Our Products

Grapes: 100% Sangiovese

Density: 4500 vines/ha

Yield: 50 ql/ha

Cultivation: spur-trained cordon

Soil: medium texture, organogenic limestone and clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean, hot summers and sub-zero winters

Harvest & Vinification:
Fermentation in steel with 8–12 days of maceration. Daily pump-overs.

Aging:
12–14 months in French oak barriques + 3 months in steel + 12 months in bottle

Alcohol: 15.5%

Colour: deep ruby red

Aroma: complex, floral notes, red berries

Taste: full and elegant

Serving temperature: 18–20°C

Pairings: red meat, cheeses

Grapes: Merlot 80%, Shiraz 20%

Density: 5000 vines/ha

Yield: 50 ql/ha

Cultivation: spur-trained cordon

Soil: medium texture, calcareous-clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean

Vinification:
Fermentation in steel, 8–12 days maceration, daily pump-overs.

Aging:
12–14 months in barriques + 3 months in steel + 12 months in bottle

Alcohol: 16%

Colour: intense, very deep red

Aroma: spicy, red berries

Taste: full-bodied, structured, long finish

Serving temperature: 18–20°C

Pairings: game, aged cheeses

Grapes: Sangiovese, Merlot and Cabernet

Density: 5000 vines/ha

Yield: 50 ql/ha

Cultivation: spur-trained cordon

Soil: medium texture, calcareous-clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean

Vinification:
8–12 days maceration in steel, daily pump-overs.

Aging:
12–14 months barriques + 3 months steel + 12 months bottle

Alcohol: 14%

Colour: deep ruby red

Aroma: floral, red berries

Taste: full and elegant

Serving temperature: 18–20°C

Pairings: game, cheeses

Grapes: Malvasia 50%, Fiano 50%

Density: 4000 vines/ha

Yield: 90 ql/ha

Cultivation: spur-trained cordon

Soil: medium texture, calcareous-clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean

Alcohol: 12.5%

Colour: pale straw yellow

Aroma: fruity, white fruit notes

Taste: smooth and dry

Serving temperature: 8–10°C

Pairings: aperitifs, starters, fish dishes

Grapes: Merlot 50%, Shiraz 25%, Cabernet Sauvignon 25%

Density: 5000 vines/ha

Yield: 50 ql/ha

Soil: medium texture, calcareous-clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean

Vinification: 8–12 days maceration, daily pump-overs

Aging:
Total 24 months:
– 6 months barriques
– 6 months steel
– 18 months bottle

Alcohol: 16%

Colour: very deep, intense red

Aroma: spicy, red berry notes

Taste: full-bodied, structured, long finish

Serving temperature: 18–20°C

Pairings: game, aged cheeses

Grapes: Fiano, Malvasia

Density: 4000 vines/ha

Yield: 120 ql/ha

Cultivation: spur-trained cordon

Soil: medium texture, calcareous-clay

Altitude: 170 m a.s.l.

Microclimate: Mediterranean

Method: natural bottle refermentation with lees

Alcohol: 12.5%

Colour: pale straw yellow

Aroma: fruity, white fruit notes

Taste: extra-dry

Serving temperature: 4–8°C

Pairings: aperitifs, starters, delicate desserts

Varieties: Frantoio, Moraiolo, Leccino, Correggiolo

Soil: yellow sandy loam and clay

Altitude: 175 m a.s.l.

Microclimate: Mediterranean

Harvest: hand-picked

Production: 7–10 hl

Processing: first cold pressing

Colour: bright green

Aroma: spicy, fresh vegetable notes

Grapes: Sangiovese, Canaiolo, Colorino

Production method: distillation of fresh pomace

Aging: 3–5 years in oak barrels

Alcohol: 43%

Colour: deep yellow, amber

Aroma: intense and velvety

Taste: full and harmonious

Serving temperature: room temperature