€15.00
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
Giacomo Baffetti
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
Giacomo Baffetti
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
Giacomo Baffetti
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
Giacomo Baffetti
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
Giacomo Baffetti