Vigneti Radica winery

VIGNETI RADICA

ABRUZZO

The history of Vigneti Radica (Radica wineyards) goes back to the Fifties when the late grandfather Rocco established his first vineyard in Tollo. Initially he cultivated mostly table grapes, producing wine only for family and friends. Grape cultivating proved to be a success and Rocco purchased more lands in Feudi di Ortona, dedicated solely to wine grapes. Rocco believed strongly in the potential of Abruzzo’s wine, being one of the founders of the farmers’ cooperative established in Tollo to produce local wine.
Since his yearly years Rocco’s son Antonio has worked next to him in the vineyards and learned the secrets of winemaking. In the Seventies Antonio expanded the grape cultivation and acquired Tenuta Nicate in Fara Filiorum Petri. In 2009 Antonio with his sons Giacomo and Rocco Jr established their own family winery to create great wines from the Radica wineyards and to share this passion with enthusiasts of good wine.

Wines:

Montepulciano d’Abruzzo DOC 

Rich red wine made of Abruzzo region’s main grape variety. 
Tasting notes: 
Red fruit with spicy notes of chocolate, coffee, vanilla and eucalypt. Well-structured, soft and balanced, with a persistent taste. 
Winemaker’s notes :
Grapes where hand-picked in first half of October. After the grapes are destemmed they are directed to steel tanks for 2-week fermentation under controlled temperatures. After malolactic fermentation wine and the grape skins are pressed and stored in steel tank for 6 months. One third of the wine is refined in wooden barrels followed by ageing in the bottles.


Cerasuolo d’Abruzzo DOC

Rosè wine made of the heart of Montepulciano d’Abruzzo grapes. It's a wine born for pleasure: the brilliant colour will please your eyes, the scent will satisfy your nose while the taste will bring you to Abruzzo summer, between flowers and red cherries. 
Tasting notes: 
Bright pomegranate red colour. Delicate fruity aroma and notes of cherry, intrinsic to rosè wines made of Montepulciano d'Abruzzo grapes. 
Winemaker’s notes: 
For this wine the grapes are hand picked in the first half of October. To achieve the pink tonality the grapes must not have developed full colour. The must is removed from the grapes and the temperature reduced to 12 °C. Once the must reaches the steel tanks, fermentation is carried out using computer-based system for controlling the temperature. After this wine stays in steel tanks for 6 months and is filtrated before bottling.


Pecorino IGT Terre di Chieti

White wine made of a rare and long-forgotten Abruzzo grape variety that is now being rediscovered. Who thinks white wine is only for women, needs to reconsider this belief! Pecorino wine is strong yet delicate with notes of flowers and peach.
Tasting notes:
Straw-yellow color with some green highlights. Fruity aroma with citrus and tropical nuances blend in delicate notes of flowers.
Well-bodied wine with good structure, slightly balsamic finish.
Winemaker’s notes:
Our Pecorino grapes grow in Tollo at 130m from sea level, facing South and East on limestone-clay soil. Grapes where hand-picked in the first week of September. After soft crushing, temperature of must is quickly reduced to 12 °C to avoid spontaneous fermentation. Once the must has arrived to the steel tanks, computer-controlled fermentation is activated to transform must to wine. Refinement in steel tanks under controlled temperatures for 6-months and a short period in bottle.


Trebbiano d’Abruzzo DOC

"Trebbiano" comes from the Italian word "trebbiare", meaning harvesting. It used to be the white wine drunk by the workers while harvesting grain under the summer sun of a warm and flowering Abruzzo. We have tried to close into the bottle all these summer smells and colours hoping to share with you the simplicity of a wonderful land and life.
Tasting notes:
This well-structured wine has mineral, soft and persistent taste, with gentle floral notes meeting fresh fruity aromas.
Winemaker’s notes:
Our Trebbiano d’Abruzzo grapes come from a perfectly positioned vineyard at 300m from sea level, facing South and South-East. Grapes are hand-picked in August. After soft crushing, temperature of must is quickly reduced to 12 °C to avoid spontaneous fermentation. Once the must has arrived to the steel tanks, computer-controlled fermentation is activated to transform must to wine. Refinement in steel tanks under controlled temperatures for 6-months and a short period in bottle.

Pinot Grigio Terre di Chieti IGT

In the world Pinot Grigio is a very common grape variety but not in Abruzzo. Antonio decided to cultivate it and the result has been excellent thanks to the perfect combination of weather and soil. Here we are practically the only cultivators and producers of Pinot Grigio, and considering the success of this grape, many local producers come to us asking for wine to bottle with their label. Naturally we reply with a polite no.
Tasting notes:
Fruity wine with citrus notes. Well bodied and delicate taste with aftertaste of gooseberry.
Winemaker’s notes
The grapes were hand-picked on the first week of September. After soft crushing, temperature of must is quickly reduced to 12 °C to avoid spontaneous fermentation. Once the must has arrived to the steel tanks, computer-controlled fermentation is activated to transform must to wine. Refinement in steel tanks under controlled temperatures for 6-months and a short period in bottle.




