Avignonesi is a prestigious wine estate nestled in the rolling hills of south‑eastern Tuscany, surrounding the hilltop township of Montepulciano. It is best known as a leading producer of Vino Nobile di Montepulciano, the region’s celebrated DOCG red wine made principally from Sangiovese grapes.

At the heart of Avignonesi’s vision lies a deep commitment to sustainability, organic and biodynamic viticulture. Under the leadership of Virginie Saverys, the estate embarked on a sweeping transformation: converting its vineyards to biodynamic practises, enhancing soil health, biodiversity, and working with indigenous yeast fermentations. The winery also earned Ecocert organic certification in 2015 and Biodyvin biodynamic certification in 2019—credentials that affirm its ethical and ecological standards.

Avignonesi’s acreage spans approximately 680 acres, including over 457 acres dedicated to vineyards, alongside a modern winemaking facility.

The core of its production remains the elegant, spicy Sangiovese‑based Vino Nobile, sourced from its Montepulciano holdings. Additionally, the estate produces Cabernet Sauvignon wines from vineyards in nearby Cortona—introducing a broader stylistic range within its portfolio

Tuscany, located in central Italy, is one of the world’s most celebrated wine regions with its rolling hills, medieval towns, and exceptional wines. The region enjoys a warm Mediterranean climate with hot, dry summers and mild winters. Coastal breezes and elevation in the inland hills help maintain freshness and balance in the grapes.

Sangiovese is the dominant grape variety, forming the backbone of iconic wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It produces medium- to full-bodied reds with bright acidity, firm tannins, and flavours of cherry, plum, dried herbs, and earthy spice. Tuscany is also home to the "Super Tuscans," modern-style wines often blending Sangiovese with international varieties like Cabernet Sauvignon, Merlot, and Syrah. These wines tend to be richer, more concentrated, and aged in new oak.

White wine production includes refreshing Vernaccia di San Gimignano and aromatic Trebbiano blends. Tuscany’s diverse wine styles range from rustic and traditional to polished and contemporary, always expressing a strong sense of place. With its blend of heritage, innovation, and terroir, Tuscany remains a benchmark for Italian wine excellence.

Orpicchio is a rare white grape variety native to Tuscany, believed to have originated in the province of Pistoia. Once fairly widely planted in the region – often in mixed vineyards alongside Trebbiano and Malvasia – it fell into near extinction in the 20th century as growers replaced traditional varieties with more productive or fashionable grapes. Thanks to recent revival efforts by a few quality-focused estates, Orpicchio has been rediscovered and is now cultivated in small parcels mainly in central Tuscany.

Viticulturally, Orpicchio is a late-ripening variety that performs best on well-exposed hillsides with poor, stony soils. It is moderately vigorous but naturally low-yielding, producing loose bunches of relatively thick-skinned berries. The grape retains acidity well in warm climates and is known for its resistance to fungal diseases, making it suited to organic and low-intervention viticulture.

Vermentino is a white grape variety believed to have originated in the western Mediterranean, likely in Italy or possibly Corsica, with a long history in coastal wine regions. It thrives in warm, sunny climates and is particularly associated with Liguria, Tuscany, and Sardinia in Italy, as well as Corsica and southern France (where it is known as Rolle). In recent years, plantings have expanded to Australia, California, and other New World regions with similar maritime conditions.

Viticulturally, Vermentino is well-suited to poor, rocky soils and resists drought, making it ideal for coastal and hillside vineyards. It tends to ripen late, maintaining good acidity even in hot weather. The grape’s aromatic potential is maximised with careful canopy management to protect from excessive sunburn.

Vermentino produces wines that range from crisp and refreshing to fuller-bodied, depending on ripeness and winemaking choices. The classic style is dry, light to medium-bodied, with zesty acidity and pronounced aromatics of citrus, green apple, pear, and tropical fruit, often accompanied by herbal notes of thyme, sage, or fennel, and a subtle saline minerality reflecting maritime influence. More textured examples may see lees ageing, adding richness and nutty complexity. Versatile and food-friendly, Vermentino is valued for its vibrant freshness and Mediterranean character.

Grechetto is a traditional Italian white grape variety most commonly found in Umbria and parts of central Italy. Its origins are thought to date back to ancient Greece, with vines brought to the Italian peninsula by early settlers, although it has long since adapted to the local terroir and become a key component of Umbrian viticulture. The variety has thick skins and low to moderate yields, which make it relatively resistant to disease and well suited to warm, dry climates. It typically ripens mid-season and retains good levels of acidity, allowing it to produce balanced wines even in hotter years.

Grechetto is planted primarily in Umbria, where it plays a leading role in DOCs such as Orvieto and Colli Martani. Smaller plantings can also be found in neighbouring Lazio, and there are scattered pockets of the grape in Tuscany and even outside Italy, in small experimental plots. In the cellar, Grechetto responds well to a range of vinification approaches, from crisp stainless-steel fermentation to partial barrel ageing and lees contact.

Classic wines made from Grechetto are medium-bodied and gently aromatic, with flavours of white peach, green almond, citrus and pear, often accompanied by a subtle herbal or nutty note. When matured in oak, the wines develop additional texture and hints of honey, making them versatile and food-friendly

Trebbiano is one of the world’s most widely planted white grape varieties, prized for its versatility and high yields. Believed to have originated in Italy, it has been cultivated since Roman times and remains a staple in many of the country’s wine regions. Known in France as Ugni Blanc, it plays a crucial role in Cognac and Armagnac production, while in Italy it is found in numerous DOC wines, including Trebbiano d’Abruzzo and Orvieto blends.

Viticulturally, Trebbiano is vigorous and productive, with late budding and late ripening tendencies that help it avoid spring frost damage. It thrives in a range of soils and climates, though it prefers well-drained sites and benefits from careful canopy management to maintain acidity and freshness. Its natural resistance to many vine diseases further enhances its appeal to growers.

Aside from Italy and France, Trebbiano is also grown in regions such as Australia, Argentina, and the United States. In the glass, it typically produces light, crisp wines with subtle aromas of green apple, lemon, and almond, sometimes with herbal or floral nuances. Styles range from fresh, easy-drinking table wines to complex brandies, with its hallmark being bright acidity, delicate flavour, and a refreshing, clean finish.