In 1979, Antoine Luginbuhl and Francine Dufour discovered the Casina di Cornia farm. Lying on the south-western slopes of the Chianti hills lying between Florence and Siena, in the heart of the Tuscan hills, it looks over the Elsa Valley in the borough of Castellina in Chianti.
The farm covers a total area of 24 hectares, 7 of which are set aside for the family-managed vineyards.
The deep clay-limestone earth produces full-bodied and tannin-enriched wines. Ever since they went into production in 1980, they have selected and planted choice Sangiovese clones which produce well-structured wines. The wines are not filtered and are clarified with egg whites. Casina di Cornia has been “Bio” certified since 1983.
As in many organic vineyards, production is limited to between 35 and 45 hectolitres per hectare, lower yields than some Chianti producers. The grapes are picked by hand and collected in small crates so that they arrive at the winery in perfect condition. Here, they are immediately vinified and the temperature and oxygenation of the must is carefully controlled to achieve optimal alcoholic fermentation. Only at the end of malolactic fermentation is a small amount of sulfur dioxide added, always respecting the rules of organic farming.