Sangiovese – North–east slope of the Montalcino hill at 300 meters above sea level. Medium-textured soils rich in clay, marine fossils, and alberese.
Merlot – Chianti area, on our Larciano estate, with medium-textured soils rich in limestone.
Spur cordon for older vines and Guyot for newer parcels.
Vineyards are managed according to organic farming principles. Mating disruption is used to prevent grapevine moth, alongside the use of organic humus, cover crops, and green manures to improve soil structure and organic matter.
IGT
2024
50% Merlot, 50% Sangiovese from Montalcino.
The grape varieties are harvested separately, fermented separately, and hand-picked in small crates.
After destemming, the grapes are fermented in stainless steel tanks. Maceration lasts approximately 40–50 days.
Sangiovese – 12 months in large Slavonian and French oak casks (32–35 hl).
Merlot – 12 months in small 500 L French oak barrels.
13.5% vol.
Deep ruby red.
Aroma: fragrant, with predominant notes of dark fruits, blackberry and raspberry, alongside hints of red rose and black pepper spice.
Palate: elegant, soft, and well-balanced, with a lively freshness supporting the structure. Long persistence.
Meat dishes with clear, defined flavors or medium structure, such as pasta with ragù, braised red meats, roasted or grilled meats, and aged cheeses.
18°C
North- East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, sandstone.
Merlot – Chianti Area, surrounding our estate in Larciano, medium texture soils rich in limestone.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agriculture 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.
IGT
2020
50% Merlot, 50% Sangiovese Montalcino.
Sangiovese and Merlot grapes are handpicked, harvested and fermented separately. After destemming, grapes are fermented and macerated for 40-50 days in stainless steel tanks.
Sangiovese 12 months in large slavonian oak barrels (32-35 hl),
Merlot: 12 months in small French oak barrels (500 L).
14%
Deep ruby
On the nose fragrant with prevailing notes of wild blackberry and raspberry, red rose and a hint of black pepper. On the mouth smooth and elegant balanced with a pleasant freshness. Long persistence.
Pasta with ragù sauce, beef stew, roasted or grilled meat, hard cheeses.
18°C
North- East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, sandstone.
Merlot – Chianti Area, surrounding our estate in Larciano, medium texture soils rich in limestone.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agriculture 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.
IGT
2019
50% Merlot, 50% Sangiovese Brunello
Sangiovese and Merlot grapes are handpicked, harvested and fermented separately.
After destemming, grapes are fermented and macerated for 40-50 days in stainless steel tanks.
Sangiovese 12 months in large French and slavonian oak barrels (32-35 hl),
Merlot: 18 months in small French oak barrels (500 L)
14%
Deep ruby
On the nose fragrant with prevailing notes of wild blackberry and raspberry, red rose and a hint of black pepper. On the mouth smooth and elegant balanced with a pleasant freshness. Long persistence.
Pasta with ragù sauce, beef stew, roasted or grilled meat, hard cheeses.
18°C - 19°C
North- East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, sandstone.
Merlot – Chianti Area, surrounding our estate in Larciano, medium texture soils rich in limestone.
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agriculture 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.
IGT
2018
60% Merlot, 40% Sangiovese Brunello
Sangiovese and Merlot grapes are handpicked, harvested and fermented separately.
After destemming, grapes are fermented and macerated for 40-50 days in stainless steel tanks.
Sangiovese 12 months in large French and slavonian oak barrels (32-35 hl),
Merlot: 12 months in small French oak barrels (500 L)
14%
Deep ruby
On the nose fragrant with prevailing notes of wild blackberry and raspberry, red rose and a hint of black pepper. On the mouth smooth and elegant balanced with a pleasant freshness. Long persistence.
Pasta with ragù sauce, beef stew, roasted or grilled meat, hard cheeses.
18°C - 19°C
Red Wine
IGT
2017
Montalcino, Tuscany, Italy
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.
60% Merlot from Chianti, 40% Sangiovese from Montalcino
20 months in used French barriques
14.0%
Dark ruby colour with vivacious reflections. Lots of liquorice and a hint of black pepper. Ripe plum, aromatic herbs. Gently rounded acidity, toasty and creamy mid palate with a hint of fumé and delicate, silky tannins. Great flavour intensity and concentration let wine linger for long in the after taste leaving a slightly jammy blackberry hint.
Serve with red meat, cold meats and mature cheeses.
16-18°C
Red Wine
IGT
2016
Montalcino, Tuscany, Italy
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.
60% Merlot from Chianti, 40% Sangiovese from Montalcino
20 months in used French barriques
14.0%
Dark ruby colour with vivacious reflections. Lots of liquorice and a hint of black pepper. Ripe plum, aromatic herbs. Gently rounded acidity, toasty and creamy mid palate with a hint of fumé and delicate, silky tannins. Great flavour intensity and concentration let wine linger for long in the after taste leaving a slightly jammy blackberry hint.
Serve with red meat, cold meats and mature cheeses.
16-18°C
