They say the magic triangle of viticulture is in the relationship between the land, the weather and man. Truer words were never said.

The land has to be just right, and Tuscany is one of the cradles of viticulture, with its hills, rich in galestro, alberese, clay and silt. Tenuta Lupinari, located between Arezzo, Siena and Florence, is right in the heart of this cradle.

The weather has to be hot, but not sweltering; it has to be sunny all day, cool at night and well ventilated.

That is exactly what it is like on the hills of Tenuta Lupinari, making it perfect for the cultivation of healthy vines and crafting excellent wines. Man holds another triangle – one made up of his mind, hands and heart.Vineyards can’t survive on their own, they need a mind that knows how to take care of them without poisoning them and guide them while respecting their essence. We do everything ourselves and we need our hands and our legs to do it. You have to walk the vineyard, observe the plants, watch out for weeds, insects and anything that could damage the vineyards. And you use your hands wherever necessary, so your arms and legs are never still.

But what drives everything is the heart.

The first heart was Antonio Pellegrino, an engineer who perhaps after having built many things, realized that immortal works could only be found in nature. So he left everything behind and went back to nature, to bring Tenuta Lupinari back to life. His way of making wine was always natural. He never used chemicals in the vineyard or in the cantina. Just his mind, hands and heart. And those who let their heart guide them, always leave their mark. That mark was left in his daughters, who after finishing university, decided to pursue that same path, involving head, hands and heart.

Antonella, his youngest daughter, has dedicated herself to making wine. She is passionate and devoted to caring for the vineyards and the work in the cantina. In respect for the land and the vines, all pruning and harvests are done strictly by hand and with cluster selection that allows for the creation of better quality wines. Even the age of the vines – almost 42 years old – has a great influence on quality and the ability to best express the terroir.

There are 20 hectares under vine and the main varieties are Sangiovese and Canaiolo for red wines, and Trebbiano and Malvasia for white wines. There are two red and two white labels.

Red wines

  • Rosso di Lupinari ages exclusively in stainless steel and is fresh-tasting with tannins that are not invasive. It is the perfect pairing for pasta with meat sauce.

  • Ottante ages in stainless steel and oak. It has excellent freshness (a characteristic of all our wines) and more structure, making it an excellent table companion for meat, like steak or even wild game.

White wines

  • Bianco di Lupinari is vinified in stainless steel and macerates lightly on its skins to give it a more intense color and more pronounced aromas. It then ages eight months in stainless steel. Refreshing, zesty and mineral, it is perfect as an aperitif or with starters like a Pecorino soufflé or, served at a higher temperature, even with pasta dishes made with white meat.

  • Sottopelle is vinified in stainless steel, but it macerates on the skins for 15 days. It ages in barrique (second and third use) for seven months, resulting in a more structured wine. This means it can easily be paired with any kind of white meat, such as brased rabbit a truly excellent choice.