Fattoria di Sammontana is a historic Tuscan estate near Montelupo Fiorentino, close to Florence, with roots that stretch back to ownership by the powerful Medici family and, later, religious canons from San Lorenzo Church.

The estate embraces organic and biodynamic farming across its 16 hectares and benefits from a Mediterranean climate with warm days and cooling breezes.

Fattoria di Sammontana produces a range of wines from everyday expressions like Alberese to Chianti DOCG and Vin Santo.

The estate’s commitment to minimal intervention, unfined and unfiltered wines reflects a modern natural wine philosophy rooted in centuries of Tuscan viticulture.

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.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

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.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

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.