Le Chiuse

Le Chiuse has ancient agricultural origins and came into the Biondi-Santi family at the end of the eighteenth century. The modern estate was inherited and developed by Simonetta Valiani and her family.

The eight hectares of vineyards stand on marine-origin soils rich in fossils, clay, marl and tuff.

The vineyards are mainly trained to spurred cordon at an average density of 4,500 vines/ha.

Fermentation uses indigenous yeasts. Brunello macerates about 20 days and matures in large Slavonian-oak casks. Rosso receives about one year in large casks. Riserva DieciAnni receives extended bottle aging before release.