La Senatrice is an organic beer to which the ancient Senatore Cappelli variety of durum wheat is added. The ale undergoes a second fermentation after bottling and is neither pasteurized nor filtered. Our recipe was inspired by the Belgian Saison style, which was traditionally produced on local farms.
It is golden coloured and creamy.
It has the scent of cloves with notes of citrus and pepper.
The flavour has spicy notes and citrus notes owing to the wheat, followed by the herbal taste of hops.
Bright and sparkling, with a dry, refreshing result.
Recommended for fish starters (shellfish and crustaceans), vegetables, and mature or very mature cheeses (for example pecorino).
• Alcohol content 6.8 Vol
• Serving temperature 8 -10 °C
• Bottle size 33 cl
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Denomination: Toscana IGT
Grapes: 100% Abrostine
Production area: Tuscany - Casentino
Non-certified biodynamic and certified organic cultivation
Vinification: maceration on the skins for 4 days. The must, separated from the skins, enters a new barrique, and there the alcoholic fermentation ends and the malolactic fermentation takes place
Aging: 24 months in wood, small oak, and chestnut vats, with two decanting
Bottling: without hand filtration
Aging: one year in the bottle
Abrostine is an ancient red grape variety that comes from the Etruscans. Present widely at the time of Lorenzo de 'Medici and in the following centuries in Tuscany, at the end of the 1900s it was almost extinct, and only recently has it been reproduced in tiny quantities. It is always produced in very limited quantities, at most 600 bottles in one harvest. A wine with a unique, spicy, and original character and aroma.
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Denomination: Toscana IGT
Grapes: Pinot Noir (selection from Burgundy)
Cultivation: organic and biodynamic not certified
Vinification: 80% of the first grapes are de-stemmed by hand on a metal mesh resting on open 500/700 liter wooden vats and the remaining 20% fermented in whole bunches within the de-stemmed mass. Destemming by hand to safeguard the highest possible number of whole berries, to be started for winemaking. The batches of gradually more mature grapes are sent to fermentation in a progressively greater proportion of the whole bunch, up to 100% whole bunch fermentation. After a maceration around 18 days.
Maturation: in old barriques for 20 months
Bottling: by hand in late spring 2018
Organoleptic characteristics:
The expressiveness of the perfumes, intensity, and personality. The aromatic lightness and the slenderness on the palate (note also the coloring intensity) represent the most faithful interpretation of this vintage, more smiling and graceful than robust.
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Denomination: Bolgheri DOC
Grapes: 100% Vermentino
Vineyard age: 20 years
Vinification and aging: cryomaceration with whole grapes; destemming-it is crushing; short cold maceration; soft pressing; temperature-controlled fermentation in steel wine vessels. Maturation on the lees for three months. Bottle aging for three months.
Alcohol by volume: 13% Vol
Serving temperature 11 ° C
Color: straw yellow with greenish reflections
Bouquet: fruity, citrus, with light balsamic notes, intense, persistent.
Taste: mineral and sapid, balanced, with good concentration and structure, long and clean finish.
From organic farming
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Denomination: Rosato Toscana IGT
Production area: Gaiole in Chianti (Siena)
Vines: 100% Sangiovese
Vineyard: San Marcellino
Fermentation: in steel from 19 September to 22 October and 3 months in contact with indigenous yeasts at 10 ° C always in steel
Alcohol by volume: 13,22% Vol
Organoleptic characteristics: a rosé with excellent freshness, deep, balanced, mineral, enveloping, and elegant aromas.
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Category: Rosé Brut Traditional Method Sparkling Wine Grape varieties: Grolleau 100% Production area: Loire Valley, France Alcohol volume: 13% Serving temperature: 8-10°C Pairings: as an aperitif, with cured meats, white and red meats, cheeses, fish dishes
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Category: Dry red wine Appellation: Chinon AOC Poduction area: Valle della Loira, Francia Vintage 2020 Grape varieties: Cabernet Franc 100% Age of the vines: between 5 and 40 years. Soils: clayey-calcareous and gravelly Vinification of this cuvée is rather classic, with a maceration of about ten days. The refinement takes place in concrete and stainless steel tanks for a short period since the bottling takes place in June of the year following the harvest. Alcohol strength: 13,5% by vol. Serving temperature: 14-16°C Pairings: cured meats, white and red meats, grilled meats and cheeses, and more structured fish dishes.
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