Podere VolpaioPodere Volpaio

Podere Volpaio

A certified experience

Podere Volpaio produces organic and vegan wines, exclusively using grapes grown according to the rules laid down in Reg. 834/07, respecting nature and the environment. The wines produced by Podere Volpaio are in line with the requirements imposed by EU Reg. 203/2012 for organic wine; furthermore, our products now have numerous European and international certifications.

Among the certifications we have been awarded there is the organic certification of China, issued by WIT. The procedure for issuing the certificate was based on an extensive inspection of our company by a Chinese technician in charge, who carefully monitored the cultivation and production processes, analysing our management of both the vineyard and the winery.

As Podere Volpaio exports its products all over the world, we are willing if necessary to request further international and / or voluntary certifications, specific and recognised in other countries, according to their regulations, in order to ensure production and distribution at the highest standards possible.

The company belongs to numerous associations for the protection and promotion of the territory and is associated with the Consorzio del Vino Chianti, as a producer.


The company PODERE VOLPAIO, grants exlusive on all Chinese territory, for the lables CHIANTI RISERVA TERRE DE' PARI, for the year 2005, 2006, 2009, 2011, only, and for CHIANTI SELEZIONE TERRE DE' PARI, for the year 2012 only, to Lancapital (Beijing) International Cultural Exchange Co.Ltd


Podere Volpaio follows the standards of HACCP protocols. The Hazard Analysis and Critical Control Point method is internationally employed in order to be able to set up a system of prevention and control of hygiene risks.
This method helps companies to identify the critical control points (CCP) and to verify them during the production process. The HACCP method allows:

  1. monitoring the chemical, physical and biological risks
  2. identifying the CCP concerning raw materials, storage, the production process, distribution and consumption
  3. defining the control and preventive measures limits
  4. controlling the CCPs
  5. determining the corrective actions
  6. implementing and maintaining registrations
  7. carrying out regular audits of the self-checking system.