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Poggio-spino

Chianti “Poggio Spino” 2017

Chianti DOCG

Alcohol content:
13,50%

Grape variety:
Sangiovese 90%
Colorino 10%

Winemaking process:
Hand-Picked grapes, alcoholic fermentation in steel tanks, malolactic fermentation partly in stainless steel and partly in second passage barriques. Wine aged for 5-6 months in steel (50%) and in second passage barriques (50%). Aged in bottle for 2-3 months.

Sensory profile and impressions:
Intense and lively ruby colour. Olfactory bouquet recalling notes of fresh blackberries, black cherries in alcohol, sharp hints of spicy black pepper, and traces of undergrowth in a framework of balsamic texture. On the palate it expresses vigor, intensity and excellent structure. Growing finish with balsamic closing.

Fact sheet in pdf-format

le-favorite

Le Favorite 2016

IGT Toscana Red

Alcohol content:
14,00%

Grape variety:
Merlot 80%
Cabernet Sauvignon 20%

Winemaking process:
Hand picked in baskets, fermented in steel tanks, malolactic fermentation in first passage oak barrels with batonnage (mixture of noble yeasts) three times a week. Aging in new barrels made of fine oak for 16 months. Aged in bottle for 10 months.

Sensory profile and impressions:
Intense ruby red colour. Bouquet of black cherry, red plum, mulberry, black pepper and clove with balsamic puffs. Strong personality and structure on the palate. Soft and full-bodied, with tannins in evdence but of excellent quality. The long persistence is marked by a trail of fruit and licorice sticks.

Fact sheet in pdf-format

rosato

Rosato 2017

IGT Toscana

Alcohol content:
12,00%

Grape variety:
Sangiovese 96%
Merlot 4%

Winemaking process:
Hand-picked grapes are de-stemmed and subjected to a soft pressing. The must obtained is then cooled to a temperature of 10 degrees in order to enhance its natural clarification. It is then filled into special stainless steel tanks where the alcoholic fermentation takes place at a controlled temperature not above 18 degrees. The wine is then stored in tanks at a temperature of 10 degrees to make it fresh and fragrant.

Sensory profile and impressions:
Shimmering onion peel colour. To the nose it is characterized by sensations of red oranges, wild strawberries, raspberries and geranium flowers. Fresh sips that invite further tastings. Hint of tannins. beautiful finish with a succesion of red orange and slight vegetal touch.

Fact sheet in pdf-format

cerrine

Chianti Riserva “Le Cerrine” 2015

DOCG

Alcohol content:
14%

Grape variety:
Sangiovese 90%
Cabernet Sauvignon 10%

Winemaking process:
Hand picked in baskets, alcoholic fermentation in steel tanks, malolactic fermentation in first and second passage barriques with batonnage. Aging in first and second passage barriques for 12 months. Aged in bottle for 4-6 months.

Sensory profile and impressions:
Intense and lively ruby colour. Olfactory bouquet recalling notes of fresh blackberries, black cherries in alcohol, sharp hints of spicy black pepper, ancd traces of undergrowth in a framework of balsamic texture. On the palate it expresses vigor, intensity and excellent structure. Growing finish with balsamic closing.

Fact sheet in pdf-format

matero

Matero 2017

IGT Toscana Red

Alcohol content:
13,50%

Grape variety:
Sangiovese 60%
Merlot 30%
Other complementary varieties 10%

Winemaking process:
Hand-picked grapes, alcoholic and malolactic fermentation in steel tanks. Aged in the bottle for 2-3 months.

Sensory profile and impressions:
Vivid ruby red colour. Decisive aromas of crispy cherry, raspberry and wild strawberries. Medium-structured, pleasantly fresh, it can be appreciated for its ease of drinking. Closes with fruity returns of wild strawberry. To be served “fresh” during the summer. Pairs well with a salami and cheese plate.

Fact sheet in pdf-format

sinibaldo

Sinibaldo 2017

IGT Toscana Rosso

Alcohol content:
14,00%

Grape variety:
Cabernet Sauvignon 40%
Merlot 30%
Sangiovese 20%
Petit Verdot 10%

Winemaking process:
Hand-picked grapes, alcoholic fermentation in steel tanks, malolactic fermentation in first and second passage barriques with batonnage. Aging in first and second passage barriques for 12 months. Aged in bottle for 4-6 months.

Organoleptic properties:
Bright ruby red colour with garnet highlights and beautiful consistency. Bouquet marked by notes of ripe durone nero cherries and plums in alcohol, followed by floral and balsamic sensation and toasted hints. Good volume on the palate with tannins and acidity in evedence balanced by reassuring softness. Persistence marked by fruity and toasted cacao returns.

Fact sheet in pdf-format