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From pure Sangiovese come the great wines of Montalcino: Brunello di Montalcino D.O.C.G., Brunello Riserva D.O.C.G., produced only during the best vintages from the selection of the best Brunello grapes, and Rosso di Montalcino D.O.C.

 

From the blending of Sangiovese Grosso with other varieties comes two red I.G.T. wines of the estate: Camponovo, young and fresh wine for which Sangiovese is blended with another typical varietal of the Tuscan region, Colorino; Poggio d’Arna with its more international flavour enriching Sangiovese in colour and aroma by Merlot and Cabernet Franc.

Brunello di Montalcino Docg Riserva DUELECCI EST
Brunello di Montalcino Docg Riserva DUELECCI OVEST
Brunello di Montalcino D.O.C.G.
Rosso di Montalcino D.O.C.
Poggio d'Arna
Toscana Rosso IGT
Camponovo
Toscana Rosso IGT
Grappa di Brunello di Montalcino
Olio extravergine di oliva
Products

Brunello di Montalcino Docg Riserva DUELECCI EST Print

The Tenuta di Sesta Brunello di Montalcino Docg Riserva has always been the final result of very careful work in the three best Brunello vineyards of the estate. As the DUELECCI vineyards has proven to be th best one for many years now, we decided to dedicatethe Riserva Brunello to the fruit of this single vineyard.

The vineyard has an excellent locationon a rolling hill in the south part of the Montalcino territory where all the Tenuta di Sesta veneyards are located. The DUELECCI Riseva will be produced from the east part (EST) OF THE VINEYARDS OR IN THE WEST PART (OVEST) depending on the season. The particulary pebbly soil on the est side is suitable for cooler summers, instead the richer soil on the west side brings out its best properies during hotter summers. The character of the vintage will be defined directly on the label: Brunello di montalcino DOCG Riserva DUELECCI EST or DUELECCI OVEST.  

