place in temperature-controlled stainless-steel vats. The process is designed to maintain extended contact between must and skins. Malolactic fermentation follows alcoholic fermentation in October.
Separate handling is also practiced where grapes from Larciano are used in a multi-estate blend: the varieties are harvested and fermented separately. After destemming, fermentation takes place in stainless steel, with maceration lasting approximately 40–50 days. The Larciano Merlot component has been matured separately in French oak, with vessel size and duration adjusted by vintage.
Filosofia
The estate's approach is based on attentive vineyard work and on recognizing differences among individual parcels. Soil type, exposure and ripeness are assessed independently so that each block can be harvested at the appropriate moment.
Its stated objective is to express the typical character of the land and plantings while preserving the purity of the fruit's aromas, colours and flavours. Manual work remains important in multiple stages, while organic farming, organic soil amendments, green manure and biological pest-management techniques frame the environmental approach.
Vini
Chianti Rocchetto
