Founded in 1998 by Pier Luigi Tolaini, the Tolaini Estate is the realization of a lifelong dream. After building a successful transportation and logistics company in Canada, Tolaini returned to his native Tuscany nearly 50 years later in search of an exceptional vineyard site. Following four years of exploration, he found it in Castelnuovo Berardenga, the southernmost area of Chianti Classico. Standing on the estate’s natural amphitheater, he recognized the ideal combination of climate, soils, and exposure needed to produce world-class wines.

Tolaini combines traditional Tuscan viticulture with modern innovation. The estate farms organically and cultivates Sangiovese alongside Cabernet Sauvignon, Cabernet Franc, Merlot, and Cannaiolo across 50 hectares of vineyards planted in 1999. The vineyards span three distinct crus: Montebello and Vallenuova, characterized by clay and fossil-rich soils, and San Giovanni, known for its tufa and sandy soils. To improve efficiency while preserving meticulous handwork in the vineyard, the estate even developed a custom tractor operated by knee and foot controls, allowing workers to keep both hands-free during vineyard operations.

All fruit is hand-harvested, destemmed, and optically sorted before each vineyard parcel is fermented separately according to the vintage and fruit quality. Fermentation takes place in a combination of 26 temperature-controlled stainless steel tanks with a dual-chamber system and 14 temperature-controlled concrete tanks. The finest fruit is fermented in open-top French Allier oak fermenters, a traditional technique that enhances complexity and texture.

The wines are matured in Tolaini’s distinctive underground barricaia, where three barrel-aging tunnels radiate from a central hub within the restored historic cellar. Each vintage, the estate selects new French oak barriques from renowned coopers using Allier and Tronçais oak for Cabernet Sauvignon, Cabernet Franc, and Merlot, while Sangiovese is aged primarily in 20- and 55-hectoliter casks. The goal is to achieve seamless integration of fruit and oak, producing wines that balance power, elegance, and refined tannins while expressing the character of the estate’s unique terroirs.

Tolaini’s commitment to quality is supported by an accomplished team. Winemaker Francesco Rosi has led production since 2011, while consulting agronomist Ruggero Mazzilli, founder of SPEVIS (Experimental Station for Sustainable Viticulture), oversees vineyard management using organic principles and the latest scientific research. Together, they continue to refine Tolaini’s vision: crafting wines that capture the depth, elegance, and distinctive terroir of Chianti Classico through organic farming and meticulous winemaking.