Denomination: Toscano Rosso IGT
Grapes: Syrah 90%, Merlot 10%
Aging: 15 months in barrique
Organoleptic characteristics:
The scents are typical of the grape: oriental spices, licorice, black pepper. Warm, harmonious taste, with a spicy finish on the palate. Complex and persistent, typical of the great Syrah and with the enveloping Merlot notes
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Denomination: Toscana Rosso IGT
Grapes: Sangiovese 60%, Merlot 20%, Syrah 20%
Aging: Sangiovese in large oak barrels for 16 months, Syrah, and Merlot in barrique for 12 months.
Refinement in the bottle: minimum 4 months
Organoleptic characteristics:
Intense ruby red color, complex nose with fragrant fruity aromas well integrated with the sweet notes of chocolate and toasted notes. Full-bodied taste with a pleasant, enveloping, and balanced finish.
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Denomination: Toscano Rosso IGT
Grapes: Syrah 80%, Merlot 10%, Cabernet Sauvignon 10%
Aging: Sangiovese in large barrels for 12 months, Cabernet Sauvignon and Merlot in barriques for 12 months
Bottle aging: at least 2 months
Organoleptic characteristics:
Medium intensity ruby red color. On the nose, it is fruity and slightly spicy with notes of wild berries, juniper, and myrtle. Fairly soft, lively, drinkable. Wine to be enjoyed young but which can surprise after prolonged aging.
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Denomination: Toscana IGT
Grapes: Malvasia Nera 100%
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 30 days at a temperature between 24-25 ° C during which the skins are frequently bathed. The malolactic fermentation takes place in barriques.
Aging: for 12 months in French oak barrels used for the second or third times. Further aging in bottle for 12 months
Tasting notes: a wine with intense ruby red color, aromas of ripe fruit, hints of spice and black pepper, complex and elegant with harmonious tannins, great personality
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Denomination: Toscana IGT
Varieties: 100% Colorino
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 20 days at a temperature between 24-25°C. The malolactic fermentation takes place in barriques
Aging for 15 months in French oak barrels in part new and in part used for the second and third times. Further aging in bottle for 12 months
Tasting notes: the color is deep ruby red, ripe fruit flavors of blackberry and black currant, in particular, pleasant sensation of freshness, soft tannins
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Denomination: Toscana IGT
Varieties: 100% Sangiovese
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 30 days at a temperature between 24-2 °C. The malolactic fermentation takes place in barriques.
Aging: for 15 months in French oak barrels used for the second and third times. Further aging in bottle for 12 months
Tasting notes: the color is ruby red, hints of ripe fruit and spicy notes that are a pure expression of the Tuscan territory, persistent and elegant
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Category: still red wine Denomination: Chianti Classico DOCG Area of production: Pievasciata, Castelnuovo Berardenga (SI), IT Vintage: 2017 Grape variety: Sangiovese 100% Vineyard altitude: 380-440 meters a.s.l. Soils: Limestone and clay with presence of galestro and alberese Planting density: 5,000 vines per hectare Training system: Spurred cordon and Guyot Yield: 6.5 tons per hectare. Vinification: Alcoholic fermentation in steel tanks under controlled temperature, maceration in stainless steel for about 10 days. Malolactic fermentation in oak barrels. Maturation: 12-14 months in oak barrels (30 - 36 hl). Bottle ageing for 3-5 months Ageing potential: 10 years Alcohol by volume: 14% Serving temperature: 18°-20°C Tasting notes: Light ruby red in colour, ripe cherry, violets and vanilla notes. Smooth and velvety tannins with a good persistence on the palate. Bottle format: 0,75 lt Food pairing: Tuscan cured meats and pecorino cheese, Ribollita and vegetable soups, Tuscan crostini.
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Denomination: Bolgheri DOC
Grapes: 50% Cabernet Sauvignon, 30% Merlot, 20% Syrah
Vinification: After the manual harvest, maceration and fermentation of the grapes at a controlled temperature in cement vats for about 14 days, "microboullage"; malolactic fermentation in 1,500 lt oak barrels with aging on the yeasts for 4 months.
Bottle aging: 3 months.
Alcoholic by volume: 13.5%
Serving temperature: 16 ° C
Organoleptic characteristics: intense ruby red, notes of red fruit, strawberry, cherry, spices. Soft palate, medium sweet tannins, well-balanced acidity, persistent fruity aftertaste.
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Denomination: Toscana IGT
Production area: Gaiole in Chianti (SI)
Grapes: Sangiovese, Cabernet Sauvignon, Merlot
Aging: Barrique di rovere francese
Soil: the vineyards in “Località Montelodoli” are rich in clays alternating with Alberese stones and limy sandstone boulders, while the Cornia vineyards are richer in characteristic stones which slows down the vigor of the plant, enhancing the structure of the future wine.
Exposure: South, South-East.
Vinification and aging: the harvest is carried out exclusively by hand with a selection of the grapes and delivery to the cellar according to the variety, the destemming follows without pressing. The vinification takes place in stainless steel tanks at a controlled temperature for 21 days, with a submerged cap followed by post-maceration for 2 months, raking, and pressing. The aging for about 24 months is done in large barrels and tonneaux of the second passage.
Alcohol by volume: 13,5%
Serving temperature: 16°-18°C
Twenty-five hectares of vineyards managed entirely in compliance with sustainable agricultural practices, the soils of which have been united since their formation, originating from the Chianti massif, by a large quantity of compact limestone resting on a sandstone base.
This type of soil restrains the vigor of the plant, lengthens the vegetative cycle, and enhances the structure of Chianti. Our vineyards range in altitude from 280 to 480 meters above sea level and are situated in three different subzones within the municipality of Gaiole in Chianti.
Futuro wine is made from grapes grown in the best vineyards at 450 meters above sea level.
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