APPELLATION DOCG Chianti Riserva

TYPE Organic Wine

PRODUCTION 4500 bottles 0,75/1.5
lt

GRAPE BLEND Sangiovese 85%, Canaiolo, Colorino

ALCOHOL CONTENT 13.0/14.0%

ELEVATION  320 meters a.s.l., facing south-east

VINE TRAINING Guyot

PLANTING DENSITY 4400 vine stock each hectare

PRODUCTIVITY 6 tons of grapes each hectare

CLIMATE Changing in temperature and humidity every year, the weather strongly characterizes the quality. Every year is a special vintage

HARVEST The manual harvest starts at the beginning of October. Only excellent quality, perfectly matured grapes will be harvested. No more than 3.0 tons of grapes for each single harvest

WINE MAKING Separate vilification of the grapes in small tanks with indigenous yeasts. Maeration lasts about 10-15 days with frequent pump overs of must délestages

AGEING For about 18 months in 15 hl wooden barrels. Then in bottle for at least 6 months

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APPELLATION IGT/IGP ROSSO TOSCANO

TYPE Organic wine

YEAR PRODUCTION 22000 bottles Size: 0.75/1.5/3/5/9/15lt

VARIETAL COMPOSITION Merlot; Cabernet Franc; Cabernet Sauvignon; Petit Verdot.

ALCHOL CONTENT 13.5 – 14.5%

SOIL COMPOSITION Soil have different morphological characteristics mostly with limestone areas rich in clay and stones.

ELEVATION 300 and 380 meters above sea level, the Cabernets and Petit Verdot facing South-West and Merlot North-East.

VINE TRAINING Guyot

PLANTING DENSITY 8800 vine stocks each hectare

PRODUCTIVITY 4-5 tons of grapes per hectare

CLIMATE Changing in temperature and humidity every year, the weather strongly characterizes the quality. Every year is a special vintage.

HARVEST The manual harvest starts with Merlot at beginning of September, followed by Cabernet Franc, Petit Verdot and Cabernet Sauvignon. The grape picking ends at the end of October with the higher vines located on the hills. Only excellent quality grapes, perfectly matured and very healthy will be harvested. No more than 2,5 tons of grapes for each single harvest

WINE MAKING
Gentle crushing and destemming of the grapes is followed by fermentation, with indigenous yeasts, in stainless steel tanks.

It lasts about 13-18 days with frequent pump-overs of must and delestage.

AGEING In French oak barrels of different toasting. After 18 months it is bottled and aged for at least further 6 months .

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APPELLATION IGT/IGP ROSSO TOSCANO

TYPE Organic wine

YEAR PRODUCTION 2000 bottles 0.75 lt limited production

VARIETAL COMPOSITION Merlot 95% CabernetFranc

ALCHOL 13,5% – 14.5%

SOIL COMPOSITION high incidence of limestone areas rich in clay and stones.

ELEVATION 300 and 380 meters above sea level

VINE TRAINING Guyot

PLANTING DENSITY 8800 vine stocks each hectare

PRODUCTIVITY 4-5tons of grapes each hectare

CLIMATE Changing in temperature and humidity every year, the weather strongly characterizes the quality. Every year is a special vintage.

HARVEST The manual harvest starts with Merlot at beginning of September, followed by Cabernet Franc. The grape picking ends at the end of October with the higher vines located on the hills. Only the best quality grapes will be harvested.

WINE MAKING each variety is harvested separately. Fermentation in indigenous yeasts, in stainless steel tanks and clay jar. Long maceration with frequent pump-overs of musts and delestages.

AGEING in French new oak barrels and clay jars for 18 months. Then, in bottles for at least other 6 months .

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