Paparocco Montepulciano d’Abruzzo DOC

Our flagship red wine of limited edition. For this wine we’ve used only our best Montepulciano d’Abruzzo grapes from the exceptional vines planted on 1973. The wine has aged 12 months in semi roasted French oak barrels.
A man pulling an ox on the label symbolizes the late grandfather Rocco who sold his precious ox to buy land for grape cultivation.
Thanks to this ox “Radica vineyards” was born.
Tasting notes:
Ruby red with brilliant shades of pomegranate. Persistent aroma, with notes of
dried fruit, comfiture, spices and roasted caramel. Taste is well-structured, warm, and balanced, with soft tannin.
Winemaker’s notes:
For this wine the grapes are handpicked in the second half of October.After the grapes are destemmed they are directed to steel tanks for fermentation under controlled temperatures. At the completion of fermentation wine and the grape skins are pressed and stored in steel tanks under controlled temperature, followed by 12 months of ageing in semi-toasted French oak barrels.




Trebbiano d’Abruzzo DOC

The classic "white” of Abruzzo, after an accurate review of criteria of grapes selection and of the winemaking procedures, resulting in a great wine.
Tasting notes:
Complex and dynamic; hints of honey, chestnuts and apple. Wine structured, soft and enveloping, almost velvety in the mouth with a pleasant mineral aftertaste.
Winemaker’s notes:
This wine is proof that the careful selection of the best grapes and innovation of viticultural techniques allow you to create a wine of great personality even from a vine widespread andoften mistreated. Due to its longevity, this wine can accompany the lovers of good wine for a long time.





Montepulciano d’Abruzzo DOC - Tenuta Nicante 

Type: red wine 
Denomination: Denominazione di Origine Controllata (DOC) 
Grape variety: 100% Montepulciano d’Abruzzo 
Organoleptic characteristics; 
Colour: ruby red with violet highlights 
Aroma: red flowers and red fruits (plum) 
Taste: medium-bodied and slightly tannic 
Terroir and grape variety: 
Area: Tenuta Nicante (Fara Filiorum Petri) 
Vinification 
Process: after the grapes are destemmed they are directed to steel tanks for fermentation under controlled temperatures. After the completion of fermentation wine and the grape skins are pressed and stored in steel tanks under controlled temperature. Malo-lactic fermentation. Fermentation temperature: 25 °C 
Ageing: steel tanks for 9 months

Cerasuolo d’Abruzzo DOC - Tenuta Nicante 

Type: rosé wine
Denomination: Denominazione di Origine Controllata (DOC)
Grape variety: 100% Montepulciano d’Abruzzo
Organoleptic characteristics
Colour: intense pomegranate pink
Aroma: notes of cherry and red fruit
Taste: soft, delicate and creamy
Terroir and grape variety
Area: Tenuta Nicante – Fara Filiorum Petri (Chieti)
Vinification
Process: the must is removed from the grapes and the temperature is reduced to 12 °C. Once the must reaches steel tanks, fermentation is carried out using computer-based system for controlling the temperature.
Fermentation temperature: 12-14 °C
Ageing: in steel tanks for 6 months without oxygen, brief period in bottle



PINOT GRIGIO Terre di Chieti IGT - Tenuta Nicante

Type: white wine
Denomination: Terre di Chieti IGT
Grape variety: 100% Pinot Grigio
Organoleptic characteristics
Colour: straw yellow
Aroma: fruity with notes of citrus
Taste: delicate with aftertaste of gooseberry
Terroir and grape variety
Area: Fara Filiorum Petri
Vinification Process: After destemming the grapes are soft crushed and the temperature immediately reduced to 12 °C to avoid spontaneous fermentation. Once the must has arrived to the steel tanks, computer-controlled fermentation is activated.
Fermentation temperature: 12-14 °C
Ageing: 6 months in steel tanks under controlled temperatures and without oxygen, short refinement in bottle

Pecorino Igt Terre di Chieti

Type: white wine
Denomination: Pecorino Terre di Chieti IGT
Grape variety: 100% Pecorino
Organoleptic characteristics
Colour: straw yellow with green highlights
Aroma: fruity, with citrus and tropical nuances and delicate notes of flowers Taste: well-bodied, good structure with slightly mineral notes
Terroir and grape variety
Area: Tollo (Chieti)
Age of vines: 4 years
Harvest: hand picked on the second week of September
Vinification
Process: After destemming the grapes are soft crushed and the temperature immediately reduced to 12 °C to avoid spontaneous fermentation. Once the must has arrived to the steel tanks, computer-controlled fermentation is activated.
Fermentation temperature: 12-14 °C
Ageing: 6 months in steel tanks under controlled temperatures and without oxygen, short refinement in bottle

Cantina Cerquetta winery

CANTINA CERQUETTA 

LAZIO

At the foot of the Tuscolani hills, in a beautiful setting, in the heart of the most prestigious Frascati D.O.C winegrape region, is the Cantina Cerquetta ably and efficiently operated by the Ciuffa family for generations.

