Paterna is a small farm founded in 1978, which employs 5-6 people for seasonal works, agritourism, social farming and projects to preserve biodiversity (with local associations, the University and Public agencies). The farm is situated on the hills between Arezzo, Siena and Florence. The farm has 8 ha of vineyards, 1000 olive trees and 0.5 ha of vegetable garden. The farm has been organic since 1985.
The soil structure is loose and rocky.
The farm is organic since 1985 and controlled by ICEA (grassing, fertilisation of faba bean green manure, defence with copper, sulphur and propolis).
• Manual harvest
• Soft pressing
• Indigenous yeasts.
• Fermentation is for 8-10 days with repeated pumping-over the must
• Maturation in steel tanks for 6-8 months.
• Small addition of sulphur
Vivid ruby red, the nose is intense and fruity with sensations of violets and cherry. The palate is dry and slightly tannic.
Good with cheese, cured meats or with meat-based pasta or rice dishes.
Sangiovese, Colorino, Canaiolo, Ciliegiolo