The Chianti Classico of Castellare di Castellina comes from vineyards located in the municipality of Castellina in Chianti.

It is produced with 95% Sangiovese grapes and 5% Canaiolo grapes, harvested in October. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 ° C for 15-20 days. Subsequently the wine is aged in barrique for 7 months, and for a further 7 months in bottle.

This Chianti Classico is characterized by a brilliant ruby red color with purple reflections...

Rosso di Montalcino from the collection of the Count of Villa da Filicaja comes from the same vineyards from which the precious Brunello di Montalcino originates.

It is obtained only from grapes of the Sangiovese Grosso variety, harvested by hand once it has reached the full stage of ripeness. After fermentation, the wine is aged in cask for 6 months, followed by a further 2 months of aging in the bottle.

It is characterized by a light ruby red color. The nose offers clear hints of violet and rose...

Precious blend of 80% Sangiovese and 20% Syrah Campo al Faro Rosato is a poetic tribute to the sweet Tuscan Maremma, where the seasons always have the scent of summer, of the sea breeze, of occasions left to wait. After a manual harvest in a wooden box, the wine ages in steel.

A wine that is enhanced in shades of pale pink, the color of the auroras, which is not white and not red and expresses its sweet gradation. It opens on the nose with an intense and enveloping aroma of red fruit, to fade int...

Biondi Santi's Toscana Rosso Sassoalloro was born in Tuscany and was created by Jacopo Biondi Santi. It represents the bridge between the past and the future of the family's wine production, maintaining a great passion for Sangiovese, but giving life to a new interpretation of this grape variety.

It is produced with 100% Sangiovese Grosso grapes, harvested at the end of September. After vinification, the wine rests in unroasted wood barrels from the Tronçais forests for 14 months.

It is a wine wit...

The Chianti Classico Castelgreve of the Cantina Castelli del Grevepesa is born in vineyards located in the areas of Greve in Chianti.

It is produced exclusively with Sangiovese grapes, harvested only by hand. Fermentation takes place at a controlled temperature of 28 ° C for 10 days. Subsequently the wine ages in barrique for 12 months before being bottled.

Castelgreve is characterized by an intense ruby red color. The nose opens with elegant scents of violets, enriched with pleasant nuances of ri...

The Rosso di Montalcino from the La Poderina estate of Tenute del Cerro is born in vineyards located on the south-east side of Castelnuovo dell'Abate, in the Sienese municipality of Montalcino.

It is produced entirely with Sangiovese grapes, harvested exclusively by hand. Fermentation takes place, with maceration for 10-12 days, in stainless steel tanks at a controlled temperature of 24-26°C. The wine completes its refinement in steel, before bottling.

This Rosso di Montalcino has an intense ruby ...

The Rosso di Montalcino Pian delle Vigne of the Marchesi Antinori comes from vineyards located in the homonymous estate, in the heart of the Rosso di Montalcino DOC.

It is produced with pure Sangiovese grapes, harvested and selected entirely by hand, between the end of September and the beginning of October. Fermentation takes place, with maceration, at a controlled temperature of 25 ° C, for 8-10 days. After malolactic fermentation, the wine ages for 12 months in large wooden barrels before bein...

The Chianti Classico of the Riecine winery is produced with 100% Sangiovese grapes.

The vineyards are located in the Gaiole in Chianti area on soils composed of limestone and clay and at an altitude of 400 meters above sea level. After harvesting, the grapes are selected and pressed before fermenting in concrete tanks. Maceration lasts a maximum of 10 days before the wine is transferred to exhausted tonneaux and large Grenier oak barrels for 14 months.

Intense ruby red color with garnet reflection...

The Toscana Rosso Soffocone di Vincigliata by Bibi Graetz is born in vineyards located in the municipality of Fiesole, in the hills overlooking the wonderful city of Florence.

It is produced 90% with Sangiovese grapes, 7% with Canaiolo grapes and 3% with Colorino grapes. Fermentation takes place in stainless steel tanks at a controlled temperature, with daily punching down. Subsequently the wine is aged in barrique for 15 months, before being bottled.

The Soffocone di Vincigliata is characterized ...

Morellino di Scansano di Terenzi was born in vineyards located in the heart of the Tuscan Maremma.

It is produced exclusively with Sangiovese grapes, harvested during the end of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 27-28 ° C.

This Morellino is characterized by a ruby red color. The nose opens with an intense and persistent bouquet with hints of blueberries, iris and tobacco. On the palate it is dry, very savory and warm, with a tannic aftertas...

Rosso di Montalcino di Casanova di Neri was born in the unique terroir of Montalcino and is produced with the same care and meticulousness reserved for his older brother Brunello.

Fruit of only Sangiovese grapes, harvested and rigorously selected by hand in October, it foresees spontaneous fermentation in steel, with maceration on the skins for 18 days. The wine ages in cask for 12 months before being bottled. Intense ruby red in color, it releases a fruity cherry scent, enriched with floral note...

The Rosso di Montalcino of Cantina Le Chiuse is born in vineyards located in one of the most renowned estates in Montalcino. The 8.2 hectares of vineyards follow organic farming.

It is produced exclusively with Sangiovese grapes, harvested only by hand during the second week of October. Fermentation takes place in stainless steel tanks at a controlled temperature of 29 ° C for 18 days. Subsequently the wine is aged in French and Slavonian oak barrels (20 hl) for 6 months, before being bottled.

Thi...

The Chianti Classico of Castellare di Castellina is born in vineyards located in the municipality of Castellina in Chianti.

It is mainly produced with Sangiovese and Canaiolo grapes, harvested in October. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 ° C for 15-20 days. Subsequently the wine ages in barrique for 7 months and for further 7 months in bottle.

This Chianti Classico is characterized by a bright ruby red color with purple reflections. The nose opens...

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 ...

This Rosso di Montalcino is produced by Podere Uccelliera. The cellar is located on the slope of the Castelnuovo dell'Abate hill overlooking the ancient volcano of Monte Amiata. The company was founded in 1986 by Andrea Cortonesi, the son of local sharecroppers, guided by his vocation for viticulture and his peasant education based on hard work and respect for the land. The vineyards, from predominantly clayey and sandy soils with a strong presence of loose skeleton, are located at an altitude o...

The Chianti Classico Pèppoli was born in the vineyards of the Marquis Antinori estate of the same name, located in the heart of the Chianti Classico DOCG.

It is mainly produced with Sangiovese grapes and with Merlot and Syrah grapes, harvested in the second half of September. Fermentation takes place, with maceration, in stainless steel tanks at a controlled temperature of 26-28 °C. After malolactic fermentation, the wine ages for about 9 months in large Slavonian oak barrels and a small part in ...

Rosso di Montalcino La Fuga comes from a single hectare of vineyard located in the youngest plot of the estate, south-west of Montalcino, on the historic side of Camigliano. This wine is the result of a careful choice of Sangiovese grapes, partly destined for the production of Brunello. The geographical position and the pedo-climatic characteristics of the area give the wine a unique and distinctive character.

Fermentation takes place in stainless steel tanks at a controlled temperature, to guara...

Sangiovese Rubicone Appassimento belongs to the Romio quality project of the Caviro cooperative. It is obtained from grapes from the vineyards of the Romagna hills, grown on soils mainly of a clayey nature.

The harvest is manual and takes place between the end of September and the first half of October. After drying for about 60 days and maceration of the must for 8-10 days in contact with the skins, fermentation takes place in steel for 10 days. Malolactic and aging in steel follows.

In the glass...