Certaldo, Colli di Val d'Elsa, Siena (Italy) Set in the Montagnola Senese, a land of ancient and renowned winemaking tradition, the winery produces great wines, including Chianti, with a tradition dating back to 1770. The Chianti Colli Senesi that the company obtains from Sangiovese, Canaiolo Nero, Trebbiano and Malvasia lunga del Chianti is the work of Giovanni Borella. Here they obtain grapes of great prestige destined for the vinification of this sacred monster. 12 hectares of vineyards, with vines up to 60 years old, with an average productivity between 30 and 60 Q/ha.
The winery has been Demeter certified biodynamic since 1995, every moment of the production chain is treated with care and respect for nature and wine.
From the vineyard to the cellar and from the barrel to the bottle, many operations that we follow with care and attention, respecting the Wine and Nature. In 1985 the Giglioli family discovered the Biodynamic method, applied immediately on a small parcel of the vineyard, from 1986 it was applied on all the 8 hectares of vineyards managed by the company at that time. This is because the beneficial effects of Biodynamic were seen immediately, in fact for this reason the Giglioli family began to work all the hectares of vineyards with the Australian Biodynamic method (method of Alex Podolinsky). The production of bottles per year varies between 20000 and 30000 bottles per year. The most difficult task for the oenologists of the Casale winery is in the cellar: it is not that of transforming the grapes into wine, nor is it that of producing the best wine in the area, but it is that of managing not to lose even an iota of quality from the grapes, avoiding transformation errors and managing them in the best possible way during the first phases of life. There are no filtrations, the wines are not clarified, no proteins or exogenous polyphenols are used in the cellar, no yeasts are used during fermentation. Once the grapes ferment and transform, the wine will be aged in three possible containers: steel, cement or wood. It all depends on the type of grapes obtained in the vintage and the decisions of the oenologists in the cellar.