Chianti Classico Riserva

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.

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

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 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

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

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: 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

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

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 

Tipology: Grappa Bianca

variety: Sangiovese 

Production Area: San Casciano in Val di Pesa 

Alcohol: 42% vol

Aging Riserva: Oak barrels