Wine and Beer

Denomination: Pinot Grigio Sant'Antimo DOC
Vintage: 2019
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: 100% Pinot Grigio
Vinification: Initial cold maceration at 8/10 C° followed by a soft pressing in to separate the clear juice. Fermentation for 10/12 days at temperatures between 16° and 18° C. Early bottling at the beginning to preserve the aromas.
Alcohol by volume: 13.5%
Serving temperature: 8-10 ° C
Organoleptic characteristics:
Colour: straw yellow with greenish hues.
Bouquet: the nose reveals a pleasant and elegant fragrance with typical notes of white fruit, pear, and hints of citrus.
Flavor: full and rich on the palate, flavourful with anise acid freshness. It closes with a lingering finish.

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Denomination: Rosso di Montalcino DOCG
Vintage: 2018
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: Sangiovese
Vinification: fermentation on grape skins for about 10 - 12 days at a controlled temperature below 28° C in shallow, wide steel tanks (150 hl), in order to preserve a fresh and long-living fruit.
Aging: 12 months in Slavonian oak casks between 75 and 150 hl, followed by refinement in bottle.
Alcoholic strength: 14.5%
Serving temperature: 18 °
Organoleptic characteristics:
Colour: deep ruby red with violet hues.
Bouquet: ample and complex with notes of cherry and sour cherry followed by a woody and spicy fragrance.
Flavor: elegant and soft with pleasant ripe tannins. The aftertaste is fruity, long, and persistent.

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Denomination: Vinsanto DOC
Vintage 1983
Production: 500 bottles
Alcohol by volume: 15% 
Color: garnet gold
Aroma: coffee, rosemary, sage, chocolate.
Characteristics: warm, full-bodied, good freshness, harmonious, velvety.

It is produced only in the best vintages from the late-harvested white grapes left to dry on the plant generally until November. Handpicked, placed in state-of-the-art ventilated boxes to dry the berries optimally. Vinification takes place in very small wooden barrels called "caratelli" of various essences and left to age for at least 25 years before making its market debut.

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Denomination: Toscana IGT
Vintage: 1999
Grapes: Sangiovese with the addition of other native vines
Aging: in small French oak barrels for about 18 months.
Alcoholic strength: 13.5% vol.

The "Le Balze" wine takes its name from an ancient Chiantigiano terracing system. It is mainly obtained from Sangiovese grapes and other native vines. 
Il Poggiolino winery was bought in 1974 by Carlo Pacini. The great passion for nature and the sensitivity towards the territory have meant that two generations always followed one another with a great desire to create an authentic wine. With these assumptions, the winery has grown by expanding for about 25 hectares divided into vineyards, olive trees, and forests.

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Denomination: Toscana IGT
Vintage: 2001
Production area: Chianti Classico - Barberino Tavarnelle
Grapes: Cabernet Sauvignon with small part of Cabernet Franc, Merlot e Petit Verdot
Vinification: manual harvest, de-stemming, soft pressing, maceration for about 4 weeks
Aging: 24 months in oak barriques
Refinement in bottles: 3 years before being released on the market
Production: 6,000 bottles
Alcohol strength:
Pairings: lamb with juniper, long-cooked meats, aged cheeses.

50 hectares of vineyards, arranged on basically marly soils, located in the heart of Chianti Classico, where Paolo De Marchi produces wines of great personality, finesse, and longevity.

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Denomination: Toscana IGT
Vintage: 2001
Production area: Chianti Classico - Barberino Tavarnelle
Grapes: 100% Syrah
Vines: 25 years
Vinification: manual harvest, de-stemming, soft pressing, maceration for about 10-12 days
Aging: 12 months in 1/5 new French and American oak barriques
Refinement in bottles: 3 years before being released on the market
Production: 4,000 bottles
Alcohol strength:
Pairings: game, also spiced.

50 hectares of vineyards, arranged on basically marly soils, located in the heart of Chianti Classico, where Paolo De Marchi produces wines of great personality, finesse, and longevity.

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Denomination: Brunello di Montalcino DOCG
Vintage: 2016
Production area: Montalcino (Siena)
Grapes: 100% Sangiovese 
Alcoholic strength 14% 
Bottle format: 0,75lt
Serving temperature: 16-18°C
Pairings: pasta with wild boar, game, red meat, aged cheese

In the Classic area of the Canalicchio, one of the most suitable for the denomination, the fresh microclimate favors an optimal, slow and gradual maturation, developing noble and elegant aromas in the wine. Rosildo Pacenti bought the Canalicchio estate in 1962 and was among the first farmers to believe strongly in the potential of Montalcino and to enhance the Sangiovese, a vine that is able to reach excellence on this hill. The winery's first vintage of Brunello di Montalcino was 1966.

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Denomination: Chardonnay Sant'Antimo DOC
Vintage: 2019
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: 100% Chardonnay. Selected clones coming from Burgundy.
Vinification: Grapes are chilled at 10°-12° in a conditioned cellar. Soft pressing was followed by an overnight decanting of the juice to allow settlement of the rough impurities. Fermentation took place for 15 days at temperatures between 20°C and 22°C in new French oak barriques. After the alcoholic fermentation, the wine is kept on the yeasts and frequently stirred up (bâtonnage) until the following spring. Malolactic fermentation was only partially done, only half of the barriques undergo it.
Bottles produced: 6.400
Alcohol by volume: 14%
Serving temperature: 8-10 ° C
Organoleptic characteristics:
Colour: intense straw yellow 
Bouquet: Intense and complex bouquet with fruity notes like yellow apple and pineapple with the elegant scent of spices and vanilla coming from the aging.
Flavor: Ample and structured with a pleasant savory and mineral texture. The aftertaste is fruity and lasting.

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Denomination: Moscadello di Montalcino DOC Vendemmia Tardiva (Late Harvest)
Vintage: 2015
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Grapes: Moscato Bianco
Drying: “Appassimento” (passerillage) on the vine. Harvesting in different passages bringing home each time the bunches at the right point of dehydration. 
Pressing: soft pressing after a rigorous grape selection.
Fermentation: slow fermentation at a controlled temperature of 16°C in thermo-conditioned stainless steel until the desired amount of alcohol is reached. The alcoholic fermentation is then stopped by cooling and subsequent filtration of the wine. 
Ageing: one year in new barriques and 6 months in bottle.
Bottles produced: 5.111
Format: 0,375
Alcoholic strength: 12%
Residual sugar: 123 g/l
Serving temperature: 12 °
Organoleptic characteristics:
Colour: bright yellow with brilliant gold hues.
Bouquet: refined and elegant with evident fragrant notes of citrus and peach together with delicate floral aromas of yellow rose.
Flavor: reminiscences of fruity scents combined with a fresh vein of acidity that balances the pleasant sweetness. The finish is long and mineral with good persistence.

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