Our estate

Montelupo Fiorentino (Florence), Tuscany


Organic Farming

The Tenuta San Vito is surrounded by woods and hills and embellished with a small lake. It is located in Montelupo Fiorentino, only 18 km from Florence, and is part of the Chianti Colli Fiorentini area. The estate covers 130 hectares, of which 30 are vineyards and 12 are cultivated olive groves. Since 1985, the Tenuta San Vito produces fine wines and extra virgin olive oil according to the ancient Tuscan traditions and the modern techniques of organic cultivation.


For our finest IGT wines and for those that require ageing, the grapes are picked exclusively by hand, with careful quality selection in the vineyard, and the individual grape varieties selected according to the desired wines. Harvesting machines are utilised for the other vineyards, since they can ensure a harvest with a uniform level of ripeness, an important consideration for vineyards of considerable size, such as those in the Chianti and Chianti Colli Fiorentini zones.


San Vito replanted its vineyards with the best clones of Sangiovese and introduced varieties such as Merlot, Chardonnay, Canaiolo, Colorino and Ciliegiolo as well in order to further enrich the bouquet of our wines.


Following the harvest, a de-stemmer gently washes and presses the grapes. State-of-the-art pumps move the must and wine in the same gentle fashion, in order to protect their quality. Fermentation and processing take place in stainless steel, while storage is in glass-lined cement vats, which insulate the wine and preserve its qualities. The wines mature in Slavonian oak barrels and in French oak barriques.


As soon as the olives are picked, they are crushed and cold-pressed in San Vito’s oil mill. This cold-pressing process results in a high-quality olive oil, which is then stored in stainless steel tanks to protect its aroma before being bottled.


The estate cultivates olive varieties typical of Tuscany: the Frantoio, Moraiolo, Leccino and Pendolino. Upon cold-pressing these varieties, the olive oil assumes its unique flavor and intense green color. Components such as acids and peroxides are low, making this an excellent olive oil.


After careful manual inspection of the white Malvasia grapes, the clusters are placed on special mats to dry naturally for about 4 months, in accordance with the ancient Tuscan Vin Santo tradition. The clusters are later pressed and the must rests in small chestnut barrels for a period ranging from 3 to 5 years.