Cedro D.O.C.G.

The ploughed leguminous between the rows feed our vines, the breeze and the sun protect them from disease, a patient waiting assures the perfect healthiness and ripeness of the grapes. The natural balance and ancient traditions are the source of Cedro, a Chianti Rufina that has great personality and that expresses the characteristics of this appellation, also defined as “the highest of the Chiantis

Area of production: Vineyards are situated 400 mt. above sea level in a rocky soil particularly rich in limestone which gives Chianti its characteristic

Age of vineyards: The older vineyards are between 25 to 35 years old and the new implants are around 15-years-old.

Training system: Guyot & Spurred cord.

Production: Approx. 1,5 kg of grapes per vine.

Harvest: Manual in small cases around mid October.

Vinification: Soft destemming of the grapes. Fermentation and maceration are at a controlled temperature, partly in stainless steel and partly in French oak barrels for about 15 days with numerous pumpovers and delestages.

Maturation: In French oak barrels of 35 hl from 12 to 16 months.

Refinement: 6 months in bottles before release.

Ageing capacity: 5-7 years.

Sensory Characteristics: It appears ripe plum in color and has a lot of earthy mineral aromas and flavours. It is medium to full bodied, with firm tannins and a hint of fruity notes and spices on the finish.

Servine temperature: 18-20° C

Cedro Riserva D.O.C.G.

Time has formed the vines giving them unique shapes and, most importantly, the perfect balance in production. The perfect ingredients create a Riserva of great character and complexity of which its noble origins are represented by the pluri-secular Cedar tree on the property after which it is named.

Varietals: 90% Sangiovese, 10% Merlot.

Area of production: Vineyards are situated 400 mt. above sea level in soil rich in marl.

Age of vineyards: 40 for the Sangiovese & 15 for the Merlot.

Training system: Guyot.

Production: Approx. 1kg of grapes per vine.

Harvest: Manual in small cases around mid October.

Vinification: Soft destemming of the grapes; fermentation and maceration are achieved at a controlled temperature in French oak barrels of 70 hl for about 25 days with numerous pumpovers and delestages.

Maturation: About 50% of the stock matures in French oak barrels of 35 hl for 14 to 18 months depending on the vintage. The other 50% matures in new French oak barriques for the same period.

Refinement: 12 months in bottles before release.

Ageing capacity: 8-10 years.

Sensory Characteristics: Its color is a deep ruby red with granite reflections. At the nose it is persistent and has intense perfumes of red berries and spice. It is full bodied with a predominant cherry flavour and a touch of cassis, this wine is dry and harmonic and its slightly tannic resonance softens with age.

Serving suggestion: In its early years this wine is complimented with all dishes and when matured, it pairs nicly with roasts, wild game and cheeses.

Serving temperature: 18-20° C.

Fontegalli rosso toscano I.G.T.

Fontegalli is the name of the well from which we extract our water. As water, the source of life and the element of absolute quality, this wine represents our research for purity and quality without compromises or limits. The result is a wine of great elegance and intensity, capable of fascinating even the finest palates.

Varietals: 60% Merlot, 40% Syrah

Area of production: Vineyards are situated 400 mt. above sea level in soil rich in marl and limestone.

Age of vineyards: 25 for the Syrah & 15 for the Merlot.

Training system: Guyot.

Production: Approx. 1kg of grapes per vine.

Harvest: Manual in small cases around the end of September.

Vinification: Soft destemming of the grapes. Fermentation and maceration are achieved at a controlled temperature in French Oak barrels for about 25 days with constant pumpovers and delestages.

Maturation: In new French Oak barrels for approx. 24 months.

Refinement: In bottles for at least 12 months to ensure perfect settlement.

Ageing capacity: 10-12 years.

Sensory Characteristics: The appearance is a deep plum hue with a luxurious velvety texture. It has a rich and complex palate with fantastic length, with fruity concentrated overtones of blackberry, vanilla and oak.

Serving suggestion: It pairs best with roast beef, game and matured cheeses.

Serving Temperature: 18-20°C.