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The grapes are harvested by hand in September and are de-stemmed and crushed. The crushed grapes undergo fermentation /maceration, which lasts 5/6 days at a temperature of 24/25° C; then the wine is drawn from the marc and undergoes alcohol...

The grapes are picked by hand in September/October and put into small baskets. Some of them (approximately 10%) are dried on rush matting for 3 months. The rest are destemmed and left to ferment on the skins for around 15-20 days at a tempe...

Pressing of grapes and brief soaking at low temperature. Fermentation of must and brief re-fermentation to confer a modest vivacity, not exuberant, that fits to the characteristics of this wine.  

The grapes are harvested by hand towards the end of August. After the grapes are lightly crushed, static decantation of the must and primary fermentation at 18/19°C in contact with selected yeasts follow. The thus obtained wine remains in c...

The grapes are harvested by hand towards the first of September and are lightly crushed in environment without oxygen. After static decantation, the must undergoes primary fermentation at 18°C with the help of selected yeasts. The thus obta...

A beautiful golden colour with amber reflections, this wine has an intense and elegant perfume that recalls acacia honey, yellow dehydrated fruit pulp and aromatic herbs. To the taste, its sweetness is accompanied by a savoury, mineral stre...

It accompanies all tasty dishes, especially those typical of Tuscan cuisine

A truly special, intense wine that will continue to evolve in the glass, always giving new sensations