Here in a fabulous, antique farmhouse, dating from the 700, Vincenzo Ciuffa continues his family 200 years old tradition, passed down from his own forefathers, who were own producers and owners of vast tracts of land planted with grapevines.
This is a land of rich and flourishing vineyards, where making wine is the result of wise hands and ancient traditions, which have handed down on from fathers to sons for a thousand of generations and more, where the border between the tradition and the culture of the wine is practically invisible.

Wines:

MERLOT I.G.T. ROSSO LAZIO

VITIGNI: 15% Sangiovese 85% Merlot
COLTIVAZIONE: Vigneti collocati nelle colline laziali terreni vulcanici ricchi di microelementi. Produzione per ettaro: q.li 100. VENDEMMIA: Ottobre, prima decade raccolta manuale VINIFICAZIONE: Fermentazione a temperatura controllata a contatto delle bucce(23°C) Vinificazione in rosso. Invecchiamento in tini d’acciaio e affinamento in bottiglia 30 gg.
CARATTERISTICHE ORGANOLETTICHE:
Colore: rosso rubino vivace, con riflessi violacei. lampone e mora Odore: piacevoli riconoscimenti di frutti rossi, fragola
Sapore: tannini molto morbidi, buona sapidità e freschezza.

TREBBIANO I.G.T. BIANCO LAZIO

VITIGNI: 10% Malvasia di Candia 90% Trebbiano
COLTIVAZIONE: Vigneti in media collina, di origine vulcanica ricchi di potassio fosforo e microelementi.
VENDEMMIA: Settembre seconda decade, raccolta manuale nelle prime ore fresche del mattino
VINIFICAZIONE: Fermentazione a temperatura controllata (19°C) Pigiatura soffice seguita da vinificazione in bianco
CARATTERISTICHE ORGANOLETTICHE: 
Colore: giallo paglierino con riflessi verdolini
Odore: fruttato, delicato note floreali di fiori bianchi
Sapore: morbido con un leggero retrogusto ammandorlato


IL CERQUETELLO vino FRIZZANTE

VITIGNI: 80% Malvasia del Lazio 20% Bellone 
COLTIVAZIONE: Zona del comprensorio dei Castelli Romani. Terreni di origine vulcanica. Produzione per ettaro: q.li 100. 
VENDEMMIA: Anticipata, prima decade di settembre - raccolta manuale. VINIFICAZIONE: Pressatura soffice delle uve con resa in mosto del 70%. Fermentazione a temperatura controllata (16°C), rifermentazione in autoclave per 5 mesi (metodo Charmat). 
CARATTERISTICHE ORGANOLETTICHE: 
Colore: giallo paglierino brillante 
Odore: elegante e delicato profumi dolci di frutta matura, pera pesca gialla, albicocca, riconoscimenti di agrumi su un fondo di erbe aromatiche 
Sapore: una calibrata freschezza unita ad una buona morbidezza e alla componente sapida, leggero retrogusto amarognolo.

ORVIETO DOC CLASSICO

VITIGNI: 50% Trebbiano Toscano 20% Malvasia Toscana 20% Verdello 10% Canaiolo Bianco
COLTIVAZIONE: Colline umbre. Terreno tufaceo, argilloso. Produzione per ettaro: q.li 110.
VENDEMMIA: Ottobre, raccolta manuale.
VINIFICAZIONE: Pressatura soffice, permanenza sui lieviti per 40 giorni. Fermentazione a temperatura controllata. 
CARATTERISTICHE ORGANOLETTICHE: 
Colore: paglierino scarico. 
Odore: delicato e gradevole. 
Sapore: secco, delicato armonico e con un leggero retrogusto ammandorlato. 

CASTELLI ROMANI DOC ROSSO 

VITIGNI: 30% Merlot 50% Cesanese 20% Sangiovese 
COLTIVAZIONE: Zona colline dei Castelli Romani. Terreni vulcanici, siccitosi. Produzione per ettaro: q.li 100. 
VENDEMMIA: Ottobre, raccolta manuale. 
VINIFICAZIONE: Vinificazione in rosso. Fermentazione a temperatura controllata (20°C), invecchiamento ed affinamento. 
CARATTERISTICHE ORGANOLETTICHE: 
Colore: rosso rubino, tendente al granato con l’invecchiamento. 
Odore: vinoso, persistente, corposo. 
Sapore: pieno, robusto, armonico.

