About Us
OUR HISTORY
The Marco Calosi Agricultural Company – born from a passion for wine passed down through generations – is entirely family-run.
In the early 1900s, Pietro Calosi, Marco’s grandfather (the current heart of the company), worked with love and tenacity as a farmer, planting new rows in the property located around Greve in Chianti (at the time owned by the Church).
The grandson followed with interest and, as he grew, began helping first his grandfather and then his uncle Nando, who was responsible for the cellar among the Calosi brothers.
In the following years, Dante Calosi (Marco’s father) decided to take charge of the business and worked passionately to make it thrive.
Today, all production processes within the company are managed under the careful and expert eye of Marco, who personally oversees every phase: from grape cultivation to harvest, from pressing to winemaking, to bottling and aging.
THE HARVEST
The grape harvest usually takes place between the last week of September and the first week of October, but only after confirming that the grapes have reached the desired level of ripeness.
The harvest is done completely by hand, which is very important as it allows for the selection of the best clusters and ensures that only the best grapes are brought to the cellar.
WINEMAKING
The winemaking process takes place in stainless steel vats at controlled temperatures, located in the small underground cellar of the company. This guarantees constant humidity and prevents the passage of light.
This privileged location, combined with the climate control system, allows for a virtuous and correct process, ensuring optimal preservation of the wine.