VINTAGE
Brunello di Montalcino Docg Riserva Duelecci Est 2013
GRAPE VARIETY
100% sangiovese grosso
TRAINING SYSTEM
cordon- spurred system
VINE DENSITY PER HECTARE
5000 plants
ALTITUDES OF VINEYARDS
from 280 m to 350 m a.s.l.
LOCATION
south exposition
CULTIVATION PRACTICES
manual dry pruning, manula shoot thinning, crown desuckering, limited numeber per vine, manula harvest. Riserva vineyards, all agricultural practices are carried out at the ideal moment per vine.
VINIFICATION
duration of maceration of 25 days, alcoholic and malolactic fermentation take place in stainless steel tank equipped with control of the temperature.
AGEING
Slavonian oak barrels of 30/35 hl for 40 months
BOTTLE AGEING
12 months
AVERAGE ANNUAL PRODUCTION
3000 bottles
BOTTLE TYPE
bordeaux 600gr
ALCOHOL CONTENT
14.5 alc/ vol
TOTAL ACIDITY
5.30 g/L
TOTAL DRY EXTRACT
32 g/L
COLOUR
ruby red towards garnet with ageing
AROMA
ethereal, intense, ample, spicy bouquet and rich in fruit, humus and mushrooms hints
FLAVOUR
fascinating, complex, intense, soft, velvety tannins, well balance, long lasting, persistent, full in the mouth
FOOD PAIRING
red meats, venison, first courses, roasts, seasoned cheeses, game
HARVEST TIME
from 25/09 to 05/10
NEWS
Sangiovese at its purest. It is produced exclusively in the best years. Very short winter pruning, removal in spring of any less than perfect bunches. Summer thinning of the grapes that could compromise each plant’s ability to riper every bunch to perfection. Hand picking, with grading and drastic performed in the vineyard, removing any imperfect grapes. After ageing for 40 months in 20 hl Slavonian oak barrels it obtains its delicacy and roundness and develops its austere and imposing aroma. It completes its evolution in the bottle for at least 12 months. It offers a fine and expansive fragrance of red fruit and is strong and dense on the palate with long, balanced and elegant taste embellished by a great tannin structure. Colour ruby red with garnet red reflections. Scent intense, excellent, broad bouquet, spicy (liquorice, tobacco, black pepper, chocolate) and long lasting with hints of brushwood, red berries and soft humus and mushroom. Taste dry, warm, soft with velvety tannins, balanced, very intense and very persistent. It has always been the best results of a very careful work in the three best Brunello vineyards of the estate and from the harvest 2012, after more than a decade of experimental research, we decide to dedicate the fruit of this single vineyards (Duelecci Ovest and East depending on the year) and we’ll produce the Brunello Docg Riserva from the east part (EST) of the vineyard or from the west part (OVEST) depending on the season and in particular the particulary pebbly soil on the east side is suitable for cooler summers, instead the richer soil on the west side brings out its best properties during hotter summers as a superb example of the best synthesis of terroir. The character of the vintage will be defined directly on the label: Brunello Riserva DUELECCI EST or DUELECCI OVEST. Riserva Brunello pairs superbly with Italian and International cuisine; tipical tuscan dishes, roasts, fowl and game, mushrooms, red meats and seasoned sheep's cheeses. It is considered a ‘wine for meditation’ especially the major vintages, well cellared and served at their prime. Older vintages bottles should be opened several hours before serving, or decanted, and served at around 18-20°.
annata 2013
VINTAGE
Brunello di Montalcino Docg Riserva Duelecci Est 2013
GRAPE VARIETY
100% sangiovese grosso
TRAINING SYSTEM
29/09 al 5/10
VINE DENSITY PER HECTARE
cordon- spurred system
ALTITUDES OF VINEYARDS
5000 plants/ ha
LOCATION
south exposition
CULTIVATION PRACTICES
manuale
VINIFICATION
collina, 280- 350 m s.l.m.
Cure colturali
potatura secca manuale, sfemminellatura e scacchiatura manuale, conta dei grappoli per pianta, raccolta uva manuale
AGEING
spremitura soffice dei grappoli, durata macerazione 25gg circa, fermentazione alcolica e malolattica in tini di acciaio a temperatura controllata
BOTTLE AGEING
40 mesi in botti di Rovere di Slavonia da 30-35 hl
AVERAGE ANNUAL PRODUCTION
12 mesi
BOTTLE TYPE
3000 bott ca
ALCOHOL CONTENT
bordolese da 600 gr
TOTAL ACIDITY
14.5% alc vol
TOTAL DRY EXTRACT
COLOUR
AROMA
rosso rubino tendente al granato
FLAVOUR
etereo ed intenso, ampio, speziato, sentori di sottobosco, humus e funghi
FOOD PAIRING
avvolgente, robusto, morbido, secco, tannini vellutati, equilibrato e molto intenso, persistente ed elegante
HARVEST TIME
carni rosse, cacciagione, primi piatti strutturati, sughi di carne, formaggi stagionati
NEWS
Products

Brunello di Montalcino Docg Riserva DUELECCI OVEST Print

The Tenuta di Sesta Riserva has always been the final result of very careful work in the three best Brunello vineyards of the Estate. As the DUELECCI vineyards has proven to be the best one for many years now, we decided to dedicate the Riserva to the fruit of this single vineyard. The vinerad has an excellent location on a rolling hill in the south part of the Montalcino territory where all the Tenuta di Sesta vineyards are located. The DUELECCI Riserva will be produced from the east part (EST) of the vineyard or in the west part (OVEST) depending on the season. The particulary bebbly soil on the east side is suitable for cooler summers, instead the richer  soil on the west side brings out its best propertes during hotter summers. The character of the vintage will be defined directly on the label: Brunello Riserva DUELECCI EST or DUELECCI OVEST.

