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:

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: