GRAPE: Sangiovese 90% and Canaiolo nero 10%

ORIGIN: vineyards located near the vineyard of Pianottolo in the surrounding areas of San Martino a Quona’s church in the Chianti Rufina area (around 250 meters o.s.l)

EXPOSURE: south, south-west

VINIFICATION & AGEING: fermentation with the skins for approximately 15 days; about one year maturation in French oak casks of 32 and 25 hl (10% of which goes in French oak barrels of 5hl capacity); 8 months fining in the bottle.

ALCOHOL: 13% vol.

COLOUR: ruby red with purple tones, clear yet bright, moves smoothly in the glass.

PERFUME-AROMAS: intense and rich yet fine with red berries and ripe red fruits aromas.

TASTE: medium body, dry with balanced tannins, harmonic and persistent in the palate.

FOOD: thanks to its structure the wine goes is a perfect companion for typical Tuscan red meat dishes, game and poultry even stewed.

GRAPE: Sangiovese 100%

ORIGIN: vineyards located nearby the area of San Martino a Quona’s church in the Chianti Rufina area (around
250-280 meters o.s.l. - ha 2,79, 5600 plants/ha).

CLONE: Sangiovese R23, R24, R6 with rootstock 420A e 1103P.

EXPOSURE: south, south-west, incline of one in five.

VINIFICATION & AGEING: controlled temperature fermentation with the skins for approximately 20 days; maturation of 18 months in French oak barrels of  5hl capacity (50% new oak); 10 months fining in the bottle.

ALCOHOL: 13.5% vol.

COLOUR: clear and intense purple red.

PERFUME-AROMAS: very intense scent of blackberries and ripe red fruits, spices and tobacco aromas are combined to a gentle touch of oak scent.

TASTE: medium to full bodied silky taste with balance tannins and long lasting after-taste.

FOOD: game and red meats as well as seasoned cheese.

GRAPES: 60% Malvasia Toscana, 30% Trebbiano, 10% Sangiovese and Canaiolo.

ORIGIN: vineyards located nearby San Martino a Quona’ s church in the Chianti Rufina area (around 250 meters o.s.l).

EXPOSURE: south, south-west.

GRAPE DRYING PROCESS: grapes are picked late October and then placed on mats to dry until January.

VINIFICATION & AGEING: soft pressure is applied to the dry grapes to obtain the must then decanted and aged for at least 5 years in oak and chestnut casks of 100 l capacity; then follows a fining process in bottle for 12 to 14 months.

ALCOHOL: 16.5 % vol.

COLOUR: clear amber with golden touch tones.

PERFUME-AROMAS:  intense flavours of honey, nuts, resin and chestnuts.

TASTE: creamy and oily on the palate, it strikes its long-lasting rich flavours.

FOOD:  ideal combination for pastries as well as seasoned cheeses.

GRAPES: Tuscan Malvasia and other grapes.

ORIGIN: ancient Pianottolo vineyards located by the S. Martino a Quona’s slopes  (around 200 meters o.s.l).
EXPOSURE: south, south-west.

GRAPE DRYING PROCESS: fermentation with the skins for approximately 14 days 5 month maturation in still tanks.

VINIFICATION & AGEING: 5 month fermentation and ageing in still thanks ; finally, the wine will repose in the bottle for about 2/3 months.

ALCOHOL: 12.5 % vol.

COLOUR: yellow with some green reflex.

PERFUME-AROMAS: intense flavours of yellow spring flowers aromatic herb and citrus fruits.

TASTE: very fresh on the palate, well balanced.

FOOD: ideal combination for fresh sea-foods. Excellent as an aperitif, especially with light and creamy cheeses.

VINE PLANTS: Sangiovese 60 %, Merlot 40%.

ORIGIN: vineyards under Martino a Quona hill.

EIGHT: m. 300 o.s.l. 

EXPOSURE: south, south-west.

WINE MAKING AND MATURING: fermentation with dregs of pressed grapes for more or less 15 days, maturing for 4/6 months in 20 hl French oak barrels.

STRENGTH: 13 % vol.

COLOUR: ruby red, with violet reflections, conspicuous vivacity, very limpid and wit a good smoothness.

PERFUME: intense and persisting, very refined with inkling of wood fruits and of red ripe fruits.

TASTE: good flavour, tanning, persisting, harmonic and with good substance.

GASTRONOMIC JOINING: dishes as red meats, game, noble poultry, aged cheese.

GRAPE: Merlot and other grapes.

ORIGIN: vineyards located near the land of Pelacane  in the under areas of San Martino a Quona’s church (around 230 meters o.s.l).

EXPOSURE: south, south-west.

VINIFICATION & AGEING: fermentation with the skins for approximately 18 days; maturation of 10 to 12 months in French oak barrels of  5hl capacity.

ALCOHOL: 13.5 % vol.

COLOUR: deep and intense purple red.

PERFUME-AROMAS: very intense scent of blackberries, black plum and ripe red fruits, spicey and strong cacao aromas are combined to a gentle touch of oak scent that underline the same hand of the traditional production of  I Veroni.

TASTE: great  bodied silky taste with balance tannins and long lasting after-taste.

FOOD: game and red meats as well as seasoned cheese; this wine can also be considered as a “meditation wine”, and is a well appreciated aperitif red wine.