Tenuta Perolla, The Land of Innovation
A thousand hectares between Massa Marittima and the sea. This is Tenuta Perolla, property of San Felice since the 1990s, a large estate that combines the two ways the land is used in this section of Tuscany: the traditional herding, and more recent viticulture. The raising of Chianina beef cattle, one of
the most important Italian breeds, continues to be Tenuta Perolla's primary activity, though a small part of the estate, 50 hectares in all, of which only 35 are currently in production, are suited to viticulture, thus offering San Felice the opportunity to try something new: to make wines independent of the
limitations imposed by Appellation codes or the viticultural traditions of the area. In truth, there already was a vineyard at Perolla, with a few rows of Sangiovese, Ciliegiolo, and Vermentino, which have
been joined by Cabernet Sauvignon, Merlot, and Pugnitello. The composition of the terrains varies considerably within the property, while the climatic conditions are instead homogenous, and greatly conditioned by the vicinity of the sea, which allows the grapes to ripen gradually and completely.
At present three wines are produced at Tenuta Perolla, a mixture of new and old, of international and
traditional varietals. Young, modern wines, but that's not all.
of the white grape typical of the area, coupled with the nice structure that derives from a small addition of Sauvignon Blanc from San Felice.
fruity, from Sangiovese, Syrah, and Merlot: A
pleasant wine that reflects the Maremma, for simple wine-food pairings.
hectares in all, with clayey loams that immediately demonstrated an extremely interesting potential. Because of this, it was used to produce the Poggibano cru, a powerful, soft wine
from Cabernet Sauvignon and Merlot.