Our founder Tina Jones learned everything she knows about wine from her father Pierluigi Tolaini. He was the driving force behind her passion for all things Wine & Food – here is his story:

When Pierluigi Tolaini left his Tuscan home as a young man for America he had a dream that he would make his fortune and some day return to Italy and settle down. His energy and relentless passion for excellence saw him build one of the most formidable transportation and logistics companies in North America.

A half a century later Pierluigi returned home with the same drive and uncompromising standards that made him an industry icon in North America. This time his quest was to produce Tuscan wines that would be second to none. However, before he could realize this dream he would have to find the ideal site. After an exhaustive four year search he purchased vineyards in Montebello and San Giovanni, located in the prestigious Castelnuovo Berardenga zone of Chianti Classico. Here, the magnificent amphitheatre contoured vineyard would provide the requisite balance of climate, soil and exposure.

From the outset, the Tolaini mission has been to embrace the region’s rich tradition in culture and life by creating great wines that celebrate Tuscany. Vine planting techniques, irrigation systems, appropriate technology and initiation of special agricultural projects have all been undertaken after a careful, sensitive study of the terrain which included an initial rebalancing of the soil.

Reflective of the vineyards that encircle, the winery at Tolaini Estate is an expression of both old and new. Gentle – yet not entirely traditional – winemaking techniques are used in a thoroughly modern facility to produce wine of great character.

Different parcels of vines are harvested and fermented separately in order to achieve the highest quality wine possible. The winery contains a generous array of tank sizes, including temperature-controlled stainless steel fermenters as well as open-top fermenters of French Allier oak. All primary fermentations undergo manual punch-downs to extract skins and pips without extracting unwanted bitterness. Batches are kept apart through subsequent barrel aging in new French oak before blending.


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