Where our wine is created

Our 16 hectares covered in vines - Ciliegiolo, Sangiovese, Montepulciano, Merlot, Cabernet Sauvignon for the reds and Grechetto, Viognier, Chardonnay, Malvasia, Trebbiano for the whites - allow for high quality wine production. Our average yields range from 50 to 70 quintals per hectare thanks to the particular southern exposure in the Municipality of San Gemini and the unique microclimate of the vineyard.


Sun, light, air, ventilation, rain ... all the elements of Vallantica's climate combine to create a cocktail that is beneficial to the vines. This well balanced harmony generates wines with character that perfectly reflect the territory and its features. Indeed, Cantina Vallantica Tacconi-Ottelio focuses on indigenous vines, such as Ciliegiolo and Grechetto, alongside the international vines. Here, important work has been carried out to restore the native vines that were previously on the verge of extinction. Here, the management of the soil and nutrition and the control of adverse factors are carried out exclusively in accordance with the rules of integrated agriculture. Here, the inter-row grassing, the medium soil texture tending to sandy and the southern exposure of the vines give the wine a strong character and a distinct personality.


In keeping with the choice taken by several other Umbrian farms, the Cantina Vallantica Tacconi-Ottelio focuses on constant care supported by specific techniques and knowledge. This allows for rational management of the plants, starting with winter pruning, which is crucial for a good harvest, continuing with green pruning, including early defoliation and cluster thinning. Perfection is achieved through manual interventions, especially for the longest-living vines, such as the ciliegiolo, which is over 50 years old.

Agronomic practices

In particular, we adopt certain agronomic practices that seemed to have been lost, such as early defoliation in pre-flowering, which allows for a reduction in grape size and increases anthocyanins and polyphenols, which are responsible for the colour and aroma of the wine. The results of this practice were confirmed after two years of experimentation by Prof. Alberto Paliotti, professor of Viticulture and Oenology at the Faculty of Agriculture of the University of Perugia.