CHIANTI COELI AULA DOCG
TYPOLOGY:
Chianti DOCG
PRODUCTION AREA:
Montespertoli (Firenze)
GRAPE VARIETIES:
Sangiovese, with hints of Canaiolo and Colorino
VINIFICATION AND AGING:
Alcoholic fermentation in cement tanks at a controlled temperature for about 10 days with subsequent maceration of the skins for an additional 15-20 days, using the Remontage (pumping over) and Delestage (a fermentation and maceration) techniques. After malolactic fermentation, the wine is aged and stored in cement tanks until it’s bottled.
SENSORY CHARACTERISTICS:
Ruby red color, with pleasant fruity and floral aromas, a tannic structure and density, balanced and persistent taste.
ALCOHOL CONTENT:
14.5% vol.
Chianti Riserva DOCG
TYPOLOGY:
Chianti Riserva DOCG
PRODUCTION AREA:
Montespertoli, Florence
GRAPE VARIETIES:
Sangiovese 90%, with 10% hints of Canaiolo and Colorino
VINIFICATION AND AGING:
Manual selection of the best grapes, soft destemming of the grapes and transfer to concrete tanks. Alcoholic fermentation with controlled temperature with the use of selected yeasts. Alcoholic fermentation lasts for about 15 days at a temperature of 24 and 26 ° C during which pumping over and delestages are performed. After that a maceration takes place for a further 15-20 days to guarantee the extraction of the noble substances from the skin. At the end of the malolactic fermentation, the wine continues the aging period in Tonneau and cement. Then it is bottled and aged for another 3 months in the bottle.
SENSORY CHARACTERISTICS:
Garnet red color, on the nose it has very intense and complex aromas, spicy and fruity. The taste is balanced between the acid and tannic components, structured, persistent and with an enveloping finish.
ALCOHOL CONTENT:
14,50% vol.
IL BRADESE Chianti Classico DOCG
TYPOLOGY:
Chianti Classico DOCG
PRODUCTION AREA:
San Casciano Val di Pesa, Florence
GRAPE VARIETIES:
95% Sangiovese, 5% Merlot
VINIFICATION AND AGING:
Manual selection of the best grapes, soft destemming of the grapes and transfer to steel
tanks. Alcoholic fermentation with controlled temperature with the use of selected yeasts. Alcoholic fermentation lasts for about 15 days at a temperature of 24 and 26 ° C during which pumping over and delestages are performed. After that, maceration takes place for a further 15 days to ensure the extraction of the noble substances from the skin. At the end of the malolactic fermentation, the wine continues the period of aging in wood. It is then bottled and refinement continues.
SENSORY CHARACTERISTICS:
Ruby red color, the nose has very intense floral and fruity aromas. The taste is fresh, balanced between the acidic and tannic components, good structure, persistent and with an enveloping finish.
ALCOHOL CONTENT:
14,00% vol.
“CERASUS” CILIEGIOLO IGT TOSCANA
TYPOLOGY:
Tuscan Red Wine IGT
PRODUCTION AREA:
Montespertoli (Firenze)
GRAPE VARIETIES:
Ciliegiolo
VINIFICATION AND AGING:
The grapes are softly de-stemmed and transferred into temperature-controlled steel tanks during the alcoholic fermentation, without the use of selected yeasts. The alcoholic fermentation lasts for 12-15 days at a temperature between 24°- 26°C, during which the Remontage (pumping over) and Delestage (a fermentation and maceration) techniques are performed. This guarantees the extraction of noble substances from the peel. At the end of the malolactic fermentation, the wine continues the aging period for about 6 months in a cement tank with slight micro-oxygenation using the Batonnage (lees stirring) technique. Then, it is bottled and aged for another 3 months.
SENSORY CHARACTERISTICS:
Deep ruby red color, with a purple rim given by the richness in the free anthocyanins. The smell is very intense, with vinous, cherry and rose aromas. The taste is balanced between the acid and tannic components, with an excellent, full-bodied structure and an enveloping finish.
ALCOHOL CONTENT:
14% vol.
EGO Merlot Igt Toscana
TYPOLOGY:
Merlot Igt Toscana
PRODUCTION AREA:
Montespertoli, Firenze
GRAPE VARIETIES:
100% Merlot
VINIFICATION AND AGING:
Hilly, clayey-calcareous, deep soil, rich in marine fossils and skeleton with the presence of sandy. South-East exposure. A Mediterranean climate, with sea winds and protected by Montalbano with good temperature variations during the ripening of the grapes. FERMENTATION: Alcoholic fermentation for 10-12 days at a temperature of 20-25 ° C, followed by maceration for 25-30 days at 28-29 ° C in steel, with pumping over and Delestage techniques, followed by malolactic fermentation, decanting and sulphitation.
