CHIANTI CLASSICO D.O.C.G. Blend: 90% Sangiovese, 5% Colorino, 5% Merlot Vinification: After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days from 26°C to 28°C, with programmed punchdowns and daily pumpovers, in order to favour the extraction of the noble compounds from the skins. Maceration lasts 18-20 days depending on the vintage. Malo-lactic fermentation takes place in concrete and small stainless steel tanks with temperature control. The wine continues to mature for about 12 to 14months partly in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3 months. Bottle-ageing: 2/3 months. Sensory profile: Color: Ruby red, young with deep intensity and hue. Fragrance: Fruity and floreal, with a good intensity, accompanied by light spicy notes, typical to the Chianti classico. Taste: Smooth taste with firm but supple tannins The right acidity extends the persistence of taste and enhances the flovor. Food Pairings: The wine is well suited from medium to long aging, and the perfect companion for any dish of meat, white or red, seasoned cheeses and cold meat platters of Chianti. Download PDF CHIANTI CLASSICO RISERVA 2013 D.O.C.G. Blend: 95% Sangiovese, 5% Merlot (grapes from the first selection) Vinification: After careful selection in the vineyard, the grapes undergo soft crushing and destalking. During fermentation, which takes place at 26 to 28 °C, the must is pumped over with plunging of the cap on a daily basis, in order to favour the extraction of the noble compounds from the skins. Maceration lasts 21 to 25 days depending on the vintage. Malolactic fermentation takes place in stainless steel tanks, after which the wine continues to mature for 15 months in large casks of French oak with a capacity of 28 and 34 hl. After maturation, the final blend is assembled, bottled, and ages in glass a minimum of 6 months. Bottle-ageing: 6 months (three of which compulsory by law) Sensory profile: Color: Ruby red appearence with a tendency to garnet during aging over the years. Nose: Very intense and elegant with predominant floral notes, especially violets, typical of Sangiovese from Castellina in Chianti. Flavor: It emerges immediately with tasting the excellent relationship between structure, tannin and freshness of taste. Good acidity that extends drinking and enhances the flavor. Food pairings: The wine is very well suited for long aging, and accompanies perfectly red meats, especially roast venison and casseroles. Download PDF CHIANTI CLASSICO GRAN SELEZIONE 2013 D.O.C.G. Uvaggio: 90% Sangiovese, 5% Colorino, 5% Merlot Vinification: After careful selection in the vineyard, the grapes undergo soft crushing and destalking. During fermentation, which takes place at 26 to 28 °C, the must is pumped over with plunging of the cap on a daily basis, in order to favour the extraction of the noble compounds from the skins. Maceration lasts 25 days depending on the vintage. Malolactic fermentation takes place in stainless steel tanks, after which the wine continues to mature for 15 months partly in french barrels with a capacity of 28 and 34 hl and partly in French oak tonneaux. After maturation, the final blend is assembled, bottled, and ages in glass a minimum of 6 months. Bottle-ageing: 6 months (three of which compulsory by law) Sensory profile: Color: Deep red rather intense, from the nail for a long time young, even in the course of aging in bottle. Bouquet: Very intense and pleasant floral notes with touches of licorice and herbs and hints of wild berries. Taste: Full bodied wine, very consistent and at the sametime persistent, concentrating in the glass the best that you can have from Sagiovese grapes that ripen on calcareous clay soils of the estate. Serving suggestions: The wine is very well suited for long aging and accompanies perfectly red meats, especially roasted and stewed game. Download PDF VIGNACATENA I.G.T Il Vignacatena nasce per la prima volta nel 1994 da uve merlot, provenienti dall'omonima vigna situata nella parte alta della Tenuta di Lilliano, esposta a sud e ricca di scheletro. Il merlot è particolarmente interessante per il colore rosso rubino intenso ed i profumi particolari che cede al vino. I profumi di frutta rossa, foglie di tabacco e viola con la maturazione sfumano verso toni più delicati e fini (fieno appena falciato, burro, frutta matura) e rendono il vino prodotto con questo vitigno particolare ed inimitabile. Dopo la vinificazione in recipienti di acciaio inox da 24 hl, il vino viene trasferito in barriques di legno francese, Allier e Nevers, per circa 16 mesi. Il successivo ed indispensabile affinamento in bottiglia dura circa 6 mesi. ANAGALLIS 2013 COLLI DELLA TOSCANA CENTRALE I.G.T. Blend: Cabernet 50%, Merlot 40%, Petit Verdot 10% Vinification: After careful selection in the vineyard, the grapes undergo soft crushing and destalking before fermenting in 50 hl temperature-controlled stainless steel tanks. Maceration continues for 25 days and, upon completion of malo-lactic fermentation, which takes place in steel, the wine is transferred to barriques made of French oak from the forests of Allier and Nevers. After ageing in wood for 14 months, blending takes place in a single container to obtain a mass with even quality and characteristics. The final blend is bottled and ages in glass a minimum of 6 months. Bottle-ageing: 6 month Sensory profile: Color: Deep red, intense, almost impenetrable, with rich tones. Perfume: Very intense, once uncorked red berry fruit, spicy and smoky notes come out typical of the Cabernet Sauvignon and Merlot. Flavor: Good structure, powerful and persistent, lively and responsive tannin, well contrasted by the right feeling of acidity that cools down the long finish. Food pairings: The wine is very well suited for long aging and perfectly accompanies dishes of red meat. Download PDF ROSÈ MONTANELLO I.G.T Blend: Sangiovese 100% Vinification: The Sangiovese grapes for the production of rosé are collected in the second decade of September and transferred entirely in the press. (Inert gases are used for the protection of must from contact with oxygen.) At the end of soft pressing, the must undergoes a short cold static decantation and performs alcoholic fermentation in steel tanks between 14 and 16 degrees. From the end of the alcoholic fermentation for 5 to 6 months the wine undergoes periodic and regular “Battonage” useful for the correct refinement and aromatic evolution. Bottle-ageing: The aging of the rosé involves the use of steel tanks and does not undergo malolactic fermentation to preserve the freshness of the grapes and their aromatic integrity. The wine undergoes a short period of stabilization in steel tanks before being bottled at the beginning of the spring following the grape harvest. Sensory profile: Color between rosè and cherry; by the nose it reveals intense hints of small red berries and violet. By the taste excellent freshness, good acidity, medium body accompanied by a fruity and elegant finish. Food pairings: Sea food in every culinary version and rich and tasty sea fish, also in tomato sauce, marry perfectly with this Chianti rosè wine to serve in a large tulip shaped glass at a temperature of 10 to 12 degrees. Download PDF