Podere Fortuna is a company located in Mugello, in the north of Tuscany, at the foot of the Tuscan-Emilian Apennines, in the heart of Tuscany, 25 kilometers north of Florence. An enormous natural amphitheater extends around the vineyard, at the foot of the southern slope of the Tuscan-Emilian Apennines. The company was founded in 2001 and we were among the first in this area to produce Pinot Noir.
A vine with complicated production, Pinot Noir finds in this area the ideal microclimate for its maturation, thanks especially to the temperature range that occurs during the summer period. Over the years, attention to quality and control of every single production aspect have become the fundamental aspects of our production: from the choice of grapes during the harvest to the desire to use filtration and clarification techniques as little as possible to preserve the elegance and the expressiveness of Pinot Noir. Our wines start from a challenge and end up representing a territory yet to be discovered.
The farm is made up of 31 hectares between the valley floor of the Sieve river and the first hill slopes, at an altitude of approximately 250 meters above sea level. With exposures between south-east and south-west, our company enjoys a cooler climate than the other areas of Tuscany, which leads to a vegetative delay of about 15 days compared to Chianti, and summer temperature variations that often reach 20° C. This is a sort of identity card for Mugello wine, whose unmistakable flavor is due precisely to the environment in which it is produced.
Mugello is an ancient territory: it seems that it was originally a lake or that it was in any case submerged by the sea. It is an area rich in fruit and history: the Medici family made Mugello their residence, building some of the most beautiful villas on their estates.
Our company has long been producing 100% organic wines. After harvesting the grapes, the bunches are scrupulously checked on two sorting tables, and then proceed with checking the grapes after destemming. This phase is among the most important for us to ensure high quality of the finished product. All our Pinots ferment in wooden vats with controlled temperatures; fermentations last from 18 to 25 days and are carried out by natural yeasts.
The steel part of our cellar is instead intended for the production of white and rosé with controlled temperatures to avoid oxidation. Following fermentation, both Pinot Noir and Chardonnay are aged in medium toasted French oak barriques. For the reds the rest period in barriques is approximately 12 months, while for the white it is approximately 3 months. After aging in wood, all our wines rest in concrete for approximately 6 months, which allows the wine to clarify naturally. Once bottled, our reds age for 6 to 24 months.