AGING: Matures 12-14 months in French oak barriques, medium toasting, about 50% new wood. Refines 6 months in the bottle ”
SENSORY CHARACTERISTICS:
Intense ruby color. The nose expresses notes of sweet fruit, spices, herbaceous sensations, violet, black cherry, Mediterranean scrub. In the mouth it is elegant and structured. in the end it turns on fruit, spices and balsamic notes.
ALCOHOL CONTENT:
14,5%
SCHICCOLATO Rosso Igt Toscana
TYPOLOGY:
Rosso Igt Toscana
PRODUCTION AREA:
San Casciano Val Di Pesa, Firenze
GRAPE VARIETIES:
sangiovese 95% + 5% Merlot
VINIFICATION AND AGING:
Hilly terrain, clayey-calcareous, deep soil, rich in marine fossils and skeleton. South-East exposure. A Mediterranean climate, with sea winds and good temperature variations during the ripening of the grapes. Alcoholic fermentation for 15 days at a temperature of 20-26 ° C with pumping over and Delestage techniques, followed by maceration for 30 days at 29 ° C.
Malolactic fermentation in wood.
AGING: Aged 14 months in French oak barrels and Tonneaux and aged 12 months in bottle
SENSORY CHARACTERISTICS:
Intense ruby color, the nose opens onto an elegant bouquet of small red fruits, sweet spices, light smoky sensations and floral notes. In the mouth it is rich, fresh, juicy with a deep tannic texture. Sapid with a long persistence of spices.
ALCOHOL CONTENT:
14,5%
“I’VE” BIANCO IGT TOSCANA
TYPOLOGY:
Tuscan White Wine IGT
PRODUCTION AREA:
Montespertoli (Florence)
GRAPE VARIETIES:
Chardonnay, Pinot Blanc And Sauvignon Blanc
VINIFICATION AND AGING:
The grapes are harvested in August, de-stemmed and softly pressed. The must (freshly crushed grape juice) obtained is decanted cold for about 10 hours and then decanted into steel tanks where fermentation takes place for about 15 days at a controlled temperature between 14°-16°C. After fermentation, aging is carried out using the lees technique with frequent stirring for about 5 months until bottling.
SENSORY CHARACTERISTICS:
The wine is yellow in color with green hues and is very intense and complex. It has a fresh and decisive taste with fruity aromas and a pleasant and persistent smell.
ALCOHOL CONTENT:
13.5% vol.
ORANJE’ Bianco Toscana Igt Organic
TYPOLOGY:
Bianco Toscana Igt Organic Wine
PRODUCTION AREA:
Montespertoli, Firenze
GRAPE VARIETIES:
100% Trebbiano
VINIFICATION AND AGING:
Hilly terrain, clayey-calcareous, deep, rich in marine fossils and skeleton with the presence of sandy and marly schists. Eastern exposure. A Mediterranean climate, with sea winds and protected by Montalbano and good temperature variations during the ripening of the grapes. FERMENTATION: Harvesting of the grapes in boxes and destemming-crushing. Vinification with the presence of the skins at a controlled temperature (14-18 ° C), subsequent filling of the tank and maceration for about 120 days.
AGING: in steel with Batonnage on fine lees. ”
SENSORY CHARACTERISTICS:
The color is straw yellow tending towards orange. The nose expresses sensations of yellow flowers, peach and banana while in the mouth it is fresh and snappy, dynamic, with a good structure and flavor, citrusy and long finish.
ALCOHOL CONTENT:
13.5% vol.
TRESOR IGT TOSCANA ROSE’
TYPOLOGY:
IGT Toscana Rosè (Organic)
PRODUCTION AREA:
Montespertoli, Firenze
GRAPE VARIETIES:
Pugnitello
VINIFICATION AND AGING:
The grapes are selected and harvested manually in the early hours of the day, de-stemmed and lightly
pressed. The must decants at a low temperature and then decanted into a new tank with the desired turbidity, where it will carry out the alcoholic fermentation at about 16 ° C for 12-15 days. The wine thus obtained is refined on the fine lees at a controlled temperature for about 3 months, then it is clarified, filtered and bottled.
SENSORY CHARACTERISTICS:
Pale pink color, the nose has a good aromatic intensity of pink grapefruit, citrus fruits, gooseberries and aromatic herbs. The taste is fresh, silky and with a good persistence. The contrast between the acidity and the softness of the wine makes it enveloping and pleasant.
ALCOHOL CONTENT:
12.5% vol.
