THE FARM - THE HISTORY - THE PRESENT
In 1950 Amelio Cupelli and his family moved from the Marche region to Tuscany with the idea of creating a large farm, for many years the Cupelli brothers were among the first major producers of tobacco, wheat, corn, vegetables, vineyards and olive groves.
In the early 2000s Ivana Cupelli took Amelio's place in managing the vineyards and winery with her sons Marco and Sara. The vineyards planted by Amelio still give grapes to be interpreted by enhancing in a "different" way the great potential of acidity, freshness and flavor. From the indigenous vines of Trebbiano, Canaiolo, Sangiovese and Ciliegiolo starts the project of sparkling wine classic method in 2008. With manual harvesting and fermentations at controlled temperatures, we create the cuvè and the millesimati, which, after second fermentation will remain in the bottle to age on the lees for 18 to 72 months. However, an important bond with the past and tradition is maintained by continuing to produce Vin Santo, white wine and red wine IGT Toscana. Taking care of the vine is the teaching that Amelio left us and we often put our hand where the human hand has long been lacking, trying to recover the original productive potential of old vines where it can be found. From this intent born our IGT and DOC wines Syrah, Sauvignon and Trebbiano.
THE TERROIR
The soil of San Miniato, like all the territory of the province of Pisa, presents a great complexity result of the withdrawal of water and the raising of the land. An ancient soil originated from clays and sands of the Pliocene, rich in marine fossils and tuff that determine an important mineral contribution. Territory crossed by three rivers Arno, Egola, Elsa that over the centuries have contributed to the formation of the soil and that mitigate the climate along with the currents that arrive from the sea. Soil so rich that it is very suitable for viticulture and gives the precous white truffle
The farm covers about 8 hectares and is certified organic both in the vineyard and in the cellar. Every action is done with ethics of sustainability and values of respect, from the conduct of the countryside to the choice of materials.