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Bacìo I.G.T. Rosè

Grapes: Sangiovese, Montepulciano, Cabernet-Sauvignon.
Alcohol: 12.5% Total acidity: 6.10%.
Training system: Guyot
Density: 4500 vines/ha
Harvest: Hand-picked in September.
Maceration time: Skin contact time 6 hours.
Fermentation: Temperature-controlled 18 ° Malolactic: Partial
Maturation: Stainless steel tanks
Format: 750ml

“In a vibrant pink color, it presents a delicate nose with hints of red fruits, strawberries, and raspberries. On the palate, it is fresh, soft, and remarkably pleasant.”

Bacìo I.G.T. Red

Grapes: Sangiovese , Syrah, Cabernet Sauvignon.
Alcohol: 14% Total acidity: 5.20%.
Training system: Guyot
Density: 4500 vines/ha
Harvest: Hand harvested September/October
Maceration time: 20 days
Fermentation: Temperature-controlled 28°. Malolactic: Yes
Maturation: 12 months in 225l French oak barrels
Format: 750 ml

“With an impenetrable ruby color, it has an intense and complex nose with hints of red fruits and cinnamon. On the palate, it is full-bodied, austere, characterized by significant tannins. It finishes in the mouth with balsamic and spicy notes.”

Morino I.G.T. Red

Grapes: Sangiovese, Cabernet Sauvignon.
Alcohol: 13% Total acidity: 5.20%.
Training system: Guyot
Density: 4500 vines/ha
Harvest: Handmade September/October
Maceration time: 20 days
Fermentation: Temperature-controlled 30 ° to obtain maximum extraction of polyphenols. Malolactic fermentation: Yes
Maturation: 12 months in 225lt French oak barrels
Format: 750ml

“With a ruby red color, it has an intense and complex nose with notes of ripe fruit, blackberry, and subtle vegetal and spicy sensations. On the palate, it is warm, soft, and fairly tannic. It finishes dry on fruity notes.”

Pavigne I.G.T. Red

Grapes: Sangiovese , Syrah.
Alcohol: 14% Total acidity: 5.30%.
Training system: Guyot
Density: 4500 vines/ha
Harvest: Hand-picked September/October
Malolactic fermentation :yes
Maceration time: 15 days
Fermentation: Temperature-controlled 28° .
Maturation: Wooden barrels.
Format: 750 ml

“Red in colour with amber tinge, the nose reveals intense aromas of cherry contrasted by hints of spice, the palate is well structured, balanced, and closes on notes of bitter cocoa and liquorice.”

Rocca Bianca I.G.T. White

Grapes: Chardonnay.
Alcohol: 13%. Total acidity: 6.40%.
Training system: Guyot
Density: 4500 vines/ha
Harvest: Carried out by hand at the end of August, during the coolest hours of the day.
Maceration time: Cryomaceration for 12 hours at 5°.
Fermentation: Temperature-controlled at 16 °. Malolactic: No
Maturation: Inox tanks
Format: 750ml

“With a straw yellow color, it has a persistent, fruity nose with hints of tropical fruit, pineapple, and banana. On the palate, it is fresh, mineral, with a good balance between acidity and structure.”

Ruballa I.G.T. Red

Grapes: Sangiovese, Merlot.
Alcohol: 14% Total acidity: 5.20%.
Training system: Guyot.
Density: 4500 vines/ha.
Harvest: Handpicked in September/October.
Maceration time: 18 days.
Fermentation: Temperature-controlled at 28°C. Malolactic: Yes
Maturation: 12 months in 225-liter French oak barrels.
Format: 750 ml

“Deep ruby red in color, it has a warm, broad, and persistent nose with hints of red fruits. On the palate, it is well-balanced, characterized by soft and elegant tannins.”

Vin Santo del Chianti

Grapes: Trebbiano, Malvasia.
Alcohol: 17% Total acidity: 5.60%.
Training system: Guyot.
Density: 4500 vines/ha.
Harvest: Handpicked in October, selecting overripe grapes.

Drying on racks for 2 months.
Pressing of dried grapes, only those in excellent health condition. Fermentation: In chestnut barrels.
Aging: Chestnut barrels for 5 years. Format: 500ml.

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“Amber-yellow in color, it displays intense aromas of candied fruit on the nose, and on the palate, it is structured, enveloping, with a sweet almond aftertaste.”

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