 

Vintage
BRUNELLO DI MONTALCINO DOCG Riserva DUELECCI OVEST 2015
Grape variety
100% Sangiovese grosso
Training system
cordon- spurred system
Vine density per ectare
5000 plants
Altitudes of vineyards
from 280 to 350 m a.s.l
Location
South exposition
Cultivation pratices
manual dry pruning, manual shoot thinning, crown desuckering, limited number per vine, manual harvest. Riserva vineyards, all agricultural practices are carried out at the ideal moment for vine.
Vinification
duration of maceration of 25 days, alcoholic and malolactic fermentation take place in stainless steel tanks equipped with control of the temperature.
Ageing
Slavonian oak barrels of 20-25 hl for 3,5 years
Bottles ageing
12 months
Average annual production
4000 bott
Bottle type
bordeaux 600gr
Alcohol content
14.5 % Alc
Total acidity
5.30 g/L
Total dry extract
32 g/L
Colour
Ruby red towards garnet with ageing
Aroma
Ethereal, intense, ample, spicy bouquet and rich in fruit, humus and mushrooms hints
Flavour
fascinating, complex, intense, soft, velvety tannins, well balance,long lasting, persistent, full in the mouth
Food pairing
Red meats, venison, first courses, seasoned cheeses
Harvest time
from 25/09 to 05/10
News
Sangiovese at its purest. It is produced exclusively in the best years. Very short winter pruning, removal in spring of any less than perfect bunches. Summer thinning of the grapes that could compromise each plant’s ability to riper every bunch to perfection. Hand picking, with grading and drastic performed in the vineyard, removing any imperfect grapes. After ageing for 40 months in 20 hl Slavonian oak barrels it obtains its delicacy and roundness and develops its austere and imposing aroma. It completes its evolution in the bottle for at least 12 months. It offers a fine and expansive fragrance of red fruit and is strong and dense on the palate with long, balanced and elegant taste embellished by a great tannin structure. Colour ruby red with garnet red reflections. Scent intense, excellent, broad bouquet, spicy (liquorice, tobacco, black pepper, chocolate) and long lasting with hints of brushwood, red berries and soft humus and mushroom. Taste dry, warm, soft with velvety tannins, balanced, very intense and very persistent. It has always been the best results of a very careful work in the three best Brunello vineyards of the estate and from the harvest 2012, after more than a decade of experimental research, we decide to dedicate the fruit of this single vineyards (Duelecci Ovest and East depending on the year) and we’ll produce the Brunello Docg Riserva from the east part (EST) of the vineyard or from the west part (OVEST) depending on the season and in particular the particulary pebbly soil on the east side is suitable for cooler summers, instead the richer soil on the west side brings out its best properties during hotter summers as a superb example of the best synthesis of terroir. The character of the vintage will be defined directly on the label: Brunello Riserva DUELECCI EST or DUELECCI OVEST. Riserva Brunello pairs superbly with Italian and International cuisine; tipical tuscan dishes, roasts, fowl and game, mushrooms, red meats and seasoned sheep's cheeses. It is considered a ‘wine for meditation’ especially the major vintages, well cellared and served at their prime. Older vintages bottles should be opened several hours before serving, or decanted, and served at around 18-20°.
annata 2012
Vintage
BRUNELLO DI MONTALCINO DOCG Riserva DUELECCI OVEST 2012
Grape variety
100% Sangiovese grosso
Training system
cordon- spurred system
Vine density per ectare
5000 plants
Altitudes of vineyards
from 280 to 350 m a.s.l
Location
South exposition
Cultivation pratices
