Tenuta Vicchiomaggio Soc. Agr. s.r.l.

Via Vicchiomaggio, 4, 50022 Greve in Chianti (FI)

Telephone +39 055 854079
Fax +39 055 853911

Hall map

ProWein 2017 hall map (Hall 16): stand H50

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
  •  Toscana

Our products

Product category: Toscana

Villa Vallemaggiore Vermentino 2015

Classification: IGT Toscana
Production Area: Maremma
Grape Varieties: 100% Vermentino
Available formats: 750 ml 

Grape varieties: Vermentino 100%, from the warm southern Tuscan Maremma coastal region, the vines enjoy a long growing season and the grapes always attain full maturity. 

Fermentation: Stainless steel tanks, 15°C, 25 days.
Alcohol: 12.5% – 13.5% depending on vintage.
Maturation: Totally unoaked but benefits from four months on its fermentation lees. This practice is often referred to as “Battonage”, it permits the wine to assume more length, character and longevity. 
Very fresh fruity, citrus flavours including hints of kiwi and grapefruit. Good firm style when released, will be enjoyable for up to four years from harvest. Serve chilled but not iced.

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Product category: Toscana

La Prima 2013

This chianti classic riserva is made from 100% Sangiovese coming from the oldest vines at the Castle. Not only is this wine a Gran selezione, it is also a Gran Cru. Excellent structure with well balanced tannins. Ruby red hints of red and black cherry, lavender and pepper corn. Vigna la Prima goes through 30 months of maturation and leaves a gorgeous long lasting taste on your palate. Perfect for ageing.

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Product category: Toscana

FSM (Federico Secondo Matta)

100% Merlot with all the flavours and charm of Tuscany. The deep ruby red colour leads to perfumes of ripe berries and cherries. Strict pruning limits the production to about 3500 bottles a year. Initial flavours are of intense but smooth stained tannins and a good firm acidity confirms the considerable maturation potential of this wine. Further cellarage will definitely enhance all the wine’s characteristic, so resist opening it straight away… if you can.

3 Bicchieri 2012

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About us

Company details

Renowned wine estate

Castello Vicchiomaggio is also a well-known producer of internationally renowned wines. Wine has always been produced at the Castle and its owners, John and Paola Matta, dedicate their lives to preserving this centuries-old tradition.

The estate covers 140 hectares, of which 33 are vineyards, 10 are olive trees and the rest is park.

Among the cultivated varieties: the most prominent vine is our Sangiovese, which is the fundamental grape for Chianti Classico, but there are also other indigenous grapes such as Canaiolo and Colorino, as well as two international varieties which are Merlot and Cabernet Sauvignon. The latter are in particular demand for the production of our famous IGT-certified red wines.

The Chianti Classico area is characterised by a hot, humid climate and the soil, which is called "Galestro”, is rich in clay and large stones.
Particular attention is paid to the direction in which our vines are planted. In fact, they are all facing south, ensuring maximum exposure to the sun throughout the day.

As for the type of pruning, the family has chosen two types: Cordon and Guyot. Their application depends on the chosen variety and yield of each vine. These applications determine the amount of grapes produced and consequently, the quality of the end product. In addition, these pruning systems help prevent an excessive removal of branches from the main trunk and therefore promote a higher concentration of substances necessary for the proper ripening of the grapes.

Harvesting is done by hand and takes place between mid-September and mid-October.
Once harvested, the grapes are laid out on sorting tables and checked for their integrity and health. After that, they are pressed in special machines. The obtained product is then transferred into stainless steel tanks and maintained at a controlled temperature.

At this point, alcoholic fermentation begins (and lasts from 12 to 15 days), promoted by the presence of yeast. Following this, the fermented juice is filtered to separate the liquid from the skins, which up to now have contributed to the natural alcoholic fermentation.
The skins are not wasted and get reused in a distillation process for the production of grappa.

The filtered wine remains in steel tanks for 20-30 days more, where the second fermentation takes place, the so-called malolactic fermentation.

In January, the wine is transferred to the maturing cellar, where it will rest in French oak barriques and large barrel. The period of ageing in wood varies from a minimum of 8 to a maximum of 24 months, depending on the type of wine.
Once ageing is finished, the wine is bottled and left to settle.

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