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#thelma_winery

Wines

Showing all 6 results

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    Region
    Toscana Rosso IGT

    Variety
    Sangiovese 80% – Merlot 20%

    Vinification
    soft destemming and fermentation at controlled temperature (max 25°C), 10 days contact with grape skins

    Refinement
    6-8 months in steel on fine lees and 6 months in bottle

    Organoleptic Notes
    lively ruby red, with clear and intense scents of red fruit and white flowers. Fresh, sapid, well structured, balanced and persistent

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    Camporignano

    25.00
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    Region
    Toscana Rosso IGT

    Variety
    Merlot 100%

    Vinification
    Soft destemming and fermentation in French oak barrels, 18 days of contact with the grape skins

    Refinement
    24 months in French oak barriques and at least 6 months in bottle

    Organoleptic Notes
    Deep and dark ruby red color, intense aromas of berries, blackberry, underlined by spicy notes; great structure, enveloping, thick and silky tannins. Very persistent.

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    Cerronero

    35.00
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    Region
    Toscana Rosato IGT

    Variety
    mix of red grapes generally called “Colorini”

    Vinification
    soft destemming and fermentation for 7 in Slavonian oak cask days at controlled temperature (max 28°C), 18 days contact with grape skins

    Refinement
    30 months in French oak barriques

    Organoleptic Notes
    Deep dark ruby red, with intense smell of fruits, dark cherry in evidence, underlined by delicate hints of flower and spices. Great structure, big bodied. Velvety tanins for a very long finish.

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    Colorì

    42.00
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    Region
    Toscana Rosato IGT

    Variety
    Sangiovese, Canaiolo nero, Colorino del Valdarno, Malvasia and Trebbiano Toscano

    Vinification
    soft destemming and fermentation in stainless steel tank for 7 days at controlled temperature (max 25°C), 8 days contact with grape skins

    Refinement
    6 months in French stainless steel tank

    Organoleptic Notes
    Brilliant ruby red, withs smell of fresh fruit, wild cherry and violet. Fresh, easy to approach, and balanced.

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    Comeunavolta

    25.00
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    Region
    Terre di Casole DOC

    Varietal
    Sangiovese 100%

    Vinification
    Soft destemming and fermentation at controlled temperature (max 28 °C) , 22 days of contact with grape skins

    Refinement
    24 months in oak barrels of 2500 liters and at least 6 months in bottle

    Organoleptic Notes
    Intense ruby red color. Intense aromas of wild cherry and violet, pleasantly fused with notes of spices. Very elegant and balanced, complex, with a large structure

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    Mattaione

    35.00
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    Region
    Toscana Rosato IGT

    Variety
    Sangiovese 100%

    Vinification
    soft pressing and fermentation at controlled temperature (16°C)

    Refinement
    4 months on fine lees and 2 months in bottle

    Organoleptic Notes
    soft pink color, delicate notes of roses and citrus, fresh and savory, pleasantly crisp, with a really pleasant finish

    Winemaker
    Valentino Ciarla

    Agronomist
    Stefano Bartolomei

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    RosaRosa

    15.00