Grape Variety: Sangiovese 80%, Colorino 10%, Caniolo 10%
Trunks Density per Hectar: 8.000 until 20.000
Vinification: Lond maceration on the skins with frequent pump over. Maximum temperature made freely rise until 30° centigrade
Bottle Refinement: 10 Months
Colour: Intense Ruby Red, Limpid
Fragrance: Intense and caressing, fresh and ripe fruit-scented
Taste: Delightful and concentrated, soft and pleasant.
Amantis Brunello di Montalcino
Grape variety: 100% Sangiovese
Production Area: Montalcino
Density: 10.000 stocks per hectare
Vinification: In oak casks of 30 hl, filling by gravity flow. 30-32°C temperature fermentation. Maceration on skins for 5 weeks
Aging: In French oak barrels for 30 months
Bottle Refinement: Minimum 24 months
Colour: Deep Ruby Red with garnet reflections
Fragrance: Intense and elegant, with notes of spices and black fruits
Taste: Great structure and balance, spicy, very long on the palete
Pasolini Drove Chianti
Origin: Barberino Val d’Elsa in Chianti’s area between Florence and Sienna
Grapes: Sangiovese 90%, Caniolo & Colorino 10%
Vinification: For 8 days at the temperature of 28/30°C followed by maceration for 10 days
Aging: 3 months in oak barrels
Refining: 1 month in bottle
Colour: Ruby Red of Meduim Intensity
Bouquet: Intense, Savory
Taste: Lively, fruity, dry
Amantis Sangiovese Riserva
Grapes: Sangiovese 100%
Plant Density: 8.000 until 20.000 h/a
Vinification: Long Maceration on the skins with frequent pump over.maxium temperature made freely to rise until 33°C. Vinification and refinement in 50hl wooden barrels
Bottle Refinement: One year and a half
Colour: Intense ruby red, limpid
Fragrance: large, austere, elegant and enveloping
Taste: elegant and powerful, typical and full bodied, great balance and velvety sweet tannins
Casa di Terra Vermentino
Vineyard Location: Bolgheri
Grapes: Vermentino 85%, Sauvignon Blanc 15%
Plant Density: 6.500 plants/ha
Vinification: The grapes are fermented in stainless steel tanks for about 15 days at a temperature of 16°C
Aging: 6 months in stainless steel with a prolonged stay on the yeast fermentation. The Sauvignon Blanc gets 3 months in used French oak barrels
Bottle Aging: 3 months
Tasting Note: The wines has a very complex bouquet with notes of ripe fruit, vanilla and flowers, this wine has great structure and depth supported by good acidity.
Casa di Terra Moreccio
Vineyard location: Bolgheri
Grapes: Cabernet Sauvignon 40%, Merlot 30%, Syrah 30%
Plant Density: 6.500 plants/ha
Vinification: The grapes are fermented together with the peeling for about 20 days at a temperature of about 26-28°C
Aging: Spontaneous malolactic fermentation during aging in French oak barriques 2°and 3° passage for 6 months
Bottle Aging: 6 months
Tasting Note: Red fruit, vanilla and spices make the aroma very appealing, smooth and silky tannins contribute to make the Moreccio a perfect partner of spicy dishes of Tuscan tradition. Also great drunk alone.
Vineyard Location: Casole d’Elsa
Grapes: Sangiovese 45%, Merlot 40%, Cabernet Franc 15%
Plant Density: 5.000 plants/ha
Vinification: After a long fermentation in oak vats the wine is moved into French oak Barrels for about 16 months until Maturity
Aging: 12 -14 months in oak barrels.
Bottle Aging: At least 10 months
Colour: Deep Ruby Red with Purple reflections
Taste: Full, sweet, full bodied and very soft, with well structured tannins, ripe and crunchy. Intense sweet and fruity sensations mixed with a peppered spice and roasted coffee and chocolate notes. Long, sweet, persistent in any
Lecci e Brocchi
Grapes: Sangiovese 90%, Black Canaiolo and Colorino 10%.
Plant Density: 4.500 plants/ha
Vinification: The grapes are fermented for 10-15 days, then macerated for 10 days.
Aging: Malolactic fermentation after alcoholic fermentation.
Bottle Aging: 5 months
Tasting Note: It has a Ruby Red colour, the nose is intense with a predominance red berries and violets, the taste is soft, balanced and remarkably persistent.
Il Gobbo Syrah
Toscana I.G.T. (Indicazione Geografica Tipica)
Grape Varieties 100% Syrah Vinification
Winemakers achieve the right ripeness of the Syrah grapes in La Pieve vineyards, these are harvested and then de-stemmed and soft-pressed. After this follows an alcoholic fermentation in concrete vats at a temperature not exceeding 30°C, in order to obtain the typical fruity notes of this grape. Later wine will be transferred in French barriques in order to start malo-lactic fermentation. After a period of 12 months, wine has been bottled, where makes another period of ageing. Wine from organically grown grapes. Ageing
12 months in oak barriques, 12 months in bottle. Alcohol Content
Suggestions Well structured courses, mature cheeses.
Serve at 18°C.