Farnetella

History

Early settlement and medieval Farnetella

Farnetella originated in the 5th–6th centuries on an elevated hill called Castelvecchio, above the present village, where the ancient castle also stood. During the early Middle Ages it became a lordship of the Conti della Berardenga, a noble family of Frankish origin. Their interest in maintaining communications with Rome may have contributed to the early development of the Via Francigena.

Between 1200 and 1500, during the most turbulent centuries of the Republic of Siena, Farnetella occupied a sensitive position on the boundary of Sienese territory. Its inhabitants repeatedly gave—or were compelled to give—refuge to political exiles belonging to opposing factions.

The name Farnetella derives from farnia, the English oak (Quercus robur) that grows abundantly around Farnetella and especially at Castelvecchio. An oak on a red field appears in the coats of arms of both the village and the estate, symbolising strength and longevity.

Destruction and reconstruction of the castle

The castle around which the village developed was repeatedly destroyed and rebuilt during conflicts between Siena and Florence, struggles between the Guelph and Ghibelline factions, and contests for power among contemporary noble families.

The latest reconstruction took place between 1889 and 1903 under Giorgio Antonio Ferrari, a nobleman of Habsburg descent, and his son Adolfo. The original plan called for a large residential building resembling the houses of Sienese noble families while evoking Farnetella’s medieval castle. It was intended to accommodate wealthy holiday guests. The project remained unfinished, possibly because its ambitions exceeded the period’s practical and financial resources, but the castle’s substantial mass and the adjoining villa came to define the appearance of the village.

The surviving interiors include frescoes, large pieces of furniture, decorated ceilings and extensive carved woodwork in the dining room by the Sienese artist Giovanni Sammicheli. Adolfo Ferrari’s interest in archaeology and antiquities was reflected in a renowned collection of Roman coins.

Acquisition and viticultural renewal

In 1981 the Poggiali family, also owners of Fèlsina at Castelnuovo Berardenga, acquired Castello di Farnetella.

Beginning in the early 1980s, individual vineyards were subjected to separate experimental micro-vinifications to explore the potential and distinctive character of the estate’s Sangiovese. The vineyard holdings were restructured through increased planting density and new pruning techniques intended to lower yields per hectare. Massal selection preserved and propagated the best Sangiovese phenotypes identified at Farnetella.

The estate also began a research programme involving clonal selection, grafting-over and replanting to determine how internationally distributed varieties would perform across its different soils. French Syrah clones were grafted during the 1980s. Cabernet Sauvignon, Merlot, Syrah, Pinot Nero, Sauvignon Blanc and Chardonnay were incorporated into the replanting programme, while new vineyard plantings continued from the 1990s onward.

5th–6th centuriesFarnetella originated on the elevated Castelvecchio hill above the present village, where an ancient castle stood.

Early Middle AgesThe Conti della Berardenga, a noble family of Frankish origin, held Farnetella as a lordship and may have helped inspire the Via Francigena through their interest in communications with Rome.

1200–1500Farnetella’s position on the boundary of the Republic of Siena repeatedly exposed its inhabitants to political conflict and the obligation to shelter exiles from opposing factions.

Medieval and early modern periodsThe castle was repeatedly destroyed and rebuilt amid Siena–Florence conflicts, Guelph–Ghibelline struggles and contests among noble families.

1889–1903Giorgio Antonio Ferrari and his son Adolfo undertook the castle’s latest reconstruction as a large residence evoking the medieval stronghold; the ambitious project remained unfinished.

1981The Poggiali family acquired Castello di Farnetella.

Early 1980sVineyard-by-vineyard micro-vinifications began to investigate and develop the potential of Farnetella’s Sangiovese.

1980sThe vineyards were restructured through denser planting and new pruning methods to reduce yields, while massal selection preserved the best local Sangiovese phenotypes.

1980sFrench Syrah clones were grafted as part of a wider programme evaluating international varieties across the estate’s soils.

From the 1990sNew vineyards were planted as the programme of vineyard renewal, clonal selection, grafting-over and replanting continued.

Terroir

Castello di Farnetella occupies a distinct climatic and geographical niche southeast of Chianti Classico, north of Montalcino and beside the production area of Vino Nobile di Montepulciano. The estate lies entirely within the Chianti Colli Senesi DOCG zone and within the broader geographical setting of Chianti.

