BELLINI

History

Our history – Winemaker from XIX century

The Bellini family boasts an ancient tradition of agricultural production on their estates. It was from the late 1800s that they began distributing the products from their farms, with a particular focus on wine production.

The Bellini Brothers’ Winery experienced significant growth in the 1950s when they expanded their trade beyond Italy to Europe and the United States.

Today, the fifth generation of Bellini family winemakers has consolidated traditional European markets and expanded sales overseas, making their wines widely known and appreciated. Bellini wines are made from typical local grapes, sourced from vineyards that are partly owned by the family and partly leased from neighboring farms with which they have long-standing collaborations.

The winery is still family-run and continues to follow a path that combines tradition with organizational and technological innovation, which provides a new impetus to production and achieves increasingly higher quality wines.

Vineyard

Our vineyard – a product rooted in the territory

The historic vineyard of the Bellini family are located inside Chianti Rùfina, the smallest and  highest of the seven areas that compose the Chianti D.O.C.G.

The property of the family extends over a hilly area situated between 300 and 400 meters above the sea level, surrounded by olive groves and woods rooted in a territory that counts on a thousand-years history, as demonstrated by the presence of Romanesque parish church, towers and medieval castles.

The sandy and limestone soils and the perfect combination of ventilation and temperature leap between night and day, guarantee the ideal terroir for the growth of the Sangiovese grapes, giving to it a good acidity and an elegant tannin and a natural vocation to the aging.

Over the Sangiovese grape, which is the historic autochthon vineyard of the Chianti zone, other kinds of international grapes, like Cabernet franc, Merlot and Syrah, are cultivated.

The choice to create wines using also non autochthon grapes is made in order to offer a wider range of products, still with the highest quality, but without getting away from the typical and traditional character of the wine of the Chianti territory.

The winery

The Cellar – from the vineyard to the bottle

The grapes that bring Bellini wines to life arrive at the fermentation cellar after careful manual selection in the vineyard. After destemming, the musts are transferred to stainless steel tanks equipped with an automatic system for temperature control and pumping over, to begin their controlled fermentation.

Depending on the wine being produced, the musts remain on the lees for a minimum of 15 to a maximum of 24 days, before continuing the aging process in either wood or steel. For all types of red wine, a second fermentation, known as malolactic fermentation, is also carried out under controlled temperature conditions, to give the wine greater roundness and elegance.

At the end of the prescribed aging period, which varies depending on the type of wine, all bottles are filled in compliance with the strictest hygiene and food safety standards. The winery is ISO9001:2008 certified, and since 2019, also certified under BRC and IFS standards. State-of-the-art machinery ensures that each bottle consistently reaches the highest quality standards.