• Rosso di Toscana
    I.G.T.

    A younger, more fruity wine, it is produced from Sangiovese, Merlot and Cabernet Sauvignon grapes.

    After the fermentation it ages in large French oak barrels and barriques.

    The winemaking and the combination of these three varieties, make this wine soft and ideal for the everyday enjoyment.

    Wine

    Rosso di Toscana

    Varietal

    Sangiovese, Merlot, Cabernet Sauvignon.

    Vintage

    2016

    Alcohol

    13,50%

    Source

    Vineyards planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in stainless steel.

    Aging

    In French oak 

    Tasting Notes

    Ruby red in colour; on the nose it is intense, with notes of red fruit, sweet spices and vanilla. On the palate it is soft and with a good and pleasant acidity.

    Food Pairings

    A wine for every meal, ideal with white meats, pasta and medium strength cheeses, and even a casual pizza.

    A younger, more fruity wine, it is produced from Sangiovese, Merlot and Cabernet Sauvignon grapes.

    After the fermentation it ages in large French oak barrels and barriques.

    The winemaking and the combination of these three varieties, make this wine soft and ideal for the everyday enjoyment.

    Wine

    Rosso di Toscana

    Varietal

    Sangiovese, Merlot, Cabernet Sauvignon.

    Vintage

    2015

    Alcohol

    13,50%

    Source

    Vineyards planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in stainless steel.

    Aging

    In French oak 

    Tasting Notes

    Ruby red in colour; on the nose it is intense, with notes of red fruit, sweet spices and vanilla. On the palate it is soft and with a good and pleasant acidity.

    Food Pairings

    A wine for every meal, ideal with white meats, pasta and medium strength cheeses, and even a casual pizza.

    A younger, more fruity wine, it is produced from Sangiovese, Merlot and Cabernet Sauvignon grapes.

    After the fermentation it ages in large French oak barrels and barriques.

    The winemaking and the combination of these three varieties, make this wine soft and ideal for the everyday enjoyment.

    Wine

    Rosso di Toscana

    Varietal

    Sangiovese, Merlot, Cabernet Sauvignon.

    Vintage

    2013

    Alcohol

    13,50%

    Source

    Vineyards planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in stainless steel.

    Aging

    In French oak

    Tasting Notes

    Ruby red in colour; on the nose it is intense, with notes of red fruit, sweet spices and vanilla. On the palate it is soft and with a good and pleasant acidity.

    Food Pairings

    A wine for every meal, ideal with white meats, pasta and medium strength cheeses, and even a casual pizza.