In 1954 Amelio Cupeli decided to move from Marches to San Miniato with all his family,
beginning to cultivate vine and to devote himself to the art of Tuscan Vin Santo. Today the passion
of Amelio lives in the work of his daughter Ivana and grandson Marco, who manages 6 hectares of
vineyards with the same great care of that time, increasing the value of autochthonous vines and
applying the most modern technologies in wine cellar, so that they put in the bottle only high quality and love for wine.
The company vineyards have their roots in a clayey calcareous ground with medium medley of low Valdarno,
only footsteps from San Miniato’s hills. A new vineyard comes right next to the 40 year old vineyard and has entered
its production in 2009. The vines raised are mostly autochthonous, among those which have white berry, Tuscan trebbiano,
white malvasia and San Colombano, whereas the red grapes are prevalently made by san giovese grosso and a smaller part of
ciliegiolo and merlot, besides some old stubs placed by grandfather Amelio at the beginning of the 70’s.
Entirely restored in 2007, the cellare used by Amelio has recovered today its central roll in the company.
The old cement tanks have been glazed inside and provided of electrical equipment centralized for the control of
fermentation point in security for the qualitative stability over time and for the preservation of biological characteristics
of products. Frequently it is opened to visitors or it frames to attractive gastronomical events.
The grape harvest is strictly handmade, transported in small boxes and instantly taken out of the rasp,
then it is followed by a soft pressing of the grapes. A part of the white grapes ferments for 7/8 days
after the peels separation, whereas the other part is left to ferment two more weeks, which is will create
the basis of our “Metodo Classico” sparkling wine’s production.
The red grapes, after the harvest and after it has been taken out of its rasps its left with its peels and it ferments for 15 days,
then it matures in cement vats for 10 months, to then be refined for at least 3 months in the bottles.
The Vin Santo comes from a careful selection of Tuscan Trebbiano and San Colombano grapes, which are hung on the
typical “penzane” and which remain vertically suspended in the air for approximately 4 months as the old family tradition wants,
this is a method that allows the extension of withering period. The withered grapes then have a second selection before being pressed
and the result rests for 3 years in small wood tanks called “caratelli” before getting refined for several months in bottle.
In 1954 Amelio Cupeli decided to move from Marches to San Miniato with all his family,
beginning to cultivate vine and to devote himself to the art of Tuscan Vin Santo. Today the passion
of Amelio lives in the work of his daughter Ivana and grandson Marco, who manages 6 hectares of
vineyards with the same great care of that time, increasing the value of autochthonous vines and
applying the most modern technologies in wine cellar, so that they put in the bottle only high quality and love for wine.
