The grapes come from vineyards in the municipality of San Michele Cupramontana. Through pruning, proper pruning and the observance of strict organic farming methods results in a low yield per hectare (about 50 tons, about 35 Hl). The wine comes from Montepulciano and Sangiovese grapes supplemented with 5% Cabernet Sauvignon harvested at different times, perfectly ripe. The maceration of the grape vary from 9 to 15 days and take place in small open wooden vats. After the alcoholic fermentation, which occurs naturally without inoculation of selected yeasts, the wine is blended in French oak barrels where it stays dead for about a year. The wine is dry and full-bodied, it is equipped with powerful tannins, hard even in his youth, but for; has a good structure. The nose emerge notes of small red fruits, plum jam, black cherry with pleasant hints of cocoa, mint and juniper berries. Generally provides a feeling of elegance and austerity that increases with aging in bottle. This wine develops in the bottle, reaching its peak after 4/5 years after harvest. It 's always advisable to open the bottle a few hours before drinking . It 'combined with grilled meat, cut of beef and cheese.
The grapes come from a plot located in the San Michele, in the municipality of Cupramontana. It is an exceptional place for the cultivation of the vine: a natural basin protects it from cold winds and the southern exposure will raise daytime temperatures. The soil is clayey, sub-alkaline, strongly calcareous. Vineyards is conducted in guyot. The yield per hectare is 40 quintals (about 30 Hl). Production in accordance with a strict biological method ensures maximum expression of terroir, minerality and enhancing the flavor of the wine. The wine comes from a selection of golden Trebbiano, Malvasia and Verdicchio Tuscan harvested in boxes slightly overripe. The must is fermented with the skins in open vats for about a week / ten days. After racking, fermentation ends in French oak barrels used small caliber for about a year. The wine-making "red" and long on the lees brings advanced hints of herbs, licorice, rhubarb, berries, mushrooms, honey. The palate is soft, warm, with a thin streak of tannin. The alcoholic strength is balanced by a good acidity. This is a wine that evolves very well in the bottle, reaching its peak in two / three years after the vintage. Serve chilled, preferably after adequate oxygenation. E 'combined with a wide range of dishes, pasta, risotto and fish, especially tasty, white meat and medium-aged cheeses.
The grapes come from vineyards and harvested at perfect ripeness. Are put into small boxes and left to dry until the winter. They are used a bit 'all the grape varieties in our vineyard Trebbiano, Malvasia, Verdicchio, Sangiovese, Montepulciano. In January the the pressing and the must spontaneously starts a slow fermentation. The wort is then added to the completely filled barrels containing wines of previous years, following a sort of solera method. barrel The "mother" contains the original wine resulting from my first harvest, ie in 1999 it also refreshed every year with the most recent years. The barrels are kept completely filled to facilitate the oxidation activity and the formation of a layer of yeast spontaneous. The result is a sweet wine / non-sweet, complex and mysterious, dominated by honeyed hints of dried fruit, camphor and especially tertiary. This is a special wine, from meditation. It should be served chilled, preferably after adequate oxygenation. Wanting to find a match is not recommended pairing with the sweet (sugar residue is not high) and is preferred accompaniment to cheeses or cheese. For those who would dare suggest to serve it cold as an aperitif, or in combination with shrimp scampi.