Wines

APPELLATION
Vin Santo del Chianti Classico DOC

PRODUCTION AREA
Radda in Chianti (Siena)

GRAPES
Trebbiano toscano and Malvasia del Chianti

ALCOHOL CONTENT
16% vol.

AVAILABLE SIZES
500 ml

VINIFICATION AND AGEING
Vinification takes place in caratelli, the typical small Tuscan barrels holding between 100 and 200 liters (22 and 44 gallons), and it is triggered by the inoculation of the so-called “madre” (“mother”) – colonies of different types of yeast deriving from previous vinifications – into the must from grapes that have been partially dried on racks. Maturation continues for 8 years in the small chestnut–wood barrels, in which the fermentation lastes a very long time but is intermittent, starting and stopping depending on the natural variations of temperature and pressure.

SOIL TYPE
The vineyard is situated at Pian d’Albola, in the hills of the commune of Radda in Chianti, with southerly exposure. It is characterized by a clayey subsoil of alberese, in which the presence of stones gives good permeability. The climate is warm and dry.

TRAINING METHOD 
Tuscan capovolto.

PLANTING DENSITY
3,500 vines per hectare (1,415 per acre). The average age of the vines is 20 years.

YELD
per hectare 6000 Kg

APPELLATION
Chianti Classico Gran Selezione DOCG

AREA
Radda in Chianti (Siena), the Chianti Classico area

GRAPES
100% Sangiovese

ALCOHOL LEVEL
13% Vol

BOTTLE SIZE
750 ml – 1500 ml

TYPE OF SOIL
The Solatio owes its name to the steep and stony south-east facing slopes which, at 600 metres above sea level, overhang Castello d’Albola. The soil is constituted entirely of highly porous Marl and Alberese rock fragments giving it low fertility levels.

TRAINING SYSTEM
Spurred cordon.

PLANT DENSITY
5,000 vines per hectare. The vines are 10 years old.

YIELD
5,000 kg. of grapes per hectare.

VINIFICATION AND AGEING
This pure Sangiovese must results from a simple and traditional red wine vinifi cation process which includes three weeks’ maceration with their skins and seeds. Once maceration and malolactic fermentation has been completed, the wine is matured in Allier oak barrels for 14 months followed by a long aging process in the bottle. The union of terroir and tradition has allowed us to achieve the truest expression of the Sangiovese di Radda, a wine of great fi nesse and character. 

APPELLATION
Toscana IGT

AREA
Radda in Chianti (Siena)

GRAPES
100% Chardonnay

ALCOHOL LEVEL
12.5% Vol

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The grapes undergo a gentle crushing and a delicate pressing. The must ferments at a controlled temperature of around 18° C. (64° F.), in order to preserve the wine’s fruitiness and all of its organoleptic complexity. 

COLOUR
Bright straw-yellow with lively greenish reflections.

BOUQUET
Intense, with fresh notes of pineapple, grapefruit and lime skin, banana and Golden Delicious apples.

FLAVOUR
Appealingly dry fresh and well-balanced, with fresh acidity and a mineral and green apple finish.

SERVING TEMPERATURE
Serve at 10° – 12° C. (50° – 54° F.)

FOOD MATCHES
Its refreshingly fruity style makes it an excellent aperitif, or an ideal wine to accompany fi sh soups, crustaceans, shrimps or subtly fl avoured soup, pasta or rice dishes, especially those featuring vegetables.

APPELLATION
Toscana IGT
 
PRODUCTION AREA
Radda in Chianti (Siena)

GRAPES
60% Sangiovese, 20% Merlot and 20% Syrah

SERVING TEMPERATURE 
Served at around 16-18° C. (60-64° F).

ALCOHOL CONTENT
13.5% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The must, pressed from fully ripe grapes, is vinified in vertical fermenting devices for about 10 days at a temperature of 28°C (82.4° F). Malolactic fermentation follows, after which the wine is racked into hectoliter (1,579 gallon) french oak barrels for 12 months to mature.

TASTING NOTES
colour: intense ruby red.
bouquet: it shows fruity aromas, particularly notes of cherries, plums and blackberries.
flavour: fresh and full-bodied, tasty and balanced, it has a fruity finish and aftertaste.

FOOD PAIRINGS
A perfect match for grilled red meats and moderately aged Pecorino cheese, ribs and, if you dare, chocolate.

