Articles Catalog

Production area: Castelnuovo Berardenga (SI)
Grapes: 100% Chardonnay
Vinification: Cryomaceration in press for 6-8 hours, soft pressing with inert gas, alcoholic fermentation in steel with aging on fine lees for 6 months
Aging on the lees: 48-50 months on the lees before disgorgement
Organoleptic characteristics: golden yellow color, fine and persistent perlage, floral note and ripe white fruit. Velvety and enveloping foam, slightly sapid.
Alcohol by volume: 12,5%

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Grapes: 100% Pinot Noir
Vinification: Cryomaceration in the press for 6-8 hours, soft pressing with inert gas, alcoholic fermentation in steel with aging on fine lees for 6 months
Bottle aging: 48-50 months on the lees before disgorgement
Organoleptic characteristics: pale pink color, fine and persistent perlage, floral notes. Velvety and enveloping foam, slightly sapid.
Disgorgement: December 2019
Alcoholic strength: 12.5% Vol

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Box created to accompany your aperitifs with Tuscan gastronomic excellence. 

N.B. The products in the photo, due to stock availability, may not exactly match those in the box. You will find the exact list under the description.

 

Extra Virgin Olive Oil is produced from cold pressing of olives, to express in the best way its organoleptic qualities

Grapes: 50% Viogner, 30% Incrocio Manzoni, 20% Gewurzraminer
Vinification: manual harvest, cryomaceration, smooth pressure. Fermentation at a controlled temperature in steel vats for about 15 days.
Aging: sur lie in tonneaux (500 liters) for 6 months. Malolactic fermentation
Bottle aging: for 6 months
Organoleptic characteristics: straw yellow with golden reflections, tropical fruit nose, citrus notes of orange, intense, persistent with spicy nuances. Well balanced, the aftertaste of butter and passion fruit notes
Alcohol by volume: 13.5%
Serving temperature: 12°C

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Denomination: Toscana Rosato IGT
Production area: Bolgheri
Grapes: Cabernet Sauvignon, Sangiovese
Vinification: After manual harvesting, soft pressure of the grapes, fermentation at a controlled temperature in steel vats
for about 15 days. No malolactic fermentation.
Alcohol content: 13/13.5%
Serving temperature 8 ° C
Total sulfites: below 60 mg/lt
Bottle aging: 3 months
Organoleptic characteristics: pink color with copper highlights, floral hints of white and pink rose on the nose, very intense. On the palate, well balanced, mineral, and persistent.

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Tuscan Crouton is the real masterpiece, made as the grandmothers taught us: delicate, spreadable, and appetizing, simply sublime. Try it with bread or polenta croutons.

"Cinta Senese DOP" croutons. The meat of this pork which is called "di cinta" (cinta = belt) owes its name to the white fur belt on the back that surrounds its body, which is dark for the remaining part. Already in 1300, it is present in Tuscany, as evidenced by a painting by Lorenzetti. In the painting “Allegory of good government" in the Palazzo Comunale of Siena. The particular aroma of its meat is due to the disciplinary for which it is bred in the wild. The meat of our traditions, simply unique. It is sold with the numbered label of the Consorzio della Cinta Senese. Try it with bread or polenta croutons.