Our Wines

RUBIS

Grape varieties: Sangiovese 75%, Cabernet Franc 25%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 50 ql per hectare
Harvest: from the third to the fourth decay of October
Vinification: fermentation in open oak barrels with long skins maceration.
Ageing: in oak barrels and clay container for 14-16 month.
Maturation in bottle: for almost 12 months.
Alcohol: 13,50%
Service temperature: 16-19°F
Production for year: 20.000 bottles

Vento Fermo

Grape varieties: Sangiovese 100%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 50 ql per hectare
Harvest: from the second to the fourth decay of October
Vinification: spontaneous fermentation in 1.000 and 2.000 l oak vats with long skins maceration.
Ageing: in 1.000 l and 2.000 l Slovenian oak barrel for 14-16 months
Maturation in bottle: for almost 12 months.
Alcohol: 13,50%
Service temperature: 61-66°F
Production for year: 5.000 bottles

La Giostra

Grape varieties: Chardonnay 40%, Viognier 40%, Vernaccia 20%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 60 ql per hectare
Harvest: from the second to the fourth decay of Semprember
Vinification: prefermentative skins maceration and soft pressing; must debourbage and fermentation separately of each variety in temperature controlled steel tank and partly in 500 l oak barrels
Ageing: on fine lees for almost 6 month partly in steel tank and partly in different capacity oak barrels.
Maturation in bottle: for almost 6 months.
Alcohol: 13,00%
Service temperature: 61-66°F
Production for year: 15.000 bottles

ARCHÈ

Grape varieties: Sangiovese 40%, Syrah 30%, Pinot Noir 30%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 80 ql per hectare
Harvest: from the third decay of September to the second decay of October
Vinification: prefermentative pellicular maceration and soft pressing; must debourbage and temperature controlled fermentation separately of each variety.
Ageing: on fine lees for almost 4 month partly in steel tank and partly in different capacity oak barrels.
Maturation in bottle: for almost 3 months; recommended  8-9 months to amplify the bouquet and the complexity of wine.
Alcohol: 13%
Service temperature: 10-14°F
Production for year: 18.000 bottles

CATTURASOGNI

Grape varieties: Sangiovese 55%, Merlot 30%, Cabernet Franc 15%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 65 ql per hectare
Harvest: from the fourth decay of September to the fourth decay of October
Vinification: fermentation in stainless steel vat with temperature control.
Ageing: in oak barrels for 12-14 month.
Maturation in bottle: for almost 8 months.
Alcohol: 13,50%
Service temperature: 61-66°F
Production for year: 30.000 bottles

9

Grape varieties: Sangiovese 90%, Chardonnay 10%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 80 ql per hectare
Harvest: from the second to the third decay of August
Vinification: soft pressing; must debourbage and temperature controlled
fermentation.
Ageing: on fine lees for almost 4 month
Second fermentation: tirage made each the 9 December of each year;
refermentation in bottle at 16°C for 60 days.
Maturation: in bottle at 12°C for at least 24 months before the
disgorging “à la volée.
Alcohol: 13%
Service temperature: 47-50°F
Production for year: 999 bottles

Chianti Classico Riserva

Grape varieties: Sangiovese 90%, Colorino 10%
Production area: Tuscany
Vine training system: guyot and cordon spur system
Plantation density: from 5.000 to 7.500 plant per hectare
Production: 70 ql per hectare
Harvest: from the second to the fourth decay of October
Vinification: fermentation in stainless steel vat with temperature control.
Ageing: in 5.000 and 1.000 l oak barrel for 12 months
Maturation in bottle: for almost 8 months.
Alcohol: 13,50%
Service temperature: 61-66°F
Production for year: 20.000 bottles

Chianti

Grape varieties: Sangiovese 90%, Chardonnay 10%
Production area: Tuscany
Vine training system: cordon spur system
Plantation density: 5.000 plant per hectare
Production: 70 ql per hectare
Harvest: from the first to the third decay of October
Vinification: fermentation in cement vat with skins maceration.
Ageing: in cement vat and 5.000 l oak barrel for 10-12 months
Maturation in bottle: for almost 6 months.
Alcohol: 13,00%
Service temperature: 61-66°F
Production for year: 30.000 bottles