{"id":8284,"date":"2021-07-12T09:47:53","date_gmt":"2021-07-12T07:47:53","guid":{"rendered":"https:\/\/emilianoalessi.it\/the-alessi-story\/"},"modified":"2025-10-27T14:13:17","modified_gmt":"2025-10-27T13:13:17","slug":"the-alessi-story","status":"publish","type":"page","link":"https:\/\/emilianoalessi.it\/en\/the-alessi-story\/","title":{"rendered":"The Alessi story"},"content":{"rendered":"\t\t
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The Alessi family<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An established tradition for over 50 years that from the heart<\/b> <\/span>of Chianti \ncomes to your doorstep<\/span>.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t
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Where it all began<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n 1970<\/a>\n <\/div>\n
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\n 1970<\/a><\/span>\n <\/div>\n
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CENNATOIO<\/strong><\/p>

The company was purchased by Alessio Alessi, Leandro\u2019s father, but from the very beginning Gabriella and Leandro fell in love with the place and started following its construction step by step.<\/p>

CHIANTI CLASSICO CENNATOIO<\/strong><\/p>

The following year, in 1971, marked the first production of Chianti Classico Cennatoio.<\/p> <\/div>\n\n

\n 1975<\/a><\/span>\n <\/div>\n
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OCCHIO DI PERNICE<\/strong><\/p>

Production begins of Occhio di Pernice<\/em>, a red vinsanto<\/em> aged in small barrels (caratelli<\/em>), which we were the first to rediscover and which would become a DOC about 20 years later.<\/p>

<\/p> <\/div>\n\n

\n 1977<\/a><\/span>\n <\/div>\n
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THE DISTRIBUTION<\/strong><\/p>

The commercial company (Ltd) was established, which began distributing the wines of Cennatoio.<\/p> <\/div>\n\n

\n 1985<\/a><\/span>\n <\/div>\n
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THE OWNERSHIP AND RENOVATION<\/span><\/strong><\/h6>

The estate became the property of Gabriella and Leandro Alessi. In the following years, an internal renovation began, involving both the agricultural and the winemaking areas.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>

\u00a0<\/div><\/div><\/div><\/div><\/div><\/div>
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\n 1990<\/a><\/span>\n <\/div>\n
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ETRUSCO AND ROSSO FIORENTINO<\/strong><\/p>

L\u2019Etrusco<\/em> and Rosso Fiorentino<\/em> were born \u2014 the first Super Tuscans. White grapes were abandoned for blending the Chianti Classico.<\/p>

<\/p> <\/div>\n\n

\n 1991<\/a><\/span>\n <\/div>\n
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CENNATOIO GOES ORGANIC<\/strong><\/p>

The decision was made to go organic, though without joining any organization for official certification.<\/p> <\/div>\n\n

\n 1993<\/a><\/span>\n <\/div>\n
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MAMMOLO<\/span><\/strong><\/h6>

Mammolo<\/em> was born.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>

<\/p> <\/div>\n\n

\n 1994<\/a><\/span>\n <\/div>\n
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ARCIBALDO<\/strong><\/p>

Arcibaldo<\/em> was born.<\/p>

<\/p> <\/div>\n\n

\n 2001<\/a><\/span>\n <\/div>\n
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IL SOGNO DELL’UVA<\/strong><\/p>

The latest challenge, The Dream of the Grape<\/em>, was born.<\/p>

<\/p> <\/div>\n\n

\n 2008<\/a><\/span>\n <\/div>\n
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CERTIFIED ORGANIC<\/strong><\/p>

We decided to become certified organic producers and, in 2012, officially achieved organic certification.<\/p> <\/div>\n\n

\n 2015<\/a><\/span>\n <\/div>\n
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LAUCHUM<\/strong><\/p>

LAUCHUM<\/em> was born in collaboration with Maison de Negoce de Vins (a French wine merchant) and French winemakers.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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\n \n \n A family story<\/span>\n\n \n
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Il Cennatoio is a family-run farm, established in 1970 thanks to the efforts of Leandro and Gabriella Alessi. Today, at the helm of the farm is also their son Emiliano, who continues the family tradition with passion and dedication.
For more than fifty years, Il Cennatoio has guarded the deep bond with the Chianti region, cultivating the land that hosts it with respect and love. <\/p>\n <\/div>\n\n <\/div>\n\n <\/div>\n\n \n

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\n \n \n The territory<\/span>\n\n \n
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Cennatoio overlooks one of the most authentic and evocative views of Chianti<\/b>: hillsides adorned with vineyards and olive groves, medieval churches, castles and oak forests.<\/p>\n

As Cavalcanti wrote, the place has remained \u201cbeautiful to behold\u201d over time, preserving its natural charm intact.<\/p>\n

The property stretches across an altitude of 600-620 meters above sea level, on the border between the provinces of Florence and Siena, with an ideal south\/south-east exposure. A privileged position that contributes to the unique quality of our wines. <\/p>\n <\/div>\n\n <\/div>\n\n <\/div>\n\n \n

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\n \n \n What does \u201cCennatoio\u201d mean?<\/span>\n\n \n
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The name \"Cennatoio\" derives from the word \"nod<\/b>,\" in reference to its proximity to the Stinche Alte<\/b>, an ancient outpost and prison of the Republic of Florence under the Medici.
It is said that \"nods\" were given to Medici soldiers from the court of the mansion, hence the name proudly carried by the company today<\/p>\n <\/div>\n\n <\/div>\n\n <\/div>\n\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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who is
emiliano alessi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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passion and continuous research<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Milk and Wine<\/strong><\/h4>
My story began (and continues) in the coloured nature of Chianti: dark green cypresses, verdant vineyards and red sunsets which Homer would have defined as \u201cthe colour of wine\u201d.<\/div>

I made my first harvest in my mother\u2019s womb in the autumn of 1971.<\/p><\/div>

Bread, Wine and Sugar<\/strong><\/h4>

I made my first steps in the marly sandstone of the rows, and spent the following years enjoying every moment in this generous land: the song of crickets during summer, the harvests, the consequent delay in beginning school lessons, and the kindness of Barnabite fathers in change of Vinsanto for Holy Mass.<\/p><\/div>

Good Wine and Good Food<\/strong><\/h4>
Trips undertaken over the years for wine have enriched my cultural and human background \u2013 already well-established thanks to my parents\u2019 passion.<\/div><\/div><\/div>
I met people who have become unique and indispensable mentors. Thanks to Franco, Sandra, Gianfranco and Alessandro I have become a \u201cSelector of Excellence<\/strong>\u201d. With the aim of \u201cproviding happiness\u201d to those who enjoy every little thing. And, why not, even with the ambition to bring our \u201cMemory of Tradition<\/strong>\u201d to those who have not had the fortune to know it yet.<\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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From vines to bottles <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The heart of our production beats in the cellars, where winemaking experience meets the most modern winemaking techniques.
Under the expert guidance of oenologists Dr. Luciano Bandini and Philipe Nunes, and with the collaboration of trusted cellarer Ildegarda Agnelli, Cennatoio’s wine takes shape and is aged in steel vats, French barriques and tonneaux, in a perfect balance between innovation and respect for tradition.<\/p>

Our winemaking method is rooted in the historical winemaking culture of Chianti, but evolves over time to offer wines capable of telling, with elegance and structure, the authentic identity of this territory.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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EXCLUSIVE OFFERS <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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