I.G.T. Toscana Rosso
Varieties: Sangiovese, Malvasia nera e Canaiolo.
LIGHT AND VERY DANGEROUS RED!
Light and very dangerous red; fresh and charming nose, tasty, fruity and undemanding sip. One glass pulls the other…
Vinification: Spontaneous fermentation in steel, on the skins for 7 days
Maturation: 15 months in cement tanks
Aging in bottle: At least 3 months
I.G.T. Toscana Bianco
Varieties: Trebbiano, Malvasia bianca and Moscato
TRANSVERSAL AND DYNAMIC WHITE WINE!
Excellent and particular expression of trebbiano and malvasia coming from the Old Vineyard with some moscato.
Transversal and dynamic white wine, to be enjoyed during an aperitif, but also from any meal to accompany fish dishes even rather structured or white meats.
Vinification: Spontaneous fermentation in stainless steel tanks, with controlled temperatures
Maturation: 15 months in cement tanks
Aging in bottle: At least 3 months
Ancestral classical method zero dosage
Varieties: 50% Pinot Nero, 50% Sangiovese e Trebbiano
THE FIRST SPARKLING WINE PRODUCED IN CASENTINO!
One of our biggest bets. Sparkling wine with a strong character, characterized by a beautiful copper color and a well-present acidity that facilitates the drink… and drink again.
Produced only in the best vintages.
Vinification: Spontaneous fermentation in steel
Maturation: 12 months in stainless steel or cement tanks
Sparkling wine: Refermentation in bottle triggered by the must of the next vintage.
Aging in bottle: 36 months on yeasts
I.G.T. Toscana Rosso
Variety: Pinot Noir
100% Pinot Noir from Casentino.
With its charming bouquet and mouth-filling sip make it a wine with remarkable personality. Don’t take it under your belt!
Vinification: Spontaneous fermentation in stainless steel tanks. On the skins for about 30 days.
Maturation: 12 months in French oak barrique and 6 moths in cement tanks
Aging in bottle: minimum 12 months
I.G.T. Toscana
Variety: Pinot Grigio
Don’t call it rosé!
Made from 100% Pinot Grigio grapes, our Orgris is a coppery wine with an extremely lively and fruity nose and a tasty mouthfeel.
Vinification: Vinification: Spontaneous fermentation in steel tanks, with controlled temperature. 3 days on the skins.
Maturation: 8 months in concrete tanks.
Aging in bottle: at least 1 months
