• La Fornace

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    La Fornace is a small family-owned company, its origins are lost in history of civilization. They were our parents bought the farm where they had worked all his life as sharecroppers. We, that his son and wife, we have continued to cultivate the land, with the help of our children. Today we produce, in small quantities, the wine Brunello di Montalcino DOCG wine Rosso di Montalcino DOC and, in the best vintages of Brunello Riserva DOCG With the pomace is distilled Grappa di Brunello. Addition to the wine we have an excellent extra virgin olive oil IGP Toscano. Each of these products is taken care of with a wisdom that comes from direct knowledge of the earth, and with a passion that is renewed from generation to generation. >>Download datasheet<<
  • Poggio Argentiera

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    In Scansano, in the southern part of Tuscany, Morellino is the local name for Sangiovese. In this case blended with 15% Ciliegiolo, another indigenous local grape, this is a slim and youthful style of red, with only a third of the blend spending 6-8 months in new oak. Even though Poggio Argentiera is a relatively young winery, it has already acquired an impressive record of awards and critical acclaim, both in Italy and worldwide: three glasses from Gambero Rosso Slow Food Guide of Italian Wines, “Vini dell’Eccellenza” from the Espresso Guide of Italian wine, 90 points + scores from Robert Parker’s Wine Advocate, Wine&Spirits, Wine Enthusiast, Wine Spectator. The spiral on the label represents the swirl of the wine in the glass. >>Download datasheet<<
  • Quercia al Poggio

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    Quercia al Poggio is situated about 400 metres a.s.l. at Monsanto, in the municipality of Barberino Val d’Elsa. Owned by the Rossi family, the property extends over 100 hectares of woodland nature reserve where vines and olive trees are cultivated to organic farming protocols. The heart of the winery is a nineteenth century farming settlement and what was once a monastery belonging to the Vallombrosan brothers from nearby Badia a Passignano. In 1997, Michela and Vittorio embarked on an extensive renewal programme of wine operations, from gradual replanting of the fifteen hectares under vine to rationalisation of the cellars and the introduction of meticulously selected mid-sized oak containers to conserve the original features of the sangiovese and other traditional nature varieties grown on the estate. Sangiovese has been joined in the new vineyards by plantings of ciliegiolo, colorino, canaiolo and malvasia nera. We have sought to combine new planting techniques with the latest findings on clones and rootstock to respect the local territory and bring out the full potential of the varieties. Wherever possible, we have used budwood from estate vines for regrafting. Vineyards are located on the hill, half overlooking the north valley towards Barberino Val d’Elsa and half looking south towards Castellina. The structure of the limestone and clay soil with sections of schist and calcareous-clay galestro, and the special location of the vineyards afforded by the geological formation of the hill itself, ensure sunlight and low humidity while the woodland setting encourages a healthful site climate. The estate produces Quercia al Poggio Chianti Classico, which is normally released to market at least three years after alcoholic and malolactic fermentation are over, and a small selection of sangiovese, which is vinified on its own to become Quercia al Poggio Riserva after maturation that averages four years. Once bottled, the wines are left to age for a period that varies depending on the vintage and the selection. Long ageing is a conscious choice on the part of the cellar. The aim is to bring out to the full the features that make this Sangiovese such an elegant, structured wine, requiring only the passage of time to reveal its ultimate, sensethrilling complexity. The estate also produces Extravirgin Olive Oil and Vinsanto. >>Download products data sheet 1 << >>Download products data sheet <<
  • Tenuta di Collosorbo

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    Tenuta di Collosorbo belongs to one of the original estates of Montalcino, Tenuta di Sesta, owned by the Ciacci family for almost 200 years. The estate is located in the southern zone of Montalcino, a special terroir for growing Sangiovese, the variety used to obtain Brunello and Rosso di Montalcino. The 27 hectares of vines are protected from cold winds by Mount Amiata, a tall mountain overlooking the Montalcino district, and they also benefit from the Orcia River and the Mediterranean climate from the sea, just 35 km away. The special terroir, and the meticulous work in the vines, permit perfect ripeness of the grapes, on which, before harvest, are made chemical and tasting analysis to determine the right moment to take them and start the harvest. Every single operation in the vineyard is done manually, from winter pruning, continuing with green harvesting in the summer, selection of the grapes and, of course, the harvest. In the cellar our main focus is not to stress the grapes, relying on a minimal use of machines. At the end of alcoholic fermentation we start to taste the wine two or three times for day, to pick the right moment to remove the wine from the skins. >>Download datasheet<<
  • Trevisan

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    Our small winery consists of about 2.5 hectares of vineyards in the Comune of Cortona, of which one hectare is in Pietraia and the remainder in Farneta. In Pietraia the land, at about 260 m altitude, is flat and predominantly clayey. Lake Trasimeno, which is about 2.5 km away as the crow flies, is a perfect moderating factor. The system was completely renovated in 2015 and the vines are grown using guyot with a density of 2.30x0.90 m. Our other vineyard is located in medium consistency soil on a gentle hill in Farneta at an altitude of about 280 m. The system dates from 2002 and is entirely Syrah, grown via spurred cord with a density of 2.60x0.90 m. In January 2018 we initiated the process to obtain Organic certification. Our intention is to safeguard biodiversity and the agricultural landscape. For this reason we employ specific cultivating and growing techniques that allow for sustainable management of natural resources. We cultivate using the biodynamic method, minimising mechanical production in the vineyard. Green manuring applied in spring after autumn planting and application of various biodynamic preparations help to revitalise the soil. The different practices are timed with the phases of the moon. The aim of our growing method, in particular the pruning, is to help our vines flourish and provide them with longevity. Only copper and sulfur are used in careful doses in the vineyard. At harvest the best bunches are selected and placed in crates. After de-stemming the whole, unpressed grapes are transferred, without the use of pumps, to small, natural cement tubs. Cement helps to provide a more consistent thermal base, especially during vinification, as well as providing a positive exchange with the environment. During vinification we carry out manual punching down and brief remontages to aerate the must. Fermentation is spontaneous and the addition of sulfur is reduced to a minimum. At the end of fermentation the wine is transferred to barriques and barrels of French oak for the necessary maturation period. Stabilisation of the wine before bottling happens naturally, without any sort of filtration.
  • Tua Rita

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    Growth has been driven by Rita and Virgilio’s enduring enthusiasm and an ever-deepening awareness of the potential of this estate nestling in the area, between the Tirrenian Sea and the Colline Metallifere, known as Val di Cornia. Estate and cellar went from strength to strength, driven by Rita and Virgilio’s commitment. Meanwhile the winery’s image was flourishing under the skilful hand of Stefano Frascolla. Redigaffi was the first Italian wine to get the 100/100 Robert Parker prize in 2000. >>Download datasheet<<