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Toscana Igt Rosso
Sangiovese and Cabernet grapes are hand-picked the first week of October, destemmed and pressed. The resulting must ferments in stainless steel tanks for 3 weeks at controlled temperature with ambient yeasts. The wine ages for 12 months in Frech oak tonneaux prior to bottling and commercial release.
Continue reading...Rosso di Montalcino Doc
27. July 2009
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Sangiovese grapes are hand-picked the first week of October, destemmed and pressed. The resulting must ferments in stainless steel tanks for 3 weeks at controlled temperature with ambient yeasts. The wine ages for 10 months in Slavonia oak casks of medium capacity (20-30 Hl) prior to bottling and commercial release.
Continue reading...Brunello di Montalcino Docg
27. July 2009
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Grapes are handpicked the first week of October and fermented into red wine in open wooden vats with ambient yeasts; maceration last for 30 days. The wine ages for 24 months in 30 Hl Slavonia oak casks prior to bottling and release on the market.
Continue reading...Brunello di Montalcino SCHIENA D’ASINO’ Docg
27. July 2009
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Sangiovese grapes are hand-picked the first week of October, destemmed and pressed. The resulting must ferments in stainless steel tanks for 3 weeks at controlled temperature with ambient yeasts. The wine ages for 36 months in Slavonia oak casks of medium capacity (20-30 Hl) prior to bottling.
Continue reading...Toscana Bianco Igt
27. July 2009
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Gewurztraminer, Chardonnay and Sauvignon grapes are hand-picked the first week of September, crushed and fermented at controlled temperature into stainless steel tanks. The wine ages in French oak barriques for 6 months prior to bottling and commercial release.
Continue reading...Chianti Classico Docg
27. July 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. The wine aged in French oak tonneaux 8 months prior to bottling and commercial release.
Continue reading...Toscana Rosso Igt
27. July 2009
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Sangiovese and Cabernet grapes are hand-picked the first week of October, crushed and fermented at controlled temperature into stainless steel tanks. Maceration lasted 17 days. The wine ages in French oak barriques for 16 months prior to bottling and commercial release.
Continue reading...Chianti Classico Docg
24. July 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 7 days. The wine aged in French oak tonneaux 8 months prior to bottling and commercial release.
Continue reading...Chianti Colli Fiorentini Docg
24. July 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. The wine ages for 8 months in stainless steel tanks prior to bottling and release on the market.
Continue reading...Alto-Adige Valle Isarco Doc Pinot Grigio
17. July 2009
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Pinot Grigio grapes are hand-picked during the last week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts. The wine ages on its lees for several months in stainless steel tanks prior to bottling and commercial release.
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27. July 2009
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