Abbiamo scoperto per caso questa cantina che propone esclusivamente Dosaggio Zero, una tipologia che incontra pienamente i nostri gusti.
Siamo rimasti piacevolmente colpiti dalla preparazione, dalla professionalità e dalla gentilezza della nostra guida che ci ha presentato la realtà della cantina e tutto il processo produttivo
I prodotti che abbiamo degustato sono di grande qualità e raccontano una grande attenzione e passione per il proprio lavoro.
Abbiamo avuto anche il piacere di conoscere il titolare, una persona preparata e disponibile, che ha reso la visita ancora più interessante e piacevole.
Un'esperienza davvero bella, che consigliamo con grande piacere.
Fabrizio e Barbara
WINE & BITE
Fattoria di Cinciano
1/10
Duration
0h30
Participants
2 - 10
tastings
3
Experience information
4 WineCoins, convertible into vouchers
Instant confirmation
- Duration 30 minutes -
Inside the characteristic Wine Bar, you can taste 3 of our finest wines, accompanied by a small selection of local products.
Tasting products
Why choose Cantine.wine
- Free date change Plans changed? Pick another day, no fees and no drama.
- Best price guaranteed Same as the winery's: we charge no commission.
- Support 7 days a week Reach out whenever you like. We don't ghost.
- Secure payment Encrypted payments: even we can't see your card details.
Host information
"Cinciano" is probably of Roman origin, perhaps belonging to the Gens Cincia.
Several more "recent" documents, dating back to the 12th and 13th centuries, testify to its ups and downs due to its strategic position on the Elsa river and on the Via Francigena, whose destiny it followed until it was annexed to the Florentine Republic.
Today Cinciano is an enchanting village, composed of a manor house (Villa Zaballina) that dominates the entire valley, while on the right side of the building there is a tower that allows to see parts of the medieval walls at its base.
Cinciano spreads for about 150 hectares, of which 24 hectares are planted with vines, most of which are cultivated with Sangiovese, but there are also small plots of Merlot, Cabernet Sauvignon and Petit Verdot. Soils are of medium texture, some with abundant skeleton, others slightly clayey. The training systems adopted are the spurred cordon and guyot.
Harvesting usually begins in mid-September and ends in the first ten days of October. Harvesting is done by hand, in boxes.
In the winery the grapes coming from each vineyard are fermented in separate tanks. Alcoholic fermentation and maceration in skins take place at controlled temperature for a period ranging, according to the type of wine, from 15 to 30 days."
Request a date
Can't find the date that works for you?
Request an alternative date from the host — they'll get back to you as soon as possible
Authentic reviews
Where the experience takes place
Località Cinciano, 2, 53036, Poggibonsi, Italy
