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PRODUCTION ZONE

in work, perseverance, skill and quality of the wines produced by our friends growers and producers we find the common bases of our philosophy

PRODUCTION ZONE There are 186 products.

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  • Bolgheri

    The wines of Bolgheri are generally based on a blend of Cabernet Sauvignon, Cabernet Franc and Merlot, often accompanied by Syrah, Petit Verdot and Sangiovese sometimes.

    In the last years the number of single variety cru, made with the three main grapes, is increasing.

    We are always dealing with intense red wines with a dark ruby, often impenetrable, color and with a very important aging ability.

    The aromas are characterized by black berry fruit, ripe and sweet, with balsamic notes of Mediterranean brush, typical of the Bolgheri terroir.

    On the palate there is a striking suppleness and softness; the sweetness of the fruit, perceptible on the mid-palate, is always freshened and by a tonic acidity and by a ripe, dense tannic texture, with an excellent length. Even when the structure is a powerful one, the wines, for this reason, are always balanced and harmonious.

    Just below the level of Bolgheri Sassicaia, Bolgheri Superiore, and the great IGT wines we find Bolgheri Rosso. These are wines which give exceptional drinking pleasure – wines which are soft, elegant, and ripe in character, less demanding and ambitious compared to the "Superiore" category, but always capable of accompanying, with much pleasure, flavourful dishes of red meat and game.

    It is important to note that a good part of the Bolgheri vineyards are still relatively young. This means that the quality level of the current production can only continue to improve over time with a greater vine age.

  • Chianti

    A Chianti wine is any wine produced in the Chianti region of central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco. However, the fiasco is only used by a few makers of the wine as most Chianti is now bottled in more standard shaped wine bottles. Baron Bettino Ricasoli created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the 19th century.

    The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972.

    Wines labelled "Chianti Classico" come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the "Chianti Classico Consortium", the local association of producers.

    Other variants, with the exception of Rufina from the north-east side of Florence and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli.

  • Montalcino

    Montalcino, forty kilometers south of the city of Siena, is a stunning hilltop town in the heart of Tuscany. With rolling hills and farmland of rare beauty, it has been part of the UNESCO World Heritage Sites since 2004.

    The area where the wines of Montalcino are made coincides with the historical borders of the Municipality of Montalcino, covering a surface area of 24,000 hectares, only 15% of which occupied by vineyards. The zone is roughly a square bordered by the rivers Ombrone, Asso, and Orcia.

    The range of slopes with different exposure, the extremely hilly terrain, and the varying heights from 120 to 650 meters above sea level between the valley areas and the highest zones, create distinctive microclimates, even in close proximity.

    The exceptional quality of Brunello di Montalcino starts in the vineyard – with meticulous manual labor, dry pruning, and the selection of the best shoots, and from canopy management to elimination of bunches – all the processes share the goal of producing and harvesting the best fruit.

    Brunello di Montalcino traces its roots to the 19th century when local farmers began experimenting with a native grape variety cultivated in the surrounding territory.
    This grape, known as "Brunello" or “Brunellino”, was identified as a variety of Sangiovese.
    Brunello di Montalcino is made from the Sangiovese grape, a variety traditionally referred to as Brunello in this area. The regulations governing wine production dictate that the maximum production of grapes per hectare must be less than 8 tons/ha (approximately 52 hl/ha of wine). It also dictates the date of the wine being released onto the market, which is January 1st of the fifth year after harvesting. During this long period, the wine must spend at least two years in wooden barrels and age at least four months in the bottle. The Riserva wine must age at least 6 months in the bottle, and is released a year later onto the market.

    Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence; because of its characteristics, Brunello can be aged for a long time, improving as the years go by.



    Rosso di Montalcino DOC is proof of the great versatility of the Montalcino terroir, as it is made from the same Sangiovese variety, but is a red wine to be enjoyed earlier. In fact, Rosso di Montalcino is introduced to the market on the September 1st following the year of harvest.

    Rosso di Montalcino, a younger wine that combines with its superb structure, attributes of particular vivacity and freshness; is harmonious, elegant, sapid, not overly exacting but a pleasant accompaniment. To look at is brilliant and limpid with a composite ruby colour; to the nose it has a good intensity and fragrance, in which one recognizes scents of fresh fruit.

    To the taste it is harmonious and dry, with vigour and freshness and a good persistence. It is a particularly tempting wine ready to be drunk. Not to be kept for long, a wine that prefers to be drunk in its youth even if it can be aged.

  • Montepulciano - Orcia...

    Montepulciano is one of the most famous wine towns. The fame of Vino Nobile and Vin Santo, has now extended way beyond the national boundaries, proving to be one of the most excellent Italian products in the world.

    Vino Nobile di Montepulciano: ruby red in colour, tending to acquire garnet highlights with age, it has an intense, floral aroma. The flavour is dry, balanced and persistent. It is a wine full of character, perfect for pairing with foods that have a similarly outstanding personality, such as red meats, game, cured meats and mature cheeses.

