Wine variety: Grechetto gentile
Winemaking: slight grapes pressing, fermentation and refining in French oak barrels - 500 liters, for 4 months
Traits: soft and structured wine with floral and fruity taste with savory traces
Wine variety: Bombino bianco
Winemaking: slight grapes pressing, temperature-controlled fermentation (16/18 ° C) and refining in stainless steel's tank for 4-5 months
Traits: wine with floral aroma with subtle citrus' notes, fresh and fragrant taste
Wine variety: Grechetto gentile
Winemaking: grapes harvested at proper drying and affected by noble mildew (Botrytis cinerea), fermentation and refining in “barriques” for four months
Traits: apricot, peach in syrup and dried fruit aromas harmonize a mellow, but no filling, drink. The production is restricted only to the best vintages
Wine variety: Chardonnay
Winemaking: slight grapes pressing, temperature-controlled fermentation (16/18 ° C), obtained by the technique "Charmat": foam by autoclaving at controlled temperature
Traits: fresh and fruity scent's wine with very fine and elegant bubbles
Wine variety: Bombino e Chardonnay
Winemaking: whole grapes' pressing, temperature-controlled fermentation (16/18 ° C); second fermentation in bottle and refining at least 36 months
Traits: a good freshness and a firm body sustain the elegance and the bubbles during a long "sur lies" refining
until the vintage 2014, at that time foam fermentation was with non organic sugar
Wine variety: Sangiovese
Winemaking: skins' maceration for 15-20 days, temperature-controlled fermentation in stainless steel's basins (26 \ 28 ° C) and refining in steel for 4 \ 5 months
Traits: Light ruby red with red fleshy fruits' scent, wide and persistent taste
Wine variety: Sangiovese
Winemaking: skins' maceration for 20 \ 25 days, temperature-controlled fermentation in stainless steel basins (26 \ 28 ° C) and refining in old tonneaux for 12 months
Traits: ruby red, intense scent with hints of cherry and plum; round and persistent on the palate
Wine variety: Sangiovese
Winemaking: skins' maceration for 30 days, temperature-controlled fermentation in stainless steel basins (26 \ 28 ° C), refining for 18 months in 20 hl oak's barrel
Traits: Important structure during a very low yield per hectare, intense scent with hints of red fruits and spices; balanced and persistent. The production is restricted only to the best vintages
Wine variety: Merlot
Winemaking: skins' maceration for 20 \ 25 days, temperature-controlled fermentation in stainless steel basins (26 \ 28 ° C) and refining for 12 months in tonneaux
Traits: intense ruby red with full and fruity scent, full-bodied flavor
Wine variety: Cabernet Sauvignon 85% Merlot 15%
Winemaking: skins' maceration for 30 days, temperature-controlled fermentation in stainless steel basins (26 \ 28 ° C) and refining for 18 months in new tonneaux and 12 months in bottles
Traits: a dense tint reveals his important structure sustained by good acidity and scents of hay, spices and ripe fruit. The production is restricted only to the best vintages
Variety: olive correggiolo e leccino
Processing: cold pressing within 48 hours from harvest and unfiltered, during an olives harvest by hand in our company
Traits: tasty, full and rich flavor, gently with a bitter and artichoke aftertaste. Great for seasoning and bruschetta
Processing: during careful selection of the best Sangiovese's marcs
Sangiovese Rubicone IGP
Bianco Rubicone IGP
