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: