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Vino Chianti Rivale DOCG en

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wine chianti Rivale

CHIANTI 'RI.VA.LE' D.O.C.G.

The "RI.VA.LE" owes its name to the initials of the three Rosati brothers: Riccardo, Valerio, Leonardo.

PRODUCTION AREA
The vineyards extend into the hill area around Chianciano (Siena)
ALTITUDE - EXPOSURE
From 500 to 530 metres a.s.l. West-South/West exposure.
SOIL COMPOSITION
Mixed structure tending to loose with clay in parts.
GRAPE VARIETIES
80% Sangiovese, 10% Canaiolo e 10% Mammola
HARVEST
The harvest is carried out by hand, from the end of september to the middle of october.
VINIFICATION TECHNIQUE
Soft crushing and fermentation at a controlled temperature, never above 28°C.
Macerated on the skins for 12 days.
MATURATION - AGEING
In 25/30-ql Allier oak vats. Bottled ageing for at least six months.
ORGANOLEPTIC NOTES
Of red-ruby colour, it is characterised by great freshness and deep scent.
Match it with entrées, roasts of red meat and cheese.

 

Vino Stiglianese II en

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red-wine-stiglianese

I.G.T TOSCANA "STIGLIANESE II"

PRODUCTION AREA
The vineyards extend into the hill area around Chianciano (Siena)
ALTITUDE - EXPOSURE
From 500 to 530 metres a.s.l. West-South/West exposure.
SOIL COMPOSITION
Mixed structure tending to loose with clay in parts.
GRAPE VARIETIES
100% Sangiovese
HARVEST
The harvest is carried out by hand, from the end of september to the middle of october.
VINIFICATION TECHNIQUE
Soft crushing and fermentation at a controlled temperature, never above 28°C.
Macerated on the skins for 15 days.
MATURATION - AGEING
Ageing in small, 225-litre Allier oak barrels for at least 15 months.
Bottle ageing for at least 6/8 months.
ORGANOLEPTIC NOTES
A very deep ruby red colour. An intense aroma with spicy notes, very well blended with red-berried fruits of the forest.
A full, soft and persistent taste.
FOOD MATCHING
It goes perfectly with typical hors d'oeuvres, significant first courses, roasted or grilled red meat, meat from farmyard animals and mature "pecorino" made in our area.

 

Vino Rosso di Montepulciano en

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wine rosso di Montepulciano

ROSSO DI MONTEPULCIANO D.O.C.

GRAPES
Sangiovese 80%, Canaiolo, Colorino and Merlot 20%
HARVEST
From the 27th of September until the 7th of October.
WINE MAKING
Fermentation in vats with a 15 day long maceration at a controlled temperature of around 28°C.
REFINING
In small and medium size oak barrels for 8 months.
Bottled ageing for at least 3 months.
FOOD MATCHING
First and second courses of the tuscan cuisine, seasoned cheeses.
IDEAL SERVING TEMPERATURE
16-20°C.

 

Chianti Colli Senesi en

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chianti colli senesi

CHIANTI 'PORTA AL SOLE' - Colli Senesi D.O.C.G

It is the youngest and vibrant wine produced by our company. Ruby red in color, is characterized by its freshness and its fragrance.

GRAPE VARIETIES
Sangiovese 80%, Canaiolo, Mammolo e Merlot 20%
HARVEST
The harvest is carried out by hand, from the end of september to the middle of october.
VINIFICATION TECHNIQUE
Soft crushing and fermentation at a controlled temperature, never above 28°C.
Macerated on the skins for 15 days.
MATURAZIONE - AFFINAMENTO
In steel vats.
Bottled ageing for at least 3 months.
FOOD MATCHING
Pasta dishes, roasted red meats and cheeses.