IL PALAZZO

HISTORY
Not far from the city of Arezzo stands the Tenuta Il Palazzo, right where once there was a simple post station for travelers,
along the Via delSale, which connected Rome to Rimini.
Starting from 1971, the Banelli family began direct management of

HISTORY
Not far from the city of Arezzo stands the Tenuta Il Palazzo, right where once there was a simple post station for travelers,
along the Via delSale, which connected Rome to Rimini.
Starting from 1971, the Banelli family began direct management of the estate, they also undertake the restoration of the old village and the farm. Today all this has resulted in 42 hectares of vineyards and 6000 olive trees, selected from the most valuable and remunerative crops. A constantly developing reality, in which a "large family" is employed.
THE ESTATE
The cellar is the real beating heart of the estate; earth, stone, wood and steel flow into this room, in harmony with state-of-the-art winemaking technology that oversees the stages of vinification, conservation and refinement of the wines. The land where the vineyards of the estate are located play a decisive role for the quality of the wine. In fact, they have a heterogeneous but well-combined structure of clay, sand, limestone (called "galestro", the typical one of Chianti), which favor the growth of our vines. The position also has its own importance: the vineyards are located at an altitude between 300 and 380 m a.s.l., in ventilated places and with the right exposure to sunlight.
THE CELLAR
At the base of the wine, there is the great work done in the vineyards. Passion, love for clay, manual activity and, above all, careful selection of the grapes. The vineyards of the Estate, in fact, not only boast the presence of the best Sangiovese, Trebbiano, Malvasia, Canaiolo, but also some great “internationals”, such as Merlot, Syrah, Cabernet. The grapes are harvested in small crates, then a further manual selection of the individual grapes is carried out, then they are pressed and fermented in steel barrels at controlled temperatures for 15-20 days. The maturation phase takes place both in steel and wooden barrels; it follows the refinement, in the bottle, for at least 6 months, so that in wines put on the market it is perfectly stable and balanced.