Tuscany

Black cherry, plum, lavender, spice, tobacco and dried herbs appear with cinnamon and allspice. Dark fruit accompanies a soft, yielding finish and textural richness. Sangiovese is blended with Cabernet Sauvignon and Merlot. The fruit comes from the estate’s S. Cristina a Mezzana vineyard, and the wine contains fourteen and a half percent alcohol. The colour is red.

The colour is bright red. Wild berries, cherries, dark chocolate and spice are present. The palate is lean, linear and fresh, with marked minerality, gripping tannins and a light bitter note in the aftertaste. Sangiovese is harvested by hand and fermented with indigenous yeasts as whole clusters. Carbonic maceration lasts ten days in a closed stainless-steel tank. Maturation lasts twelve months in concrete and stainless steel.

Medium ruby with light garnet reflections, the Sangiovese shows spice integrated with fruit. The palate has good structure, evident tannins and a persistent finish. Grapes are harvested by hand from vineyards between four hundred and six hundred metres. The wine matures for twenty-four months in French and Slovenian oak and three months in bottle. The grapes are Organic.

Prugnolo Gentile is selected and harvested by hand. Production includes destemming, gentle pressing and natural fermentation in temperature-controlled stainless steel between twenty-five and twenty-eight degrees, with several weeks of maceration. Maturation includes twenty-four months in French oak and one year in bottle. Myrrh, Damask rose, linden honey and ginger are present. The palate is clear and fresh.

Raspberry and strawberry appear with dark ruby and garnet colour. The palate is dense, with a melting texture and a long finish. Sangiovese is joined by Cabernet Sauvignon, Cabernet Franc and Merlot. The fruit comes from an old vineyard at Piaggia, about 250 metres above sea level, with southwest exposure and clay and galestro soils. Grapes are harvested by hand and selected in small boxes. Fermentation is spontaneous, and skin maceration lasts eighteen to twenty-eight days.

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.

Dark fruit, ripe black cherry, plum and cassis are joined by vanilla, baking spice and cedar. The palate is full-bodied and velvety, with bright acidity, integrated tannins, dark chocolate, earth and a long finish. Sangiovese, Cabernet Sauvignon and Merlot make up the blend. The wine is aged for three to four years in oak and bottle, and production is limited to no more than one thousand bottles per vintage.

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.

Floral character and a menthol note are present in both aromas and flavours. The palate has balsamic character and tannins that are decisive yet gentle. The wine is made from organic, hand-picked Sangiovese Grosso grown in the Pian Bossolino and Fonte Lattaia vineyards. Maturation lasts at least five years in French oak. Production comprised twelve thousand bottles.