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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Denomination: Chianti Classico DOCG
Production area: Panzano, Greve in Chianti, (FI)
Grapes: Sangiovese and Merlot
Aging: in French oak barrels
Alcoholic strength: 14% Vol
Serving temperature: 18°-19°C
La Massa, a gem in the heart of the Chianti Classico. 25 hectares of vineyards facing south in the splendid Panzano "Conca d'Oro". Documents tell the fascinating story of wine and oil produced since the fifteenth century; at the end of the 18th century, the then called Podere di Massa became a possession of the curia of Fiesole, and later part of the "Bonifazio Hospital of the city of Florence". Giampaolo Motta took over it in 1992, starting a long work of restoring the vineyards and cellars. "Giorgio Primo" is the flagship wine and nowadays it is produced with the IGT denomination.
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Denomination: Toscana IGT
Vintage: 2006
The first year of production: 1974
Grapes: 100% Sangiovese
Vinification: in truncated-cone steel vats at a controlled temperature with an emptying system (Délestage) and pumping over for about 20 days.
Maturation or aging: in 500-liter French oak barrels, partly new and partly second passage, for about 18 months.
Alcoholic strength: 14% vol.
Serving temperature: 18°C
The Bianchi family is the beating heart around which Castello di Monsanto has developed over more than half a century, leaving an indelible mark in the history of Chianti Classico and helping to forge a future path. Nowadays it is Laura Bianchi who passes on family traditions with great dedication, love for the territory, and viticulture.
The 2006 vintage is so difficult to find, given the well-established fame and reputation of this wonderful winery.
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"In every harvest, the winemaker has a vineyard, a single barrel wich a special for some reason of its own. The quantities of something improvised and different". Thus was born "Improvvisazione n ° 1". It was just an experiment, a wine now practically impossible to find. A real gem for collectors.
Riecine, we are in Gaiole in Chianti, the heart of Chianti Classico, and one of the highest wineries in the Chianti area.
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Podere Salicutti is the first organic certified winery in Montalcino. Here the vines, planted in 1994, have their roots in soils that have never been treated with conventional pesticides. Podere Salicutti wines are the maximum expression of elegance and frankness. It is a real fortune to be able to appreciate them in their evolution.
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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: Brunello di Montalcino DOCG
Vintage: 2015
Production area: Montalcino (Siena)
Average altitude: 300 m a.s.l.
Grapes: Sangiovese, particular clones selected by Col d’Orcia.
Vinification: fermentation on the skins for about 18-20 days, at a controlled temperature below 28° C. in 150 hl wide and shallow stainless steel tanks, designed and built in order to extract tannins and color efficiently but delicately.
Aging: 4 years, 3 of which in 25-50 and 75 hl oak casks from Slavonia and Allier followed by at least 12 months of refinement in bottles placed in storage at a controlled temperature.
Alcoholic strength: 14.5% vol
Serving temperature: 18 °
Organoleptic characteristics:
Colour: ruby red with violet hues.
Bouquet: complex and elegant. With red fruity notes like cherry and sour cherry and spicy aromas.
Taste: balanced and structured with pleasantly ripe tannins. The finish is long, fruity, and lasting.
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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: Toscana Rosso IGT
Vintage: 2018
Production area: Montalcino (Siena)
Average altitude 250 m a.s.l.
Vines: Sangiovese, Ciliegiolo, and international grape varieties.
Vinification: maceration on the skins for 8-10 days at carefully controlled temperatures of fermentation below 26°C in order to preserve the intense and characteristic depth of the fruit. The malolactic fermentation follows immediately after the alcoholic (the 20% of the Sangiovese malolactic fermentation is carried out in barrels) and the early bottling aims at capturing all the freshness of this wine.
Alcoholic strength: 13%
Serving temperature: 15°C
Organoleptic characteristics:
Color: ruby red with violet reflections.
Bouquet: the perfume is expressed with rich hints of cherry, which are followed by spicy notes.
Palate: Full and persistent, with soft and ripe tannins, it closes with a long and pleasantly fresh finish.
In Renaissance Florence, Spezieri where the blender of spices. This wine is named after this ancient art of blending as it is composed of Sangiovese laced with another traditional Tuscan grape by the name of Ciliegiolo as well as small amounts of most of the other grape varieties grown on the Col d’Orcia estate. Spezieri is a young, fruity easy to drink wine for the everyday dinner table. Because of its composition, it is a very versatile wine in terms of food pairing and also a red wine we recommend to try chilled in summer.
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