Chianti Le Fonti a San Giorgio

Chianti Le Fonti in San Giorgio remains in tradition with hints of red fruit and expresses its contemporaneity through juicy tannins.

Name: Chianti DOCG
Variety: Sangiovese 85%, Colorino 10%, Pugnitello 5%

Characteristics of the production area

Altimetry: 180 m above sea level
Soil type: Silty clay of marine origin and high presence of limestone
Exposure: North East
Plant density: 5000 plants / hectare
Training system: Spurred cordon
Age of the vineyards: 10 years

Vinification and aging

Yield per hectare: 50 qli/ha
Harvest period: from 10 to 20 September.
Manual harvest, de-stemming, fermentation with indigenous yeasts, at a controlled temperature. Racking after about 10 days of maceration. Malolactic fermentation and aging on the noble lees for 3 months. Further refinement in the bottle for 3 months.

Chianti I Fossili Riserva

Fossili is an authentic wine that expresses the quality of the Sangiovese grapes carefully selected in our vineyards together with a small percentage of Colorino

Denomination: Chianti Montespertoli DOCG Riserva
Variety: Sangiovese 85%, Colorino 15%

CHARACTERISTICS OF THE PRODUCTION AREA

Altimetry: 180 m above the sea
Soil type: Pliocene marine deposits from Piacenza rich in macrofossils
Exposure: South West
Plant density:  5000 piante/ettaro
Training system: Spurred cordon
Age of the vineyards: 10 years

Vinification and aging

Yield per hectare: 50 qli /ha
Harvest period:  First half of september.
Manual harvest, de-stemming and fermentation with indigenous yeasts at a controlled temperature. Maceration for about 20 days. Racking and then malolactic carried out in the tank. Aging in 7 hl French oak tonneaux for 24 months. And then in the bottle for 4 months.

Ruscolo

The Ruscolo through the great Tuscan natives expresses the productive excellence of this territory

Denomination: Toscana IGT
Variety: Sangiovese 60%, Colorino 10%, Pugnitello 15%, Canaiolo 5%, Malvasia 10%

CHARACTERISTICS OF THE PRODUCTION AREA

Altimetry: 180 m slm
Soil type: Silty clays rich in detrital limestone made up of ostreid shells
Exposure: West, South West e North East
Plant density: 5000 plants / hectare
Training system: Spurred cordon and Guyot
Age of the vineyards:  10 years

VINIFICATION AND AGING

Yield per hectare: 50 qli /ha
Harvest period: From 7 to 20 september.

Manual harvest, de-stemming, fermentation with indigenous yeasts, at a controlled temperature. Racking after about 10 days of maceration. Malolactic fermentation and aging on the noble lees for 3 months.

Vanesio

Our Vanesio is a complex and refined wine with a fresh and fruity taste with a frivolous name.

Denomination: Toscana IGT
Variety: Sangiovese, Canaiolo

CHARACTERISTICS OF THE PRODUCTION AREA

Altimetry: 180 m above the sea
Soil type: Of marine origin, calcareous, with a high presence of white shells that give elegance and complexity to the wines.
Exposure: South and South-West
Plant density: 5000 stumps / hectare
Training system: Spurred cordon and Guyot
Age of the vineyards: 15 years

VINIFICATION AND AGING

Yield per hectare: 70 qli/ha
Harvest period: Second decade of September.

Manual harvest, the whole bunch is pressed, the must is clarified naturally by gravity, it is then fermented in stainless steel tanks at 16C for 20 days. The wine remains on the fine lees for several months and is kept in heat-conditioned concrete tanks until bottling.

Dolico

The idea is to produce a white that best expresses the Viognier variety, which in Tuscany sees its peculiarities enhanced thanks to the light of this land and perfect ripeness

Denomination: Toscana IGT
Variety: Viognier

Characteristics of the production area

Altitude: 160 m asl
Type of soil: Piacenza marine conglomerates and coarse pebbles
Exposure: North East
Plant density: 5000 plants / hectare
Training system: Guyot
Age of the vines: 12 years

Vinification and aging

Yield per hectare: 50 quintals / ha
Harvest period: First ten days of September.

Manual harvest in the early hours of the day (to avoid high temperatures), soft pressing and then static clarification of the must.
Fermentation at a controlled temperature to maximize the aromatic component. Aging on the fine lees for 4 months. Further refinement in the bottle for 2 months.

Olio

Our extra virgin olive oil is characterized by a very low acidity and high levels of polyphenols, precious natural antioxidants. Organic management involves the exclusive use of products of natural origin that leave no residues in the oil

Characteristics of the production area

Varieties: Frantoio, Leccino, Moraiolo and Pendolino
Altitude: 190 m asl
Soil type: Pliocene marine deposits
Piacenziani rich in macrofossils
Exposure: South East
Plant density: 270 plants / hectare
Training system: vase or polyconic vase
Yield per hectare: 40 quintals

Harvesting and pressing>

The olives are harvested manually starting from 20 October. Our goal is to try to anticipate the harvest in order to obtain a greater quantity of polyphenols.

The olives are pressed within 24 hours of harvesting in order to best preserve the quality parameters. For the extraction of the oil, a continuous cycle crusher is used which allows to limit oxidation and keep the quality intact.