The valorization of the land as the highest expression of humanity is the principle that has always guided Pieve di Campoli, a winery owned by the Diocesan Institute for the Support of the Clergy of Florence. Founded in 1985, it now boasts 50 hectares of vineyards in the most renowned areas of Chianti Classico and over 18,000 olive trees, making it one of the most important olive-growing estates in the Florence area. Here, viticulture is seen as a responsibility and an act of care for Creation, in full harmony with the encyclical Laudato sì, continuing the tradition of the peasant priests who for centuries have made Chianti a benchmark for wine production


The labels of Pieve di Campoli originate in different terroirs, in the municipalities of San Casciano and Barberino Tavarnelle, where the different exposures, altitudes, and microclimates produce wines with distinctive character and authentic elegance. The historic line takes shape in San Casciano with Chianti, Chianti Classico Annata and Riserva, Rosato and Vin Santo, while in Cortine, in an ancient place in San Donato where the cellar and barrel room are located, the most prized crus are born, the expression of vineyards that are over fifty years old: Chianti Classico Riserva, Gran Selezione, Canaiolo, Pugnitello and, above all, Vin Santo. 
Sangiovese is the soul of production, but alongside it there are also native grape varieties such as Malvasia Bianca and Trebbiano for white grapes, Canaiolo, Colorino, and Pugnitello for red grapes, together with small parcels of Merlot and Petit Verdot. The combination of these varieties with the estate's terroir produces wines of great richness and variety, capable of reflecting the essence of the territory in every vintage.


Vin Santo del Chianti Classico Cortine DOCG is the true symbol of Pieve di Campoli's identity. It has always been the only Vin Santo selected by Florence Cathedral for liturgical celebrations, representing the deep bond between spirituality and rural tradition. It is made from grapes harvested by hand and undergoes a long process of natural drying before being aged for years in small oak and chestnut barrels stored in the Vinsantaia di San Casciano. The result is a wine of extraordinary complexity: intense aromas of dried fruit, honey, dates, and dried apricots intertwine with a velvety and persistent taste, capable of transforming every sip into a ritual.

In addition to wine, Pieve di Campoli produces an excellent extra virgin olive oil, made from typical Tuscan cultivars. Not only is it a gastronomic excellence, but it also has a strong symbolic value: the farm's oil is used every year in the Cathedral of Santa Maria del Fiore for the Holy Thursday ritual  and distributed to the parishes of the diocese for sacramental functions.
Pieve di Campoli is today a virtuous example of how a rich historical and spiritual heritage can be transformed into quality, beauty, and sustainability. It is a place where the land, vineyards, olive trees, and human labor intertwine to create wines and oils that are an authentic expression of Chianti and its deepest roots.