Winery Profile

Pietralta is close to San Gimignano, in the rolling countryside a few miles southwest of that iconic, notably vertical medieval town. Pierfranca Lattuada’s farm is nominally in a commune called Gambassi Terme but actually all alone, a cluster of small buildings (and a pool: we are in Tuscany) that are sited quite a distance down a choppy, grated dirt and gravel road made rough by local loggers. Olive trees are everywhere, and as you approach the cellar and tasting room a significant chunk of the estate’s vines are planted to the right of the path, very close to Lattuada’s 12th century cellar and home.

Pietralta spans 37 hectares, but only six hectares are planted to vines. Olive trees are the other significant agricultural endeavor, but also plenty of space is left forested, full of the wild boar depicted on Pietralta’s labels by a local artist.

Pierfranca Lattuada and her twenty-something son are the labor force at Pietralta. Beginning in the early 1980’s, Lattuada revived the estate from the ground up: the recently completed restoration of Pietralta’s ancient cellar is fantastic. Franca is determined to use her son’s youthful energy to continue the qualitative ascendancy of this small farm. Farming has transitioned to organic and the work in the cellar done with minimal intervention.

“In the fields, our wine must be natural. Our oenologist Luciano Bandini agrees. He does not manipulate in the cellar.” – Pierfranca Lattuada


Chianti: Organic. 85% Sangiovese, 15% Canaiolo and Colorino. From a southeast facing Guyot-trained vineyard planted in 1968 that sits 360 meters above sea level. 3,500 plants per hectare, hand-harvested into small baskets. Vinified in temperature-controlled stainless steel and aged in enamel-lined cement tanks, 12 months in tank and three in bottle before release. Acidity 5.5g/l, pH 3.5, 18 mg/l free sulfur. 417 cs produced.


This is a unique website which will require a more modern browser to work! Please upgrade today!