    Rosso di Montepulciano DOC: made with the same care and passion as Vino Nobile, under strict regulations, this wine too is known as one of the Tuscan products of excellence in the world. Perfect for drinking with all courses of a meal, from pasta with meat sauces to grilled meats, cured meats and mature cheeses.

    Vin Santo DOC: Not just a wine, but the oldest symbol of Tuscan hospitality. The production process, which is complex and requires constant attention, has always been the same. The end result is a precious wine, with a colour ranging from golden yellow to amber, an intense aroma and a smooth, velvety flavour. Nowadays, it is presented as a prestigious wine for meditation, or as a dessert wine, but it also perfectly accompanies certain cheeses at the end of a meal.

    Orcia, the most beautiful wine in the worl: great wines produced in the heart of Tuscany, whose rich soil has been cultivated for millennia, and whose rivers, hills, and farmed fields have been immortalized in Renaissance painting.

    18 cities, the Park of the Val d’Orcia UNESCO World Heritage Site since 2004. One of the world’s most photographed agricultural landscapes.

    Sangiovese is the leading variety in Orcia DOC and indeed is the thread that runs through all the wines. This noble vine is the “fil rouge” that ties the history of our wine together. The territory in which Orcia wine is produced lies between the districts of Brunello di Montalcino and Vino Nobile di Montepulciano, two of the most important Italian wines. Twelve municipalities are in the territory of the Doc Orcia: Buonconvento, Castiglione d’Orcia, Pienza, Radicofani, San Quirico d’Orcia and Trequanda, as well as areas around Abbadia San Salvatore, Chianciano Terme, Montalcino, San Casciano dei Bagni, Sarteano and Torrita di Siena.

    Chiusi is an ancient, vocated land, whose territory includes the Farm “Colle Santa Mustiola”. This Etruscan land 2500 years ago already excelled in the cultivation of the vine: history and territory are essential for the activity of this family Farm. The nature of the soil and the climate were the background to a significant effort in enhancing the existing wine heritage: years of research and testing have resulted in 28 selected clones of Sangiovese, of which 4 pre-phylloxera from an old vineyard sapling having a density of twenty thousand plants per hectare. Everything is joined to a great rigor in the vineyard and in the winery. It is in the cellar that culture and territory blend: its entrance is in fact a real completely preserved Etruscan tomb. There unfolds a series of tunnels obtained in a natural tuff cave with a natural constant temperature and humidity, leading to the real cellar itself, for vinification and aging.
    The area's history and the energy of those who once occupied it are kept here and blend with modern viticulture but respectful of the ancient knowledge.

  • Central Tuscany

    The development of viticulture in Tuscany you must to the Etruscans, who lived for many centuries the region and which are considered the most ancient people who devoted himself to the cultivation of grapes and wine production. The Romans continued the activity thrives over time but will arouse special attention. The testimonies that tell the Tuscan wine culture are many.

    In central Tuscany, among the others, we have Vernaccia di San Gimignano (first Tuscan wine to obtain in 1966 the DOC) cited by Dante in his Divine Comedy and wine of Pisa hills.

  • Suvereto - Maremma...

    Suvereto territory is perhaps the most important cradle of Etruscan civilization. It is a natural geological extension of Elba Island and contains many of the same minerals which contribute to the quality of the wine. The distinguishing quality of the wine produced here has allowed it to compete on an international level sine the 1980’s. The revolutionary techniques spawned from the nearby Bolgheri, saw the planting of new vineyards with varietals such as, cabernet, merlot, and syrah while leaving space for the traditional sangiovese, all nicely rolled up into a modernized enology.

    Territory of Suvereto, the pulsing heart of the DOC, is with Notri and San Lorenzo being the most esteemed for quality wines eventhough much of the territory has become home to new vineyards.

    The superlative red wines are a match made in heaven for the local Suvereto cuisine, which tends towards wild boar as it’s forte and succulent greens, like the violet artichoke or local spinach varieties all grown in the Val di Cornia.

    Grapevines find an ideal habitat in Maremma Toscana also in terms of natural sunlight. Ripe fruit, subtle complexity, crispness and a pleasant mouth feel are common characteristics of the wines from Maremma. No other area in Tuscany can offer such a wide variety of wines, also due to the essential characteristics of the grape varieties grown here.

    In the 90’s, cultivation of indigenous varieties like Ciliegiolo, Canaiolo Nero, Alicante, Sangiovese, Pugnitello, Aleatico, Vermentino, Trebbiano, Ansonica, Malvasia and Grechetto was expanded to include foreign grape varieties such as the Cabernet Sauvignon, Cabernet franc, Merlot, Syrah, Viognier, Sauvignon, Chardonnay and Petit Verdot, which found a new, hospitable home in Maremma. Therefore, Maremma Toscana is no longer synonymous with Sangiovese grapes.

    The result is a more “innovative” range of Tuscan wines, capable of satisfying different needs and palates, from reds made with a single variety or a blend of foreign grapes, like Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, and Petit Verdot, or indigenous Sangiovese, Ciliegiolo and Alicante-based reds.

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Showing 1 - 18 of 186 items
Showing 1 - 18 of 186 items