Ottomani Farm
The name says it all: Ottomani, eight hands. Those of Leonardo Bonelli, Andrea Malavolti, Cosimo Pecorini, and Enrico Giovannini — four friends who grew up together, graduated in Viticulture and Enology from the University of Florence, with experience at historic Chianti wineries and harvests in New Zealand. In 2006, they decided to stop working for others and build something of their own. They started with limited resources: a small rented vineyard, a garage as a cellar, and a very clear idea of the type of wine they wanted to make.
The company grew slowly, with the same determination with which it began. Today it manages 15 hectares straddling Greve in Chianti — a UGA of Chianti Classico DOCG — and Impruneta, a subzone of Colli Fiorentini. The soils are typical of central Tuscany: alberese (marl limestone with high calcium carbonate content) and galestro (clay schist), the soils that best express Sangiovese. Over the years, the four have recovered historic vineyards over 50 years old, becoming their custodians — vines that they themselves describe as "true monuments of the territory."
The choice of grape varieties was unconventional from the start: when everyone was planting Cabernet and Merlot, they were looking for Canaiolo and Trebbiano rootstocks, the indigenous Tuscan varieties that were at risk of disappearing. Together with Sangiovese and Malvasia, they are the protagonists of the entire range. In the vineyard, no synthetic chemicals are used, only organic and biodynamic practices, and natural fertilization. In the cellar, spontaneous fermentations with indigenous yeasts, daily punch-downs and pump-overs, and no filtration. White and rosé wines ferment in steel, red wines in cement vats according to Tuscan tradition. For three labels in the range, terracotta amphorae produced by an artisan from Impruneta are used — a winemaking method as old as the Romans, rediscovered in recent decades and practiced here with genuine conviction, not as a trend.
The winery was inaugurated in 2018: eco-sustainable architecture with a low environmental impact, designed to blend harmoniously into the landscape. Barnyard animals also live within the company's perimeter — the stated direction is that of a small independent and self-sufficient ecosystem. A project that is built year after year, with the same patience with which a vineyard matures.
The name says it all: Ottomani, eight hands. Those of Leonardo Bonelli, Andrea Malavolti, Cosimo Pecorini, and Enrico Giovannini — four friends who grew up together, graduated in Viticulture and Enology from the University of Florence, with experience at historic Chianti wineries and harvests in New Zealand. In 2006, they decided to stop working for others and build something of their own. They started with limited resources: a small rented vineyard, a garage as a cellar, and a very clear idea of the type of wine they wanted to make.
The company grew slowly, with the same determination with which it began. Today it manages 15 hectares straddling Greve in Chianti — a UGA of Chianti Classico DOCG — and Impruneta, a subzone of Colli Fiorentini. The soils are typical of central Tuscany: alberese (marl limestone with high calcium carbonate content) and galestro (clay schist), the soils that best express Sangiovese. Over the years, the four have recovered historic vineyards over 50 years old, becoming their custodians — vines that they themselves describe as "true monuments of the territory."
The choice of grape varieties was unconventional from the start: when everyone was planting Cabernet and Merlot, they were looking for Canaiolo and Trebbiano rootstocks, the indigenous Tuscan varieties that were at risk of disappearing. Together with Sangiovese and Malvasia, they are the protagonists of the entire range. In the vineyard, no synthetic chemicals are used, only organic and biodynamic practices, and natural fertilization. In the cellar, spontaneous fermentations with indigenous yeasts, daily punch-downs and pump-overs, and no filtration. White and rosé wines ferment in steel, red wines in cement vats according to Tuscan tradition. For three labels in the range, terracotta amphorae produced by an artisan from Impruneta are used — a winemaking method as old as the Romans, rediscovered in recent decades and practiced here with genuine conviction, not as a trend.
The winery was inaugurated in 2018: eco-sustainable architecture with a low environmental impact, designed to blend harmoniously into the landscape. Barnyard animals also live within the company's perimeter — the stated direction is that of a small independent and self-sufficient ecosystem. A project that is built year after year, with the same patience with which a vineyard matures.
