Chianti Colli Senesi Appellation: CHIANTI COLLI SENESI DOCG Cru: n/a Vineyard extension (hectares): 5.2 Blend: 100% Sangiovese Vineyard age (year of planting): Sangiovese 1973,1999,2005 Soil Type: Medium texture of Pliocenic origin Exposure: South-East Colour: Intense ruby red Nose: Vinous, fruity, small red fruits Flavour: Fine, well balanced, quite soft, medium-bodied, quite fresh, easy to drink Serving temperature ( C): n/a Match with: Tuscan salame and ham, pasta dishes with meat sauce Average no. bottles/year: 20,000 Grape yield per hectare tons: 6 Vinification and ageing: Fermentation and maceration with the skins in steel for 10 days with temperature control. the wine matures for 6 months, 60% in steel tanks, 40% in large oak casks, blending and bottling Awards: 2015 vintage: Vinous 88/100
Chianti Colli Senesi Riserva Santa Maria Appellation: CHIANTI COLLI SENESI RISERVA DOCG Zone: Colle Val d Elsa (Siena) Cru: Santa Maria delle Fornaci Vineyard extension (hectares): 1 Blend: 95% Sangiovese - 5% Canaiolo Vineyard age (year of planting): Sangiovese 1973 - Canaiolo 1973 Soil Type: Medium texture of Pliocenic origin Exposure: South-west Colour: Intense ruby red Nose: Ripe red fruit, elegant, intense Flavour: Supple, intense, persistent, velvety tannins Serving temperature ( C): 18 Match with: Grilled steak, Tuscan Pecorino cheese, rice and pasta dishes with meat sauce Average no. bottles/year: 3,000 Grape yield per hectare tons: 4.5 Vinification and ageing: Fermentation and maceration with the skins for 7 days with temperature control, the wine matures in large oak casks for 18 months, finishing in the bottle for 6 months
Gabriele Appellation: TOSCANA IGT Cru: n/a Vineyard extension (hectares): 0.7 Blend: 100% Merlot Vineyard age (year of planting): Merlot 1999 Soil Type: The soil originates from the bottom of a lake, red soil with travertine marble at one meter of depth Exposure: West. Altitude 250 meters above sea level Colour: Ruby red Nose: Fruity, intense Flavour: Sapid, intense, good acidity, fresh Serving temperature ( C): 16-18 Match with: Game, medium aged cheese, grilled red meat Average no. bottles/year: 3,000 Grape yield per hectare tons: 6 Notes: First released vintage: 2006 Vinification and ageing: Maceration with the skins for 8 days, the wine matures for 18 months in large oak casks and in barriques. Finishing in the bottle for 1 year
Vernaccia di S. Gimignano Appellation: VERNACCIA DI S. GIMIGNANO DOCG Cru: Le Calcinaie Vineyard extension (hectares): 6 Blend: 100% Vernaccia Vineyard age (year of planting): Vernaccia 1987,1999,2009 Soil Type: Sand of Pliocenic origin Exposure: East, South. Altitude: 250-220 meters above sea level Colour: Pale straw yellow Nose: Intense, fine, fruity, green apple, white flowers Flavour: Fresh, fragrant, quite soft, slightly tasty, easy to drink Serving temperature ( C): 8 Match with: As an aperitif, cold fish hors d oeuvres Average no. bottles/year: 35,000 Grape yield per hectare tons: 8 Vinification and ageing: After cold decanting, the must ferments in steel vats at 16 C for 2-3 weeks, maturing on the lees till the following spring with a few rackings Awards: 2015 vintage: Vinous 89/100
Vernaccia di S. Gimignano Vigna ai Sassi Riserva Appellation: VERNACCIA DI S. GIMIGNANO DOCG Cru: Vigna ai Sassi Vineyard extension (hectares): 1 Blend: 90% Vernaccia - 10% Chardonnay Vineyard age (year of planting): Vernaccia 1987 - Chardonnay 1990 Soil Type: Sand of Pliocenic origin Exposure: East. Altitude: 220 meters above sea level Colour: Intense and brilliant straw yellow Nose: Complex, intense and persistent, slightly aromatic with citrus fruit and vanilla notes Flavour: Supple, fresh, well-structured Serving temperature ( C): 8-10 Match with: Shellfish, seafood, roast fish Average no. bottles/year: 7,000 Grape yield per hectare tons: 6.5 Vinification and ageing: At the end of August Chardonnay grapes are harvested. Pressing and fermentation of the must after static decanting. After approx. three weeks Vernaccia grapes are harvested: destemming, crushing and maceration with the skins for a few hours. The must, after a cold decanting, is racked into steel vats togehter with Chardonnay (that is completing fermentation). The musts ferment together. The wine matures in steel for two years on the lees. Finishing in the bottle for 12 months.
Teodoro Appellation: TOSCANA ROSSO IGT Zone: S. Gimignano Cru: Le Calcinaie Vineyard extension (hectares): 0.6 Blend: 75% Sangiovese - 20% Merlot - 5% Cabernet sauvignon Vineyard age (year of planting): Sangiovese 1973 - Merlot 1996 - Cabernet sauvignon 1996 Soil Type: The soil originates from the bottom of a lake, red soil with travertine marble at one meter of depth Exposure: South, east. Altitude: 250 meters above sea level Colour: Intense ruby red Nose: Fine, complex, ethereal, intense, ripe red fruit, sweet spices Flavour: Warm, soft, very rich tannins, quite fresh, tasty, very persistent Serving temperature ( C): 19 Match with: Grilled red meat, game, aged Tuscan cheeses Average no. bottles/year: 2,000 Grape yield per hectare tons: 4.5 Vinification and ageing: Maceration in steel vats with controlled temperature for 7-8 days, ageing in barriques (new and II and III use) for 18 months, finishing in the bottle for 1 year
Ingredienti uva Appellation: TOSCANA IGT Zone: S. Gimignano, S. Lucia (Siena) Cru: n/a Vineyard extension (hectares): 0.8 Blend: 100% Sangiovese Vineyard age (year of planting): Sangiovese 2005 Soil Type: Medium texture of Pliocenic origin Exposure: south-west Altitude: 250 Colour: Brigth ruby red with purple reflections Nose: Intense, persistent, fruity, red fruit Flavour: Fresh, crunchy, with evident and supple tannins, with a long finish Serving temperature ( C): 16-18 Match with: n/a Average no. bottles/year: 4,000 Alcohol %: 14 Grape yield per hectare tons: 7 Notes: This wine is made without adding SO2 Vinification and ageing: Vinification in steel. The wine then matures for two months in steel vats. Bottling in February following the harvest.