Since the "Tuscany wine wonder" - the incredibly improved quality of the enlarged cultivation of traditional Chianti Classico in the 80s - the Casanuova di Nittardi is pressed almost exclusively from the high class regional Sangiovese grapes. Both in the vineyards and in the cellar, this vintage Nittardi wine enjoys great care and attention. Allowed to mature for at least nine months in large oak casks produces elegant fine aromatic and fruity red wine.

The Chianti Classico Nittardi Riserva is pressed only in special years from the best Sangiovese-Grape of the Vigna Alta of Nittardi. Matured separately during 24 months in French oak casks, it turns into a wine of peak quality. 

Olive Oil

The very fine olive oil Oliva di Nittardi is cold-pressed from hand-picked Moraiola and Corregiola olives. The much used traditional "Brucatura"-Method of harvesting (by hand) guarantees that the small olives are not damaged by falling on to the ground. 

Immediate cold pressing following an early harvest gives the oil a particularly low fatty-acid content.
 

Grappa 

The high class Sangiovese grape-skin residue is the basis for production of top quality Vinaccia di Nittardi. Two further important criteria are the early time for distillation, and the indirect method of doing it. After processing for wine the fresh moist grape-skins are rapidly brought to a small distillary in Piemont where they are treated with the traditional water-bath system. The product is a very fine original Grappa of highest quality.