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 Riserva D.O.C.G. Print

Sangiovese at its purest. It is produced exclusively in the best years. After ageing for 40 months in 30 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 six 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.

Riserva Brunello pairs superbly with Italian and International cuisine; tipical tuscan dishes, roasts, game, mushrooms, red meats and seasoned sheep's cheese.

Vintage
2009
Grape variety
100% Sangiovese Grosso.
Training system
cordon-spurred training system.
Vine density per ectare
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. In the Riserva vineyards, all agricultural practices are carried out at the ideal moment for the vines.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentation take place in stainless steel tanks equipped with termostatsto control the temperature.
Ageing
slovenian oak barrels of 30-35 hl for 3,5 years.
Bottles ageing
12 months
Average annual production
4.000 bottles.
Bottle type
bordeaux 600g.
Harvestalcohol content
14,50% vol.
Total acidity
5,7 g/l.
Total dry extract
31.9 g/l.
Colour
ruby red towards garned with ageing.
Aroma
Ethereal that crumbles into shades of violet, iris, bringing the humble fruits of the forest to mind.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Red meat, preferably wild game, and aged cheese.
annata 2009
Vintage
2009
Grape variety
100% Sangiovese Grosso.
Training system
cordon-spurred training system.
Vine density per ectare
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. In the Riserva vineyards, all agricultural practices are carried out at the ideal moment for the vines.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentation take place in stainless steel tanks equipped with termostatsto control the temperature.
Ageing
slovenian oak barrels of 30-35 hl for 3,5 years.
Bottles ageing
12 months
Average annual production
4.000 bottles.
Bottle type
bordeaux 600g.
Harvestalcohol content
14,50% vol.
Total acidity
5,67 g/l.
Total dry extract
30,51 g/l.
Colour
ruby red towards garned with ageing.
Aroma
Ethereal that crumbles into shades of violet, iris, bringing the humble fruits of the forest to mind.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Red meat, preferably wild game, and aged cheese.
annata 2011
Vintage
2011
Grape variety
100% Sangiovese Grosso.
Training system
cordon-spurred training system.
Vine density per ectare
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. In the Riserva vineyards, all agricultural practices are carried out at the ideal moment for the vines.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentation take place in stainless steel tanks equipped with termostatsto control the temperature.
Ageing
slovenian oak barrels of 30-35 hl for 3,5 years.
Bottles ageing
12 months
Average annual production
4.000 bottles.
Bottle type
bordeaux 600g.
Harvestalcohol content
14% vol.
Total acidity
5,67 g/l.
Total dry extract
30,51 g/l.
Colour
ruby red towards garned with ageing.
Aroma
Ethereal that crumbles into shades of violet, iris, bringing the humble fruits of the forest to mind.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Red meat, preferably wild game, and aged cheese.
annata 2010
Vintage
2010
Grape variety
100% Sangiovese Grosso.
Training system
cordon-spurred training system.
Vine density per ectare
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. In the Riserva vineyards, all agricultural practices are carried out at the ideal moment for the vines.
Vinification
duration of maceration of 25 days; alcoholic and malolattic fermentation take place in stainless steel tanks equipped with termostatsto control the temperature.
Ageing
slovenian oak barrels of 30-35 hl for 3,5 years.
Bottles ageing
12 months
Average annual production
4.000 bottles.
Bottle type
bordeaux 600g.
Harvestalcohol content
14,50% vol.
Total acidity
5,67 g/l.
Total dry extract
30,51 g/l.
Colour
ruby red towards garned with ageing.
Aroma
Ethereal that crumbles into shades of violet, iris, bringing the humble fruits of the forest to mind.
Flavour
dry, soft with velvet tannins, balanced, very intense, very persistent and elegant.
Food wine pairing
Red meat, preferably wild game, and aged cheese.

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

Pure Sangiovese from a selection of the best grapes of our vineyards, matured in 30 hl Slavonian oak barrels for 30 months with subsequent ageing of four 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 velvet tannins, balanced, very intense, very persistent and elegant.

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

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 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 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.

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
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
5,5 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 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 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.

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
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
5,15 g/l.
Total dry extract
31,1 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 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.

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
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
14.5 %vol.
Total acidity
5,3 g/l.
Total dry extract
30,6 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 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.

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

Olio extravergine di oliva Print

It is obtained by the best quality of olives of the estate: Moraiolo, Correggiolo, Leccino and Frantoiano. 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 wanderful land. The annual production yields about 70qls.

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.