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A grandfather's legacy also runs through the veins of Jacopo Giustiniani. A New York restaurateur and winemaker, Jacopo made sure he learned everything he could about winemaking from his grandfather Sebastiano in the 1980s. In between running Ristorante Sant Ambroeus and Bar Felice, an authentic Italian wine bar with a full menu of traditional dishes of Toscana, he flies home to the Sardi estate to tend to each year's harvest. The property, which dates back to the 19th century has vines as young as 3- to 30-years-old. Situated 50 to 130 meters above sea level with porous soils of limestone sand and clay, the land and its southern exposure to the sun help Jacopo produce full-bodied wines of ripened fruit. Constant attention is given to the wine during the vinification process, and the family vinifies naturally to showcase the quality of the grapes.
- Fattoria Sardi Giustiniani, property of Counts Sardi since nineteenth century, is located in via della Maulina, a few kilometres from Lucca’s walls on the way to Camaiore. The Fattoria, extends on 45 hectares, has approximately 16 hectares of specialised vineyards, all located in via della Maulina, one of the most famous areas for high quality wine production, inside the Colline Lucchesi DOC zone. In 2002 the Fattoria and Agriturismo management was entrusted to Jacopo and Matteo Giustiniani of grandsons Countess Maria Adelaide Sardi. Since then, they have been constantly improving their wine-production activities that was started by their grandfather Sebastiano in the ’80s, in order to show the notable oenological potential of this land which has always had an important role in the world of wine.
The vineyards, situated at an altitude of 50-130 m above sea level, are oriented to the South to obtain the maximum exposure to the sun. The vines are cultivated with agricultural methods which respect the environment, limiting the use of chemical products, in order to produce good quality grapes In the cellar the grapes are elaborated uniting traditional and modern techniques, with respect for the primary material, in a way to conserve the richness of aromatic and polyphenolic compounds present in the manually collected grapes.
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Felissimo! 
