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Tenuta San Jacopo in Castiglioni Soc. Agr. a.r.l.

Loc. Castiglioncelli, 151, 52022 Cavriglia (AR)
Italy

Telephone +39 055 966003
Fax +39 055 966003
info@tenutasanjacopo.it

Trade fair hall

  • Hall 16 / E51
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand E51

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana

Our products

Product category: Toscana

“POGGIO AI GRILLI” CHIANTI DOCG 2014 ORGANIC

Appellation Chianti D.O.C.G.
Variety Sangiovese 100%
Alcohol content 13,5% vol.
Service temperature 14°- 16°C

VINEYARD
Property Cattaneo brothers
Area 10 hectares;
Altitude 300 mt. a.s.l.;
Exposure south;
Density  5650 plants/ha;
Training system Spurred cordon;
Vineyard average age 6 years

VINIFICATION AND AGEING
Yield 5 tons per hectare
Harvest time early October
Picking grapes are hand picked and carried in 20kg-cases;
Pressing soft pressing with immediate pumping of the juice to the vats. 2 days at low temperature before introducing selected yeasts;
Fermentation in temperature-controlled stainless steel vats for about 25-30 days;
Fermentation Temperature 28/30°C; Malolactic fermentation: complete;
Ageing stainless steel tanks for 24 months
Bottle ageing 6 months; N° of bottles: 20.000

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Product category: Toscana

“BONCITTO” BRUT 2015

Appellation Quality Sparkling wine
Categoria
Variety Sangiovese 60% and Pinot Noir 30% (both in white wine process) – Chardonnay 10%
Alcohol content 12% vol.
Service temperature 8°- 10°C

VINEYARD
Property Cattaneo brothers;
Area 12 hectares
Altitude 300 mt. a.s.l.;
Exposure south- south/east
Density 5650 plants/ha;
Training system Spurred cordon;
Vineyard average age 10 years

VINIFICATION AND AGEING
Yield 4,5 tons per acre;
Harvest time Chardonnay and Pinot Noir End of August
Harvest time Sangiovese Beginning of September
Picking grapes are hand picked and carried in 20kg-cases;
Pressing soft. Grapes worked entierly
Mono Fermentation made during sparkling process in temperature-controlled autoclaves, followed by maturation on yeasts for 6 months.
Bottle ageing 2 months;
N°of bottles 2000

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Product category: Toscana

VINSANTO 2003

Apellation D.O.C. Hills of central Etruria
Variety Trebbiano Toscano 75%, Malvasia 15%, Sangiovese 10%
TService temperature 10°- 12°C

VINEAYARD
Property Cattaneo brothers
Area 3 hectares
Altitude 300 mt. a.s.l.
Exposure south south/east
Density 3900 plants/ha
Training system spurred cordon
Vineyard average age 20 years

VINIFICATION AND AGEING
Yield 2,5/3 tons per hectare
Harvest time early september for white grapes, early october for red grapes
Picking grapes are hand picked after a selection of the most widly spaced and healtiest and carried in 20kgcases
Withering grapes are dried up on lattices and controlled after 2/3 days
Fermentation when the withering ends, between december and january, grapes are pressed softly. the must obtained is aged in oak barrels, with different sizes and wood essences, where fermentes and ages for 8 years
Blending vats in stainless steel
Ageing 12 months after blending
Bottle ageing 3 months
N° of bottles 800 

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About us

Company details

A story began in 18th century.
Beautiful colonial houses and a cellar arise on a spectacular hill, preciously carved by avenuse of cypresses, pinewoods and groups of oaks.
I30 Hectares of vineyards, olive groves and woods between Chianti Classico and Valdarno valley, regain its old prestige by the vision and the bravery of our family.

Three brothers from Milan, Vanni, Carlo and Marco Cattaneo bought this estate in 2002 with the wish to bring it back to its former glory combining the local traditions of Tuscany with the pragmatic northern culture of Lombardy.

Their aim is to produce “great” wines, elegant and refined, respecting the special terroir of the vineyards.
Using modern technology, not only in the winery but also to produce olive oil from the stunning olive groves surrounding the villa. The whole project is designed to exalt the local beauty and provide a very special place to spend a few days holiday.

First steps were to renew and replant some of the existing vineyards. After careful planning the vineyards where uprooted and the land then deep ploughed. Second step was to fertilize and prepare the ground following soil analysis. The certified young vines were then planted and finally the supporting wires and chestnut posts were put in. At the same time the existing vineyards have all been helped back into shape by replacing missing vines and posts.

Perfect exposure, the combination of different soils, microclimates and vineyards density, which may reach 6000 plants per hectare, all are complimented with modern precision manual work.

Sprays are all organic, green pruning, grapes thinning and leaf thinning are all controlled. All these activities aim to produce healthy, mature, perfect grapes.
All the vineyards are hand-picked into small baskets and kept in separate lots. Then the bunches are carefully selected on a conveyor belt. Destalked they are dropped into temperature controlled tanks.

All the cellar operations punch-downs, pump-overs and delestage, are followed by an expert technician to obtain maximum colour extraction, of fine and soft tannins, maintaining all the delicate bouquets.

After first fermentation, we put wine into oak, small French Barriques where they finish the malolactic fermentation. The blending is then done with imagination and strict quality control in order to reach anexciting blend in that respects the quality of the vintage and the vineyards. After being bottled the wine is aged for a few months before release.

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