Lora
Lora is our estate wine, the first Sangiovese we have produced. It comes from a recently acquired vineyard and is also our first wine under the Valdarno di Sopra appellation.
This wine is especially dear to us, as it represents the fresh and youthful expression of a Sangiovese we had long desired to produce, and we were only able to vinify starting in 2024.
Lora fully captures the freshness and juiciness of Sangiovese, as well as the character of our wonderful Valdarno di Sopra terroir.
Lora stands out for its relaxed yet elegant style, with a fresh and pleasantly sip.
It is a wine deeply attached to the land, an honest expression of Sangiovese in Valdarno di Sopra. It captures the soul of our Terroir with elegance and finesse, never yielding to opulence.
Appellation: Valdarno di Sopra Sangiovese D.O.C.
First year produced: 2024
Annual production: 6000 bottles (750ml) each numbered
Awards
Falstaff - 90/100 pt Trophy Valdarno di Sopra 2025
Wines Critic - 91/100 pt WinesCritic
Verte Vin - 90-91/100 pt - 15,25+/20 VerteVin
The Vineyard
The vineyards, planted in 2006 and 2004, are two nearby parcels of about 2 hectares recently bought by the estate. The grapes come from a blend of different Sangiovese clones, with a significant proportion of Sangiovese Grosso.
Facing west, the vineyard benefits from excellent sun exposure. The soil is dense clay-based, rich in quartz, sandstone, and galestro all characteristic of the Upper Valdarno area.
Attention to detail is meticulous, with a focus on manual work that preserves the microcosm of beneficial fungi, insects, bacteria, and vines.
Vegetation management is focused on preserving the plant’s natural balance: the vines are not trimmed, following the French method of tressage, and no fertilization is used. As a result, yields per hectare are very limited, a key factor in concentrating phenolic and aromatic compounds in each grape cluster.
The Wine
Winemaking places strong emphasis on the fermentation phase, with minimal intervention to allow for the fullest expression of both terroir and grape variety.
Harvesting is conducted in several stages between mid-September and mid-October, following a selective approach to harvest grapes at different stages of ripeness.
The different selections are fermented whole berry in fiberglass tanks to maximize oxygenation.
No selected yeasts are added. After resting for five months in stainless steel, the final blend is created from the different harvest batches.