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La Palazzetta

Tuscany, Italy

La Palazzetta

In 1984, Flavio received the farm from his father. At the time, La Palazzetta produced cheese and had cows, sheep, and Flavio, along with his wife, Carla Visconti made the decision to concentrate the farm on the production of wines, beginning with just one hectare. The winery today has grown to 40 ha. Today, their child Luca has transformed the farm into an ecosustainable operation employing vegan and organic practices. The entire farm, from the fields to the bottles, is managed by Luca, who also produces wine. Their guiding principle is "In the cellar we conserve the product given from the nature, without alterations," and they conduct research on the most effective natural method for producing wines each year. Their goal is to make wines that are completely natural and free of sulfites.

Additional Details:

  • Producer: La Palazzetta
  • Vendor: La Palazzetta
  • Varietals: Sangiovese
  • Labor Practices: The harvesting and fermentation processes are extremely delicate, and only the Fanti family manages them—no one else!
  • Sustainable Practices: Natural fertilizer is made from the vegetable waste from the vineyards. The fava beans are planted throughout the vineyard filar, and when they produce flowers, they are removed and incorporated into the soil to supply the plants with minerals. We use orange juice, seaweed, and zeolite cubana soil to prevent diseases. indigeoun fermentations: for the production of wines, we use inert gas rather than sulfites; sulfites are added only during the bottling process without filtration to ensure the wines' long shelf life. cotton labels, lighter-weight bottles, recycled cardboards with natural ink, sugar can caps for igt and doc wines, and green energy in the farm are some of the packaging options.
  • Vegan Process Certificates: Soil and health
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  • Country: Italy
  • Region: Tuscany
  • Sub Region: Siena

Organic Practices

Sustainably Farmed

Vegan Process

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