Our Wine and Oliv Oil
Our Wine and Oliv Oil
Gran Baccano Sangiovese DOC
Vinification: In inox ,long maceration on skins with frequently cap submersions in order to get the best extraction of colour and noble tannins. Fermentation with selected yeasts under controlled temperature.
Aging: 18 months in medium toasted French barriques and further 6 months in bottle
Organoleptic notes: Deep ruby red ,wide and intense bouquet with important notes of black currant, raspberry and blackberry follow eachother on an elegant and spicy background at the end. A warm and round taste, with a long and pleasant aftertaste of soft tannins. Natural malolactic fermentation
To serve with: Aged pecorino cheeses, roasted wildmeats and bistecca fiorentina.
Recommended temperature: 18-20°
Vernaccia di San Gimignano DOP
Selezione Terra del Lago DOP
Vinification: Selection of grapes in vineyards with a medium density of 5.400 plants per Ha. Soft pressing of grapes with separation from skins. Fermentation with selected yeasts under controlled temperature.
Organoleptic notes: Brillant straw-like yellow. Fine, harmonious bouquet with scents of and white peach, broom and some marks of honey. A fresh , dry and long aftertaste with characteristic almond notes.
To serve with: Excellent with tuscan salame and all cold cuts, white meats cooked in pan and baked fishes.
Recommended temperature 10-12°
Vernaccia di San Gimignano DOCG
Vinification: Grapes from vineyards with a medium density of 4.500 plants per Ha. Soft pressing of grapes with separation from skins. Fermentation with selected yeasts under controlled temperature.
Organoleptic notes: Light straw-like yellow. Deeply and delicate bouquet with scents of fresh fruits and white wild flowers. Pleasant aftertaste with its characteristic almond notes.
To serve with: Excellent with tuscan cold cuts, white meats cooked in pan ,eggs and fried fishes.
Recommended temperature 10-12°
Vernaccia di San Gimignano Docg Riserva -“PerBruno”
Vinification: Grapes harvested by hand and de-stemmed undergo maceration for some hours at a low temperature in a lung press with dry ice. Soft pressing with cold clarification of the wine must. Fermentation in a cement tanks at 16° for about 10 days. Only a part of the wine continues in barriques for about 2 months on fine lees with the batonnage. Refinement in bottle for 6 months.
Tasting Notes: Intense bouquet with strong notes of white pulp fruit and yellow flowers such as broom. Light impressions of vanilla ,honey and aromatic herbs. Elegant on the palate with good acidity ,slightly sapid with a flint mineral finish.
To serve with: Excellent combination with aged Pecorino , even spicy or creamy blue cheese. Fantastic with sophisticated dishes of baked fish such as creamed cod or shellfish.
Service Temperature: 10°-12°
Vinification: in inox with long maceration on skins and frequently cap submersions Fermentation with selected yeasts under controlled temperature.
Aging: Refining in bottle for at least 6 months.
Organoleptic notes: Deep ruby red with violets highlights. Musky notes of brushwood united to small speziature on the end
Pleasant aftertaste of red fruits and good tannins
To serve with: Red roasted meats, braised
Recommended temperature 18-20
Chianti Colli Senesi DOCG
Vinification: Selection of our best Sangiovese , late harvest, long maceration on skins in inox and frequently cap submersions. Fermentation with selected yeasts under controlled temperature.
Aging: Refining in bottle for at least 10 months.
Organoleptic notes: Deep ruby red ,important fruity scents with a floral note of violet. Excellent structure and tannins . A very harmonious wine.
To serve with: First courses with traditional sauces, pecorino cheese and tuscan cold cuts.
Recommended temperature 18-20°
Vinsanto del Chianti DOC
Vinification: Late harvest in cases and whitering on rush mattings in a windy rooms .
Then the good grapes are separated from their bunches and pressed. The liquid will go in little oak barrels not bigger then 500 liters.
Aging: It stays for at least 3 years in sealed oak barrels in a place under sudden changes in temperature with no decanting nor filling up .
Organoleptic notes: Bright and amber-coloured. Flagrant and clear bouquet with scents of apricot jam and nut hull.
To serve with: In farmers’ tradition it is the “ welcoming wine”. Best served with nut biscuits like “cantucci” , very good with mouldly cheese like spicy gorgonzola .
Service temperature : 5-7° as aperitif; 16-18° as dessert wine.
Grappa di Vinacce di Uve Chianti
Grapes: selected fresh marcs , from fermentation of Chianti grapes
Alcohol content : 43% Vol
Processing : after a soft pressing, the best marcs are quickly collected to be transported to the distillery. The following day they are submitted to a slow distillation at low temperature in order to elevate the original fragrances and bouquet.
Aging : some months in bottle
Organoleptic notes : Crystal clear colour ; fresh, intense and delicate bouquet; smoth and elegant taste.
Excellent as digestive
Service temperature : 10-12°C
Olio Extravergine di Oliva Toscano da Agricoltura Biologica
Production area : Hills surrounding San Gimignano at 250- 300 mt altitude
Plants: Correggiolo, Moraiolo , Leccino e Frantoio
Maximum production per plant: kg 10-15of olives which gives 1,2 -1,5 lt of olive oil (about 12%)
Harvest: strictly by hand at the beginning of November. Olives are collected in little cases and pressed within 24 hours.
Pressing: according to the “ cold method” we press our olives under controlled temperature which cannot be over of 27degree. We keep only the very first pressing and we do not filter our olive oil in order to get the maximum quality
Acidity: 0,1-0,3% (an extra-vergin olive cannot have it over 0,80% )
Colour: deep green when it is young, then coming a straw-like yellow with green reflections
Bouquet: intense, very fruity with strong notes of artichoke ,apple and a light almond
Taste: delicate, not a greasy one, but finely spicy with a nice bitter aftertaste
Food to combine: it is very popular in the Mediterranean cuisine. For its very high quality, we suggest you to use it for salads , vegetables soups, bruschette and pinzimonio. Excellent with fish and raw meat
It is very recommended in children feeding.