Red Wine

Denomination: Rosso di Montalcino DOCG
Vintage: 2019
Altitude of the vineyards: 420-440 meters a.s.l.
Vineyard exposure: south-east
Age of vineyards: 10-25 years
Soil: galestrous
Yield: 25-40 quintals per hectare
Vinification: It takes place in 40-35 hectolitre stainless steel vats and usually lasts 28-30 days depending on the vintage. After racking, the wine remains in steel for a few months, carries out malolactic fermentation at the end of which, after decanting, it is placed in barrels.
Ageing: in large 18-22 hectolitre barrels of medium toasted Slavonian oak, where it remains in the barrel for approximately 12 months and is released on the market the second year after the harvest after some ageing in bottle.
Alcoholic strength: 14.5%
Annual production: 8000-13000 bottles
Serving temperature: 18°-20°C
Pairings: roasted game and red meats, Pici pasta with Cinta Senese-based ragout

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY/EU

Denomination: Rosso di Montalcino DOCG
Vintage: 2020
Altitude of the vineyards: 420-440 meters a.s.l.
Vineyard exposure: south-east
Age of vineyards: 10-25 years
Soil: galestrous
Yield: 25-40 quintals per hectare
Vinification: It takes place in 40-35 hectolitre stainless steel vats and usually lasts 28-30 days depending on the vintage. After racking, the wine remains in steel for a few months, carries out malolactic fermentation at the end of which, after decanting, it is placed in barrels.
Ageing: in large 18-22 hectolitre barrels of medium toasted Slavonian oak, where it remains in the barrel for approximately 12 months and is released on the market the second year after the harvest after some ageing in bottle.
Alcoholic strength: 14.5%
Annual production: 8000-13000 bottles
Serving temperature: 18°-20°C
Pairings: roasted game and red meats, Pici pasta with Cinta Senese-based ragout

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY/EU

Denomination: Brunello di Montalcino DOCG
Category: red wine
Vintage: 2015
Production area: Montalcino (Siena)
Grape variety: 100% Sangiovese grosso
Maturation: Fermentation in stainless steel and maturation in large oak vats for 36 months
Alcohol by volume: 14,5% 
Bottle format: 0,75lt
Serving temperature: 16-18° C
Pairings: pasta with wild boar ragout, red meats, game and aged cheese 

Category: still red wine
Denomination: Toscana Rosso IGT
Area of production: Pievasciata, Castelnuovo Berardenga
Vintage: 2019
Grape varieties: Cabernet Sauvignon 33%, Cabernet Franc 33%, Merlot 34%
Vineyards altitude: 370/430 m a.s.l.
Vineyards: Monteropoli, Poggione, Mordese
Soil types: Limestone and clay with presence of galestro and alberese
Planting density: 5,000 vines per hectare
Training system: Spurred cordon and Guyot
Harvest: The best berries of Merlot, Cabernet Franc and Cabernet Sauvignon are carefully
selected and hand-picked between the third week of August and mid-September.
Vinification: Alcoholic fermentation in concrete vats under controlled temperature of 22°C for 23 days, followed by 4-week maceration on skins. Malolactic fermentation in French oak barriques.
Maturation: In 50% new french oak barriques for 24 months and in concrete for 3 months.
Bottle ageing: 8 months
Ageing potential: Over 20 years
Alcohol by volume: 14,5%
Total acidity: 5,25 g/L | Ph: 3,46 | Net dry extract: 35,5 g/L
Serving temperature: 18°- 20°C
Bottle format: 0,75 lt
Tasting notes: Deep ruby red in colour. Aromas and flavours of blackcurrant, sour cherry, violet, vanilla, tobacco e chocolate notes. A wine of great structure and body where the softness and elegance of Merlot are combined with the acidity and structure of Cabernet.
Food pairing: lamb, wild boar, porcini mushrooms risotto, blue cheese.
 

Prugnolo Rosso di Montepulciano DOC

Denomination: Vino Nobile di Montepulciano DOCG
Production area: Cervognano, Montepulciano (SI)
Vintage: 2020
Grape varieties: 85% Sangiovese (Prugnolo Gentile) and 15% Mammolo.
Soils: calcareous, of alluvial origin, sandy with a good percentage of silt and clay, varying according to the position.
Vinification: The grapes, harvested manually and transported in boxes, after destemming and soft pressing are placed to ferment in stainless steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures of 27-30°C. Manual pumping over and punching down of the cap are carried out.
Maturation: it is matured for a few months in vitrified concrete tanks where it undergoes malolactic fermentation. Before bottling, a light filtration is carried out. 
Alcoholic strength: 13.5% vol.
Format: 0.75lt

Produced since 1989 as Rosso di Montepulciano, it has worn the current label since 2003. The average annual production is 20,000 bottles.