Monte Ferrato IGT

The story of what may well be Tuscany’s oldest Pinot Noir vines began in 1975 at Villa di Bagnolo, a Renaissance estate, west of Florence. Its owner at the time, Marquis Vittorio Pancrazi, planted 3,300 Sangiovese vines on the property. Vittorio Pancrazi decided to make a single-vineyard wine, putting his Bordeaux-educated friend, Niccolò D’Afflitto, in charge of the experiment. After over a year in Allier barrique and another in bottle, the experiment not only succeeded, it exceeded all expectations. An ideal microclimate for Pinot Noir, the vineyard enjoys southern exposure and is located 490 meters (1,607 feet) above sea level. The clay, schist and serpentine soil, particularly rich in iron, enhances Pinot Noir’s finesse. Water is abundant, even in the driest summers, as it trickles down the slopes of the Apennines into the foothills where the winery is located, replenishing water reserves. And if they need water, the winery uses a gravitational system of irrigation, with well water from the hillside above the property, Monte Ferrato. Cool, nighttime breezes prevent the grapes from ripening quickly, allowing them to gently and gradually mature. Giuseppe Pancrazi has now taken the place of his uncle while Niccolò D’Afflitto continues to style the wines.

From vineyards located at the foot of Monte Ferrato. As Monte Ferrato is an extinct volcano, the origins of the soil are volcanic and particularly rich in iron, which is instrumental in giving Pinot Noir its complexity. This particular soil composition is also conducive to the well-balanced flavors and components that characterize Pinot Noir. Pure Pinot Noir grapes ferment in small oak barrels and macerate for about fifteen days. Aged barrique for twelve months and then in bottle. This wine features a vast range of fine aromas, from ripe black fruit to hints of leather, pepper and undergrowth, and licorice. Lively palate with great balance.

Wine exported to

Bermuda, USA, Japan, Canada, Austria

Most recent awards

  • 2018 | James Suckling91
Grape Varieties:

100% Pinot Noir

Fermentation container:

Oak Barrels

Length of alcoholic fermentation:

15 days

Type of yeast:


Fermentation temperature:

22-25 °C (71.6-77 °F)

Maceration technique:


Length of maceration:

15 days

Malolactic fermentation:


Aging containers:


Container size:

225 L

Container age:

3rd and 4th use

Type of oak:


Bottling period:


Aging before bottling:

12 months

Aging in bottle:

3-6 months


Natural Cork

Vineyard name:

Monte Ferrato

Vineyard location:

From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain

Vineyard size:

2 hectares (5 acres)

Soil composition:

Shale and clay

Vine training:



0-150 meters (0-492 feet) above sea level

Vine density:

1,620 vines per acre


1 kg per vine



Years planted:

2011, 2012

Age of vines:

6 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Lively ruby red w/garnet hues; shows a delightful, very intense and fruity bouquet of strawberries, cherries and flowers, good body, firm yet sweet tannins; soft, round, v. appealing; great balance, lingering finish.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Great with pasta and risotto as well as meat.

Aging potential:

4-6 years


Alc. cont. 13.5% by vol.; acidity: 5.0 (tartaric acid)


Niccolò D’Afflitto