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
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The Sangiovese grapes are selected from our company’s oldest vineyards dated in the ‘70s that offer a low yield but excellent quality. This medium dark ruby garnet Chianti Classico displays aromas of ripe black cherries, violets, and toasted oak. International in style, it is ripe, round and flavorful with a slightly spicy, hot and dry finish. Excellent combined with grilled red meats, game and wildfowl, roasts, braised meats and aged cheeses, but also with international spicy dishes. Best served at 16-18°C.
NAME: Natan
DENOMINATION: Sparkling wine
VARIETY: 100% Chardonnay
FERMENTATION: slow and constant fermentation at low temperature, long permanence on the dregs which are regularly suspended with suitable movements.
AGEING: six months in the bottle with thermo controlled temperature
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
Tipology: Grappa Riserva
Variety: Sangiovese
Production Area: San Casciano in Val di Pesa
Distillation: Discontinuous distillation steam process in copper still, with low rank column
Alcohol: 42% vol
Aging: Oak barrels
NAME: Sofia
DENOMINATION: Sparkling wine Rosé
VARIETY: 100% Pinot Noir
PLANTING DENSITY: 4000 plants/Ha
GROWING SYSTEM: Guyot
GRAPE TONS/HA: 5 tons/Ha
FERMENTATION: Charmat
FERMENTATION TEMPERATURE: 18°C with thermo controlled temperature
Vintage 2015
NAME: Alea
DENOMINATION: IGT Toscana Red
VARIETY: 100% Merlot
PRODUCTION AREA: San Casciano in Val di Pesa
PLANTING DENSITY: 5000 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: 18 months in French oak barrels (80% new) and 6 months of bottle ageing
Vintage 2010
NAME: Vin Santo - Il Cardinale
DENOMINATION: DOC
VARIETY: 40% Malvasia Lunga - 60% Trebbiano Toscano
PRODUCTION AREA: San Casciano in Val di Pesa
PLANTING DENSITY: 3500 plants/Ha
GROWING SYSTEM: Tuscan Arch
GRAPE TONS/HA: 4,5 tons/Ha
HARVEST METHOD: hand picked
WINE MAKING PROCESS AND AGEING: natural withering at least 4 years in small wood barrels (named caratelli) of 100 liters and 3 months of ageing in bottle.
Tipology: Grappa Bianca
variety: Sangiovese
Production Area: San Casciano in Val di Pesa
Alcohol: 42% vol
Aging Riserva: Oak barrels
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
DENOMINATION: DOP
VARIETY: Moraiolo, Frantoiano, Maremmano, Pendolino, Pendolino del Corno, Grevignolo, Leccino
PRODUCTION AREA: San Casciano in Val di Pesa
MILLING: cold pressed
NAME: Bianco
DENOMINATION: IGT Tuscany
VARIETY: 100% Vermentino
PLANTING DENSITY: 5000 plants/Ha
GROWING SYSTEM: Spur pruned cordon
GRAPE TONS/HA: 6 tons/Ha
HARVEST METHOD: hand picked
WINE MAKING PROCESS: Maceration of pressed skins under inert atmosphere for 2 hours, soft pressing and raking in steel vats
FERMENTATION TEMPERATURE: max 14° C with thermo controlled temperature
AGEING: 7 months in stainless steel vat, and 2 months in bottle
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
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
