Our wines in Peccioli


 
 
Bulizio
 
I.G.T. Tuscany red wine
 
 
 
Gatta ci cova
 
Red wine
 
 
 
Rosato
 
Rosato de Le Palaie
 
 
 
Sagrestano
 
I.G.T. Tuscany red wine
 
 
 
Viognier
 
I.G.T. Tuscany white wine
 
 
In our vineyards, different types of grapes are grown. Then, all our wines are produced in Peccioli, both white and red.
 

Bulizio

 
Bulizio
 
Intense ruby red color with slight garnet red shades, hints of ripe fruit pleasantly evolving and slight spicy notes, balanced in robust but not aggressive tannins.
GROUND
Hilly of medium assortment tending to sandy, rather loose and poor in nutrients.
BREEDING SYSTEM
Low-spurred cordon with high density (6600 plants per hectare) arranged at a slope lands, with very low yields.
GRAPES
Cabernet Sauvignon ~ 40%, Merlot ~ 40%, Petit Verdot ~ 20%
GRAPE HARVEST
manual in boxes
WINE
Traditional red with 15-day macerations at a temperature of 28 degrees in small thermo-controlled stainless steel vats.
AGING
In 225l French oak barrels for 12 months and then in stainless steel tanks for 3 additional months.
BOTTLING
March/April
SERVICE TEMPERATURE
18-20 degrees

 
 

Gatta ci cova

 
Gatta ci cova
 
A new wine produced by "Le Palaie"!

"Gatta ci Cova" is a new red wine, the result of the experience of Andrea Secco, inspired by the constant requests of the market that insistently wanted a "ready to drink" red wine that goes well with light dishes, in every season, also excellent as an aperitif , to drink fresh. It comes from our vineyards of Sangiovese and Merlot, cultivated in the "Poggio al Vento" area in percentage 50/50%. The grapes, harvested in boxes at the right time, are vinificated at 24 ° C; the vintage product is bottled only after an aging in steel for about 5 months. It is recommended to taste it at a low temperature! The result is a fruity wine with soft tannins, strong acidity, hints of fresh fruit, ruby red with intense violet reflections that can be tasted well even at low temperatures, served at 12 °.
 
 

Rosato

 
Rosato
 
Coppery color, strong acidity that gives flavor and freshness, fruity aromas with floral notes, excellent persistence on the palate.
GROUND
Loose hill of medium mixture tending to sandy.
BREEDING SYSTEM
Low spurred cordon at high density disposed slope land, at high density with very low yields.
GRAPES
Merlot and Sangiovese
GRAPE HARVEST
Manual in boxes
WINE
White with soft pressing, fermentation at a controlled temperature of 15 °
AGING
In steel tanks for 6 months cold stabilization.
BOTTLING
March/April
SERVICE TEMPERATURE
8 degrees

 
 

Sagrestano

 
Sagrestano
 
Intense ruby red color with violet reflections, hints of ripe fruit and spices. Pleasant and balanced wine with good acidity combined with a robust body.
GROUND
Hilly of medium mixture tending to sandy, rather loose and poor in nutrients.
BREEDING SYSTEM
High-spurred cordon with high density (6600 plants per hectare) arranged at slope land, with very low yields.
GRAPES
sangiovese 50%, alicante 50%
GRAPE HARVEST
manual in boxes
WINE
traditional red with 15-day macerations conducted at a temperature of 28 degrees in small thermo-controlled stainless steel vats.
AGING
In 225l French oak barrels for 6 months and then in stainless steel tanks for 3 months.
BOTTLING
March/April
SERVICE TEMPERATURE
18-20 degrees

 
 

Viognier

 
Viognier
 
Straw yellow color with golden reflections, notes of tropical fruits and citrus fruits, long and intense finish. Soft, with a good structure and acidity, it is a wine with great evolutionary potential.
GROUND
Hilly of medium mixture tending to sandy, rather loose and poor in nutrients.
BREEDING SYSTEM
High-spurred cordon with high density (6600 plants per hectare) slope land disposed with very low yields.
GRAPES
100% Viognier
GRAPE HARVEST
Manual in box
WINE
Direct soft pressing of the whole grapes. Must it is made limpid with the reduction of the temperature to 4 degrees for 12 hours with subsequent purification and implementation of selected yeasts. Alcoholic fermentation conducted slowly at 16 degrees for about three weeks.
AGING
it is kept on fine dregs in suspension for six months to ensure a good supply of mannoproteins.
BOTTLING
March/April
SERVICE TEMPERATURE
12 degrees