manual dry pruning, manual shoot thinning, crown desuckering, limited number per vine, manual harvest. Riserva vineyards, all agricultural practices are carried out at the ideal moment for vine.
Vinification
duration of maceration of 25 days, alcoholic and malolactic fermentation take place in stainless steel tanks equipped with control of the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 3,5 years
Bottles ageing
12 months
Average annual production
3000 bott
Bottle type
bordeaux 600gr
Alcohol content
14.5 % Alc
Total acidity
5.30 g/L
Total dry extract
32 g/L
Colour
Ruby red towards garnet with ageing
Aroma
Ethereal, intense, ample, spicy bouquet and rich in fruit, humus and mushrooms hints
Flavour
fascinating, complex, intense, soft, velvety tannins, well balance,long lasting, persistent, full in the mouth
Food pairing
Red meats, venison, first courses, seasoned cheeses
Harvest time
from 25/09 to 05/10
News
The Tenuta di Sesta Riserva has always been the final result of a very careful work in the three best Brunello Vineyard of the estate. As DUELECCI vineyards has proven to be the best one for years and now, we decided to dedicate the Riserva to the fruit of this single vineyards. This Vineyard has an excellent location on a rolling hill in the South of Montalcino territory where all the Sesta vineyards are located. The Brunello Docg Riserva DUELECCI will be produced from est part (EST) or in the west part (OVEST) of the Vineyard depending on the season. The character of the vintage will be defined directly on the label: Brunello di Montalcino Docg Riserva DUELECCI EST or DUELECCI OVEST.
annata 2015
Vintage
BRUNELLO DI MONTALCINO DOCG Riserva DUELECCI OVEST 2015
Grape variety
100% Sangiovese grosso
Training system
cordon- spurred system
Vine density per ectare
5000 plants
Altitudes of vineyards
from 280 to 350 m a.s.l
Location
South exposition
Cultivation pratices
manual dry pruning, manual shoot thinning, crown desuckering, limited number per vine, manual harvest. Riserva vineyards, all agricultural practices are carried out at the ideal moment for vine.
Vinification
duration of maceration of 25 days, alcoholic and malolactic fermentation take place in stainless steel tanks equipped with control of the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 3,5 years
Bottles ageing
12 months
Average annual production
3000 bott
Bottle type
bordeaux 600gr
Alcohol content
14.5 % Alc
Total acidity
5.30 g/L
Total dry extract
32 g/L
Colour
Ruby red towards garnet with ageing
Aroma
Ethereal, intense, ample, spicy bouquet and rich in fruit, humus and mushrooms hints
Flavour
fascinating, complex, intense, soft, velvety tannins, well balance,long lasting, persistent, full in the mouth
Food pairing
Red meats, venison, first courses, seasoned cheeses
Harvest time
from 25/09 to 05/10
News
The Tenuta di Sesta Riserva has always been the final result of a very careful work in the three best Brunello Vineyard of the estate. As DUELECCI vineyards has proven to be the best one for years and now, we decided to dedicate the Riserva to the fruit of this single vineyards. This Vineyard has an excellent location on a rolling hill in the South of Montalcino territory where all the Sesta vineyards are located. The Brunello Docg Riserva DUELECCI will be produced from est part (EST) or in the west part (OVEST) of the Vineyard depending on the season. The character of the vintage will be defined directly on the label: Brunello di Montalcino Docg Riserva DUELECCI EST or DUELECCI OVEST.
Classification
???
Grapes
???
Harvest time
???
Cultivation
???
Planting density
???
Soil
???
Exposure of the vineyards
???
Elevation
???
Average age of the plants
???
Harvest
???
Harvest Time
???
Alcohol
???
Acidity
???
Tasting Notes
???
Products

