Five generations, the culture of Chianti and a monastery of the 1300s, these are the key ingredients that make the wine and Extravergin olive oil of the Certosa di Pontignano a Tuscan excellence, with firm roots in the territory. The Losi family pays great attention to the care of the vineyards and olive groves, as they have been cultivating these lands since 1870 with passion and respect. In fact, Emilio Losi already worked in the vineyards owned by the monastery as a sharecropper and then his son Tranquillo became the owner in the twentieth century of the vineyards in the Pontignanello hamlet. Thanks to a recent agreement with the University of Siena, owner of the monastery and the surrounding land, the Losi family now is responsible for the vineyards and olive groves inside the ramparts.


The monastery has been founded in 1343 by Bindo di Falcone Petroni and then it was damaged and looted during Wars of Siena (1554-55). It was then restored and rededicated in the early 1600s.

At the end of the 18th century, the Carthusians monks left the Pontignano monastery, as a document dated July 16, 1785 attests.
Camaldolese monks took possession, but later they had to abandon it because of the Napoleonic suppressions. Different private owners followed one another. The last one Mario Bracci
create an agricultural society and started producing high quality wine and olive oil since the 30s.
In 1959 the whole structure was purchased from the University of Siena, earmarking it as a residence university. Today it is a beautiful hotel where it is possible to stay overnight and have dinner in the Restaurant.

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Within the walls, there are four hectars of vines and 800 olive trees. A small area but treated with great attention, starting from low yields thanks to the high planting density (8000 plants per hectare). The grapes grown here are Sangiovese, for the most part, and the native Canaiolo, Colorino, and the ancient Foglia Tonda variety.

Everything begins with meticulous work in the vineyard, aimed at keeping the vines in optimal
conditions, with great attention to the soil and the plants. The same intent is directed at upholding the organoleptic characteristics of the grapes in the cellar. During fermentation exclusively indigenous yeasts are used and the aging take place in 53 Hl French oak large

The life cycle of the olive trees begins with its careful pruning, to continue with organic fertilizations, until harvesting in late October. The precious olives are rigorously cold press to enhance the aromas of the Tuscan oil and preserve the polyphenols. The olives cultivars are predominantly Correggiolo, but also a small part of Frantoiano, Leccino and Moraiolo.