Drink, food, medicine. Pleasure, challenge, tradition. Landscapes, colours. Aromas and toil. Wine is always the product of the culture to which it belongs, a precious fruit of nature that we can appreciate only thanks to the work of humankind.

Lupinella Rossa


A Chianti with a strong territorial profile that is balanced and has excellent drinkability.
Three different ageing processes create a unique wine: cement, tonneau and large barrels.

VINE: Sangiovese

VINEYARD: Montespertoli, La Lupinella

VINIFICAZIONE: Carefully selected grapes and harvested by hand. Maceration of 2 weeks in cement tanks.

AGEING: A total of 10 months beginning with the first third in cement, the second third in tonneau of 600 litres and the remaining time in large wood barrels of 30 hectolitres. After bottling, which takes place in September, the wine ages in bottle for another 6 months.

NOTES:: Ruby red with violets and a light spiciness in the nose. A feeling of freshness prevails on the palate thanks to well-balanced tannins that allow for an easy drinkability and a long finish.


Lupinella Sangiovese


100% SANGIOVESE local, intense and strong. Elegance and power are blended together to trigger a fruit and spices explosion.

VINE: Sangiovese 100%

VINEYARD: Borro Boscone and Poggiolo

VINIFICATION: Grapes are accurately selected in the vineyards and hand harvested. The fermentation is conducted in concrete tanks followed by 3 weeks of maceration.

AGING: The wine ages for 12 months in 600 liters barrels both new and one year old; afterwards it keeps aging in 30 Hl barrels for 6 more months. Bottling is followed by at least 3 more months of refinement in the bottle.

TASTING NOTES: Deep red with light granate shades. On the nose an intense blend of red friuts is matched with bright notes of helichrysum and spices. On the palate the initial volume is balanced by the wine structure, which is vertical with a thick and smooth tannic texture. The finish, stimulating salivation gives lenght e persistency to the wine.


Il Lupinello


From the grapes usually picked for Chianti, here is a new wine expression, fresh, summery and suave

VINE: Sangiovese 85%, Canaiolo 10%, Trebbiano 5%


VINIFICATION: Grapes are accurately selected in the vineyards and hand harvested. The fermentation is conducted in concrete tanks, followed by few days of maceration.

AGING: The wine ages in concrete tanks.

TASTING NOTES:Light ruby red color. The nose shows a very bright floral profile varying from white flowers to exotic fruits. The palate opens with a real fresh explosion, which gives smoothness to the wine. Tannins are velvety, and the finish is sapid, juicy and persistent.


Lupinella Rosa


A Sangiovese rosé obtained from the Le Mandrie vineyard in Montespertoli. It has a fresh and mellow character. A part of the must is fermented in traditional terracotta jars, a practice recuperated from Tuscan winemaking heritage.

VINE: Sangiovese

VINEYARD: Montespertoli, Vigna Le Mandrie

VINIFICATION: Carefully selected grapes harvested by hand. Gentle pressing until a soft pink colour is obtained. One third of the must ferments in terracotta jars for around 20 days, the rest in stainless steel.

AGEING: Around 5 months in stainless steel without malolactic fermentation.

NOTE: Soft pink with delicate scents of white flowers and citrus in the nose. A dominate freshness on the palate persists thanks to a well-balanced acidity and savouriness.


Lupinella Bianca


A white wine with a fresh and bright character. The grapes are carefully selected: a small part is picked from the bunch by hand and added during fermentation in terracotta jars, to intensify the aromatic profile of the wine.

VINE: Trebbiano 100%

VINEYARD: Sant’Ansano (Vinci)

VINIFICATION: Carefully selected grapes harvested by hand. Gentle pressing followed by vinification in terracotta jars. In fermentation, selected grapes picked from the bunch by hand, are added, about 2% of the whole. This technique aims at expressing and emphasizing the aromatic quality of the wine

AGEING: Left to mature on the fine lees in terracotta jars for a minimum of 6 months, without malolactic fermentation. After bottling, it continues its aging in the bottle for at least 3 months.

NOTES: Straw-yellow with golden reflections and scents of peach flowers in the nose. On the palate it expresses its lively freshness, balanced by fruity aromas and a consistent structure. Wide, persistent and a final that recalls almonds.