PRODUCTION AND SALES OF WINES AND EXTRA VIRGIN OLIVE OIL IMPRUNETA -FLORENCE

CAPRO ROSSO IGT

GRAPES: Cabernet Sauvignon 60%, Merlot 40%
CULTIVATION: guyot and single stalk
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
YIELD PER ACRE: 2.1 tons of grapes
N° BOTTLES: 4,000
HARVEST PERIOD: first decade of October
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: fermentation in steel containers (80°-83° F). During this phase the skins are kept down in the juice, and one delestage is completed. Maceration of the skins occurs over a 15 day period. Malolactic fermentation takes place in steel containers to exalt each single grape variety.
REFINEMENT: 12 months in new French barriques, medium toasted, Allier oak
REFINEMENT IN BOTTLE: minimum 12 months

TASTING NOTES: very intense, dark ruby. Concentrated and thick, with notes of blackberry, black cherry, tobacco and vanilla. Fruity, round and balanced with harmonious and thick tannins. Wine very long and persistent with final notes of dark chocolate.
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CHIANTI COLLI FIORENTINI DOCG RISERVA

GRAPES: Sangiovese 90%, Colorino
CULTIVATION: guyot and single stalk
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
YIELD PER ACRE: 2.4 tons of grapes
N° BOTTLES: 4,000
HARVEST PERIOD: first decade of October
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: fermentation in steel containers (80°-83° F). During this phase the skins are kept down in the juice, and one delestage is completed. Maceration of the skins occurs over a 15 day period. Malolactic fermentation takes place in steel containers to exalt each single grape variety.
REFINEMENT: 12 months in French barriques and tonneaux, medium toasted, Allier oak. 3 months in steel containers.
REFINEMENT IN BOTTLE: minimum 12 months

TASTING NOTES: Intense ruby, with light red-garnet reflections. Concentrated and thick with notes of blackberry, flowers and spices. Round and balanced with elegant tannins. Wine very long and persistent.

CHIANTI COLLI FIORENTINI DOCG

GRAPES: Sangiovese 90%, Colorino e Merlot
CULTIVATION: guyot and single stalk
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
YIELD PER ACRE: 2.8 tons of grapes
N° BOTTLES: 12,000
HARVEST PERIOD: first decade of October
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: fermentation in steel containers (80°-83° F). During this phase the skins are kept down in the juice, and one delestage is completed. Maceration of the skins occurs over a 11 day period. Malolactic fermentation takes place in steel containers to exalt each single grape variety.
REFINEMENT: 6 months in French barriques, medium toasted, Allier oak. 
REFINEMENT IN BOTTLE: minimum 4 months

TASTING NOTES: Intense red ruby. Fruity with notes of strawberry, black currant and violet. Round and balanced with elegant tannins. Wine long and persistent.

BAG IN BOX VINO ROSSO DA TAVOLA

GRAPES: Sangiovese 90% and other red autochthonous grapes
CULTIVATION: guyot and single stalk
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
YIELD PER ACRE: 2.8 tons of grapes
N° BOTTLES: limited production
HARVEST PERIOD: end of September
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: fermentation in steel containers (80°-83° F). During this phase the skins are kept down in the juice, and one delestage is completed. Maceration of the skins occurs over a 11 day period. Malolactic fermentation takes place in steel containers to exalt each single grape variety.
REFINEMENT: 40% 6 months in French barriques and tonneaux and 60% steel containers

TASTING NOTES:  ruby red, with winey and mature aroma. Harmonic taste, with a slight touch of vanilla. Very pleasant wine, but not too demanding, for any kind of menu.

VINO ROSATO IGT MARALO'

GRAPES: 100% Sangiovese 
CULTIVATION: guyot and single stalk
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
N° BOTTLES: limited production
HARVEST PERIOD: end of September
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: the must is taken from the first drainage. The fermentation, without peels, starts in steel basins with automatic temperature control. The slow fermentation is carried out for around 20 days.
MALOLACTIC FERMENTATION: not carried out
TASTING NOTES: cherry, fruity, with a fine aroma of strawberry, ribes and cherry. Fresh, balanced, with good acidity. Very pleasant wine, but not too demanding.

TASTING NOTES: cherry, fruity, with a fine aroma of strawberry, ribes and cherry. Fresh, balanced, with good acidity. Very pleasant wine, but not too demanding.tivo.