The vineyards and olive groves surround the medieval hamlet at elevations ranging from 220 to 560 metres. The most representative vineyards extend across a broad, well-exposed plateau beyond the village at 520–540 metres. Other documented vineyard sectors occupy a broad hill at 400–470 metres, while Podere Lucilla lies at an average elevation of 350 metres. The vineyards associated with the principal Chianti Colli Senesi bottling are almost entirely southwest-facing and situated on a well-exposed, ventilated plateau.

Across the estate, the geological description includes stratified sandstone, alluvial lenses and clay mixed with mineral-rich marine sediments, producing naturally fertile soils. More detailed vineyard descriptions identify layered sand and silt, modest amounts of clay and substantial stony and calcareous components. Galestro predominates in the 400–470-metre sector. The upper Syrah sector has warm, well-drained and slightly acidic soils composed mainly of sand and silt with limited clay.

Winemaking

Parcel micro-vinificationIndividual vineyards have been vinified separately since the early 1980s to evaluate Sangiovese sites and plant material.

Selection before vinificationSelected grapes are destemmed and crushed before controlled red-wine fermentation.

Stainless-steel fermentationDocumented red fermentations run at 28–30°C with macerations lasting 10–20 days according to the lot.

Managed extractionProgrammed punchdowns and daily pumpovers are used during maceration.

Varied oak maturationSmall, medium and large botti and 225-litre barriques of different ages are used for maturation.

Bottle ageingDocumented post-bottling maturation ranges from 3 to 12 months.

Vineyard renewal began in the early 1980s. Existing vineyards were made denser, and new pruning methods were adopted to reduce yields per hectare. Massal selection enabled the estate to reproduce and preserve its preferred Sangiovese phenotypes. Vineyard-by-vineyard experimental vinifications supported this selection work by revealing differences among sites and plant material.

A parallel programme used clonal selection, grafting-over and replanting to evaluate Cabernet Sauvignon, Merlot, Syrah, Pinot Nero, Sauvignon Blanc and Chardonnay. The Syrah work began with French clones grafted during the 1980s, while Sauvignon Blanc also derives from French clonal material. New vineyard planting continued from the 1990s.

Documented modern plantings contain about 5,400 vines/ha. One specified layout measures 2.30 × 0.80 metres. Vertical trellising with spurred-cordon pruning is used across the technically documented vineyard sectors.

Harvest timing varies with elevation. The principal Chianti Colli Senesi sectors and Podere Lucilla are harvested at different moments but generally within the first two weeks of October. At Poggio Granoni, picking is exclusively by hand, takes place in successive passes and includes selection of the best fruit.

The estate began vineyard-by-vineyard micro-vinifications in the early 1980s to assess Sangiovese from individual sites and preserve the phenotypes most closely associated with Farnetella.

Documented red-wine protocols begin with selection, destemming and crushing. Fermentation and maceration take place in stainless steel at 28–30°C. Maceration varies from 10–12 days to 12–15 days, reaching 16–20 days for the longer protocol. Extraction is managed through programmed automatic punchdowns and daily pumpovers. Wines are drawn off and racked after alcoholic fermentation; malolactic fermentation is carried out in steel where specified.

Transfers to oak generally take place in March or April. Maturation vessels include small, medium and large oak botti as well as 225-litre barriques. Depending on the intended style, barriques may be new, once-used, or in their second and third cycles of use. Documented maturation periods range from 8–12 months to 12–16 months, with one Syrah programme extending to 24 months. One protocol transfers 50% of the wine to medium-sized botti and previously used barriques. Assemblage precedes bottling where specified, and bottle maturation ranges from 3 months to 8–12 months. Sauvignon Blanc is matured in small oak vessels before at least 3 months of bottle ageing.

Philosophy

The estate’s stated objective is to develop the character and winemaking potential of Farnetella’s land. Sangiovese remains the defining variety: separate micro-vinifications, lower-yield vineyard structures and massal selection are used to identify and preserve the local phenotypes considered most representative of Sinalunga.

This focus on Sangiovese is combined with research into international varieties as complementary elements rather than replacements. Clonal selection, grafting and replanting have been used to match Cabernet Sauvignon, Merlot, Syrah, Pinot Nero, Sauvignon Blanc and Chardonnay to the estate’s different soils and elevations. The approach joins preservation of selected local material with technical experimentation at vineyard level.