CHIANTI CLASSICO

APPELLATION: Chianti Classico Docg
VINEYARD LOCATION: Castellina in Chianti
ALTITUDE: 350 metres above sea level
BOTTLES PRODUCED: average 4500

GRAPES: Sangiovese 95% Cabernet 5%
SOIL PROFILE: Medium-textured calcareous marl
PLANTS PER HECTARE: 5000
TRAINING SYSTEM: Guyot and spur-pruned cordon
HARVEST: First half of October, hand picked

VINIFICATION AND MATURATION: 18-24 days fermentation on the skins at 28-30° C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak barrel for 12 months, followed by 3 months in the bottle

ENOLOGIST: Filippo Paoletti
AGRONOMIST: Ruggero Mazzilli

CHIANTI CLASSICO RISERVA

APPELLATION: Chianti Classico Docg
VINEYARD LOCATION: Castellina in Chianti
ALTITUDE: 350 metres above sea level
BOTTLES PRODUCED: 7500

GRAPES: Sangiovese 100%
SOIL PROFILE: Medium-textured calcareous marl
PLANTS PER HECTARE: 3000
TRAINING SYSTEM: Spur-pruned cordon
HARVEST: First half of October, hand picked
VINIFICATION AND MATURATION: 18-24 days fermentation on the skins at 28-30° C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak barrelfor 20 months, followed by 6 months in the bottle.

ENOLOGIST: Filippo Paoletti
AGRONOMIST: Ruggero Mazzilli

ROSATO

APPELLATION: IGT Rosato
VINEYARD LOCATION: Vigna del termine Castelnuovo Berardenga
ALTITUDE: 350 metres above sea level
BOTTLES PRODUCED: average 1000

GRAPES: Sangiovese 100%
SOIL PROFILE: Medium-textured calcareous marl rich in microelements
PLANTS PER HECTARE: 5000
TRAINING SYSTEM: Guyot
HARVEST:First half of October, hand picked
VINIFICATION AND MATURATION: The grapes have been selected and the stalks removed, a brief maceration of the grape skins is conducted creating a translucent rose colour. Then a low-temperature decantation is carried out before the bottling of the wine, were the wine must rest for at least 2 months before consumption

ENOLOGIST: Filippo Paoletti
AGRONOMIST: Ruggero Mazzilli

Extra Virgin
OLIVE OIL

Limpidity: clear
Color yellow-green
Aroma clearly olive and fruity
Acidity: max 1%