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Our story begins with a choice.
Grandfather Cesare had decided to retire from his vineyards and olive trees. For someone like him, it was like to stop breathing, but the years on his shoulders were starting to be several and despite having more strength and energy than many thirty-year-old’s, it was time to slow down.
Our mother, Paola, had been helping grandfather Cesare in the fields for years, but she didn't feel like thinking of almost 30 hectares of land all alone.
At that time, we did something else: my sister Sara was an accountant and I attended university. What to do with the fields, the vineyards, the olive groves?
Sell them? Rent them?
No, absolutely no!
And so, it was that Sara and I decided to become full-time farmers. It was an extremely important decision but not too difficult. To close with the fields would have been like losing a part of our identity. Our company wasn’t just all work. We felt it was a part of home, part of the family. There are a thousand memories of Grandfather on his trusty Fiat 640, of the harvests and harvesters, of the grapes arriving in the cellar, of the rooms full of freshly picked olives, ready to be taken to the mill. Then as we got older, we often lent a hand. Although we are not protagonists but simple supporting actors, that was our reality and we felt part of it.
So, we wanted to prove ourselves. There was a lot to learn, to do and to change.
My grandfather produced Chianti and IGT wine, which he sold entirely in tanks to the large local bottlers. It produced olives whose oil gave almost entirely to the local Mill.
For me and Sara, that was the starting point, from which to move in small steps in a new direction. We wanted to open the cellar to people and sell our products directly. We therefore wanted to invest in quality, because if you produce something, you have to do your best and put your name on it.
Quality starts from the vineyard, from the olive grove, and is the result of many small choices that the farmer makes over time. We need ethics, we need reflection, we need courage, we need a great desire to work and a little luck, because Nature cannot be controlled.
It was thus, with this spirit and these objectives, that after a few years of adjustment, La Doccia di Vinci was born in 2010.
In 10 years of activity, many things have happened. In 2013 we started making the first bottles, three wines originally, Montrilli, Chianti and Caesar. Very small lots and many hopes. Today, experiment and invent, we have 10 different labels, including an orange wine and a classic method. We became part of the beautiful world of FIVI and slowly and with great humility we started to participate in some fair, hoping to make ourselves known and to expand our market. If it hadn't been for Covid 19, this summer we would have finally inaugurated the company store and started making visits and tastings in the cellar. Patience, we will do it as soon as this storm has passed. On the human level, a lot more has happened. Unfortunately, grandma Dina and grandfather Cesare are gone, and both Sara and I went to live with our respective partners. Mamma Paola has finally retired and her presence in the company has become a little more sporadic. In 2016 the stork brought me the very blonde Eva and just as I'm writing, it is about to bring me Anna.
In the great becoming that is existence, we continue undeterred to believe it, with scissors in hand, a glass in our pocket, the tractor in motion and some white hair but still with a lot of energy to spare.
Marco Viviani - 21 May 2020
Year of establishment:
2010
Number of employees:
UP TO 2 EMPLOYEES
Annual turnover:
Under 250.000 Euro
Reference year of turnover:
2020
Export turnover:
0
Activities:
Grape cultivation
Cultivation of oily fruit
Production of table wine and q.w.p.s.r.
Catering activities relating to farm holidays
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- Contact Information
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Company:
SOC. AGR. LA DOCCIA DI VINCI DI SARA VIVIANI, MARCO VIVIANI
Telephone:
+393289247413
Address:
VIA CINO DA PISTOIA 8
City:
VINCI (FI)
Zip Code:
50059
Social media:
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- Map
MONTRILLI
Sangiovese in purity, fruity, intense, typical and straightforward. Montrilli is our flagship wine, the one that perhaps best represents us and not surprisingly, we have called it as the topographical location where we have most of the vineyards. It is a hill a couple of kilometers from the castle of Vinci, just south of the village.
Documents
SYRAH
Syrah in purity, always and exclusively comes from the grapes of a small and young vineyard, in Montrilli in the midst of tens of hectares of Sangiovese. From the results we have seen over the years, found in the glass, the Montrilli hill seems to be an excellent terroir for Syrah.
Documents
CHIANTI
LThe most famous “controlled and guaranteed denomination of origin” in Tuscany’s history, the backbone of Florentine viticulture, with all its lights and shadows. Our interpretation of the specification is based on Sangiovese obviously, present exclusively or in a very large part. In small doses, however, we are open to small contaminations of other vines, such as Merlot, or in some years, even Trebbiano. All this is according to our taste and based on the vintage.
Documents
ALBAGIA
in the local dialect, when someone has a very ambitious idea and believes in it so much that they throw themselves headlong into realizing it, it is said that an albagia has jumped into their mind. This wine was born from one of our Albagia: to capture what we believe to be the true essence of Trebbiano Toscano from the "Vigna dei Pozzi" (Vineyard of the wells) planted by our grandfather, back in 1988. The white wine that this vine produces is very savory and structured, with a lot of character, a sort of "red wine disguised as white". So why not vinify it in red, making the skins macerate for a long time? why not extract from them, the temperament that we have in the glass? et voilà, it was from this intuition that Albagia was born, an orange wine from Vinci.
Documents
GORA
Trebbiano in purity, typical and generous, a photograph from the Florentine province. It takes its name from the Gora, the artificial basin behind the cellar, built by the Masettis at the end of the 19th century, to collect the water from the Goraio and feed the millstones if necessary. La Gora was the scene of many good memories of youth of many Vinci, who went there to fish for trout and even to swim. Today the water is gone and the Gora is empty. In our projects, it would be wonderful to transform it into a small amphitheater where to hold concerts and summer shows, relaxing while sipping good fresh Trebbiano.