Brunello di Montalcino D.O.C.G. Print

Pure Sangiovese from a selection of the best grapes of our vineyards, matured in 20-30 hl Slavonian oak barrels for 30 months with subsequent ageing of minimum six months in the bottle. Uniting traditional and modern technology, Brunello has always been a great wine, certainly important and a pleasure to drink. When it is young, it is rich in scents of fruit and flowers. When it has aged, it acquires complex ethereal characteristics and offers a broad bouquet with an aroma of autumn leaves. Colour ruby red towards garnet with ageing. Scent intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco. Taste dry, warm, soft with velvety tannins, balanced, very intense, very persistent and elegant.

Brunello pairs superbly with italian and International cousine; typical tuscan dishes, roasts, game, red meats and seasoned sheep's cheese.

Vintage
2016
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 21-25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 20-30 hl for 2,5-3 years.
Bottle ageing
At least 6 months
Average annual production
40.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,15 g/l.
Total dry extract
33.1 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits enriched but delicate spicy notes.
Flavour
dry, soft with velvety tannins, balanced, very intense, persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2010
Vintage
2010
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
50.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,00 % vol.
Total acidity
4,9 g/l.
Total dry extract
29,4 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2016
Vintage
2016
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,2 g/l.
Total dry extract
33.1 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2015
Vintage
2015
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,2 g/l.
Total dry extract
33.1 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
Classification
???
Grapes
???
Harvest time
???
Cultivation
???
Planting density
???
Soil
???
annata 2014
Vintage
2014
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
30.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,2 g/l.
Total dry extract
31,5 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2013
Vintage
2013
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,2 g/l.
Total dry extract
30,9 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2012
Vintage
2012
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
50.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14,50 % vol.
Total acidity
5,1 g/l.
Total dry extract
31,5 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
annata 2011
Vintage
2011
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
from 280 to 350 metres above sea level.
Location
south exposition.
Cultivation pratices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 2,5-3 years.
Bottle ageing
12 months.
Average annual production
50.000 bottles.
Bottle type
bordeaux 600 g.
alcohol content
14 % vol.
Total acidity
5,3 g/l.
Total dry extract
32,2 g/l.
Colour
ruby red towards garned with ageing.
Aroma
intense, broad bouquet, elegant, rich in scents of mellow red fruits, spicy in notes of liquorice and tobacco.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Brunello pairs with roasts, game, red meats, rich first courses, with sauches and seasoned cheese.
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Products

Rosso di Montalcino D.O.C. Print

Sangiovese in its natural state. It is considered to be the younger brother of Brunello. It is aged for one year in 20 hl Slavonian oak barrels and unites the imposing structure of Brunello with the freshness and vivacity of a young wine. It should be drunk young, although it does last with ageing. It shows an intense ruby red colour and reveals all its exuberance with notes of red fruit and blackberry on the nose. On the palate, it is pleasing and well-orchestrated with good length and without aggressive tannins. Colour ruby red. Scent intense, broad bouquet, fruity (red fruits), elegant and spicy (liquorice and black pepper). taste dry, warm, soft with pleasant tannins, balanced, intense and elegant.

Serving Rosso di Montalcino with rich first courses,  first courses with tomato sauce, typical tuscan dishes, ribollita soup, roasts, red meats, rabbit, medium seasoned sheep's cheese. 

Vintage
2019
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,5 % vol.
Total acidity
5 g/l.
Total dry extract
32,8 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, ample, fruity (red fruits), and spicy notes.
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Excellent wine suited to all courses. Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
annata 2013
Vintage
2013
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,00 % vol.
Total acidity
4,9 g/l.
Total dry extract
29,9 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
annata 2019
Vintage
2019
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,89 % vol.
Total acidity
5,2 g/l.
Total dry extract
32,2 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
Sugar content
less 0.1 g/L
Classification
???
Grapes
???
Harvest time
???
Cultivation
???
Planting density
???
Soil
???
annata 2018
Vintage
2018
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,5 % vol.
Total acidity
5,4 g/l.
Total dry extract
32,2 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
Classification
???
Grapes
???
Harvest time
???
Cultivation
???
Planting density
???
Soil
???
Exposure of the vineyards
???
Elevation
???
Average age of the plants
???
Harvest
???
Harvest Time
???
Alcohol
???
Acidity
???
Tasting Notes
???
annata 2017
Vintage
2017
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
20.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,5 % vol.
Total acidity
5,4 g/l.
Total dry extract
32,2 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
annata 2016
Vintage
2016
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slavonian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,5 % vol.
Total acidity
5,4 g/l.
Total dry extract
32,2 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
annata 2015
Vintage
2015
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
14,5 % vol.
Total acidity
4,9 g/l.
Total dry extract
29,6 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
annata 2014
Vintage
2014
Grape variety
100% Sangiovese grosso.
Training system
cordon-spurred training system.
Vine density per hectare
5000 plants.
Altitudes of vineyards
280-350 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
Slovenian oak barrels of 30-35 hl for 8 months.
Bottle ageing
minimum 2 months.
Average annual production
40.000 bottles.
Bottle type
bordeaux 550g.
Alcohol content
13,5 % vol.
Total acidity
4,9 g/l.
Total dry extract
29,6 g/l.
Colour
ruby red.
Aroma
intense, broad boquet, elegant, fruity (red fruits), and spicy (liquorice and black pepper).
Flavour
dry, soft with pleasant tannins, balanced, intense and persistent, elegant.
Food wine pairing
Serving Rosso DOC with rich first courses or with tomato sauce, typical Tuscan dishes, ribollita soup, roasts, red meats, rabbit and medium seasoned cheese.
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Products

