OUR WINES
Colli della Toscana Centrale
Indicazione Geografica Tipica
Origin: Agro of Certosa di Pontignano; a part comes from the adjoining fields of Geggiano.
Vine Variety: Trebbiano only, coming from older plants with a south and south-west exposure.
Vinification: once the grapes are de-stemmed, they are left fermenting with the first must in order to get the whole aromas and flavours from them. Then, they are gently pressed. The final fermentation and refinement take place in French oak barrels.
Colour: straw-coloured with golden reflections
Bouquet: enticing with rich white fruit elements and some hints of bitter almond, it finishes with some spicy aromas on the nose.
Taste: harmoniuously dry, persistent and well-defined Perfect foils: excellent with different type of fish, white meat and ripe cheese (medium ripening).
Chianti Classico
Denominazione di Origine Controllata e Garantita
Origin: Agro of Certosa di Pontignano; in the western part of the region of Castelnuovo Berardenga.
Vine Variety: 100% Sangiovese whose vines have a south and south-west exposure.
Vinification: cold pre-fermenting soaking of the pressed grapes; the fermentation takes place in stainless steel vats; the wine is refined in large French oak barrels for at least one year; a further six-month refinement in bottle is required.
Colour: intense ruby red with garnet reflections
Bouquet: clear, with some elements of fresh red fruit and wild berries; a hint of spices; persistent.
Taste: intense, haromoniously dry, well-balanced, with sweet velvety tannins and a long persistant finish.
Best Foils: it goes very well with roast meet, game, ripe cheeses of the best Tuscan tradition; it has the right character to enhance every typical strong taste of the Mediterranean tradition.
Colli della Toscana Centrale
Indicazione Geografica Tipica
Location: Agro della Certosa di Pontignano, on the western side of the Municipality of Castelnuovo Berardenga;
Vine species: Sangiovese and Merlot.
Vinification: cold prefermentation maceration of the pressed grapes; fermentation in stainless steel vats; maturing in large French oak barrels for at least six months; further maturing in the bottle for three months .
Colour: bright ruby.
Bouquet: winy, with scents of fresh red fruit and underwood.
Taste: harmoniously dry, with balanced sweet and velvety tannins. Gastronomy: excellent with red meat, Florentine T-bone steak , beans cooked in a glass flask.
