Our Wines
Our selection of wines combines the elegance of outstanding grape varieties with the unique potential of the extraordinary terroir of Panzano in Chianti.
Our production areas are Panzano in Chianti and Florence: two distinct terroirs with different soil types, yet sharing certain characteristics such as a south-facing exposure. Thanks to hand-picking and manual processing techniques, we are able to select only the finest grapes. The perfect balance between tradition and modernity forms the foundation of our success.
The territory of Panzano
Panzano’s soils are a medium-textured mix, rich in marl and well-drained, allowing the vines to absorb the land’s minerals and convey the terroir’s distinctive character to the wine.
The territory of Florence
Florence is a land rich in traditions and the place where we embarked on our most ambitious challenge: creating a modern vineyard focused on quality, the cornerstone of all our activities. The characteristics of the soil also play a crucial role in the wine’s quality: Florence’s clay-rich soils produce grapes abundant in tannins and polyphenols.
Merlot
Merlot is a red wine grape whose name derives from the French word for blackbird, due to the bird’s fondness for its berries. It was brought from the Gironde region in Southwest France, particularly from the Bordeaux area. The earliest recorded mention of Merlot dates back to the eighteenth century, and by the mid-1700s it was also planted in Italy, especially in Tuscany, Friuli, and Veneto. The Merlot leaf is pentagonal and three-lobed, while the berries are medium-sized, rounded, blue-black, and relatively thick-skinned. Merlot thrives in hilly, cool, and moist soils. The two main vine training techniques used are Cordon and Guyot, which provide shade to the bunches and help maintain proper acidity.
Cabernet Sauvignon
Originating in the Bordeaux region, Cabernet Sauvignon is the world’s most well-known grape variety for producing high-quality, long-lasting wines. It adapts easily to different climates and winemaking techniques, maintaining its identity while reflecting the character of the place where it is grown. The vine has medium-sized leaves and produces medium to small, compact bunches of round, thick-skinned berries with a blue-black hue and purple highlights. Cabernet Sauvignon yields deeply colored wines, rich in tannins and aromas, with excellent aging potential. This well-structured grape variety benefits from oak maturation, developing a complex and captivating bouquet over time.
Cabernet Franc
Cabernet Franc is a medium- to large-sized grape variety originating from France, particularly from the Gironde region. The best results are achieved through extended maceration, producing a full-bodied, robust, and harmonious wine that develops beautifully over time.
Petit Verdot
Of southern French origin, Petit Verdot is a mid- to late-ripening grape variety that thrives in hot climates, from which it likely derives its name. Petit Verdot produces deeply colored, highly tannic wines and benefits from blending with other grape varieties to create long-lasting, age-worthy wines.
Alicante Bouschet
Alicante Bouschet, the result of a cross between Petit Bouschet and Alicante, is an early-ripening hybrid grape variety with low sugar content.
Sangiovese
Sangiovese is the most important and oldest grape variety in Italy. Its name has Latin origins: “Sanguis Iovis”, meaning “the blood of Jupiter.” The Etruscans were already cultivating a variant of this grape. Tuscany is the homeland of Sangiovese, where the famous Chianti Classico is produced in its eponymous region.
THE HARVEST
Harvesting is done manually. The grapes grown in Florence are transported to the winery in Panzano in refrigerated vans to preserve their quality and characteristics.
THE SELECTION
After hand-picking, the grapes are placed on two vibrating tables for a two-stage selection process: one for the clusters and one for the individual berries. We aim to make the most of the grapes by selecting only the finest, respecting tradition while keeping an eye on the future.
The Winery
The wine cellars are located within the Pieve of San Leolino, a magnificent example of Tuscan Romanesque architecture dating back to the 9th century A.D.
THE FERMENTATION ROOM
Our wine cellars span two floors. The fermentation room, on the upper level, was completely renovated in 2004, with its trabeated ceilings – typical of Chianti’s countryside houses -restored to their original splendor. Our appreciation and respect for local architecture reflect the care and attention devoted to the grapes.
THE BARREL CELLAR
The area beneath the fermentation room has also been carefully restored. This cellar houses French oak barrels, where the wine completes its maturation process.
THE PARISH CHURCH OF SAN LEOLINO
A Renaissance-style portico supported by sandstone columns of the fifteenth-century Tuscan order runs along the church’s façade, dating from the period when the church was under the patronage of the Florentine hospital of Santa Maria Nuova. The interior contains thirteenth and fifteenth century works of art by Meliore and Mariotto di Nardo, as well as two glazed terracotta tabernacles attributed to the Della Robbia family.
Tommaso Cavalli is personally involved in the production of his wines, drawing on the valuable enological expertise of Carlo Ferrini and the agronomic skills of Gioia Cresti. This winning team reflects the growing passion and strong commitment to quality that has defined the first twenty years of the Tenuta Degli Dei project.
Gioia Cresti
Gioia Cresti graduated in Viticulture and Enology in 1989 in Siena. That summer, she began working with Progetto Agricoltura, an enological and agronomic consulting firm assisting numerous wineries, including Badia a Coltibuono, Castello di Volpaia, Castellare di Castellina, Argiano, and Col d’Orcia. From 1990 to 1992, she also attended several university-level courses at the University of Bordeaux. She has been collaborating with Dr. Carlo Ferrini since 1998.
Carlo Ferrini
Carlo Ferrini, born in Florence in 1954, graduated in Agricultural Sciences in 1978 with a dissertation on the microbiology of alcoholic fermentation. Appointed “Accademico della Vite e del Vino” in 1991, he was named Winemaker of the Year in 2000 by the wine magazine Gambero Rosso and by AIS, the Italian Association of Sommeliers. In 2007, he was again honored as Winemaker of the Year by Wine Enthusiast.
Grappa
Tenuta Degli Dei
The first edition of Grappa Tenuta Degli Dei was crafted from the finest fresh wine pomace, gently pressed to preserve the full fragrance of the Cabernet Sauvignon, Cabernet Franc, and Petit Verdot grapes. Following the 2009 harvest, we sent this precious pomace to the Valdotaine Distillery, entrusting them with the task of transforming the refined aromas, superb balance, and confident flavors of our pomace into this exceptional grappa.
After distillation, the grappa rested in steel for six months before maturing in the same oak barrels previously used for Tenuta Degli Dei’s Cavalli. It stands out for its distinctive notes of hazelnut, black pepper, and elderflower, enriched by delicate hints of vanilla and tobacco leaf. With an alcohol content of 43%, it is bold on the palate, its complex flavors fully echoing the generous aromas. A long-lingering finish reveals luscious notes of blossoms, toasted oak, and honey.
Grappa Tenuta Degli Dei is available starting in October, in limited half-liter (0.50 L) bottles, each presented in its own wooden box.
Foho Fiorentino
Foho Fiorentino is a spicy oil created through the natural fermentation of fresh habanero chili peppers in extra virgin olive oil. This fermentation process takes about one month, followed by a six-month refining and decanting period in our cellar before bottling. The result is a 100% natural aromatic condiment, whose unique flavor can enhance and enliven any dish.
