Sangiovese

Violets, ripe plum and black pepper appear with blueberry, cassis, sage and rosemary. The palate is full-bodied, with racy acidity from Sangiovese and round intensity from Colorino. Cedar and forest floor mark the lingering finish. The inaugural dry release comes from high-elevation blocks at 550 metres and combines ninety-five percent Sangiovese with five percent Colorino.

Ruby colour with violet reflections accompanies cherry, violet and orange peel. Cardamom, wild herbs and spice appear with dried flowers, cinnamon and undergrowth. The fruit is crisp and persistent. The texture is dense and silky. Smooth tannins and ample acidity accompany a long finish. Fermentation takes place in cement with indigenous yeasts, and the vines grow in sandy clay soils.

Intense ruby colour accompanies ripe plum, spice and toasted notes. The palate has silky tannins, present acidity and a long finish. Sangiovese comes from estate vineyards at 400 to 490 metres on sandstone, galestro and alberese soils. Fermentation and skin contact last fourteen to sixteen days in stainless steel. The wine ages for twenty-two months in 500-litre tonneaux, thirty percent new, and alcohol is fourteen and a half percent.

Bright ruby colour has brick-red reflections. Barrel spice, cherry, strawberry and clove are present. The palate is fine and substantial, with polished, saline tannins, delicate creaminess and juicy character through the finish. Sangiovese comes from vines seven to twelve years old at 400 metres. Fermentation lasts seven days in stainless steel, with twelve days of skin contact. Ageing includes twelve months in tonneaux and large oak, followed by concrete.

Bright red colour accompanies strawberry, sour cherry and other red berries. The palate is graceful and balanced, with young tannins, acidity and silkiness. Sangiovese comes mainly from a Sesta-area vineyard with vines nearly fifty years old. Grapes are harvested by hand in September, fermented spontaneously without added yeast and macerated for eighteen days in temperature-controlled oak vats. Maturation lasts fifteen months in tonneaux.

Brilliant, intense ruby colour accompanies blackberry, goji berry and a subtle liquorice note. The palate is dense and interwoven, with dark berry fruit, pithy vivid tannins and a long salty finish. Dark cherry, toasted almond, cinnamon and black pepper are also present. Maturation includes one year in French tonneaux and one year in Slavonian oak.

This Sangiovese is selected manually, then passes through an optical selector after destemming. Fermentation is spontaneous, without added yeasts, in temperature-controlled conical steel vats. Maceration lasts twenty-five days. Oak maturation lasts forty-three months, followed by six months in bottle. Small red fruits, spice and chocolate accompany ripe tannins and bright acidity. The colour is a youthful ruby red. Harvest took place in the first week of October.

Deep red colour with a garnet hue accompanies plum jam, tobacco and liquorice. The profile is powerful yet soft, full and harmonious, with sweet tannins and a persistent finish. This Sangiovese fermented in temperature-controlled stainless steel. Maturation lasted two years, split equally between Slavonian oak casks and French oak barriques. The wine contains thirteen percent alcohol.

Complex and rich, the Sangiovese shows small red fruit with thyme and bay leaf. Plum appears alongside finesse and elegance. The finish has an acidic note, while balance and persistence are also present. The vintage brought ripe tannins, rich colour and good acidity. A mild winter and spring were followed by a cool, mild summer, and harvest concluded around the middle of October.