A PORTRAIT OF THE WINERY

One day in the 1970s, Ezio Caraffini’s love of agriculture convinced him to plant an entire vineyard of sangiovese grapes. It was a simple, natural and deeply desired step that led to years of commitment to what is now a far larger enterprise, as well as rows and rows of vines heavy with wonderful grapes. Destiny also played its part, as is so often the case, when Alessandro Andreani, the current winemaker, met Federico Renzi, a professional enologist. The two men laid the ground for an ambitious and long-term project which called for increasing the amount of land designated for grape growing and thus led to the founding a true and proper winery called La Casa Vinicola La Fornace.Their terroir sits in the splendid setting of the San Giustino hills in the Altotevere, surrounded by such historical villages as Sansepolcro, Anghiari, Citerna and Monterchi along the border between Umbria and Tuscany

THE VINEYARD AND TERROIR

The old sangiovese vineyard is still the determining factor in their wine production, along with a small plot (half a hectare) of merlot.

THE GRAPE VARIETIES GROWN

In the meantime, the new vineyards with their colorino, petit verdot and more sangiovese grapes have also begun to produce.sangiovese colorino petit verdot merlot

WINES

La Fornace rosso is the only wine made byt his winery. The number of bottles is limited and confidential. It starts out in steel vats and is then left to age in barriques for twelve to fourteen months before it is bottled. It is only sold two years after the grapes were harvested and is distinguished by a pleasing aroma and a lovely flavour.