Grapes

100% brunello (sangiovese grosso)

Vineyard

The vineyards face south-west and lie in the hilly zone of the municipality of Montalcino at an altitude of between 150 and 350 metres. The soil has a limestone base rich in pebbles with a loamy, sandy texture. The vines are spurred cordontrained with a planting density of 4,200 vines per hectare. Production is maximum 50 quintals per hectare.

Vinification

The fully ripened grapes are harvested from mid-September to mid-October. They are traditionally vinified on the skins in stainless steel vats and fermented at a controlled temperature of 27-29°C. Maceration lasts 10-12 days and is followed by malolactic fermentation in barriques.

Maturation

The wine is matured in oak for 24 months, 50% in barrels of Slavonian oak and 50% in 350-litre barriques of French oak. It is then further aged for a minimum of four months in the bottle.

Wine

Deep red colour with garnet lights. Very intense aromas hinting at plum jam and tobacco with a faint liquorice nuance. It possesses a powerful yet soft structure, a full, harmonious palate, and a very leisurely finish. Lends itself very well to prolonged ageing.

Analytical data

alcohol 14%; total acidity 5.3 g/l; pH 3.4; sugar 3 g/l; extract 30 g/l.

Recommended storing: 10 years in bottles stored horizontally in a cool, dark place

Serving suggestions: roast red meat, game, truffle dishes, mature cheeses

Serving temperature: 20°C

Grapes

100% sangiovese.

Vineyard

Selected parcels on the splendid hills of Castellina, in the Sienese part of the classic zone, at 300-400 metres altitude; the vines are trained by the spalliera system (Guyot and cordone speronato) on well exposed ground of a very varied nature (alberese, marl, clay, Pliocene conglomerates, alluvial materials…) and with restricted yields per hectare. The production of grapes is 75 quintals per hectare, with a yield of 70% wine.

Vinification

The ripe grapes, picked the first week of October, are traditionally vinified by the red wine method, with 15 days maceration and frequent pumping over; after the fermentation at a controlled temperature, the wine matures for one year in French oak casks and then for at least three months in bottle before it is released for consumption.

Wine

Has a bright, ruby red colour; an intensive and complex bouquet, with strong fruit notes (fruits of the forest, ripe grapes) and with elegant hints of vanilla, irises and violets; a dry, well-defined, pleasant flavour, soft but well structured with a distinct and long aftertaste of marmalade and almonds.

Analytical data

alcohol 12.90%; total acidity 5.10 g/l; pH 3.40; sugar 1.9 g/l; extract 26 g/l.

Recommended storing: 8 years in bottles stored horizontally in cool, dark conditions.

Serving suggestions: roast meats, game and cheeses

Serving temperature: 18-20°C

Chianti Pian del Masso owes its name to an imposing rock on one of the Melini farms. A “creamy” and “round” wine thanks to a larger proportion of Bordeaux grape varieties, especially Merlot, and thanks also to a particular and unique vinification, which provides for a partial use of the practice of the “governo all’uso toscano”: a slow and steady fermentation of part of the grapes from which is obtained a “rich” product, a percentage of which is then added to the finished wine.

Grapes

85% sangiovese grosso, 15% complementary varieties.

Vineyard

Grapes coming from areas traditionally acclaimed for a happy combination of soil, aspect and climate; the vineyards, of a high density and relatively recently planted, are trained by the Guyot and spurred cordon systems on well exposed terrain made up of alberese, galestro, limestone marl, clay and Pliocene conglomerates; The production is limited to 90 quintals of grapes per hectare, with a yield of 70% wine.

Vinification

Is by the traditional red wine method, but carried out with modern criteria: controlled maceration for about ten days, with frequent remontages, which makes the taste softer and round and the bouquet more fragrant. A small part of the grapes, overripened in the vineyard, is placed in vinificators containing a previously fermented product, starting up again the fermentation of fresh grapes on wine already made. This very slow and steady re-fermentation renders a “rich” result, well structured and of exceptional complexity, which is put into what will be the finished wine.