VIN SANTO DEL CHIANTI DOC RISERVA 2010

GRAPES: Malvasia 50%, Trebbiano 35% e Canaiolo 15%
CULTIVATION: guyot
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
N° BOTTLES: 660 (bottles 500 ml.)
HARVEST PERIOD: first decade of September
HARVEST PROCEDURE: manual selection of grapes
PRODUCTION PROCESS: the bunches of grapes are hung on a steel wire for about 3 months to ensure sufficient ventilation. The grapes, after having dried, are pressed and the juice is stored in small chesnut barrels (caratelli) of different sizes and then sealed with wax. The wine ages in the barrels for about 10 years.

TASTING NOTES: amber-yellow, intense, thick and clear. Embracing, complex, with hints of dried fruit and raisin. Scents of apricot and chestnut honey. Balanced and elegant with a touch of mild sweetness, not too aggressive. Long and persistent final taste.

GRAPPA DEL CHIANTI

GRAPES: Sangiovese and other red autochthonous grapes
VINES: fresh remaining vine from the fermentation of the Chianti Colli Fiorentini
DISTILLATION: the distillation is carried out in vacuum-resistant barrels to preserve the perfumes and the taste.
ALCOHOL CONTENT: 43%
COLOUR: clear

TASTING NOTES: smooth and elegant, not an intruding alcohol taste

GRAPPA DEL CHIANTI RISERVA

GRAPES: Sangiovese and other red autochthonous grapes
VINES: fresh remaining vine from the fermentation of the Chianti Colli Fiorentini
DISTILLATION: the distillation is carried out in vacuum-resistant barrels to preserve the perfumes and the taste.
REFINEMENT:  the grappa riserva is aged in barriques for 18 months, creating a slightly amber-yellow colour of great elegance, and a more intense aroma.
ALCOHOL CONTENT: 43%
COLOUR: amber-yellow

TASTING NOTES: smooth, complex and elegant, not an intruding alcohol taste

EXTRA VIRGIN OLIVE OIL FATTORIA DI BAGNOLO

OLIVE VARIETY: 40% Frantoio, 23% Leccino, 28.9% Moraiolo, 8% Pendolino, 0.1 Madonna dell'Impruneta
CULTIVATION: poly-conical vase
TERRAIN: sandstone substrata, calcareous-marly, clayey schist, and pebbles
AVERAGE OLIVE YIELD: 14%
AVERANGE PRODUCTION PER YEAR: 70 Hl.
HARVEST PERIOD: 3rd° decade of October - 3rd decade of November
HARVEST PROCEDURE: manually, using cloths and ladders
AVERAGE TIME BETWEEN HARVEST AND PRESSING: 24 hours
PRESSING METHOD: continuous cycle
CRUSHING METHOD: hammer
TEMPERATURE OF THE PASTE: 25 - 26° C
KNEADING TIME: 20 - 30 minutes according to the maturation of the olives

TASTING NOTES: green just after pressing, as time passes the golden reflexes get more intense. Fruity with tones of artichoke, fresh grass and thyme. Balanced, spicy just after pressing, rich and warm

EXTRA VIRGIN OLIVE OIL CASTELLO DI MONTOZZI

OLIVE VARIETY: 46% Frantoio, 31% Leccino, 23% Moraiolo, 8% Pendolino
CULTIVATION: poly-conical vase
TERRAIN: calcareous-marly, rich in frame-works
AVERAGE OLIVE YIELD: 14,5%
AVERANGE PRODUCTION PER YEAR: 60 Hl.
HARVEST PERIOD: 3rd° decade of October - 3rd decade of November
HARVEST PROCEDURE: manually, using cloths and ladders
AVERAGE TIME BETWEEN HARVEST AND PRESSING: 24 - 48 hours
PRESSING METHOD: continuous cycle 
CRUSHING METHOD: hammer or disk
TEMPERATURE OF THE PASTE: 25 - 26° C
KNEADING TIME: 25 - 35 minutes according to the maturation of the olives

TASTING NOTES: deep green, when pressed, as time passes the golden colour. Intense fruity with tones of artichoke and cut green grass. Elegant, complex, rich and e delicate. With tones of aromatic herbs, rosemary and almonds.