CASTELLI ROMANI DOC BIANCO 

VITIGNI: 50% Malvasia di Candia 30% Trebbiano Toscano 20% Bombino e Bellone COLTIVAZIONE: Zona colline dei Castelli Romani. Terreni vulcanici, siccitosi. Produzione per ettaro: q.li 150. 
VENDEMMIA: Ottobre, raccolta manuale. 
VINIFICAZIONE: Pressatura soffice. Fermentazione in serbatoi di acciaio a temperatura controllata. 
CARATTERISTICHE ORGANOLETTICHE: 
Colore: paglierino, più o meno intenso. 
Odore: fruttato, intenso. 
Sapore: fresco, vinoso, armonico, secco

Capanna winery

CAPANNA

TOSCANA

The Capanna farming concern, property of the Cencioni family ever since 1957, lies to the north of Montalcino in the area of Montosoli. Held to be one of the best Brunello "crus", it is still run today on an exclusively family basis, with advice from the enologist Paolo Vagaggini. The vineyards, which cover about 20 hectares, have been planted in the best areas of the farm, and are cared for with the passion and experience of generations of vine dressers. Harvesting, done entirely by hand, is done so as to choose the grape bunches which are best suited for each kind of wine. Brunello di Montalcino comes from this selection, followed by ageing for four years in Slavonian oak casks. These become five years for the Brunello chosen to become Riserva (Reserve). Due to its long ageing and the care and attention afforded to its production, Brunello di Montalcino is now considered to be one of the most precious and exclusive wines, to be matched with game, roast meat and seasoned cheese, but it is also an excellent meditation wine.

Wines:

BRUNELLO DI MONTALCINO DOCG 

Year: 2004 

Type: DOCG 

Grape blend: Sangiovese 100% 

Fermentation: About 25 days at controlled temperature 

Refinement time in barrel: Over 3 years 

Refinement time in bottle: Over 6 months 

Date of introduction to the market: January 2009 

Colour: intense ruby red, with garnet reflex. Bouquet: ethereal, red fruit and vanilla, persistent. Taste: harmonious, with excellent tanninity and structure, very persistent.

BRUNELLO DI MONTALCINO RISERVA DOCG

Year: 1999 
Type: DOCG 
Grape blend: Sangiovese 100% 
Fermentation: 25 days at controlled temperature 
Refinement time in barrel: Over 4 years 
Refinement time in bottle: Over 1 year 
Date of introduction to the market: January 2005 
Colour: intense ruby red, loaded, lively. Bouquet: very intense and complex, fruity and spicy, with a touch of red fruits, pastry and liquorice; with a great outlook for future development. Taste: great structure in its acid and tannic components, well supported by the softer components; very persistent.

ROSSO DI MONTALCINO

Year: 2006 
Type: DOC 
Grape blend: Sangiovese 100% 
Fermentation: 18 days at controlled temperature 
Refinement time in barrel: 12-15 months 
Refinement time in bottle: some months 
Date of introduction to the market: May 2008

ROSSO DEL CERRO

Year: 2007 
Type: Rosso Toscana IGT 
Grape blend: Sangiovese 100% 
Fermentation: In stainless steel 
Refinement time in wood: 4 months 
Refinement time in bottle: 3 months 
Date of introduction to the market: June 2008

SANT’ANTIMO ROSSO

Year: 2004 
Type: DOC 
Grape blend: Merlot 90% - Sangiovese 10% 
Fermentation: About 20 days at controlled temperature 
Refinement time in barrel: Over 12 months 
Refinement time in bottle: About 6 months 
Date of introduction to the market: December 2006




SANT’ANTIMO PINOT GRIGIO

Year: 2007 
Type: DOC 
Grape blend: Pinot Grigio 100% 
Fermentation: In stainless steel 
Refinement time in wood: 4 months 
Date of introduction to the market June: 2008



MOSCADELLO DI MONTALCINO

Year: 2008 
Type: DOC 
Grape blend: White Moscato 100% from native clones 
Date of introduction to the market: December 2008

Antico Colle winery

ANTICO COLLE

TOSCANA

The Antico Colle estate is located amongst the vast hills of the Tuscan countryside at the heart of green vineyards of Montepulciano’s Vino Nobile wine-growing area. 
Three generations of the Frangiosa family have dedicated themselves with boundless passion to the cultivation of their wines, and it is thanks precisely to this continuity of knowledge passed down from father to son, that the Antico Colle label is born and known for the production
 of vintage wines. 
The Antico Colle family business is located on the eastern side of Montepulciano, whereas the vineyards are spread amongst varoius strips of council land covered by the DOCG certificate. The estate is made up in total of about 25 hectares of land. 

Wines:

Vino nobile di Montepulciano

The “Antico Colle” Vino Nobile di Montepulciano is made exclusively with Sangiovese grapes. The harvest normally takes place in October, once the fruit has reached optimum condition. The alcoholic fermentation takes place in stainless steel vats at a controlled temperature (no higher than 30° C), the grapes are crushed and the must re-passed over the grape dregs. The fermentation and maceration process takes between 18-22 days. Following on from the maceration of the grape skins the wine is drawn off from the vats with a light pressing of the remaining skins and seeds.
The aging process takes place over a period of 24 months in wooden oak casks of small and medium capacity from Slavonia. Before being made available for sale the wine is refined in bottles for 6 months. The colour of this wine is an intense and deep ruby red. The extremely fine and elegant aroma is one of red fruit and berries. It has a long lasting and persistent flavour with a very pleasant aromatic aftertaste.

