DIEVOLE

Dievole covers an area of ​​400 hectares, in the Chianti Classico area, 12 km north of Siena. A long avenue of cypresses leads to the heart of the estate and from there a typically Tuscan panorama opens up: olive trees, vineyards and farmhouses alternate

Dievole covers an area of ​​400 hectares, in the Chianti Classico area, 12 km north of Siena. A long avenue of cypresses leads to the heart of the estate and from there a typically Tuscan panorama opens up: olive trees, vineyards and farmhouses alternate along a dense network of dirt roads and large woods. Here the dialogue between nature and man has never stopped and the reason is explained by the name itself: the root of the name Dievole, in fact, can be traced back to the meaning of "God wills". The name Dievole appears for the first time, officially, in the eleventh century and precisely on May 10, 1090, the day on which, in the contract of the notary Bellundo, "" two capons, three loaves and six Lucchese deniers of good silver were paid for the annual rental of a vineyard in the divine valley, in Dievole "". Eight centuries and countless generations later, another contract tells of Dievole and this time it is a wedding gift: Count Giulio Terrosi-Vagnoli gives the estate to his future wife, Ildegonda Camaiori, who will later be Dievole's last noblewoman . Dievole currently has 80 hectares of vineyards, 55 of which are in production, located at an average altitude of about 350 meters above sea level and divided into 16 plots, each with a precise profile that reflects the soils, exposures and microclimate; another 25 hectares will go into production over the next few years, thus reaching a total of 80 hectares. The clear prevalence of the area under vines is assigned to Sangiovese but there are also other traditional vines of Tuscany and the Chianti Classico area such as Canaiolo, Ciliegiolo, Colorino, Trebbiano and White Malvasia. Dievole's goal, starting from its own vineyards, is to recover the character of the historic native Tuscan vines and transfer it to the glass with the utmost respect for the authenticity of the terroir and the identity of the variety.