A farmhouse in the hills, an estate, a vineyard. The history of San Patrignano winery began in the ‘70s when Vincenzo Muccioli decided to create a rehabilitation Community based on solidarity.
Early on only simple wines were produced – Sangiovese and Trebbiano. The vines were well tended, grapes harvested manually and crushed by foot, there was 1 wine press and 5 wood barrels; that was it. Yet the desire to experiment was irresistible and quickly led to a sparkling wine made from Sangiovese grapes.
Over the years, the vines spread to cover over 100 hectares. The turning point came in the ‘90s: wine quality improved and it became fuller-bodied. Making it an excellent local product became a challenge for the residents.
Riccardo Cotarella took up this challenge and changed the production philosophy, rewriting the wine-making history of the territory.
New vines – mainly Montepirolo, with Merlot, Cabernet Sauvignon and Cabernet Franc – were grafted, the Sangiovese vines were re-grafted and density was increased to 6,600 vines per hectare.
Chardonnay and Sauvignon Blanc plants were introduced; these varieties are certainly not autochthonous, but would produce wines that became extremely popular around the world. In these hills, Sangiovese takes on a new and unique identity which is smoother and mellower with sweeter tannins, all these features define the San Patrignano Sangiovese.