Rrosso di Toscanaa I.G.T. Deep ruby red colour with a slight shade of burgundy, overtones of ripe fruit pleasantly in development and faint hint of spices, balanced in robust but not aggressive tannins.
Soil: collinare di medio impasto tendente al sabbioso, piuttosto sciolto e povero di elementi nutritivi.
Training system: high-density low cordon-trained and spur- pruned (6,600 plants per hectare), planted up and down the slope with very low yields.
Variety of grape: cabernet sauvignon 40%, merlot 40%, petit verdot 20%
Harvest: manual in boxes
Vinification: traditional fermentation on the skins with maceration at 28 degrees in small temperature-controlled stainless steel vats over 15-20 days depending on the phenolic maturity of the grapes and their variety.
Ageing: in 225 litre French oak casks for 12 months and then in stainless steel vats for 6 months. Further maturing in the bottle for several months makes the wine ready for consumption. Highly rated by specialists worldwide.
Rrosso di Toscanaa I.G.T. Deep ruby red colour with a purple tinge, overtones of ripe fruit and spices. Pleasant balanced wine with good acidity and full body.
Soil: collinare di medio impasto tendente al sabbioso, piuttosto sciolto e povero di elementi nutritivi.
Training system: high-density low cordon-trained and spur-pruned (6,600 plants per hectare), planted up and down the slope with very low yields.
Variety of grape: sangiovese 50%, alicante 50%
Harvest: manual in boxes
Vinification: traditional fermentation on the skins over 15 days at 28 degrees in small temperature-controlled stainless steel vats.
Ageing: in 225 litre French oak casks for 6 months and then in stainless steel vats for 3 months.
Rrosso di Toscanaa I.G.T. Deep ruby red colour with a purple tinge, overtones of ripe fruit and spices. Pleasant balanced wine with good acidity and full body.
Soil: hill medium to sandy loam, somewhat loose and lacking in nutritional elements.
Training system: high-density low cordon-trained and spur-pruned (6,600 plants per hectare), planted up and down the slope with very low yields.
Variety of grape: sangiovese 50%, alicante 50%
Harvest: manual in boxes
Vinification: traditional fermentation on the skins over 15 days at 28 degrees in small temperature-controlled stainless steel vats.
Ageing: in 225 litre French oak casks for 6 months and then in stainless steel vats for 3 months.
Bianco di Toscanaa I.G.T. Straw-yellow in colour with golden hues, notes of tropical and citrus fruits and long intense finish. Its characteristic softness, good structure and acidity makes this a wine with good maturing potential.
Soil: medium-textured sandy soil, relatively loose and nutrient-poor.
Training system: high-density low cordon-trained and spur-pruned (6,600 plants per hectare), planted up and down the slope with very low yields.
Variety of grape: Viognier 100%
Harvest: manual in boxes
Vinification: soft crushing of the whole grapes. Clarification of the must with refrigeration to 4°C for 12 hours, followed by removal of the lees and addition of selected yeasts. Slow alcohol fermentation at 16°C for approximately three weeks.
Ageing: in suspension on the fine lees for six months to guarantee a good level of mannoproteins.
First-pressed Oil Obtained exclusively from the olives produced in the groves owned by us in the district of Peccioli, Montecchio and Fabbrica. Olive varieties are Frantoio, Pendolino, Moraiolo and Leccino, strictly organic cultivation without the use of chemical fertilisers and pesticides. Flies are deterred with pheromone traps.
The olives are harvested whole, by hand in boxes, at the beginning of the veraison process and cold crushed daily, without any added chemicals. The extra virgin oil obtained is spicy at the start and develops an intense fruity olive aroma, a full-bodied but sweet and delicate flavour with a high vitamin E, A, K and D content that have anti- oxidant properties and a practically nonexistent acidity level. It is bottled at Le Palaie after decanting, with no filtering.
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