Pieve di Campoli

Azienda Agraria Pieve di Campoli was created to consolidate the agricultural properties and landholdings of the Archdiocese of Florence into a single productive entity. In 1985, following the establishment of the Diocesan Institute for the Support of the Clergy, the farm was formally founded. Located in the province of Florence, the estate extends across the territories of 7 municipalities. The farm cultivates over 50 hectares of vineyards within the prestigious Chianti and Chianti Classico consortia and counts more than 18,000 olive trees across roughly 100 hectares, making it one of the most significant olive oil producers in the Florentine area.

The vision behind Pieve di Campoli was to harmonize two fundamental ideals: reclaiming land owned by the Florentine Archdiocese and creating livelihoods through meaningful work, summarized in the estate’s mission of “putting people first.” The estate begins with high-quality raw materials and transforms them through a process of continuous growth and improvement, both for its products and the people who work there.

In Cortine, where the winemaking cellar and barrel room are located, excellent wine was already produced long before the estate was established. It was made by Don Agostino Giotti, using vines that are now over one hundred years old. These vineyards were cultivated according to historical Tuscan methods such as “Tuscan capovolto” (inverted Tuscan) and “vite maritata” (married vine) trained on poplars, elms or pear trees, traditions that date back to the Etruscans. Since 2019, “Cortine” has become the name of one of the company’s product lines, paying homage to the history of the land and its people.

The estate’s vineyards extend across two municipalities within two DOCG areas and include five wine-growing zones totaling around 50 hectares, each characterized by distinct microclimates and terroirs. Some vineyards are historical plantings more than 50 years old, and the most suitable have been selected as Crus to highlight the unique conditions of soils, vines and climate. The dominant grape variety is Tuscan Sangiovese, alongside traditional varieties such as Malvasia Bianca, Trebbiano, Canaiolo and Colorino, as well as Merlot and Petit Verdot. The range is completed by Pugnitello, a native Tuscan variety grown in Vigna della Cipressa in San Donato in Poggio.