ROSEA 2023 organic – IGT Tuscan Rosé

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010/ 2016 – Ciliegiolo implant 2010 – Canaiolo implant 2016 – Implant density 5000/ha

Vinification: the lightly pressed grapes stay in contact with the skins for 3-4 hours. This is followed by the separation of the must, which undergoes a static pre-fermentative clarification and a fermentation at a controlled temperature of 16° Celsius. After fermenting, the wine rests on the dregs for 7-8 months before bottling.

Total acidity: 6 g/l – Sugar residue: 1,4 g/h

Visual profile: soft pink with light copper hues – Olfactory profile: fresh and lively nose with hints of fresh fruit and gentle citrusy notes – Tasting profile: fresh and tasty palate. Its good structure is perfectly matched by a pleasant sourness.

ALTUS 2019 – IGT Tuscan Red

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010 density 5000/ha – Colorino del Val d’Arno implant 2016 density 5000/ha

Vinification: traditional red vinification with medium long maceration (12-14 days) and fermentation at a controlled temperature of 26-28° Celsius. After the wine is racked off, it rests in stainless steel tanks for a few months, during which the malolactic fermentation occurs. Aging: 36 months inside small wooden barrels, followed by bottling.

Total acidity: 5,4 g/l – Sugar residue: 1,1 g/h

Visual profile: bright red with a delicate garnet hue – Olfactory profile: ripe red fruits with hints of leather and spices – Tasting profile: a notable volume with intense tannins, but round and perfectly blended with every other component. The acidity elevates the wine’s complexity to a pleasant and refined elegance.

ROBRUM 2020 – DOC Rosso di Montalcino

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010, density 5000/ha

Vinification: red vinification with medium maceration (10-12 days) and controlled temperature at 26-28° Celsius. After the wine is racked off, it rests in stainless steel tanks for a few months, and then it undergoes a period of refinement (6-8 months) inside medium and small wooden barrels of third or fourth passage. After refinement in wood the wine is put back in steel tanks before bottling.

Total acidity: 5,6 g/l – Sugar residue: 1,0 g/h

Visual profile: bright intense deep ruby red – Olfactory profile: most prevalent to the nose is a fruity note, with hints of ripe red fruits and gentle notes of undegrowth – Tasting profile: full and robust palate, elegant and balanced at the same time. Tannins are present but perfectly blended, making the wine pleasant and suitable for a meal from start to finish.

HOMAGIUM 2020 – IGT Tuscan Red

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010/2016 – Colorino del Val d’Arno implant 2016 – Ciliegiolo implant 2010 – Canaiolo implant 2016 – Implant density 5000/ha

Vinification: traditional red vinification with medium maceration (10-12 days) and controlled temperature at 26-28° Celsius. After the wine is racked off, it rests in stainless steel tanks for the malolactic fermentation and is then aged in medium small wooden barrels for 18-24 months before it can be bottled.

Total acidity: 5,6 g/l – Sugar residue: 0,8 g/h

Visual profile: bright red with delicate shades of garnet – Olfactory profile: fresh and pleasant nose, with hints of red fruits and gentle violet accents. The bouquet is enriched by soft notes of leather – Tasting profile: with a soft and pleasant palate the wine maintains a balanced freshness and roundness that make it a perfect fit for a meal from start to finish.

Zephyrus 2020 – High quality Sparkling wine classic method brut - rosé

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010/16 – Ciliegiolo implant 2010 – Density 5000/ha

Vinification: the lightly crushed grapes remain in contact with the skins for 3-4 hours. After the must has been separated, it first undergoes static pre-fermentation clarifying and then a fermentation at a controlled temperature of 16° Celsius. After fermenting, and before the tirage preparation, (which usually takes place in late spring), the wine rests on the fine lees for 7-8 months. After tirage, the wine undergoes a second alcoholic fermentation in the bottle and remains resting on the fine lees for a medium-long period of time (48-60 months). Finally, we proceed with the remuage.

Total acidity: 6,8 g/l – Sugar residue: 1,8 g/h

Visual profile: soft pink with light copper hues – Olfactory profile: complex nose with hints of bread crust and yeast, accompanied by soft notes of citrus and nuts – Tasting profile: the palate confirms the olfactory profile, with a good complexity accompanied by a pleasant freshness and flavour. The long fermentation smooths out the exuberance of the Sangiovese variety and gives softness and fullness to the wine, perfectly supporting the presence of perlage. Given the remarkable complexity this wine is perfect both for aperitifs and main meals.

ULMUS 2020 – D.O.C.G. Brunello di Montalcino

SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010/16 Density 5000/ha

Vinification: traditional red vinification with long maceration (16-18 days) and fermentation at a controlled temperature of 26-28° Celsius. After the wine is racked off, it rests in stainless steel tanks for the malolactic fermentation. This is followed by an aging period in small-medium wooden barrels, which lasts at least 24 month before bottling.

Total acidity: 5,6 g/l – Sugar residue: 0,8 g/h

Visual profile: purple red with a delicate garnet hue – Olfactory profile: ripe red fruits with hints of leather and spices – Tasting profile: rich and full-bodied palate, with intense and thick-textured tannins, which maintain a remarkable elegance, supported by a perfect balance between acidity and flavour. Pair with red meats, game and roast.