Blend di Canaiolo

The Color of Bibi Graetz is born in vineyards located in the municipality of Fiesole, in the hills overlooking the wonderful city of Florence.

It is produced with Sangiovese, Canaiolo and Colorino grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with daily punching down. Subsequently the wine ages in French oak barrels for 24 months and for a further 12 months in glass before being released on the market.

It is characterized ...

The Nobile di Montepulciano di Boscarelli is born in vineyards located in Cervognano, in one of the most suitable areas of the Montepulciano area.

It is produced 90% with Sangiovese grapes and 10% with Malvasia Nera, Colorino Mammolo and Canaiolo grapes, harvested only by hand. The grapes undergo a soft pressing and ferment in stainless steel tanks at a controlled temperature of 28-30 ° C for about a week, with manual pumping over and punching down. Subsequently the wine ages in barrique for 18-2...

The Nobile di Montepulciano Riserva di Carpineto come from a selection of Sangiovese, Canaiolo and other red berried varieties of the Appodiato di Montepulciano.

The vinification takes place in steel with maceration on the skins for about 10-15 days, at a controlled temperature between 25 and 30 ° C. It is aged for 2 years in oval Slavonian oak barrels and in French oak barrels, and then aged for 6-8 months in the bottle.

In the glass it has a bright ruby red color with garnet hues. The olfactory ...

The Chianti Classico Lucarello Riserva di Borgo Salcetino was born in the company's splendid vineyards, located in Radda in Chianti.

This wine is produced mainly with Sangiovese and Canaiolo grapes, harvested entirely by hand in boxes. After a 21-day maceration on the skins at controlled temperatures, the must passes into wooden barrels, where it matures for 24 months. Ageing in bottle follows.

The Chianti Classico Lucarello Riserva di Borgo Salcetino has an intense garnet red colour. The nose is ...

The Contessa di Radda Riserva of the Geografico winery comes, as the name of the wine suggests, from the production area of Radda in Chianti.

Obtained mainly from Sangiovese grapes, with small percentages of Canaiolo and Colorino, it is the result of a traditional red vinification, with aging for 24 months in oak tonneaux.

Ruby red in color with garnet reflections, it releases an intense and vinous aroma, with hints of ripe red fruit and spices. On the palate it is harmonious and velvety, rightly ...

The Chianti Classico Riserva The Poggiale di Castellare di Castellina is made with grapes from a single vineyard, a high vocation Cru of the Chianti Classico.

Expression of great elegance of Sangiovese, it is obtained from a blend that includes a small part of Canaiolo and Ciliegiolo grapes, hand-picked in the second half of October. The must ferments in temperature-controlled stainless steel tanks. Once the malolactic fermentation has ended, it is aged for 12-18 months in barrique, then stops fo...

In the Chianti Classico Riserva Cultus Boni di Badia a Coltibuono there is the desire to explore the potential of the prince vine of Tuscany, Sangiovese, to create an innovative wine inspired by the great tradition of these places.

It is made from Sangiovese grapes and many other complementary varieties, including Ciliegiolo, Colorino, Pugnitello, Mammolo, Malvasia Nera, but also Fogliatonda and Sanforte. Harvesting is done by hand, only in the vineyards considered to have the most favorable expo...

Poliziano's Morellino di Scansano Lohsa is a wine that is affected by the proximity to the sea and the rich presence of skeleton of the soils of origin, composed of marl and boulder, born from vineyards located at a height of 100 meters above sea level with exposure south / southwest.

It is made mainly with Sangiovese grapes and with the addition of Ciliegiolo grapes, harvested by hand. The must ferments in steel for 15-20 days with maceration on the skins. The wine ages partly in wooden barrels ...

The Chianti Classico Riserva by Castello Monsanto was born in the municipality of Barberino Val d'Elsa, in the province of Florence, where Sangiovese, Canaiolo and Colorino grapes are mainly grown.

The 3 grapes are harvested and selected entirely by hand. Fermentation takes place in truncated cone steel vats at a controlled temperature for about 20–22 days. Subsequently, the wine is aged in 500 l French oak barrels, partly new and partly second passage and for another 2 years in the bottle, befor...