Poggio d'Arna Toscana Rosso IGT Print

This wine is created from a blend of Sangiovese, Merlot and Cabernet Franc and is aged for one year in French Allier barriques and 15 hl Slavonian oak barrels. It has a deep ruby red colour with a purplish tinge. It leaves an intense aroma with overtones of red pulp and pleasant notes of spice. To taste, it is mouth-filling, structured and balanced by the right freshness and a velvety tannin. A high-quality wine from the combination of a variety of French grapes and those from the territory of Montalcino which offers a different and original drink with new tastes while maintaining the typical characteristics of Sesta. Colour deep ruby red colour with violet brilliant effect. Scent notes of fresh red fruits, spicy aromas (intense note of liquorice). taste harmonious, soft, zesty, fascinating and full- bodiad wine.

Suitable for every occasions. Excellent with a wide selection of food: red meats, cheeses, hand made pasta with meat and tomato sauce, hors d' houvres, cold cuts, bruschette, vegetables, fish and traditional soups.

Vintage
2018
Grape variety
20% Sangiovese Grosso, 40% Cabernet franc, 40% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French Allier barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,50 % vol.
Total acidity
5,30 g/l.
Total dry extract
32,3 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2013
Vintage
2013
Grape variety
40% Sangiovese Grosso, 30% Cabernet franc, 30% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,00 % vol.
Total acidity
5,36 g/l.
Total dry extract
30 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2018
Vintage
2018
Grape variety
20% Sangiovese Grosso, 40% Cabernet franc, 40% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French Allier barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,50 % vol.
Total acidity
5,30 g/l.
Total dry extract
32,3 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2017
Vintage
2017
Grape variety
40% Sangiovese Grosso, 30% Cabernet franc, 30% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,50 % vol.
Total acidity
5,30 g/l.
Total dry extract
32,3 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2016
Vintage
2016
Grape variety
40% Sangiovese Grosso, 30% Cabernet franc, 30% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,50 % vol.
Total acidity
5,30 g/l.
Total dry extract
32,3 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2015
Vintage
2015
Grape variety
40% Sangiovese Grosso, 30% Cabernet franc, 30% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,5 % vol.
Total acidity
5,15 g/l.
Total dry extract
31,7 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
annata 2014
Vintage
2014
Grape variety
40% Sangiovese Grosso, 30% Cabernet franc, 30% Merlot.
Training system
cordon-spurred training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
from 280 to 300 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15-18 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months.
Bottle ageing
minimum refinement in bottle of 2 months.
Average annual production
25.000 bottles.
Bottle type
bordeaux of 500 gr.
Alcohol content
14,00 % vol.
Total acidity
5,2 g/l.
Total dry extract
31,7 g/l.
Colour
deep ruby red colour with violet brilliant effect.
Aroma
notes of fresh red fruit, spicy aromas (intense note of liquorice).
Flavour
harmonius, soft, fascinating and full-bodied wine.
Food wine pairing
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts.
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Products

Camponovo Toscana Rosso IGT Print

Young and fresh wine a strong character linked to the Montalcino territory: it originates from the union of two local varieties, Sangiovese (90%) and Colorino (10%), which blend together giving at first the structure and then the intense color. After ageing in stainless steel vats, it shows a ruby red color, hints of red fruit on the nose and fresh and balanced flavor. A pleasant wine to drink every day because of its freshness and aroma. Even though it is so drinkable and very approachable on the palate, it maintains the typical strong characteristics of Montalcino wines. Colour ruby red, brilliant. Scent fruity (red fruits), and spicy aromas. Taste medium bodied with silky tannins, traditional.

