Castelvecchio is situated on the top of a hill: part of the vineyard faces south and is cultivated with Sangiovese, Cabernet Sauvignon, Petit Verdot grapes; the other part faces north and is cultivated with Black Canaiolo, and Chianti Malvasia grapes. The land stands at an altitude of 250 - 350 metres above sea level: the newer vineyards have a plant density of 6000 vine stocks per hectare and the older ones have a plant density of 4000 per hectare. All the vineyards are grown with total natural grass regeneration to maintain the vigour of the plants, achieve a low yield and consequently high quality grapes. This is also accomplished thanks to the fundamental green harvest operation that takes place every year in August and allows us a first selection of the grapes. The average yield is 1 kilo of grapes per plant. The new vineyards are grown on a horizontal spurred cordon system, while the older ones grow on a guyer system.
All the agronomic operations are carried out strictly by hand. The treatment of the vineyard is appropriate and aims at guaranteeing the maximum respect of nature (Reg. CEE 2078/92 reduction of pesticides in agriculture).
Our vineyards are taken care of by specialized personnel that are extremely prepared and love their job.

Information about Winery:

- Founded: 1960 by Renzo Rocchi
- Direction: Filippo and Stefania Rocchi
- Person in charge: Filippo Rocchi
- Wine expert: Luca D'Attoma
- Area: 73 ha
- Vineyards: 32 ha
- Annual wine production: approx.1,500 hl ; approx. 100,000 bottles
- Grape production per hectars: 60 Q.li /Ha
- Fermentation: stainless steel vatsat controlled temperature
- Ageing method: barriques

AGENDA ANNUALE

From January till March:
Pruning and tying, cultivation and fertilization of the vineyards (between the rows) and of the olive groves.

April:
Mowing of the grass on each row and weeding. Pruning of the olive trees.

From May till July:
Phyto-sanitary treatments, mowing of the grass, cleaning of the vines, control and setting up of the plants, cropping of the tops.

August:
Green harvest

From September till October:
Stripping and ventilating of the bunches, sampling and quality check followed by harvest.