The Vino Nobile di Montepulciano of the Crociani company is made with Sangiovese, Canaiolo Nero and Mammolo grapes.

The grapes grown on medium-textured soils are harvested and selected from one of the most evocative vineyards of the area located in Le Caggiole. Thanks to the proximity of the cellar, the grapes are immediately vinified in concrete for 20 days with two daily pumping over. This is followed by 12 months aging in Slavonian oak barrels and bottling.

Intense ruby red color with some garn...

The Chianti Classico of Badia a Coltibuono is born in the Poggino, Vignone, Montebello and Argenina vineyards, located in Monti in Chianti, in the province of Siena.

It is produced with Sangiovese, Canaiolo, Ciliegiolo and Colorino grapes, grown under organic farming and harvested manually between the second half of September and the first half of October. The grapes ferment naturally on indigenous yeasts, then they are left to macerate for 3 weeks, with fulling and delestage. The wine ages for 1...

Pian del Ciampolo is an elegant red wine produced by Fattoria di Montevertine. This wine is obtained from a blend of Sangiovese, Canaiolo and Colorino, coming from vineyards located in the heart of Tuscany.

The winemaking involves alcoholic fermentation in concrete tanks for approximately 25 days, followed by malolactic fermentation in concrete. The wine is then aged for 12 months in Slavonian oak barrels and a further 3 months in the bottle before being released on the market. This process guara...

The Torgiano Rosso Riserva Rubesco Vigna Monticchio di Lungarotti was born in the Monticchio vineyard, located on the Brufa hill, in the municipality of Torgiano.

It is produced 80% with Sangiovese grapes and 20% with Canaiolo grapes, harvested during the month of October. Fermentation takes place in stainless steel tanks, with maceration on the skins, for about 15-20 days. Subsequently the wine ages in oak barrels for about 12 months and for further 4 years in bottle.

It is characterized by an in...

The Chianti Colli Fiorentini of Malenchini which is born in the area of Antella, in the province of Florence, and is a wine that demonstrates the particular vocation of the place of origin. The vines from which it originates are located at a height of 200-300 meters above sea level, on medium-textured clayey soils.

Composed mostly of Sangiovese grapes with small additions of Canaiolo, it ferments with maceration on the skins for about 13 days in steel at a controlled temperature of 28-30 ° C. The...

The Vino Nobile di Montepulciano of the Crociani company is produced with Prugnolo Gentile, Canaiolo and Mammolo grapes.

With about 10 hectares of vineyards grown on medium-sized soils, after harvesting we proceed to vinification in the cellar located a few meters from the cultivated area. After fermentation, aging is at least 24 months and is carried out in oak barrels located in the fourteenth-century cellars of the historic center of Montepulciano and in the cellar of San Biagio.

Medium intensi...

Company at the top of the Chianti Classico, it is located in the splendid territory of Radda, in one of the most precious areas of all for the cultivation of Sangiovese. Thanks to an altitude that exceeds 400 meters and stony soils, rich in marl and alberese, the vine expresses itself with a particularly fresh and refined profile, which enhances its best qualities.

It is the historic label of the company, produced since 1971 with a selection of Sangiovese and a small percentage of Canaiolo and Co...

Chianti The Boss by Tamburini was born in the Gambassi Terme area, in the province of Florence.

Produced mainly from Sangiovese grapes and completed with Canaiolo grapes, it carries out alcoholic fermentation in steel at a temperature of 24 °C for 15 days, with subsequent malolactic fermentation. It refines its organoleptic characteristics in steel and concrete containers.

In the glass it has a brilliant ruby red colour. The nose releases aromas of pomegranate and raspberry, cherry and violet. On ...

The Chianti Colli Fiorentini of Malenchini which is born in the area of Antella, in the province of Florence, and is a wine that demonstrates the particular vocation of the place of origin. The vines from which it originates are located at a height of 200-300 meters above sea level, on medium-textured clayey soils.

Composed mostly of Sangiovese grapes with small additions of Canaiolo, it ferments with maceration on the skins for about 13 days in steel at a controlled temperature of 28-30 ° C. The...