+39 333 4246897
Obtained by using a special quality of Sangiovese grapes, called Brunello, this wine has a ruby red, almost garnet colour. The selection and harvest are carried out entirely by hand, and the grapes are immediately transported to our cellar where they start the process of fermentation. The wine is then aged for two years in Slavonia oak barrels and, after bottling, is aged further for at least six months before being released.
The grapes are carefully selected and harvested manually , with very low yields . After fermentation for 30 days , the wine is aged in oak barrels of 40hl for 3 years , which is followed by aging in bottle at least six months . A wine of great structure and elegance .
After a careful selection of grapes and a long fermentation, this wine rests for 24 months in oak barrels and 12 in small barrels. Complex and elegant, it rests in bottle for at least 8 months. Wine of great structure and complexity, it is recommended with game dishes and seasoned cheeses.
Fresh and elegant, this wine is produced exclusively with 100% Sangiovese grapes. Each vintage can be sold after September 1st of the year subsequent to harvest. The alcoholic fermentation, followed by a brief maceration, allows us to extract relatively modest quantities of tannins, enhancing softness and allowing for the fresh scents that are typical of younger wines.
Produced with Sangiovese grapes, this wine is made following traditional methods that have been passed down through generations. The alcoholic fermentation of this wine expresses the qualities of the Sangiovese grape; however there is no maceration of skins. In this way we obtain a product with smoother tannins, and which is already soft and round after just a few months.
From grapes exclusively from Sangiovese grapes for the production of Brunello di Montalcino , after the wine the skins are sent to the distillery , which on our behalf carries out the processing into Grappa di Brunello .
From our olive groves, mainly from the Frantoio, Leccino and Moraiolo varieties. After the harvest, in November, the olives are taken to the oil mill. Of superior quality, the oil is obtained exclusively through cold mechanical processes that help retain flavours and scents over time.