OUR WINES

In the Chianti Colli Senesi's soils, are obtained the Tuscan wine excellences, famous all over the world.

The texture of these soils, with a balanced combination of clay, silt and sand, moderately calcareous on the surface, ensures good drainage. The water filters without stagnating, wetting the roots of the vine. The Mediterranean climate, the right location and organization of the vineyards between the North West and the South East, are the other winning elements for making wine production excellent. Good practices advise not to ask too much of the oldest systems; the densities go up for the more recent ones, for which an advanced one-sided spurred cordon training system is followed.

All this, combined with our daily commitment, allows us to produce top quality wines.

Bianco Toscano IGT

Obtained from the white vinification of typical Tuscan white grapes, it is the typical wine to drink between meals with friends or to cool off in the summer.

Vines

Malvasia (50%), Trebbiano (40%) and Chardonnay (10%).

Vineyards with 5500 vines per hectare and production of 80 quintals of grapes per hectare.

Winemaking

In white, with 5 days of cold prefermentative maceration (around 5° C). It then carries out a slow fermentation at a rather low controlled temperature (15° C).

Organoleptic Characteristics

Intense straw yellow color, fine and floral bouquet, fresh and savory flavor.
Pairing

This wine can be served as an aperitif, or in combination with fish and shellfish appetizers.

Serve at 13 - 15 ° C.

Alcohol: 12% Vol.

Chianti Colli Senesi D.O.C.G.

Chianti, typical wine of our territory, known all over the world, appreciated by all lovers of good wine and produced by us following the tradition of our company.

Vines

Sangiovese (80%), Canaiolo (10%), Trebbiano (5%) and Colorino (5%).

Vineyards with 5500 vines per hectare, production of 80 quintals of grapes per hectare.

Winemaking

After 5 days of cold pre-fermentative maceration (5° C) and 10-12 days of fermentation and controlled temperature (maximum 23° C), the wine remains for at least 40 days in maceration with the skins to extract the greatest possible quantity of aromas. , colors and substances.

Organoleptic Characteristics

Intense ruby red wine, due to long maceration, with good violet reflections. Scent of fresh fruit with hints of violet and undergrowth. Savory, pleasant to the taste and with a good persistence in the mouth.
Pairing

It goes perfectly with non-demanding white or red meat dishes. Excellent also with fresh or semi-mature cheeses. Serve at 16-18° C.

Alcohol: 14% Vol.

Infernaccio Supertuscan IGT

After many years of producing Chianti, the desire to go forward was born within us, in search of those niche products that the market was increasingly appreciating, that is, barriccate or commonly called SuperTuscan wines.

Vines

Produced only in exceptional vintages from a vineyard cadastrally called Infernaccio which was planted with 50% of Sangiovese variety and 50% of Cabernet Sauvignon variety. Vineyards with 5500 vines per hectare, production of 50 quintals of grapes per hectare.

Winemaking

After 5 days of cold prefermentative maceration (5° C) and 8-10 days of fermentation at controlled temperature (25° C), the grapes undergo a further maceration that can even reach 75 days. The wine is immediately put to age on 8 different types of wood and remains there for 18 to 24 months before moving on to a refinement in the bottle of not less than 12 months.

Organoleptic Characteristics

The wine has an intense ruby red color with light brick notes. The perfume is very complex, ethereal with strong notes of ripe fruit and spices. In the mouth the taste is very broad and harmonious, with hints of spices and chocolate.
Pairing

Ideal with important roasts, game, grilled meats but also long-aged cheeses. It goes very well as a meditation wine, also in combination with dark chocolate.

Serve after a good decantation of at least 2 hours at a temperature of 18-20° C.

Alcohol: 15% Vol.

Rosso Toscano IGT

It is the typical table wine which must not have a great structure, but which must be "easy to drink" and pleasant, ideal for every day.

Vines

Sangiovese (80%), Canaiolo (10%), Trebbiano (5%) and Malvasia (5%).

Vineyards with 5500 vines per hectare and production of 100 quintals of grapes per hectare.

Winemaking

In red with 5 days of cold prefermentative maceration, 10-12 days of fermentation at controlled temperature and at least 15 days of maceration of the skins on the finished wine.

Organoleptic Characteristics

Intense ruby red color, fine and characteristic fruity aroma, harmonious, decisive and pleasant taste.
Pairing

This is an "all-round" wine, which is well suited to all dishes, especially based on white meat.

Serve at 16-18 ° C.

Alcohol: 13% Vol.

Vino Spumante Brut

From our Venetian tradition we also brought to Tuscany the passion for sparkling wines, from whose practice we get our Brut sparkling wine, increasingly known and appreciated by our customers.

Vines

Malvasia del chianti (30%), Malvasia Aromatica (30%), Trebbiano (10%) and Chardonnay (30%).

Vineyards with 5500 vines per hectare, production of 100 quintals of grapes per hectare.

Winemaking

The grapes are harvested, crushed and immediately put to ferment slowly in the autoclaves, or rather special barrels that resist strong internal pressure. These make the CO2 produced dissolve in the wine, giving life to the sparkling wine.

Organoleptic Characteristics

The color is intense straw yellow, while the perfume is broad, refined and very fruity. The flavor is highly aromatic and complex but still well balanced. The perlage is fine and persistent.
Pairing

Dry sparkling wine is ideal as an aperitif or for fish-based meals.

Serve at 8° - 10° C

Alcohol: 11% Vol.