History
Establishment in Bolgheri — 2016
Bell'Aja was created in 2016 to add Bolgheri to the San Felice group's interpretation of Tuscany, complementing its established activity in Chianti Classico and Montalcino. Under general director Davide Profeti, San Felice acquired approximately 6 hectares of vineyard in Le Sondraie, in the northern part of Bolgheri.
The site was selected following a study conducted with Professor Attilio Scienza, who had previously worked on the zoning of the Bolgheri territory during the 1990s. The project initially centred on Cabernet Sauvignon and Merlot, varieties able to reach full maturity in the local soils and microclimate.
Development of the estate — 2020 onward
Bell'Aja's first Bolgheri Superiore debuted in 2020, marking a further stage in the development of the project.
The estate's present range extends across Bolgheri DOC red, Bolgheri DOC white and Bolgheri Superiore DOC wines. In addition to the original Le Sondraie vineyards, the range now draws on Cabernet Franc from La Badia, another site within the commune of Castagneto Carducci.
Terroir
Bell'Aja lies in Bolgheri, within the commune of Castagneto Carducci in coastal Tuscany. Its vineyards occupy a natural amphitheatre facing the sea, where maritime breezes provide favourable conditions for viticulture. The climate is Mediterranean.
At Le Sondraie, the soils are described as silt-sandy and sufficiently deep to retain water accumulated during wet winter and spring periods. That depth allows the vines to reach stored moisture during prolonged summer drought. The land and microclimate support complete ripening of Cabernet and Merlot.
La Badia has silty-loam soil characteristic of that area. Cabernet Franc grows there in rich soil and is likewise exposed to the cooling influence of the sea breeze.
Winemaking
Vineyard management follows conservation-oriented practices applied across Società Agricola San Felice's agricultural operations. Herbicides are not used between or beneath the rows. Inter-row cover is adapted to soil type, slope, erosion risk and local climatic conditions.
Fertilisation is planned rather than applied uniformly. Soil variability and vine vigour are assessed, vineyards are georeferenced before harvest, and low-, medium- and high-vigour areas are identified for grape sampling. Mixed organic fertilisers are applied once after harvest, with quantities capped at 50 nitrogen units. Soil analysis supports the management of non-Sangiovese vineyards.
New vineyard sites are studied through soil-resistivity surveys. Differences in electrical resistivity help map soil-water distribution and inform decisions about irrigation design, fertilisation, cover-crop mixtures and rootstock selection.
Leaf analysis is performed at least every three years and soil analysis at least every four years. Nitrogen applications above 60 kg/ha are divided into separate doses. Disease and pest development is monitored, including through forecasting systems, so that plant-protection treatments can be justified and restricted to the lowest effective quantity and the lowest practical impact on people and the agroecosystem. Products bearing the hazard classifications H340, H341, H350, H351, H360, H361, H362, H370 and H371 are excluded.
Wash water from treatment machinery is managed to prevent point-source pollution. Harvest timing is determined from measurements including sugar, titratable acidity and pH, together with the intended winemaking use; phenolic maturity is also monitored for red grapes. Grapes are delivered to the vinification facility within six hours of picking, and individual lots are traceable.
The estate employs both spur-pruned cordon and Guyot training. For the white varieties, harvesting can involve several passes to preserve freshness and aromatic character while also developing structure and complexity.
Winemaking is governed by documented processing protocols and a cellar log recording the operations performed. Protocols are reviewed at least annually and cover, where applicable, harvest reception, pre-fermentation treatments, crushing, must correction and nutrition, alcoholic fermentation, maceration, malolactic fermentation, blending, tartaric and protein stabilisation, preparation for bottling, bottling and bottle cleaning.
Incoming materials are checked under a defined control plan, and a multi-year database supports production decisions. Oenological products are used in controlled, measured quantities, with particular attention to substances classified as allergens. The need for each treatment and its dosage are determined by the oenologist, while cellar staff receive appropriate operational training.
Lot traceability continues from the vineyard through production. Finished wines are stored under conditions designed to preserve quality while limiting water and energy consumption. Cleaning and sanitation criteria are formally defined and reviewed annually; packaging is selected with regard to its ability to preserve wine quality, and production waste is monitored with the aim of reducing it.
Philosophy
Bell'Aja was conceived as the Bolgheri component of a broader interpretation of Tuscany, joining the group's work in Chianti Classico and Montalcino. Its identity centres on matching varieties to particular sites and expressing the relationship between maritime climate, soil and complete grape ripening.
The red wines pursue a balance between power and elegance, while the white wine is framed around the Mediterranean character of the territory. Across the range, the stated goals include freshness, balance, immediate accessibility, structure and the capacity to age.
Environmental management is based on targeted decisions rather than uniform intervention: soil and vine variability guide fertilisation, monitoring guides plant protection, and measurements of grape maturity guide harvest timing. Winery inputs are similarly controlled and used only in quantities determined by the oenologist.