Old Vintages

Denomination: Toscana IGT
Grapes: 100% Sangiovese
Vineyard age: 1993, 1998, 2002
Fermentation: spontaneous without the addition of yeasts
Vinification: maceration of about 24 days in cement tanks
Aging: from 13 to 17 months depending on the various woods, barrique, and tonneax

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Denomination: Toscana IGT
Production area: Gaiole in Chianti (SI)
Grapes: Sangiovese, Cabernet Sauvignon, Merlot
Aging: Barrique di rovere francese
Soil: the vineyards in “Località Montelodoli” are rich in clays alternating with Alberese stones and limy sandstone boulders, while the Cornia vineyards are richer in characteristic stones which slows down the vigor of the plant, enhancing the structure of the future wine.
Exposure: South, South-East.
Vinification and aging: the harvest is carried out exclusively by hand with a selection of the grapes and delivery to the cellar according to the variety, the destemming follows without pressing. The vinification takes place in stainless steel tanks at a controlled temperature for 21 days, with a submerged cap followed by post-maceration for 2 months, raking, and pressing. The aging for about 24 months is done in large barrels and tonneaux of the second passage.
Alcohol by volume: 13,5% 
Serving temperature: 16°-18°C

Twenty-five hectares of vineyards managed entirely in compliance with sustainable agricultural practices, the soils of which have been united since their formation, originating from the Chianti massif, by a large quantity of compact limestone resting on a sandstone base.
This type of soil restrains the vigor of the plant, lengthens the vegetative cycle, and enhances the structure of Chianti. Our vineyards range in altitude from 280 to 480 meters above sea level and are situated in three different subzones within the municipality of Gaiole in Chianti.
Futuro wine is made from grapes grown in the best vineyards at 450 meters above sea level.

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Denomination: Chianti Classico DOCG
Production area: Panzano, Greve in Chianti, (FI)
Grapes: Sangiovese and Merlot
Aging: in French oak barrels
Alcoholic strength: 14% Vol
Serving temperature: 18°-19°C

La Massa, a gem in the heart of the Chianti Classico. 25 hectares of vineyards facing south in the splendid Panzano "Conca d'Oro". Documents tell the fascinating story of wine and oil produced since the fifteenth century; at the end of the 18th century, the then called Podere di Massa became a possession of the curia of Fiesole, and later part of the "Bonifazio Hospital of the city of Florence". Giampaolo Motta took over it in 1992, starting a long work of restoring the vineyards and cellars. "Giorgio Primo" is the flagship wine and nowadays it is produced with the IGT denomination. 

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Denomination: Toscana IGT
Vintage: 2006
The first year of production: 1974
Grapes: 100% Sangiovese
Vinification: in truncated-cone steel vats at a controlled temperature with an emptying system (Délestage) and pumping over for about 20 days.
Maturation or aging: in 500-liter French oak barrels, partly new and partly second passage, for about 18 months.
Alcoholic strength: 14% vol.
Serving temperature: 18°C

The Bianchi family is the beating heart around which Castello di Monsanto has developed over more than half a century, leaving an indelible mark in the history of Chianti Classico and helping to forge a future path. Nowadays it is Laura Bianchi who passes on family traditions with great dedication, love for the territory, and viticulture. 
The 2006 vintage is so difficult to find, given the well-established fame and reputation of this wonderful winery.

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Denomination: Toscana IGT
Vintage: 2009 Limited Edition
Grapes: Sangiovese
Alcohol by volume: 14,5%

"In every harvest, the winemaker has a vineyard, a single barrel wich a special for some reason of its own. The quantities of something improvised and different". Thus was born "Improvvisazione n ° 1". It was just an experiment, a wine now practically impossible to find. A real gem for collectors.
Riecine, we are in Gaiole in Chianti, the heart of Chianti Classico, and one of the highest wineries in the Chianti area.

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Denomination: Brunello di Montalcino DOCG
Vineyard: Il Piaggione
Vintage: 2012
Area: Montalcino (Siena)
Grape variety: 100% Sangiovese Grosso
Alcoholic strength: 15% Vol
Cultivation: Certified organic

Podere Salicutti is the first organic certified winery in Montalcino. Here the vines, planted in 1994, have their roots in soils that have never been treated with conventional pesticides. Podere Salicutti wines are the maximum expression of elegance and frankness. It is a real fortune to be able to appreciate them in their evolution.

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Denomination: Vinsanto DOC
Vintage 1983
Production: 500 bottles
Alcohol by volume: 15% 
Color: garnet gold
Aroma: coffee, rosemary, sage, chocolate.
Characteristics: warm, full-bodied, good freshness, harmonious, velvety.

It is produced only in the best vintages from the late-harvested white grapes left to dry on the plant generally until November. Handpicked, placed in state-of-the-art ventilated boxes to dry the berries optimally. Vinification takes place in very small wooden barrels called "caratelli" of various essences and left to age for at least 25 years before making its market debut.

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Denomination: Toscana IGT
Vintage: 1999
Grapes: Sangiovese with the addition of other native vines
Aging: in small French oak barrels for about 18 months.
Alcoholic strength: 13.5% vol.

The "Le Balze" wine takes its name from an ancient Chiantigiano terracing system. It is mainly obtained from Sangiovese grapes and other native vines. 
Il Poggiolino winery was bought in 1974 by Carlo Pacini. The great passion for nature and the sensitivity towards the territory have meant that two generations always followed one another with a great desire to create an authentic wine. With these assumptions, the winery has grown by expanding for about 25 hectares divided into vineyards, olive trees, and forests.

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Denomination: Toscana IGT
Vintage: 2001
Production area: Chianti Classico - Barberino Tavarnelle
Grapes: Cabernet Sauvignon with small part of Cabernet Franc, Merlot e Petit Verdot
Vinification: manual harvest, de-stemming, soft pressing, maceration for about 4 weeks
Aging: 24 months in oak barriques
Refinement in bottles: 3 years before being released on the market
Production: 6,000 bottles
Alcohol strength:
Pairings: lamb with juniper, long-cooked meats, aged cheeses.

50 hectares of vineyards, arranged on basically marly soils, located in the heart of Chianti Classico, where Paolo De Marchi produces wines of great personality, finesse, and longevity.

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