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Via Setteponti Levante 26a
52024 - Loro Ciuffenna (Ar)
Tuscany - Italy
Mobile +39 392 41 55 710
Sangiovese - Cabernet Sauvignon750 mlThe harvest is done only manually by the members of the family where we select the cluster to the cluster with extreme care, the fermentation occurs without using selected yeasts in stainless steel vats at controlled temperatures and the variety of the Sangiovese and Cab. Sauvignon are separated, even the Sangiovese is fermented separately for the area of the vineyard.The wine is aged for 24 to 36 months in concrete vats and then bottled where it spends another 12 months. Of this wine we produce 6500 bottles a year-one and a half hectares of vineyard.
Careful selection of the skins of the grapes.The skins of the grapes are brought to the distillery immediately and a maximum of 24-48 hours are distilled. Artisan distillation with discontinuous method.Cutting head, heart and tail done manually by the Master Distiller. No flavoring added.Intense aroma, immediately evokes the scents of fresh pomace, the palate confirms the olfactory sensations, soft without being sweet.
Everything is born because a child asked that it not be forgotten vineyard of the grandfather.
Denis at the age of 18 years of age driven from the tales of childhood to that vineyard, and realizes the dream of creating his own wine, because the fruit of the choices of a past day and of the passion for the vineyard and a load of memories and feelings, which makes the wine a strong personality, enhancing the grapes of our tradition, the Sangiovese.
Hand pick these grapes, the and select and with anxiety wait for that time to take its course...
Wine is a product of the soil, and it is here that our work begins. In the period following the harvest, we work the soil between the rows and plant 32 varieties of quick-growing grass and herbs,
which will combine with the humus we spread to add organic nutrients to the soil that feeds the vines.
My family prune the vines manually, maintaining continuity and full respect for each vine.
When the vines begin to flower, we treat them with the natural disinfectant to make sure that no damage is done to the eco-system of our vineyard. We select and pick the grapes by hand and fermentation occurs naturally, with no additional yeast and only a limited use of sulphites.
The phases of the moon dictate the timing of the racking and bottling processes.
We pay meticulous attention in the vineyard
to keep yields low and make a rigorous selection during the harvest, to ensure that only the finest grapes are used to make this wine.
After a natural fermentation process the wine is aged in cement tanks, then in bottle, after which the wine offers the best expression of its natural character.
Grape variety: mainly Sangiovese,
with a small addition of Cabernet Sauvignon. Annual production : 7.000 bottles
Training method: spurred cordon
Vinification: temperature controlled fermentation and maceration in stainless steel tanks
Aging: cement tanks for 24 months
Bottling: unclarified and unfiltered
Serving temperature: 16-18° C
The local climate is ideal for the grape varieties we cultivate. Our Sangiovese, in particular, achieves perfect harmony between true varietal characterand the unique influence of our soil.
We decided from the outset to adopt careful, manual methods of cultivation that both respect our natural environment and enable us to create distinctive wines that are rich in aromas and flavours.