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Mhuri

€7.38

Vintage 2016

NAME: MHURI

DENOMINATION: Igt Toscana Red

VARIETY: 100% Sangiovese

PRODUCTION AREA: San Casciano in Val di Pesa 

PLANTING DENSITY: 3500 plants/Ha 

GROWING SYSTEM: Guyot and Tuscan arch 

GRAPE TONS/HA: 5 tons/Ha 

HARVEST METHOD: hand picked 

WINE MAKING PROCESS: Stainless steel vat 

FERMENTATION TEMPERATURE: max 30° C with thermo controlled temperature 

LENGTH OF MACERATION: 7 days 

AGEING: at least 12 months in stainless steel vat

Z District

€32.79

Vintage 2015

NAME: Z District 

DENOMINATION: Chianti Classico Gran Selezione DOCG 

VARIETY: 90% Sangiovese - 10% Merlot 

PRODUCTION AREA: San Casciano in Val di Pesa 

PLANTING DENSITY: 5500 plants/Ha 

GROWING SYSTEM: Spur pruned cordon 

GRAPE TONS/HA: 5 tons/Ha 

HARVEST METHOD: Hand picked 

WINE MAKING PROCESS: Stainless steel vat 

FERMENTATION TEMPERATURE: Max 26° C with thermo controlled temperature 

LENGTH OF MACERATION: 20 days 

AGEING: 24 months in French oak barrels of second usage 

BOTTLE AGEING: 9 months

Chianti Classico Riserva

€21.31

Vintage 2015

NAME: Chianti Classico Riserva

DENOMINATION: Chianti Classico DOCG 

VARIETY: 95% Sangiovese - 5% Merlot 

PRODUCTION AREA: San Casciano in Val di Pesa 

PLANTING DENSITY: 3500 plants/Ha 

GROWING SYSTEM: Spur pruned cordon 

GRAPE TONS/HA: 5 tons/Ha 

HARVEST METHOD: Hand picked 

WINE MAKING PROCESS: Stainless steel vat 

FERMENTATION TEMPERATURE: Max 29° C with thermo controlled temperature 

LENGTH OF MACERATION: 20 days 

AGEING: 18 months in French oak barrels of second use 

BOTTLE AGEING: 6 months

Chianti Classico

€11.48

Vintage 2017

NAME: Chianti Classico 

DENOMINATION: Chianti Classico DOCG 

VARIETY: 85% Sangiovese - 10% Canaiolo – 5% Colorino

PRODUCTION AREA: San Casciano in Val di Pesa 

PLANTING DENSITY: 5500 plants/Ha 

GROWING SYSTEM: Spur pruned cordon 

GRAPE TONS/HA: 5,5 tons/Ha 

HARVEST METHOD: Hand picked 

WINE MAKING PROCESS: Stainless steel vat 

FERMENTATION TEMPERATURE: Max 27° C with thermo controlled temperature 

LENGTH OF MACERATION: 14 days 

AGEING: 7 months in tonneaux of 35 Hl of Slavonian oak and 3 months in French oak barrels of second usage