Red wine Sangiovese 100%

Terrain: foothill area, medium texture, with clay and limestone, dry and mineral.
Vineyard: 5.100 plants/ha, spurred cordon training system
Production: 50-60q/ha.
Grape varieties: Sangiovese 100%.
Harvest: 2^nd half of September
Vinification: 7 days of fermentation on the pomaces in steel tanks at controlled temperature, with delestage and speed cooling
Aging: 6/8 months in concrete tanks. Malolactic fermentation
Alcohol content: 14% vol. – Total acidity: 5,60
Serving temperature: 18-20°C
Organoleptic characteristics: bright ruby red color. Scents of ripe red fruits; pleasant hints of sweet spices. Balanced and harmonious flavor, with good structure and persistency, soft tannins on the palate.
Food matchings: Tuscan starters, grilled meat, game and medium-aged cheeses.

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International awards:

Vino Rosso Sangiovese 75% – Merlot e Cabernet 25%

Terrain – foothills, medium texture, limestone, dry, good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method
Yield 500-600 kg/ha.
Varieties: 75% Sangiovese, 25% Cabernet Sauvignon and Merlot
Harvest -1^st half of September for Merlot, 2^nd half of September for Sangiovese, 1^st third of October for Cabernet
Vinification – 10 days of fermentation on the pomaces in steel tanks at controlled temperature, 6 day-maceration with delestage and speed cooling
Ageing – 15 months in French oak barrels. Malolactic fermentation.
Fining – at least four months in the bottle.
Alcohol 14.5% – Total acidity 5.60
Serving temperature 18-20°C
Organoleptic properties – Ruby red color with garnet reflections. Very complex scents, with hints of ripe sour black cherry, spicy and balsamic notes. It is dense and deep with soft tannin in the mouth.
Food matchings: Traditional Tuscan first courses, wild-boar dishes, pheasant, hare and mature cheeses.

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International awards:

Red wine Sangiovese 50% – Merlot 25% – Cabernet 25%

Terrain: foothill area, medium texture, clay/calcareous, dry.
Vineyard: 5.100 plants/ha, spurred cordon training system
Yield: 70-80q/ha.
Grape varieties: Sangiovese 50%-Merlot 25%-Cabernet 25%.
Harvest: 1^st and 2^nd half of September.
Vinification: 7 days of fermentation on pomaces in steel tanks at controlled temperature, with delestage and speed cooling.
Ageing: 6 months in steel tanks. Malolactic fermentation
Alcohol: 14% – Total acidity: 5.60.
Serving temperature:  18-20°C
Organoleptic properties: Bright ruby red color. Scents of red fruits, cherry and blackberry. Warm and soft flavor, with good persistency on the palate.
Food matchings: meat- based first courses (ragù, game), white meat-based dishes, Cacciucco fish soup, salt cod, Tuscan soups.

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Red Wine Merlot 50% – Cabernet Franc 25% – Cabernet Sauvignon 25%

Terrain – foothills, medium texture, limestone, dry, good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method
Yield 500-600 kg/ha.
Grape varieties – Cabernet Sauvignon 25%, Cabernet Franc 25%, Merlot 50%.
Harvest – Merlot, first half of September, Cabernet, first ten days of October.
Traditional red wine vinification process.
7 days fermentation and 6 days maceration with remontages and reduction of temperature.
Ageing – 12 months in French oak barrels. Malolactic fermentation.
Fining – at least four months in the bottle.
Alcohol 14.5% – Total acidity 5.60
Serving temperature 18-20°C
Organoleptic properties – intense ruby red colour with hints of garnet. Aromas of ripe red fruit; plum predominates with cherry and hints of liquorice, mint and chocolate. Palate – well balanced due to the acidity and soft tannins. A rich, savoury aftertaste that lingers.
Accompanies baked pasta dishes, steak, game and mature cheeses.

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International awards:

Ansonica Passito 100%

2013 vintage
Terrain – foothills, medium texture, limestone, dry, good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method.
Yield 600-700 kg/ha.
Grape variety – Ansonica 100%.
Harvest – second half of September.
The grapes are sun-dried by hanging for a minimum of 50-55 days in a greenhouse with natural ventilation.
Vinification – traditional crushing and pressing, static cold settling of the must and fermentation at controlled temperature for 60-70 days.
Ageing – 4 months in stainless steel vats.
Fining – at least three months in the bottle.
Alcohol 13% – Total acidity 5.70 – Residual sugar 170 g/l.
Serving temperature 12-15°C.
Grapes are dried in bunches hung for about two months with exposure to sunlight and natural ventilation.
Organoleptic properties – intense golden yellow colour with amber reflections, strong aromas of apricot, fig, walnut and candied fruit. On the palate it is warm, enveloping and lingering.
Accompanies pastries, chocolate and blue-veined cheeses.

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White wine – Ansonica  100%

Terrain – foothills, medium texture, limestone, dry,
good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method.
Yield 600-700 kg/ha.
Grape varieties – Ansonica
Harvest – first half of September.
Vinification – soft pressing, static settling of the must and fermentation at controlled temperature.
Fermentation at controlled temperature 16-18°C.
Fining – at least three months in the bottle.
Alcohol 13.5% vol – Total acidity 5.60.
Serving temperature 10-12°C
Organoleptic properties – straw coloured, floral aromas with citrus notes. Palate – savoury, good level of acidity and persistent.
Accompanies fish soups and starters, shellfish, medium-ripe cheeses.

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White wine Vermentino 100%

Terrain – foothills, medium texture, limestone, dry. Good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method.
Yield 700 kg/ha.
Grape variety – Vermentino 100%.
Harvest – first half of September.
Vinification – crushing and soft pressing, static settling of the must at low temperature.
Fermentation at controlled temperature 16-18°C.
Fining – at least three months in the bottle.
Alcohol 13.5% vol – Total acidity 5.50
Serving temperature 10-12°C
Vinification by soft pressing of grapes, static settling of the must, fermentation at low temperature
Organoleptic properties – straw colour, floral aromas with hints of acacia, grapefruit and candied fruit. Palate – strong, good structure and acidity with balanced alcohol content.
Accompanies seafood, shellfish and fresh cheese starters, fish dishes.

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Rosé Wine Sangiovese 100%

Terrain – foothills, medium texture, limestone, dry,
good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method.
Yield 600-700 kg/ha.
Grape varieties – Sangiovese
Harvest – mid-September.
White wine vinification, static settling of the must at low temperature.
Fermentation at controlled temperature 16-18°C.
Fining – at least three months in the bottle.
Alcohol 12.5% vol – Total acidity 6.50.
Serving temperature 10-12°C
Organoleptic properties – bright pink colour. Intense aromas with floral notes and hints of red berries. The palate is soft, round and elegant.
Accompanies cold meats, poultry and fresh cheeses.

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IGP Toscana extra virgin olive oil

Pressing
Obtained by cold pressing a variety of olive cultivars such as Leccino, Frantoiano and Pendolino.
Oil tasting properties – delicate with fruity notes and intense body. Excellent for bruschetta and vegetable soups.
Unfiltered
Olio Rigoli IGP

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