Tenuta La Vigna

History

The Marche origins and foundation

Fausto Mora and Vera Capretti came from the Marche and moved to Tuscany to establish themselves as winegrowers. They founded the estate in 1955 and subsequently passed their commitment to viticulture to their son Giuseppe and to the next generation, Marco and Luca.

Transfer to Giuseppe Mora

In 1995, Giuseppe Mora took over the running of the business. At the same time, it adopted the name Azienda Agricola La Vigna di Mora Giuseppe.

Diversification and the first estate bottlings

Extra-virgin olive-oil production began in 2001. In 2002, the estate bottled its first five wine labels, marking an important step from grape and bulk-wine production toward a proprietary bottled range.

The third generation

Marco Mora and Luca Mora entered the business in 2010. This generational transition was accompanied by a new corporate identity: Tenuta La Vigna di Mora Giuseppe e Figli S.S. Società Agricola.

Expansion and increased production

Targeted investment brought the estate to approximately 70 ha by 2013. Production in 2015 was approximately 1,700 ql of wine. Further growth subsequently expanded the property to approximately 95 ha, including 65 ha of specialized vineyards and 10 ha of olive groves, with the remaining land divided between woodland and arable fields. Current production is approximately 3,500 ql of wine.

Vernaccia Riserva

In 2018, Vernaccia di San Gimignano DOCG Riserva was added to the original five-label portfolio. The wider production encompasses Chianti Colli Senesi DOCG, Vernaccia di San Gimignano DOCG, Toscana IGT wines, red and white table wines, and extra-virgin olive oil.

1955Fausto Mora and Vera Capretti, originally from the Marche, founded the estate after moving to Tuscany to pursue viticulture.

1995Their son Giuseppe assumed management, and the business became Azienda Agricola La Vigna di Mora Giuseppe.

2001The estate began producing extra-virgin olive oil.

2002The first five proprietary wine labels were bottled.

2010Marco and Luca joined Giuseppe in the business; the agricultural partnership became Tenuta La Vigna di Mora Giuseppe e Figli S.S. Società Agricola.

2013Targeted investment had expanded the estate to approximately 70 ha.

2015Wine production reached approximately 1,700 ql.

2018Vernaccia di San Gimignano DOCG Riserva was added to the original five-label portfolio.

Current estateThe property covers approximately 95 ha, comprising 65 ha of specialized vineyards, 10 ha of olive groves, and additional woodland and arable land; wine production is approximately 3,500 ql.

Terroir

The estate lies at Località Fugnano in the municipality of San Gimignano, in the Val d’Elsa hills of Tuscany and within the Colli Senesi landscape. Production vineyards repeatedly identified at Fugnano stand at approximately 270 m above sea level.

The soils combine yellow sand, clay and pebbles. The microclimate is described as Mediterranean, with precipitation concentrated in April, May and November and a stated temperature range from −5°C to +37°C.

The property extends across approximately 95 ha. Specialized vineyards occupy 65 ha, olive groves account for 10 ha, and the balance consists of woodland and arable land.

Winemaking

Hand harvestThe entire crop is harvested by hand during September and October.

Estate-cellar receptionAll harvested grapes are transported to the modern cellar on the property.

Direct process controlProduction is supervised from destemming to racking for whites and from destemming to pressing for reds.

Estate bottlingVinification, wine handling and bottling are carried out in the estate cellar.

Precision-agriculture investmentAgricultural-machinery modernization is intended to enable precision-farming techniques under PNRR M2C1 I2.3.

Harvest takes place during September and October and is performed entirely by hand. All harvested grapes are taken to the estate’s modern cellar.

The vineyards associated with the principal estate wines are trained to spur cordon at a stated density of 4,400 vines/ha. The property combines 65 ha of specialized vineyards with 10 ha of olive groves, woodland and arable fields.

The estate is associated with the PNRR M2C1 I2.3 initiative for modernizing agricultural machinery and enabling the introduction of precision-agriculture techniques. No certification or defined organic, biodynamic, regenerative or integrated-farming regime is identified.

All harvested grapes are delivered to the modern estate cellar, where vinification, subsequent wine handling and bottling take place. The family emphasizes direct supervision throughout production: for white wines, operations are followed from destemming through racking; for reds, from destemming through pressing.

The cellar produces approximately 3,500 ql of wine across Chianti Colli Senesi DOCG, Vernaccia di San Gimignano DOCG, Toscana IGT wines, and red and white table wines. Individual production protocols vary across the range, but the general cellar description does not define a single estate-wide fermentation, maturation, stabilization or bottling protocol.

Philosophy

Tenuta La Vigna presents winegrowing as a family vocation transmitted from Fausto Mora and Vera Capretti to Giuseppe and then to Marco and Luca. Continuity between generations is paired with targeted investment and expansion of the agricultural property.

Its production approach centers on close control of the process and keeping the principal operations within the estate: the crop is harvested manually, delivered to the estate cellar, vinified there and bottled on site. The modernization initiative connected with precision agriculture adds a technological dimension to this family-led model.