The Company is set in one of the most delightful scenarios in Chianti Classico, in front of the "Conca d'oro", surrounded by the famous pebbly soils of the Gallo Nero territories.
The farm is near the old church of San Martino in Cecione, not far from Panzano Castle... the panorama that surrounds the sombre elegance of the farm is one of the richest and most atmospheric in Tuscany.
The immense stretches of vineyards and olive groves vibrate with the changing of the light, among shades and colour combinations of indescribable beauty, while the progress of the hills gently accompanies the gaze towards the valley below.
These vineyards contain history and man has left his mark, but always in compliance with the dictates of nature.
Considerable care and attention are devoted to creating the context in which the company has decided to operate and continue to develop.
Renzo Marinai, enthusiastically, passionately and with total respect for tradition, has introduced selected grape varieties and organic farming techniques, recreating the original natural environment.
He has adopted the strictest vinification techniques in order to enhance the winemaking vocation of this land.
The farm is near the old church of San Martino in Cecione, not far from Panzano Castle: in the middle of huge vineyards surrounded by large woods, it is situated in an open, sunny position, with a wide, atmospheric view of the valley and the surrounding hills.
The origins of Cecione are undoubtedly ancient: it is mentioned, for example, in a scroll dated 1163, reporting a deed of donation, written in loco qui vocatur Sancto Martino Cisconi and in another dated 1208, reporting a sale contract stipulated apud monasterio Sancti Martini in Cecione.
In 1498, the farm was already an independent production unit belonging to the old Florentine hospital of Bonifazio and was registered in the land registries of the time as "un podere chon chasa da lavoratore luogho detto Ciccione" (a farm with farmhouse called Ciccione).
The hospital of Bonifazio continued to own Cecione for over two centuries, from the end of the Fifteenth century until the early Nineteenth century, when it was bought by the Cipriani family.
In 1771, the hospital of Bonifazio decided to carry out a general inspection of its country assets and sent some of its officials to each farm, including Cecione.
The inspection took place on the 5th of June of the same year and the farm was then "partially composed of farmland, vineyards, olive groves, orchards and mulberry trees, and partially of woodland divided into several lots, all of which were linked to the farm, with a farmhouse with nine rooms from ground to roof, three on the ground floor, including the three stables, and three above, plus a small balcony below and a little room, oven and two pigsties with chicken run above and a small porch over the entrance, a brick outhouse with annexed barn separate from said house".
Towards the end of the Eighteenth century, the hospital drew up a document summarising the main details of the farming activity.
According to these details, the farm produced a great variety of foodstuffs (cereals, wine, oil, pulses, etc) although the most important crop was wheat, due to its decisive role in the human diet.
Various species of animals lived on the. These were mostly cattle, which were indispensable for working the land and were also butchered, but here were also pigs and sheep, and these were an important source of revenue.
Rows of vines, olives and fruit trees alternated regularly in the wheat fields, creating together with cypresses, pines and the surrounding woodland, the typical Chianti landscape.
The farm was run according to the classic Tuscan principles of crop sharing, involving the farmer completely n the production processes and a mixed crop cultivation system which, while it allowed the production of a wide variety of products for subsistence, left no room for specialist crops.
Podere di Cecione is currently managed personally by the owner, Renzo Marinai, who, enthusiastically, passionately and with total respect for tradition, is drastically reorganising the cultivation systems.
He has introduced selected grape varieties and organic farming techniques, recreating the original natural environment, and has completely eliminated mineral fertilising systems, replacing them with organic products.
Lastly, he has adopted the strictest vinification techniques, which have helped to enhance the winemaking vocation of this ancient land, achieving excellent results in terms of quality.