4 hectars in Larciano area (North of Florence).
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2022
Sangiovese 75%, Merlot 15%, Canaiolo 10%
Hand picked during late September.
Fermented and macerated in stainless steel tanks at controlled temperature. Malolactic transformation takes place in October right after the alcoholic fermentation.
Minimum 4 months in bottle.
13%
Deep Ruby Red with purple reflections.
On the nose fruity and intense, with clear notes of wild berry( blueberry, blackberry) and dark cherry. On the mouth elegant soft well balanced with a velvety tannin hint of freshness.
Beef, cold cuts, medium seasoned cheeses, pasta with meat based sauces.
16°C - 18°C
4 hectars in Larciano area.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2021
Sangiovese 75%, Merlot 15%, Canaiolo 10%
Hand picked during late September.
Wine making Fermented and macerated in stainless steel tanks at controlled temperature. Malolactic transformation takes place in October right after the alcoholic fermentation.
Minimum 5 months in bottle.
14,5%
Deep Ruby Red with purple reflections.
On the nose fruity and intense, with clear notes of wild berry( blueberry, blackberry) and dark cherry. On the mouth elegant soft well balanced with a velvety tannin hint of freshness.
Beef, cold cuts, medium seasoned cheeses, pasta with meat based sauces.
16°C - 18°C
4 hectars in Larciano area.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2020
Sangiovese 75%, Merlot 15%, Canaiolo 10%
Hand picked during late September.
Wine making Fermented and macerated in stainless steel tanks at controlled temperature. Malolactic transformation takes place in October right after the alcoholic fermentation.
Minimum 5 months in bottle.
13,5%
Deep Ruby Red with purple reflections.
On the nose fruity and intense, with clear notes of wild berry( blueberry, blackberry) and dark cherry. On the mouth elegant soft well balanced with a velvety tannin hint of freshness.
Beef, cold cuts, medium seasoned cheeses, pasta with meat based sauces.
16°C - 18°C
4 hectars in Larciano area.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2019
Sangiovese 75%, Merlot 15%, Canaiolo 10%
Hand picked during late September.
Wine making Fermented and macerated in stainless steel tanks at controlled temperature. Malolactic fermentation takes place in October right after the alcoholic fermentation.
Minimum 5 months in bottle.
13,5%
Deep Ruby Red with purple reflections.
On the nose fruity and intense, with clear notes of wild berry( blueberry, blackberry) and dark cherry. On the mouth elegant soft well balanced with a velvety tannin hint of freshness.
Beef, cold cuts, medium seasoned cheeses, pasta with meat based sauces.
16°C - 18°C
Red Wine
DOCG
2018
Montalcino, Tuscany, Italy
Sangiovese 75%, Merlot 15%, Colorino 10%
Harvest: the harvest takes place at full ripeness during the last week of September. With hand-picking in baskets of 20 Kg. The grapes, selected in the vineyard, are then taken to the cellar.
Vinification: after the crushing, the fermentation takes place in stainless steel vats at a controlled temperature, favoring prolonged contact with the skins with the must.
The malolactic fermentation occurs in October right after the alcoholic fermentation.
Refining for at least three months in the bottle.
13.0%
Color: intense ruby red color with evident violet hues.
Nose: the nose is intense and fruity, reminiscent of wild berries (cherry, blueberry and blackberry).
Taste: the taste is full, harmonious and persistent.
Serve with red meat, cold meats and mature cheeses.
16-18°C
Red Wine
DOCG
2017
Montalcino, Tuscany, Italy
Sangiovese 75%, Merlot 15%, Colorino 10%
Harvest: the harvest takes place at full ripeness during the last week of September. With hand-picking in baskets of 20 Kg. The grapes, selected in the vineyard, are then taken to the cellar.
Vinification: after the crushing, the fermentation takes place in stainless steel vats at a controlled temperature, favoring prolonged contact with the skins with the must.
The malolactic fermentation occurs in October right after the alcoholic fermentation.
Refining for at least three months in the bottle.
13.0%
Color: intense ruby red color with evident violet hues.
Nose: the nose is intense and fruity, reminiscent of wild berries (cherry, blueberry and blackberry).
Taste: the taste is full, harmonious and persistent.
Serve with red meat, cold meats and mature cheeses.
16-18°C
Red Wine
DOCG
2016
Montalcino, Tuscany, Italy
Sangiovese 75%, Merlot 15%, Colorino 10%
Harvest: the harvest takes place at full ripeness during the last week of September. With hand-picking in baskets of 20 Kg. The grapes, selected in the vineyard, are then taken to the cellar.
Vinification: after the crushing, the fermentation takes place in stainless steel vats at a controlled temperature, favoring prolonged contact with the skins with the must.
The malolactic fermentation occurs in October right after the alcoholic fermentation.
Refining for at least three months in the bottle.
13.0%
Color: intense ruby red color with evident violet hues.
Nose: the nose is intense and fruity, reminiscent of wild berries (cherry, blueberry and blackberry).
Taste: the taste is full, harmonious and persistent.
Serve with red meat, cold meats and mature cheeses.
16-18°C
