North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Spur pruned cordon for old vines and double guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality. We produce most of our electricity through on-site photovoltaic systems, using sustainable energy and reducing environmental impact across all stages of wine production. In all of our working premises we have a plastic free approach.
DOC
2023
100% Sangiovese
Last week of September, hand-picked in 8kg crates Plots Management: all the plots are harvested separate, fermented separate and aged separated.
Cold Maceration the grapes, are immediately stored in cold room at 5°C (41°F) for 1 night. Fermentation: 12 days of alcohol fermentation For the first days of the fermentation there are made 4 times per day (every 6 hours) pumping over. Maceration: on the skins 40 days of maceration.
12 months in a large (33HL capacity) oak barrel (Slavonian & French oak) and then at least 4 months of bottle aging.
13%
On the nose clear notes of dark berries and cherries, violet, sweet spices and balsamic ending . On the palate elegant rich and perfectly balanced, salty tannins and long persistence.
For a great experience we recommend big red wine glasses (Bourgundy or Bordeaux).
17-18°C
Rosso di Montalcino is our “Business Card” we like to impress our clients with the quality and finesse of a young and ready to drink Sangiovese. The parcels that during the fermentation and first 12 months of aging in the barrels are more ready and fruit forward we bottle as Rosso di Montalcino.
North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first week or 10 days of the fermentation there are made 4 times per day (every 6 hours) pumping
over.Maceration on the skins: 45 days of maceration
12 months in large slavonian oak barrels
14,5%
Vineyard cultivated following the organic agricolture principles. Sexual confusion method to prevent the spreading of the vine moth. Use of organic humus, sowing and green manure to improve the soil quality. In all of our working premises we have a plastic free approach.
spur pruned cordon for old vines and guyot for the newest parts.
2022
DOC
100% Sangiovese
Hand harvested between late September and early October 2022
Red mature fruits, on the nose with pleasant spicy aromas . The mouth is elegant and well balanced with a pecuiar freshness. Good persistence.
Meat-based sauces, poultry dishes, risotti.
18°C
North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first week or 10 days of the fermentation there are made 4 times per day (every 6 hours) pumping over.Maceration on the skins: 45 days of maceration.
12 months in large slavonian oak barrels.
14.5%
Vineyard cultivated following the organic agricolture principles. Sexual confusion method to prevent the spreading of the vine moth. Use of organic humus, sowing and green manure to improve the soil quality. In all of our working premises we have a plastic free approach.
system spur pruned cordon for old vines and guyot for the newest parts.
2021
DOC
100% Sangiovese
Hand harvested between late September and early October 2021.
Red mature fruits, on the nose with pleasant spicy aromas . The mouth is elegant and well balanced with a pecuiar freshness. Good persistence.
Meat-based sauces, poultry dishes, risotti.
18°C
North - East side of Montalcino Hill, 300 mt above sea level.medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOC
2020
100% Sangiovese
Hand harvested between late September and early October.
The grapes are de-stemmed and fermented in stainless steel tanks, about 50 days of maceration.
12 months in large slavonian oak barrels with a capacity of 25-35 hl, and then at least 4 months of bottle aging.
14.5%
Bright Pale Ruby
Red mature fruits, on the nose with pleasant spicy aromas . The mouth is elegant and well balanced with a pecuiar freshness. Good persistence.
Meat-based sauces, poultry dishes, risotti.
18°C - 20°C
North - East side of Montalcino Hill, 300 mt above sea level.medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion traps to prevent the spreading of the vine moth, use of organic humus, sowing and green manure to improve the soil quality.
DOC
2019
100% Sangiovese
Hand harvested between late September and early October.
The grapes are de-stemmed and fermented in stainless steel tanks, about 50 days of maceration.
12 months in large slavonian oak barrels with a capacity of 25-35 hl, and then at least 4 months of bottle aging.
14%
Bright Pale Ruby
Red mature fruits, on the nose with pleasant spicy aromas . The mouth is elegant and well balanced with a pecuiar freshness. Good persistence.
Meat-based sauces, poultry dishes, risotti.
18°C - 20°C
Red Wine
DOC
2018
Montalcino, Tuscany, Italy
Second Harvest middle of September - Harvest: hand harvest.
Winemaking: the de-stemmed and crushed grapes are fermented in stainless steel tanks. The alcoholic fermentation at a controlled temperature is followed by a maceration of about 30 days. The wine was then left mature in oak barrels for about 6 months.
Sangiovese 100%
14.0%
Color: ruby red, bright and clear.
Nose: perfume fragrant nose with predominant aromas of ripe red fruit, especially cherry, in which blend harmoniously pleasant spicy notes.
Taste: the taste is elegant, soft and well balanced with a lively vein of freshness to balance the set. Good persistence.
Serve with meat dishes from blunt taste and decided to medium structure as pasta with meat sauce, poultry, composite risottos.
18-20°C
Red Wine
DOC
2017
Montalcino, Tuscany, Italy
Second Harvest middle of September - Harvest: hand harvest.
Winemaking: the de-stemmed and crushed grapes are fermented in stainless steel tanks. The alcoholic fermentation at a controlled temperature is followed by a maceration of about 30 days. The wine was then left mature in oak barrels for about 6 months.
Sangiovese 100%
14.0%
Color: ruby red, bright and clear.
Nose: perfume fragrant nose with predominant aromas of ripe red fruit, especially cherry, in which blend harmoniously pleasant spicy notes.
Taste: the taste is elegant, soft and well balanced with a lively vein of freshness to balance the set. Good persistence.
Serve with meat dishes from blunt taste and decided to medium structure as pasta with meat sauce, poultry, composite risottos.
18-20°C
Red Wine
DOC
2016
Montalcino, Tuscany, Italy
Second Harvest middle of September - Harvest: hand harvest.
Winemaking: the de-stemmed and crushed grapes are fermented in stainless steel tanks. The alcoholic fermentation at a controlled temperature is followed by a maceration of about 30 days. The wine was then left mature in oak barrels for about 6 months.
Sangiovese 100%
14.0%
Color: ruby red, bright and clear.
Nose: perfume fragrant nose with predominant aromas of ripe red fruit, especially cherry, in which blend harmoniously pleasant spicy notes.
Taste: the taste is elegant, soft and well balanced with a lively vein of freshness to balance the set. Good persistence.
Serve with meat dishes from blunt taste and decided to medium structure as pasta with meat sauce, poultry, composite risottos.
18-20°C
Red Wine
DOC
2015
Montalcino, Tuscany, Italy
Second Harvest middle of September - Harvest: hand harvest.
Winemaking: the de-stemmed and crushed grapes are fermented in stainless steel tanks. The alcoholic fermentation at a controlled temperature is followed by a maceration of about 30 days. The wine was then left mature in oak barrels for about 6 months.
Sangiovese 100%
14.0%
Color: ruby red, bright and clear.
Nose: perfume fragrant nose with predominant aromas of ripe red fruit, especially cherry, in which blend harmoniously pleasant spicy notes.
Taste: the taste is elegant, soft and well balanced with a lively vein of freshness to balance the set. Good persistence.
Serve with meat dishes from blunt taste and decided to medium structure as pasta with meat sauce, poultry, composite risottos.
18-20°C
