Falzari

Chianti D.O.C.G. Selengaia

Grapes: 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot

Vinification: For the alcoholic fermentation and all phases of production, no substances are used apart from minimal quantities of sulphites (total sulphurous dioxide in the bottled wine, max. 70 mg/l).
The grapes are left to macerate for 2-3 days. Alcoholic fermentation then takes place spontaneously, unless it is stimulated with the racking method. During fermentation, this involves pouring wine over the cap from 2 to 4 times a day. Once fermentation is complete, the skins are left to macerate for as long as possible, together with the racking method which is carried out several times each day as required. The length of time for which the liquid remains on the skins varies from 16 to 25 days depending on fermentation. The wine is then devatted manually. Malolactic fermentation occurs spontaneously. Both fermentation processes occur in stainless steel and cement vats.

Maturation: in steel and cement vats until ready for bottling

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Rosso Toscana IGT Altrove

Grapes: 1/3 Sangiovese, 1/3 Cabernet Sauvignon, 1/3 Merlot

Vinification: For the alcoholic fermentation and all phases of production, no substances are used apart from minimal quantities of sulphites (total sulphurous dioxide in the bottled wine, max. 70 mg/l).
The grapes are left to macerate for 2-3 days prior to fermentation.
Alcoholic fermentation then takes place spontaneously, unless it is stimulated with the racking method. During fermentation, this involves pouring wine over the cap from 2 to 4 times a day. Once fermentation is complete, the skins are left to macerate for as long as possible, together with the racking method which is carried out several times each day as required. The length of time for which the liquid remains on the skins varies from 16 to 25 days depending on fermentation. The wine is then devatted manually. Malolactic fermentation occurs spontaneously. Both fermentation processes occur in stainless steel vats, which are also used subsequently to store the wine.

Maturation and aging: The wine is matured in French barriques which are either new or used (1 – 9 times) to limit any aroma which might be left in the wine by the wood, for 18-24 months.

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Rosso Toscana IGT Pilandra

Grapes: Sangiovese

Vinification: For the alcoholic fermentation and all phases of production, no substances are used apart from minimal quantities of sulphites (total sulphurous dioxide in the bottled wine, max. 70 mg/l).
The grapes are left to macerate for 2-3 days prior to fermentation.
Alcoholic fermentation then takes place spontaneously, unless it is stimulated with the racking method. During fermentation, this involves pouring wine over the cap from 2 to 4 times a day. Once fermentation is complete, the skins are left to macerate for as long as possible, together with the racking method which is carried out several times each day as required. The length of time for which the liquid remains on the skins varies from 16 to 35 days depending on fermentation. The wine is then devatted manually. Malolactic fermentation occurs spontaneously. Both fermentation processes occur in stainless steel vats, then the wine is stored in cement vats.

Maturation and aging: maturation of about 80-90 % of wine in cement vats, while the rest is matured in French oak barriques, riasciate e slightly retoasted to limit any aroma which might be left in the wine by the wood.

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Bianco IGT Toscana Tinnari

Grapes: Trebbiano Toscano 100%

Vinification: After harvesting the grapes, they are left to macerate in a tank at a cool temperature, yet without the use of any refrigerating systems. This phase helps to develop the aromas and causes the natural clarification process. The grapes are then pressed and deseeded gently prior to fermentation.
The alcoholic fermentation of the “must” begins spontaneously and continues for about 20-25 days at a low temperature between 18° and 20°C. The next step involves the malolactic fermentation which serves to keep the wine stable over time. In fact, the malolactic fermentation prevents the risk of re-fermentation in the bottle which can consequently cause abnormal organoleptic values in the wine. If malolactic fermentation did not take place, it would be necessary to filter the wine using sterile methods to eliminate any bacterial agents which cause it. Such a refined filtering would also be traumatic for the wine, leaving it without texture and aroma. During the fermentation phase and all the subsequent production phases, no substances are used apart from minimal quantities of sulphites (total sulphurous dioxide in the finished wine: 70 mg/l). Sulphites may also be used, prior to bottling, if the analyses show any instability with regard to the proteins of bentonite (white clay), to make them precipitate in order to avoid any haziness or possible deposits in the bottle.

Maturation and aging: in steel and cement vats until the bottling stage

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Bianco IGT Toscana Assentada

Grapes: Trebbiano Toscano 100%

Vinification: After the grapes are harvested, at the right degree of ripeness but still with good acidity, the grapes are crushed and destemmed and the pre-fermentation maceration in a Terracotta amphora follows. This phase helps the development of perfumes.
Alcoholic fermentation begins spontaneously, it is stimulated and then maintained with daily punching down of the amphora, at least two a day. Fermentation takes place at low temperatures (18 ° -20 ° C) controlled by the use of frozen water bottles, replaced twice a day.

Maturation and aging: In terracotta amphora and then in concrete vats.

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