Vino Nobile di Montepulciano riserva 2004 “IL SAGGIO”

It is produced in only 2000 limited bottles . It is made by 100% Prugnolo Gentile’s grapes , selected and coming from “Il Saggio” selected vineyard. The harvest take place only and exclusively at the optimum condition of fruit. The alcoholic fermentation take place into controlled temp stainless steel (no higher that 30%), the grapes are crushed and they must re-passed over the grape dregs and with the tech of Delestage. Fermentation and maceration process takes between 18-22 days. Fruity, scent of spice and flowers : blueberry and blackcherry sensations armonized pleasing.

Rosso di Montepulciano

The “Antico Colle” Vino Rosso di Montepulciano is made with a mixture of Sangiovese and Merlot grapes. The harvest normally takes place in October, once the fruit has reached optimum condition. The alcoholic fermentetion takes place in stainless steel vats at a controlled temperature (no higher than 30° C), the grapes are crushed and the must re-passed over the grape dregs. The fermentation and maceration process takes between 14-16 days. Following on from the maceration of the grape skins the wine is draw off from the vars with a light pressing of the remaining skins and seeds. The colour of this wine is an intense ruby red with an aroma of red fruit and berries. With flowery undertones, an harmonious and very agrrable flavour.




Chianti Colli Senesi

The “Antico Colle” Chianti Colli Senesi is made with a mixture of Sangiovese, Merlot and Cabernet Sauvignon grapes. The harvest normally takes place at the end of September. The alcoholic fermentation takes place in stainless steel vats at a controlled temperature (no higher than 30° C), the grapes are crushed and the must re-passed over the grape dregs. The fermentation and maceration process takes between 14-16 days. Following on from the maceration of the grapes skins the wine is drawn off from the vets with a light pressing of the remaining skins and seeds. The colour of this wine is an intense and deep ruby red with a scent of part fresh-part dried fruit. Fruity, excellent structure, soft and balanced aroma.

Rosso Toscana I.G.T

The “Antico Colle” red wine I.G.T. is made with a mixture of Sangiovese, Merlot and Cabernet Sauvignon. The harvest normally takes place at the end of September. The alcoholic fermentation takes place in stainless steel vats at a controlled temperature (no higher than 30° C), the grapes are crushed and the must re-passed over the grape dregs. The fermentation and maceration process takes between 14-16 days. Following on from the maceration of the grapes skins the wine is drawn off from the vets with a light pressing of the remaining skins and seeds.

Bianco Toscano IGT

 Fresh tasting typical of the variety, straw yellow in colour with golden hue.Delicate perfume and aroma, balanced body, harmonious, characteristics and light flavour.

La Mannella winery

LA MANNELLA

TOSCANA 

La Mannella farm, owned by the Cortonesi family, covers a surface of 56 hectars, 8 of which especially devoted to the production of "Brunello di Montalcino", 2 to olive trees, and the remaining ones occupied by pasture and forest. Its wine-making activity started at the beginning of the seventies, and its wineyeards are placed in one of the most valuable areas of the region, both north and south-east from Montalcino. It is a young company, in fact their first bottled vintage is from 1990. It is strictly a family business. And works according to the tradition, employing also modern technologies, that help enhancing the quality of the products made. The favourable location of its wineyards, and the rocky soil where they are planted, all contribute to the making of a deep and elegant Brunello, suited also for a long ageing. Alongisde the Brunello, the firm sells Rosso di Montalcino and Grappa di Brunello, made from distilling the fermented pomace.



Wines:


BRUNELLO DI MONTALCINO RISERVA

Wine type: DOCG
Grape blend: Sangiovese 100%. Selected grapes 
Production area: Montalcino 
Soil type: Rocky, with favourable exposure to sun 
Cultivation system: Spurred cordon 
Ageing in oak barrel: 4-5 years 
Ageing in bottle: 10 months



BRUNELLO DI MONTALCINO “I POGGIARELLI”

Wine type: DOCG 
Grape blrend: Sangiovese 100%. Selected grapes 
Production area: Montalcino 
Soil type: Rocky, with favourable exposure to sun 
Cultivation system: Spurred cordon 
Ageing in oak barrel: 36 months 
Ageing in tonneaux: 10 months 
Ageing in bottle: 6 months

BRUNELLO DI MONTALCINO

Wine type: DOCG 
Grape blend: Sangiovese 100%. Selected grapes 
Production area: Montalcino 
Soil type: Rocky, with favourable exposure to sun 
Cultivation system: Spurred cordon 
Ageing in oak barrel: 40 months 
Ageing in bottle: 6 months

ROSSO DI MONTALCINO

Wine type: DOC
Grape blend: Sangiovese 100%
Production area: Montalcino
Soil type: Rocky, with favourable exposure to sun
Cultivation system: Spurred cordon
Ageing in oak barrel: 6 months
Ageing in bottle: 3 months

