Produktai skirti o o o (7)

Name Product and Qualities Vinsanto Sant’Antimo D.O.C. Place of origin From a vineyard on our property planted solely for this purpose and with a strict selection at grape harvest Variety Malvasia, Trebbiano and local varieties Colour Amber-coloured, slightly opaque Aroma Heavently, rich, intoxicating, very distinctive Taste Velvety, rich, soft and smooth Accompaniments Unsurpassable at the end of a meal with dry biscuits, but also ideal for breaks, rest and meditative moments Suggestions Serve in suitable small glasses at room temperatur

Viene prodotto con il latte ritirato sulle zone di provenienza specifica come disciplinato dal regolamento del Consorzio per la Gestione e Produzione del pecorino DOP. La cagliatura è prevista ad una temperatura oscillante fra i 35 e 38°C ed il frangimento della cagliata deve essere a dimensione di chicco di granturco. La forma, può pesare da kg. 1,000 a kg. 3,500. La nostra produzione, presenta una pezzatura di circa kg. 1,800 a forma ed è stagionato per minimo 120 giorni. Il profumo è intenso ed il sapore delicatamente deciso.

This wine is the most complex and elegant expression of the Sangiovese grape variety. It is produced with the grapes from the vineyard “Piaggia”. The excellent exposure and exceptional pedoclimate lend this wine great personality and balance.

This wine is the most representative of our estate and reflects the bond that exists between the Sangiovese grape variety and the Montalcino territory. The marly soil rich in mineral salts lends this wine its characteristic aroma and structure.

A pleasant, distinctive, fruity and harmonious wine, typical of the Sangiovese grape variety. Classification Rosso di Montalcino DOC Composition 100% Sangiovese Grosso grapes Place of origin From vineyards located 280 meters above sea Level whit exposition on the southern side of property. Training System Spurred cordon Average Yield In Grapes 70 quintals/Ha Harvest The grapes are hand-picked in early October Fermentation In stainless steel tanks Fermentation Period 16 days in stainless steel tanks at controlled temperature Maturing Period 4 months in Slavonian oak barrels 8 months in the bottle . Organoleptic Characteristics Colour Ruby red Aroma Fresh, distinctive and pleasantly fruity Taste Delicate, harmonious and persistent Pairings Meat sauces, mushrooms, truffle, veal, chicken and pork Serving Suggestions If possible, uncork the bottle a few hours before serving at a temperature of 18/20°C. Serve in tasting glasses.

Brunello di Montalcino Riserva in only produced in exceptional vintages, awarded with five stars. In these vintages, the wine is very complex and well-structured. Hence, as described in the Production Regulations, it needs a longer ageing period to best express all its characteristics. .

Viene prodotto con il latte ritirato sulle zone di provenienza specifiche come disciplinato dal regolamento del Consorzio per la gestione e produzione del pecorino DOP. La cagliatura è prevista ad una temperatura oscillante fra i 35 e 38°C ed il frangimento della cagliata deve essere a chicco di nocciola. La forma, può pesare da kg. 1,00 a kg. 3,50. La nostra azienda presenta una pezzatura di circa kg. 2,00 stagionata minimo 20 giorni. La pasta è bianca e compatta ed il sapore fresco e inimitabile.