«Our wines sing
the scent of Montepulciano»
Vin Santo di Montepulciano
The efforts made in the vineyards to obtain healthy and perfectly ripe grapes are followed by a simple but careful and rigorous oenological transformation, carried out avoiding unnecessary manipulation and taking advantage of physical laws (heat, cold, force of gravity) to give time and calm to the maturing wine.
In the Vinsantaia the drying process of the grapes begins, after which the musts are decanted into small caratelli for a long and slow maturation to become Vin Santo.
Dolce Sinfonia
Our wine dedicated to Giuseppe Verdi
its wide range of aromas is a "symphony" of flavours, among which hints of apricot, peach, fig, dates and dried grasses are clearly recognisable; its taste is consistent and sweet, with a savoury acidic freshness that makes it very harmonious and persistent
Vinification
The following January was the harvest, in caratelli of 50-litre French oak, after drying the grapes in the Vinsantaia.
Maturation and ageing
In the same caratelli for at least 3 years and in bottles for another year.
Tasting notes
Its wide range of aromas is a ''symphony'' of aromas among which hints of apricot, peach, fig, dates and dried grasses are clearly recognisable; its taste is consistent and sweet, with a savoury acidic freshness that makes it very harmonious and persistent. It goes very well with dry pastries, mature goat cheese, blue cheese and foie-gras.
Serve at 14 - 16° C
Productionarea: Argiano
Vineyards: Vallocaia
Type of soil: Sandy-loamy
Altitude: 290 m a.s.l.
Exposure: South-East
Planting density: 5,950 vines/ha
Year of planting: 2005
Training system: Spurred cordon
Production per hectare: 90 - 100 q
Annual production: 2,000 - 2,600 bottles (produced only in the best years)
First vintage: 1993
Dolce Sinfonia Occhio di Pernice
Our wine dedicated to Giuseppe Verdi
extraordinary aromatic complexity and intensity, which reveals itself with deep balsamic notes and notes of nuts, caramelised figs and prunes; in the mouth it is concentrated, dense, with an evolved tannic texture and a sustained acidity that pleasantly balance the sweet sensations. Very long persistence
Vinification
The following January was the harvest, in caratelli of 50-litre French oak, after drying the grapes in the Vinsantaia.
Maturation and ageing
In the same caratelli for at least 6 years and in bottles for another year.
Tasting notes
It expresses an extraordinary aromatic complexity and intensity on the nose, revealing deep balsamic notes and hints of nuts, caramelised figs and prunes. On the palate it is concentrated and dense, with an evolved tannic texture and a sustained acidity that pleasantly balances the sweet sensations. Very long persistence. For meditation, but also with dark chocolate desserts or mature cheeses.
Serve at 14 - 16° C
Production area: Argiano
Vineyards: Vallocaia
Type of soil: Clayey Sandy
Altitude: 300 - 320 m a.s.l.
Exposure: South
Planting density: 3330, 5200, 6940 vines/ha
Year of planting: 1989, 1998, 2006
Training system: Spurred cordon and Guyot
Production per hectare: 50- 60 q
Annual production: 1,500 bottles (produced only in the best years)
First vintage: 1998