Azienda Agricola Nottola winery

AZIENDA AGRICOLA NOTTOLA 

TOSCANA

The Farm Nottola is a magnificent hill planted with vines in the prestigious wine area in which more than a thousand years it produces Vino Nobile di Montepulciano, a heritage of immense historical and cultural value.
The property consisted of the XIX century Villa Bracci of which is already in the cards track Cadastre Lorraine, surrounded by farmhouses in typical Tuscan architectural antiquities housed in the cellar, the mill, the stables and the barn, over ten acres of vineyard.
Today noctule is told in twenty hectares of vineyards, olive groves and a cellar of one thousand seven hundred square meters, where simple but functional operations of the grape harvest, processing, aging and bottling are followed with the utmost care, all designed to optimize the maximum expression of our territory.

Wines:

CHIANTI COLLI SENESI DOCG

Area Production:
Private vineyards in the hills of Montepulciano, at an average altitude of 280 meters
 above sea level.
Soil composition:
The vineyards are located on heterogeneous clay-rich terrain
Type of grapes:
The wine is made primarily with Sangiovese grapes from Montepulciano
80% Sangiovese (Prugnolo Gentile) - 20% other red varieties
Method of production:
A relatively brief fermentation with traditional maceration. Later aged in steel for approximately 6 months.
Organoleptic features:
Ruby red wine with a distinct fragrant bouquet with hints of raspberry and mixed berries. It has a dry and elegantly fruit taste. 


VINO NOBILE DI MONTEPULCIANO DOCG 2009 RISERVA "IL FATTORE" 

Area Production:
Il Fattore Vino Nobile di Montepulciano Riserva is made with a careful selection of grapes from private vineyards situated in it's historical production area, at an average altitude of 380 meters above seal level.
Soil composition:
The vineyards are located on heterogeneous clay-rich terrain
Type of grapes:
The wine is made primarily with Sangiovese grapes from Montepulciano (Prugnolo Gentile)
Method of production:
The harvest is done in the months of September-October. Varieties are vinified separately in temperature-controlled steel containers until the sugar is dissolved, with macereation from between 15 to 20 days. Aged in Slavonian oak barrels and barriques for a period of at least 36 months, 6 months in bottles.
Organoleptic features:
 Intense, ruby red with garnet tints from aging. It has a wide range of elegant and full-bodied aromas that have hints of ripe fruit. splashes of spieces and coffee, refined by delicate touches of violet. It has a rich taste with a dose of elegant tannin and is to the last well-balanced and lingering.


VINO ROSSO SUPER TUSCAN I.G.T. "ANTERIVO" 2010




GRAPE VARIETIES
Merlot 50%, Sangiovese (Prugnolo Gentile) 50%
PRODUCTION AREA
Montepulciano (SI)
SOIL TYPE
Tendency towards clay soil, rich in stones
AVERAGE AGE OF VINES
14 years
VINIFICATION
Maceration on the skins for 20 days with numerous pressings. 20% Salasso method (free-run juice)
FERMENTATION
In stainless steel
AGEING
In French oak barriques for 12 months
REFINEMENT
in bottle for 6-8 months
ORGANOLEPTIC ANALYSIS
Wine characterised by an intense ruby red colour. Wide aromatic spectrum with delicious notes of vanilla, red fruits and sweet spices.


VINO NOBILE DI MONTEPULCIANO DOCG 2011

Area Production:
Vino Nobile di Montepulciano is made with select grapes from private vineyards situated in it's historical production area, at an average altitude of 380 meters above seal level. 
Soil composition:
The vineyards are located on heterogeneous clay-rich terrain
Type of grapes:
The wine is made primarily with Sangiovese grapes from Montepulciano 
80% Sangiovese (Prugnolo Gentile) - 20% other red varieties 
Method of production: 
The harvest is done in the months of September-October. Varieties are vinified separately in temperature-controlled stainless steel containers, until the sugar dissolves, with maceration between 15 to 20 days. Aged in Slovenian oak barrels for a period of 24 months. 
Organoleptic features:
Deep, intense ruby red wine. It has a compex perfume that is immediately winning; ripe fruit, blakberry and raspberry are combined with a hint of spices. It is smooth and velvery and sweetly tannic to taste. Very well-balanced.

VINO ROSSO DI MONTEPULCIANO DOC 2012

Area Production:
Private vineyards in the hills of Montepulciano at an average altitude of 300 meters above seal level. 
Soil composition:
The vineyards are located on heterogeneous clay-rich terrain
Type of grapes:
The wine is made primarily with Sangiovese grapes from Montepulciano 
80% Sangiovese (Prugnolo Gentile) - 20% other red varieties 
Method of production:
The harvest is done in the months of September-October. Varieties are vinified separately in temperature-controlled stainless steel containers, until the sugar has completely dissolved, with maceration between 15 to 20 days. Aged in Slovenian oak barrels for a period of 6 months. 
Organoleptic features:
Ruby red wine, it has an intensely fruity aroma with hints of violet. Its taste is subtle, smooth, harmonious and slightly tannic. 

