Producer website Fortuna was one of the 12 properties that were part of the Cafaggiolo Castle estate. It was owned by the Medici, an influential family native of the area who governed for 400 years and helped Florence become one of Europe's most important cities. According to Medici's records, still available today, wine was already produced at Podere Fortuna in 1465, when the property was owned by Lorenzo "the Magnificent". A latter manuscript, dated 1627, documents the presence of over 8000 plants. The importance of wine making at Podere Fortuna is further proven by its coat of arms, which features a red grape on top of the Medici's emblem.

When we started planting new vines in 2001 we divided the vineyard into six separate sectors, according to microclimatic conditions and ground composition, and matched each sector with a suitable variety of Pinot Noir. The grapes were selected by Pierre Marie Guillaume in Burgundy, to obtain up to six distinct wines, to be mixed together or used separately. There are 7,142 vines per hectare, cordon trained. We take pride in taking care of our plants: pruning as well as bud selection is done by hand, with a focus on obtaining the best canopy possible, optimal for the vine's growth and grape ripening.

When the harvest finally arrives, the grapes are hand-harvested in small boxes and selected by two different triage tables before the vinification in French oak open vats. After a period of skin contact and fermentation of about 18th to 25th days, according to grapes conditions, the wine is left in Frence oak barriques for the following 12 months. After this period we decided how to blend the wines coming from the various parts of the vineyard and let them settle in cement vats for the following six months. Than we put the wine in bottle and we let it in the cellar for the 12 months of refinement preceding the sale that starts in the month of March of the third year following the harvest. The grapes are hand harvested in small boxes and selected by two different triage tables before the vinification in French oak open vats. After a period of skin contact and fermentation of about 18th to 25th days, according to grapes conditions, the wine is left in Frence oak barriques for the following 12 months. After this period we decided how to blend the wines coming from the various parts of the vineyard and let them settle in cement vats for the following six months. Than we put the wine in bottle and we let it in the cellar for the 12 months of refinement preceding the sale that starts in the month of March of the third year following the harvest.

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