Valle del Sogno I.G.T.

Classification: I G T
Alcohol content: 13,50% vol.
Grape variety: 70% Cabernet Sauvignon, 30% Cabernet Franc.
Production area: Piombino/Val di Cornia (LI)

Vineyard characteristics
Exposure: South-Est/North-West
Planted area: ha. 1
Type of soil: Limestone – clay – medium texture.
Cultivation system:Bilateral spurred cordon.
Average production per plant: kg. 1

Production technology
Harvest Time: In September reached phenolic maturity.
Collection: Handmade selection in boxes.
Winemaking technique: Soft stemming and pressing. Controlled temperature fermentation in thermo-conditioned stainless steel tanks for 20-25 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.
Aging in wood: Allier oak barriques for 18 months, after the blend, in stainless steel tanks until bottling.
Bottle aging: 6 months.

Organoleptic characteristics
Color: Deep ruby, with coral-violet hues.
Aroma: Intense and persistent, with pronounced notes of toasting, vanilla and coffee, well mixed with spicy aromas, fruity and balsamic.
Taste: Well structured, fresh, fruity, soft attack with articulated progression, long finish, slightly tannic. Fruity flavor in the mouth that reminds cherry liqueur flavor.

Valle delle Stelle I.G.T.

Classification: I G T
Alcohol content: 13,00% vol.
Grape variety: 100% Cabernet Sauvignon
Production area: Piombino/Val di Cornia (LI)

Vineyard characteristics
Exposure: Est/West
Planted area: ha. 6
Type of soil: Tenacious clayey soil.
Cultivation system: Spurred cordon.
Average production per plant: kg. 1,2

Production technology
Harvest Time: End of September.
Collection: Handmade selection in boxes.
Winemaking technique: Soft stemming and pressing, short cold maceration. Temperature-controlled fermentation in small thermo-conditioned steel vats for 20-35 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.
Aging in wood: Allier oak barrels for 12 months, after the blend, in stainless steel tanks until bottling.
Bottle aging: 6 months.

Organoleptic characteristics
Color: Deep ruby, intense violet hues.
Aroma: Intense, characterized by fruity hints of cherry and floral notes and spices.
Taste: Harmonious, pleasant, elegant, with good soft texture and long finish.

Giuseppe Brancatelli I.G.T.

Classification: I G T
Alcohol content: 13,50% vol.
Grape variety: Syrah
Production area: Piombino/Val di Cornia (LI)

Vineyard characteristics
Exposure: South-Est/North-West
Planted area: ha. 1
Type of soil: Limestone – clay – medium texture.
Cultivation system:Bilateral spurred cordon.
Average production per plant: kg. 1,2

Production technology
Harvest Time: By the end of September.
Collection: Handmade selection in boxes.
Winemaking technique: Soft stemming and pressing. Controlled temperature fermentation in thermo-conditioned stainless steel tanks for 15-20 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.
Aging in wood: Barrels of French oak for 18 months, after the blend, in stainless steel tanks until bottling.
Bottle aging: 6 months.

Organoleptic characteristics
Color: Deep ruby with inviting purple reflections.
Aroma: Complex, intense and persistent, characterized by hints of ripe cherry, blackberry, currant, spice and balsamic notes.
Taste: Soft, smooth and velvety, with a long finish accompanied by notes of chocolate and coffee. Strong body structure with a thick and silky tannins.

Re della Valle I.G.T.

Classification: I G T
Alcohol content: 13,50% vol.
Grape variety: Aleatic.
Production area: Piombino/Val di Cornia (LI)

VINEYARD CHARACTERISTICS
Exposure: South
Planted area: ha. 1
Type of soil: White paste pebbles, mainly clayey and compact
Cultivation system: Spurred cordon.
Average production per plant: kg. 1 – kg 0,5 after withering .

PRODUCTION TECHNOLOGY
Harvest Time: End of September, after the withering on the vine.
Collection: Handmade selection in boxes.
Winemaking technique: Stemming and crushing, fermentation at controlled temperature in steel tanks thermo-conditioned for 15-20 days. Spontaneous malolactic fermentation at the end of alcoholic fermentation.
Aging in wood: In Allier oak barrels for 12 months, after the blend, in stainless steel tanks until bottling.
Bottle aging: 2 years.

ORGANOLEPTIC CHARACTERISTICS
Color: Intense ruby with purple reflections.
Aroma: Complex, intense and persistent, characterized by hints of ripe cherry, blackberry, currant, spice and balsamic notes.
Taste: Harmonious, voluminous, consistent, with a strong body structure and a thick and silky tannins.