ROSSO DI TOSCANA I.G.T. 2013

Area Production: 
Private vineyards in the hills of Montepulciano, at an average altitude of 280 meters above seal level. 
Soil composition:  
The vineyards are located on heterogeneous clay-rich terrain
Type of grapes: 
The wine is made primarily with Sangiovese grapes from Montepulciano 
80% Sangiovese (Prugnolo Gentile) - 20% other red varieties 
Method of production:
Fermentation with traditional maceration is done in stainless steel, as is aging for a period of 6 months. 
Organoleptic features: 
A young but intense ruby red wine. It has a fresh aroma with a hint of fruit. Its taste is dry, full-bodied and harmonious.

BIANCO DI TOSCANA I.G.T. 2013 "PERGLORIA"

Production Area:
Montepulciano (Siena) Tuscany.
Farming method:
Guyot
Colour
Straw yellow

Bartali winery

BARTALI

TOSCANA

In 1927, Alberto Bartali and his wife Leda Pucci founded the estate in the heart of the Chianti zone, on the slopes of the hill on which stands the town of Monteriggioni. Under the management of their son Rivo, the estate took on a more important role in the wine market, extending know-how and commitment to a high quality production. The passion and love for the Tuscan land were passed down from Rivo to his children Alberto, Wanda and Maria, and Wanda’s husband Marco, whose joint efforts consolidated and developed the estate.

Today, the family tradition continues with their children Filippo, Linda and Andrea.

The estate's capacity exceeds 18,000 hectolitres of wine, with the possibility of processing different products with utmost precision and promptness. The estate has a potential of over 2,500,000 bottles per year in the different bottle formats, which can rely on a modern and rational bottling line. 

Since the '80s, the international market has been one of the key points of the Casa Vinicola Bartali's development. Today the fruits of this passion are exported in five continents and the Alberto Bartali's family values are now shared with many different cultures.

WINES:

CHIANTI DOCG

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting.
•COLOUR: Bright, brilliant ruby red.
•BOUQUET: Fine and fragrant with notes of fresh fruit.
•TASTE: Harmonious, round and very elegant.
•ALCOHOLIC STRENGTH: 13,5% vol.


CHIANTI DOCG FIASCO PAGLIA




•PACKAGE: Natural straw covered Fiasco. Available in 0.5L, 0.750L, 1L, 1.5L and 2L capacities.
•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting.
•COLOUR: Bright, brilliant ruby red.
•BOUQUET: Fine and fragrant with notes of fresh fruit.
•TASTE: Harmonious, round and very elegant.
•ALCOHOLIC STRENGTH: 12,5% vol.



CHIANTI CLASSICO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 3 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting. 
•COLOUR: Intense ruby red. 
•BOUQUET: Intense and fruity, with notes of ripe fruit and spices. 
•TASTE: Dry, of great quality and elegance.


SANGIOVESE DI TOSCANA IGT

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest at the end of the month of September, classic vinification with 2 daily pumpings over at a controlled temperature of 28°C and 10 days of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 10-12 months after harvesting. 
•COLOUR: Ruby red. 
•BOUQUET: Delicate scent of violets and red berries, fresh and intense. 
•TASTE: Pleasantly fresh with soft tannins and a clean and elegant finish. 
•ALCOHOLIC STRENGTH: 12% vol.


CENTALTO TOSCANA ROSSO IGT

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 6 months after harvesting.
•COLOUR: Brilliant ruby red.
•BOUQUET: Persistent, with a delicate scent of violets and fresh fruit.
•TASTE: Round and harmonious, good body and soft tannins.
•ALCOHOLIC STRENGTH: 12% vol.

ANTICO BLASONE ROSSO

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo. 
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which occurs 4 months after harvesting. 
•COLOUR: Brilliant ruby red. 
•BOUQUET: Winy and ripe. 
•TASTE: Round and harmonious, very pleasant, but not excessively demanding. 
•ALCOHOLIC STRENGTH: 12% vol.

MONTEPULCIANO D’ABRUZZO DOCG

•GRAPE VARIETY: Montepulciano D'Abruzzo 100%. 
•PRODUCTION TECHNIQUES: Harvest at the end of the month of September, classic vinification with 3 daily pumpings over at a controlled temperature of 28°C. Maceration lasts for 15 days and then there is a spontaneous malolactic fermentation. Bottling 10-12 months after harvesting. 
•COLOUR: Intense ruby red with a shade of purple. 
•BOUQUET: Intense fruitiness that evolves into spicy in time. 
•TASTE: Round and well bodied with soft and pleasant tannins. 
•ALCOHOLIC STRENGTH: 13% vol.



