Avignonesi
Summary
Avignonesi manages 200 hectares of vineyards across Montepulciano and Cortona in southeastern Tuscany, producing Sangiovese-based Vino Nobile di Montepulciano and international varieties from diverse clay and limestone soils. The estate balances traditional Tuscan winemaking methods with progressive biodynamic practices, employing minimal intervention techniques and native yeast fermentations to preserve authentic terroir expression.
Heritage & Leadership
Avignonesi was established in Montepulciano, Tuscany in the late 1970s, taking its name from the original founding family. The winery underwent a significant transformation in 2009 when Belgian entrepreneur Virginie Saverys acquired the estate. Saverys, who previously served as an executive in the shipping industry, brought a fresh vision to the historic property located in Valiano di Montepulciano. Under her leadership, Avignonesi has implemented substantial changes in vineyard management and winemaking philosophy, with a particular focus on sustainable practices. The transition marked a pivotal moment in the winery's development, setting it on a path toward biodynamic viticulture and a terroir-focused approach to winemaking.
Vineyards & Wines
Avignonesi manages approximately 200 hectares (495 acres) of vineyards spread across the appellations of Montepulciano and Cortona in southeastern Tuscany. The estate's holdings are primarily dedicated to Sangiovese, the foundation of their Vino Nobile di Montepulciano wines. Additional plantings include international varieties such as Merlot and Cabernet Sauvignon, particularly in the Cortona area where these grapes have shown strong adaptation to the local conditions.
The winery produces a range of wines that reflect their specific terroirs, including their flagship Vino Nobile di Montepulciano, single-vineyard expressions, and the traditional Vin Santo dessert wine. Each vineyard parcel is farmed according to biodynamic principles, with careful attention to the natural rhythms of the growing season. The diverse soils of the region, varying from clay to limestone, contribute distinct characteristics to the wines from different vineyard sites.
Philosophy & Practice
Avignonesi converted to biodynamic farming practices across all its vineyards, receiving Demeter certification in 2012. This approach extends beyond organic farming to embrace a holistic system that treats the vineyard as a self-sustaining ecosystem. The winery has notably eliminated animal products from their vineyard treatments, emphasizing plant-based preparations in their biodynamic practices.
In the cellar, Avignonesi employs minimal intervention techniques designed to express the authentic character of their vineyards. Fermentations are conducted using native yeasts naturally present on the grapes. For aging, the winery utilizes a combination of traditional large Slavonian oak casks and French oak barrels, with specific protocols tailored to each wine in their portfolio.
Their Vin Santo production adheres to time-honored methods, including drying the grapes on mats and aging the wine in small wooden barrels called caratelli for extended periods. This meticulous process results in a concentrated dessert wine that connects to the long winemaking traditions of Tuscany while reflecting Avignonesi's commitment to quality and authenticity.