APPELLATION
Chianti Classico DOCG

AREA
Radda in Chianti (Siena)

GRAPES
95% Sangiovese 5% Canaiolo

ALCOHOL LEVEL
13% vol

BOTTLE SIZE
375 ml – 750 ml 1500 ml – 3000 ml

VINIFICATION AND AGEING
The grapes are picked by hand and then vinifi ed with great care, using the traditional method of fermentation in the presence of the skins so as to highlight the strong personality conferred by the soils of Radda in Chianti. After the malolactic fermentation, the wine matures in Slavonian oak casks for 12 months. 

COLOUR
Ruby-red tending towards garnet.

BOUQUET
Elegant, with delicate scents of violets.

FLAVOUR
Well-balanced and dry, with good structure and a velvety texture.

SERVING TEMPERATURE
Serve at 16° – 18° C. (61° – 64° F.)

FOOD MATCHES
It is a perfect accompaniment for the richlyfl avored dishes of the traditional Chianti cuisine, as well as for grilled meats and aged cheeses.

APPELLATION
Chianti Classico DOCG Riserva

AREA
Radda in Chinati (Siena), the Chianti Classico zone

GRAPES
95% Sangiovese 5% Canaiolo

ALCOHOL LEVEL
13% vol

BOTTLE SIZE
750 ml – 1500 ml

TYPE OF SOIL
The vineyard is situated at Pian d’Albola in the hills of Radda in Chianti, at an altitude of around 400 m. (1,310 ft.). It has a southerly exposure, and lies on well-structured clayey soils characterized by the presence of stones (the famous alberese found throughout the Chianti Classico zone)

TRAINING SYSTEM
Cordon Spur and Tuscan capovolto.

PLANT DENSITY
3,500 vines per hectare (1,415 per acre). The average age of the vines is 20 years.

YIELD
6000 Kg. per hectare.

VINIFICATION AND AGEING
The must, which comes from grapes picked by hand, is placed in horizontal vinifi cation tanks where it remains for around 3 weeks. Once the malolactic fermentation is complete, the wine immediately goes into oak casks for aging. Maturation lastes 15 months: 10% of the wine goes into Allier oak barriques, the remaining 90% into traditional Slavonian oak barrels. This is followed by 12 months’ maturation in stainless steel and a further three months in bottle before release.

APPELLATION
Chianti Classico DOCG Gran Selezione

PRODUCTION AREA
Radda in Chianti, Chianti Classico

GRAPES
Pure Sangiovese

ALCOHOL CONTENT
13,5% in volume

VINIFICATION AND AGEING
Fermented in steel vats at a controlled temperature where it is left to macerate for three weeks. After maloclactic fermentation, half the wine is allowed to mature in barriques while the other half is put in large sessile oak barrels for 14 months. This is followed by ageing in the bottle for a year and a half. 

SOIL TYPE
The vines are located at the foot of the medieval village at about 500m above sea level. The limestone and marl soil is well structured thanks to its clay and gravel texture. The sloping vineyard’s exposure to the sun and the quality of the soil allow for the growth of perfectly ripened grapes.

GROWING METHOD
Guyot.

VINE DENSITY
5.000 vines per hectare.

YELD
5.000 kg of grapes per hectare.

COLOUR
Ruby red with garnet hues.

BOUQUET
Intense and elegant with fl oral lily notes and hints of spices, pepper, cinnamon and tobacco.

FLAVOUR
Decisive, voluminous and gently tannic on the palate. Long and lingering finish.

APPELLATION
Toscana IGT

AREA
Radda in Chianti (Siena)

GRAPES
A blend of Cabernet Sauvignon and Sangiovese

ALCOHOL LEVEL
13.5% vol

BOTTLE SIZE
750 ml – 1500 ml

VINIFICATION AND AGEING
The grapes are slightly over-ripe because they are picked late, between 2nd. and 8th. October, after a previous selection to discard the less promising bunches. The must ferments for 10 days in vertical vinifi cation tanks, in which the wine then remains for 15 days to macerate after the fermentation. Maturation in new, one and two year-old barriques lastes 14 months, followed by a further 6 months in stainless steel and another 6 in bottle.

TYPE OF SOIL
The soil rests on the geological formation known as alberese, which originated from Pliocene marine deposits. The soils deriving from it are clayey and particularly well-suited to the production of red wines, with good drainage thanks to the presence of stones (the classic alberese). It is sub-alkaline and completely without active limestone.

TRAINING SYSTEM
Cordon Spur.

PLANT DENSITY
3,500 vines per hectare (1,415 per acre). The average age of the vines is 25 years.

YIELD
5500 Kg. per hectare.