MORELLINO DI SCANSANO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the last two weeks of September and the first week of October, vinification with 2 daily pumpings over at controlled temperature for a maceration period of 15 days. After racking the wine is matured for 4 months in oak casks and then further matured in the bottle for at least 2 months. 
•COLOUR: Deep ruby red, verging on garnet with ageing. 
•BOUQUET: Winy, intense, fine, with scents of ripe red fruits. 
•TASTE: Dry, austere, warm, slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.

ROSSO DI MONTALCINO DOC

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the second/third decade of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 2-3 weeks of maceration. After racking the wine matures for about 12 months in oak casks and then for another 2-3 months in the bottle before being put on the market. 
•COLOUR: Deep ruby red. 
•BOUQUET: Characteristic and intensely fruity with notes of cherry and blackberry. 
•TASTE: Dry, warm and slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.

VINO NOBILE DI MONTEPULCIANO DOCG

•GRAPE VARIETY: 100% Prugnolo gentile. 
•PRODUCTION TECHNIQUES: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 2 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is matured in Slavonia oak casks for 12-18 months and then further matured in the bottle for at least 6 months. 
•COLOUR: Ruby red, verging on garnet with ageing. 
•BOUQUET: Delicate, intense, with notes of marasca cherry and dry fruit. 
•TASTE: Dry, balanced and persistent, slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.



BOLGHERI DOC

•GRAPE VARIETY: 60% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc. 
•PRODUCTION TECHNIQUES: Mechanical harvesting starting around mid september. Pressing and destemming. Short cold maceration in small steel tanks at controllated temperature fot 26 hours. Fermentation temperatures range between 28/30°C. Maceration lasts for 15/20 days. Racking at the and of maceration. Malolactic fermentation in stell. The ageing is 12 months in repeatedly uses French aok barriquest and 3 months in the bottle. 
•COLOUR: Bright ruby red with purple hues. 
•BOUQUET: Earthy and charry aromas whit hints of vanilla. 
•TASTE: Rich, soft and mineral mouthfeel, lengthy and sapid finisch.

BRUNELLO DI MONTALCINO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: The grapes are harvested between the end of September and early October. The bunches are picked by hand and very carefully selected. Vinification takes place at controlled temperature and with 3 daily pumpings over; after a maceration of 3-4 weeks the wine is kept in oak casks for at least 24 months and bottled at least 6 months before being put on the market, which takes place 5 years after harvesting. 
•COLOUR: Deep ruby red, verging on garnet with ageing. 
•BOUQUET: Slightly ethereal, then intense. 
•TASTE: Dry, warm, robust and lively. 
•ALCOHOLIC STRENGTH: 13,5% vol.

VERNACCIA DI SAN GIMINIANO DOCG

•GRAPE VARIETY: 100% Vernaccia di San Gimignano. 
•PRODUCTION TECHNIQUES: The grapes harvested in the second week of September are pressed very softly. Vinification takes place at a controlled temperature of 16°C in stainless steel vats. After maturing 3-4 months on fine lees the wine is stabilised and then bottled. 
•COLOUR: Light straw yellow. 
•BOUQUET: Intense, floral and fruity. 
•TASTE: Dry, fresh and with good persistence, harmonious, with a characteristic bitter aftertaste (bitter almond). 
•ALCOHOLIC STRENGTH: 12% vol.



ORVIETO DOC

•GRAPE VARIETY: 60% Trebbiano Toscano, 20% Canaiolo Bianco, 20% Grechetto. 
•PRODUCTION TECHNIQUES: The grapes are harvested in the month of September and pressed softly. Vinification takes place at a controlled temperature of 18°C. After racking the wine is kept in stainless steel vats for 2 months to complete its maturation process on fine lees and is then bottled. 
•COLOUR: Light golden yellow. 
•BOUQUET: Delicate, pleasant, with scents of fresh fruit. 
•TASTE: Dry, fresh, slightly bitter, full and velvety. 
•ALCOHOLIC STRENGTH: 12% vol.

CENTALTO TOSCANA BIANCO IGT

•GRAPE VARIETY: 80% Trebbiano, 20% Malvasia. 
•PRODUCTION TECHNIQUES: The grapes harvested in the month of September are pressed very softly. Vinification takes place at a controlled temperature of 18°C and, once fermentation is over, the wine is stabilised and then bottled. 
•COLOUR: Light straw yellow. 
•BOUQUET: Intense, with notes of white flowers. 
•TASTE: Fresh and smooth, with a good aromatic persistence. 
•ALCOHOLIC STRENGTH: 11,5% vol.

ANTICO BLASONE BIANCO 

•GRAPE VARIETY: 80% Trebbiano, 20% Malvasia. 
•PRODUCTION TECHNIQUES: The grapes harvested in the month of September are pressed very softly. Vinification takes place at a controlled temperature of 18°C and the wine is bottled approx.4 months after harvesting. 
•COLOUR: Light straw yellow. 
•BOUQUET: Good intensity with notes of white flowers. 
•TASTE: Fresh and smooth, with a good aromatic persistence. 
•ALCOHOLIC STRENGTH: 11,5% vol.