Suitable for every occasions. Excellent with a wide selection of foods: red meatd, hand made pasta, cold cuts, bruschette, salds, fish, sheep's cheeses, white meats, vegetables.

Vintage
2018
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14.5 %vol.
Total acidity
5,2 g/l.
Total dry extract
30,5 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2013
Vintage
2013
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14,5 %vol.
Total acidity
5,2 g/l.
Total dry extract
30 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2018
Vintage
2018
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14.5 %vol.
Total acidity
5,2 g/l.
Total dry extract
30,5 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2017
Vintage
2017
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14.5 %vol.
Total acidity
5,2 g/l.
Total dry extract
30,5 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2016
Vintage
2016
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14.5 %vol.
Total acidity
5,05 g/l.
Total dry extract
35,1 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2015
Vintage
2015
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14.5 %vol.
Total acidity
5,0 g/l.
Total dry extract
33,1 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
annata 2014
Vintage
2014
Grape variety
90% sangiovese grosso, 10% colorino.
Training system
spurred cordon training system.
Vine density per hectare
5.000 plants.
Altitudes of vineyards
280-320 metres above sea level.
Location
south exposition.
Cultivation practices
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest.
Vinification
duration of maceration of 15 days; alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature.
Ageing
6 months in stainless steel tanks.
Bottle ageing
minimum refinement in bottle 1 month.
Average annual production
25.000 bottles
Bottle type
bordeaux of 500 gr.
Alcohol content
14 %vol.
Total acidity
5,2 g/l.
Total dry extract
33,1 g/l.
Colour
ruby red.
Aroma
fruity (red fruits) and spicy aromas.
Flavour
medium bodied with silky tannins.
Food wine pairing
suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, hors d'ouvres.
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Products

Grappa di Brunello di Montalcino Print

This highly-valued grappa is made from the Brunello (Sangiovese grosso) marc by means of a discontinuous copper boiler system and the cutting of the head and the tail by the distiller master. It is of a bright white color, has an intense fragrance of resin, and a great balance of body and persistence without alcoholic aggression. Approximately 1600 bottles are produced per year.

Alcohol content
42% Vol.
Colour
Bright white color
Bouquet
Intense fragrance of resin.
Taste
Great balance of body and persistence without alcoholic aggression
Distillation system
A discontinuous copper boiler system and the cutting of the head and the tail by the distiller master
Production
Approximately 1600 bottles are produced per year
How to serve
To serve at a temperature of 9-12° C - Puor into the tulip-shape Grappa glasses
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Products

Olio extravergine di oliva Print

It is obtained by the best quality of olives of the estate: Moraiolo, Correggiolo, Olivastra seggianese. The manual harvest guarantees the perfect condition of the olives which are cold-pressed within 24 hours conserving aromas and tastes that are typical of this wonderful land. The annual production yields about 70 qls.Low acidity and powerful structure. This extravirgin olive oil is persistent, aromatic, savory with note of hartichoke. Final warm, spicy with bitterish aftertaste.  

Suitable for every occasions, excellent with a wide selection of foods: vegetables fresh/ cooked, soups, fish, first courses, salads, brushette, hors d' houvre, fish and meats. 

Classification
Extra- virgin Olive Oil
Variety
Moraiolo, Correggiolo, Olivastra seggianese
Harvest time
October/ November
Production area
Montalcino
Extraction process
cold pressed within 24h
Annual production
70 q.li ca
Exposure of trees
280-250 m a.s.l.
Collection
manual harvest
Colour
emerald green
Organoleptic characteristics
low acidity, and poweful structure. This oil is persistent ,a romatic, fuity, savory with note of artichoke. Final warm, spicy with a bitterish aftertaste.
Acidity
0,15
Service
store at room temperature, far from light and heat
Food pairings
excellent dressing for fish, soup, read meats, salds; very versatile with national and internation dishes
Availability
250ml, 500ml, 750 ml and 5L
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