Wine

Deep, very bright, ruby red colour; intense and complex bouquet, with strong notes of ripe fruit (cherries and raspberries) and elegant floral hints (irises and violets); generous, full-bodied flavour, soft and fruity, very savoury and balanced.

Analytical data

Alcohol 13.00%; total acidity 5.10 g/l; pH 3.45; sugar 3.6 g/l; extract 27 g/l.

Recommended storing: ready for drinking, but can keep well for several years.

Serving suggestions: poultry, roast or stewed meats and cheeses.

Serving temperature: 16°C

Grapes

85% sangiovese, 15% complementary varieties.

Vineyard

Selected parcels on well exposed, hilly terrain, of the alberese type, in the hilly zone of the province of Grosseto. Altitudes fluctuate from a few tens of metres above sea level to more than 500 metres; in general the climate is warm and dry, with a relatively low average annual rainfall.

Vinification

The vinification is by the red wine method, with a maceration of about 20 days and with frequent remontages. The fermentation takes place at a controlled temperature (25°C) and is followed by ageing in large French oak casks which gives balance to the wine.

Wine

Intense ruby red colour; fruity bouquet; austere, warm, slightly tannic flavour.

Analytical data

Alcohol 14.30%; total acidity 5.24 g/l; pH 3.5; sugar 3.17 g/l; extract 29.64 g/l.

Recommended storing: 2-3 years in bottles stored horizontally in cool, dark conditions.

Food matches: hors d’oeuvres of cured pork meats; stewed red meats.

Serving temperature: 17°C

Grapes

70% prugnolo gentile (sangiovese grosso), 20% canaiolo nero and 10% other local varieties (mammolo, pulcinculo, trebbiano, malvasia).

Vineyard

Selected parcels on the hills of Montepulciano (350-400 metres altitude) between the Chiana and Orcia valleys. The vines, trained by the simple and double Guyot systems on soil of Pliocene origin, with clay and marl, produce 80 quintals of grapes per hectare.

Vinification

The ripe grapes, are traditionally vinified by the red wine method, with long maceration and frequent remontages; the fermentation takes place at 28-30°C.

Maturation

2 years in French oak casks; the wine develops in glass before introduction for consumption.

Wine

Ruby red colour with bright garnet tints; intense and complex bouquet, of exceptional finesse, with strong notes of dried plums, cloves and cinnamon and hints of violets and irises; dry, full, savoury and pleasantly tannic flavour, with an elegant, lingering aftertaste of plum preserve and toasted almonds.

Analytical data

alcohol 14.00%; total acidity 5.10 g/l; pH 3.50; sugar 3.50 g/l; extract 28.0 g/l.

Optimum keeping: more than 10 years in bottles stored horizontally in cool, dark conditions.

Food matches: roast red meats, game, truffle dishes and mature cheeses.

Serving temperature: 20°C.

Grapes

50% trebbiano toscano (procanico); 10% verdello; 10% malvasia toscana;
10% drupeggio; 20% grechetto.

Vineyard

Selected vineyards on the hills (average 300 metres altitude) of the classic DOC zone, the oldest one , around Orvieto town, in the province of Terni; the vines are trained by the Spurred Cordon and Guyot systems on thin, clayey soil, well exposed, with a yield of 100 quintals of grapes per hectare.

Vinification

The grapes are harvested early in October, in just the right state of ripeness; after a gentle pressing, and a cold natural clarification, the must ferments at a controlled temperature (15-17°C) with the addition of selected indigenous yeasts; the new wine stays in stainless steel vats until it is cold sterile bottled.

Wine

Pale yellow colour; fine bouquet with the fresh fragrance of hawthorn blossom and traces of musk and almond; dry, full, soft but lively flavour with an attractively distinctive aftertaste of white peaches and bitter almonds.

Analytical data

Alcohol 12,65%; acidità totale 4,53 g/l;pH 3,25; zuccheri 3.70 g/l; estratto 17,7 g/l.

Optimum keeping: 2 years in bottles stored horizontally in cool, dark conditions.

Food matches: hors d’oeuvres, fish, shellfish, eggs, young cheeses.

Serving temperature: 10-12°C.