Archive | March, 2009
Toscana IGT Sangiovese ‘ASSO’
Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts...
Continue reading...Toscana IGT ‘Botryis’
24. March 2009
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Trebbiano and Malvasia del Chianti grapes are hand-picked the first week of October and naturally air-dried for 3 months prior to pressing....
Continue reading...Colli Toscana Centrale IGT ‘ANFITEATRO’
23. March 2009
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Grapes are handpicked the first week of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts...
Continue reading...Chianti Classico Riserva Docg
23. March 2009
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Sangiovese and Canaiolo grapes were hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks. Maceration laste 12 days....
Continue reading...Chianti Docg
23. March 2009
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Grapes are handpicked the first week of October and fermented into stainless steel vats at controlled temperature with selected yeasts; maceration last for 1 week....
Continue reading...Vernaccia di San Gimignano
22. March 2009
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Vernaccia grapes are hand-picked during the first ten days of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature....
Continue reading...Sagrantino Montefalco DOCG
22. March 2009
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Grapes are handpicked in September and air-dried for one weeks, with a weight loss of 20% per bunch...
Continue reading...Orvieto Classico Doc
22. March 2009
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Grechetto, Procanico and Trebbiano grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with selected yeasts....
Continue reading...Verdicchio Matelica
22. March 2009
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Verdicchio grapes were hand-picked the first week of October and fermented at controlled temperature into red wine after short maceration on the skins into stainless steel tanks....
Continue reading...Lambrusco Di Sorbara Doc
21. March 2009
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ambrusco Sorbara grapes are hand-picked the second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol.
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24. March 2009
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