Vernaccia di San Gimignano D.O.C.G:
Yellow, straw-like hue, distinctive both for scent and taste, it is a dry and warm white wine. Typically soft and with fresh acidity, intense persisting taste, well balanced and of fine quality.

Food matching: main courses with fish, Tuscan soup of pulses and vegetables, cheese of average aging.

Vol: 12.50%

Vineyards:

Vineyards: Production area LA CASTELLACCIA (1.8 ha)
Level above sea: 250 meters.
Yeld per hectare: 50 quintals

Growing system and vinification:
Mid-high rammed cord (4464 plants per hectare)
Hand-picking grape harvest in small boxes
Vinification process with soft pressing and fermentation at 17 C. Fermentation of 4 months with yeasts refining in stainless steel vessels and 2 months in bottles.

Packaging:
Vintage 2008 - 4150 bottles in cartoon boxes of 6 and 12 pcs arranged horizontally.

   
Chianti Colli Senesi D.O.C.G.
Grapes: we choose exclusively Tuscan grapes Sangiovese, Canaiolo and Ciliegiolo giving the wine the typical character of Tuscany and in particular of the farm.



Vol: 14%

Vineyards:


Sandy and calcareous


Growing system and vinification:

Hand-picking grape harvest in small boxes
Fermentation with its own yeasts for a 21 days period on the marcs under monitored temperature and with 2-3 pressings a day for the first 8 days; for the following 13 days with pumping over, and following malolactic fermentation. Refining with various decantings for 1 year in stainless steel vessels and then for 4-6 months in bottle.

Packaging:


   
Ciriole


Good for the aperitif, it expresses its best with fish first courses, white meats and fish second courses, and also pecorino cheese and pods.

Vol: 14%

Vineyards:



Sangiovese 60% Ciliegiolo 40%

Growing system and vinification:

Harvest: during the second ten-day period of October; hand picking using small crates
Vinification in steel vats. Elevation suri lies, in bottle for at least 3 months

Packaging:


   
Astrea


To be served with fish first corse, white meats and second courses of fish.

Vol: 13,00

Vineyards:



Vernaccia of San Gimignano

Growing system and vinification:

Harvest during the last decades of September
Vinification: in steel containers Elevation: in steel containers with refinement sur lies Refinement: at least 3 months in the bottle

Packaging:


   
Murice
Straw-coloured with golden reflections. Intense taste, full, harmonic with a balanced tannic structure and fresh acidity.

Accompanies fish and white meat dishes.

Vol: 13.50

Vineyards:


Sandy-limestone


Growing system and vinification:

Harvest: picking by hand, in small boxes, the first decades of October
Vinification in contact with the skins in steel vats and in small casks of French oak

Packaging:


   
il Corsiero
Intense, sweet, distringuished, with great power and balance; velvety and pace with tannin. Rich sensation of fruit and spices at the end. Long, lingering, fruity aftertaste with sensation of small red berries married with compound notes of spices.

Accompanies all red meat, game and mature cheeses.

Vol: 14,00

Vineyards:


Sandy-limestone; Exposure: Sud-West


Growing system and vinification:

Harvest: end of October by hand
in small casks of French oak Refinement: at least 6 months in the bottle

Packaging:


   
Il Fosco
Sweet taste, fresh, soft, with a sweet flowery sensation. Fine grained medium tannin. Long and persistent aftertaste with good acidic balance.

Accompanies meat starters, red meat and medium/matu cheeses.

Vol: 13,80

Vineyards:


Sandy-limestone
Sangiovese, Canaiolo and Ciliegiolo

Growing system and vinification:

mid to end October by hand
Vinification: 50% in small casks of French oak, 50 % in steel vats at controlled temperature Elevation: 80% in steel vats with refinement sur lies and micro-oxygenation, 20% in 225 litre barriques

Packaging:


   
i Giovenchi
The first impression is a full taste in the mouth with great sweetness and structure. Long aftertaste with persistente notes of vanilla and the red fruits of cherry and blueberry.

Excellent with meat starters, red meat and medium/mature cheeses.

Vol: 14,00

Vineyards:



Sangiovese; Soil: caly-limestone

Growing system and vinification:

end of October by hand
Vinification: in small casks of French oak. Elevation: 20% in steel tanks with refinement sur lies and micro-oxygenation 100% in 500 litre barrels.

Packaging: