Bonum vinum laetificat cor hominis

For me, personality and a profound interest in the world in which we live are fundamental.
I also am a firm believer that it’s important to treasure the things that have been passed to you from your family.
By appreciating and understanding the lessons of the past we are able to construct a positive view for the future.

The series “Arianna” was developed 3 years ago, thanks to these ideals and with the help of the prince of grape varieties of San Gimignano: the Vernaccia.
With the help of my family and my winery, I have developed this new selection of wines which are based on simple ideas combined with passion for a wine which was once described as “Nectar of the Gods”.

Arianna Fioravanti

  • Palagetto Arianna Wines A Lui

    A Lui

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    Technical Data Sheet

    • Classification: Bianco spumante Brut “A Lui”
    • Production area: San Gimignano
    • Grapes: Vernaccia 100%
    • Age of vineyards: 10-15 years old
    • Altitude: 280-320 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants for hectar
    • Production per plant: about 2 kg
    • Method of Harvest: harvested by hand
    • Fermentation: maceration at low temperature of the grapes, settling of must after destemming and gentle pressing, inoculation with selected yeasts when clear, fermentation with temperature-controlled and aging in steel
    • Sparkling process: protein stabilization, tangential filtration, tartaric stabilization, second fermentation at controlled temperature (12-14° C), micro-filtration, bottling and corking.
    • The bottles stays for 10 to 15 days in the cage, then resumed, washed, dried and then packaged for sale
    • Alcohol content: 12% Vol.
    • Color: straw yellow
    • Nose: nice fruity with lime, peach and pear notes typical of Vernaccia di San Gimignano
    • Palate: fruity and fresh, moderately acidic with a good aftertaste
    • Ideal serving temperature: 12° C
    • Serving suggestions: perfect as an aperitif but is also accompanied by appetizers, main dishes with light dressings, soups and cheeses with an average seasoning.
  • Palagetto Arianna Wines I'Terzo

    I’Terzo

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    Technical Data Sheet

    • Classification: Chianti Colli Senesi DOCG “I’ Terzo”
    • Year: 2015
    • Production Area: San Gimignano
    • Grapes: Sangiovese Colorino Canaiolo Ciliegiolo
    • Vineyard age: 20 – 25 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: inverted traditional tuscan arch
    • Plant density: 3500 plants per hectare
    • Production per plant: 1.5 kg
    • Method of Harvest: harvested by hand, followed by further selection of the grapes in the cellar
    • Wine making: cold maceration to improve the extraction of the primary aromas. Fermentation in small cement tanks at a controlled temperature
    • Refinement: aged in cement tanks and then for 8 months in the bottle
    • Alcohol content: 14% Vol.
    • Color: deep ruby red with violet hues
    • Nose: fresh and floral with fruity notes
    • Palate: soft and slightly tannic
    • Ideal serving temperature: 18° C
    • Serving suggestions: the classic combination is with tuscan sliced meats, but fits perfectly with all Tuscan dishes such as roasts, grilled meats and cheeses
  • Palagetto Arianna Wines I'Niccolo

    I’Niccolò

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    Technical Data Sheet

    • Classification: Toscana Bianco IGT “I’ Niccolò”
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: Vermentino, Chardonnay, Sauvignon
    • Vineyard age: 10 – 20 years old
    • Altitude: 280-320 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants per hectare
    • Production per plant: 1.5 kg
    • Method of Harvest: harvested by hand; followed by further selection of the grapes in the cellar
    • Winemaking: each grape is vinified separately, settling of the must after destemming and soft pressing; inoculation with selected yeasts when clear, fermentation in new oak barrels, followed by aging in oak barrels
    • Duration of aging in bottle: At least 3 months before release
    • Alcohol content: 14.5% Vol
    • Color: straw yellow with golden reflections
    • Nose: rich and complex, mixed citrus fragrances, hints of cedar, white melon and vanilla
    • Palate: soft, fruity and creamy, powerful and energetic. Final crescendo with notes of hazelnut embellished with hints of minerals
    • Ideal serving temperature: 12-14° C
    • Serving suggestions: oily fish, vegetables, boiled meat, after a few years of aging also cheeses with herbs
  • Palagetto Arianna Wines  Sangiovese Sbagliato

    Sangiovese Sbagliato

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    Technical Data Sheet

    • Classification: Toscana Bianco IGT from Sangiovese grapes vinification as a white
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: Sangiovese 100%
    • Age of vineyards: 15-20 years old
    • Altitude: 340 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants to have.
    • Production per plant: about 1.5 kg
    • Method of Harvest: hand harvest
    • Fermentation: after the diraspapigiatura the solid parts are quickly separated from the liquid part. Then we proceed with the normal stages of a white vinification; term aging in bottle: at least three months prior to marketing
    • Alcohol content: 13% Vol.
    • Color: white with red streaks characteristic of Sangiovese Nose simple and direct, mixed with floral scents to fruity
    • Palate: Moderately acidic, good body typical of Sangiovese. Fruity and persistent
    • Ideal serving temperature: 14° C
    • Serving suggestions: resulting from a red wine we can pull in all types of structured dishes, but having the freshness of a white wine goes well with appetizers, fish and white meats.
  • Palagetto Arianna Wines Ventanni

    Ventanni

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    Technical Data Sheet

    • Classification: Vernaccia di San Gimignano DOCG “Ventanni”
    • Year: 2014
    • Production area: San Gimignano
    • Grapes: 100% Vernaccia di San Gimignano
    • Age of vineyards: 12 – 15 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants per hectare
    • Production per plant: about 1.5 kg
    • Harvesting method: harvested by hand followed by a careful selection of the best grapes from the whole vineyards
    • Winemaking: stripping and carbon maceration at a low temperature for 12 hours. The grapes are then pressed and settled, selected yeasts are added followed by an initial fermentation in stainless steel at a very low temperature. Transfered in French oak barrels (used twice) until complete transformation of sugars and prolonged contact with the lees with frequent batonnage, final aging in cement tanks
    • Bottle aging: at least 4 months before release
    • Alcohol content: 13.5% Vol.
    • Color: straw yellow with greenish reflections
    • Nose: intense, enveloping, aromatic
    • Palate: elegant and rich, final with great persistence and freshness
    • Ideal serving temperature: 12 – 13° C
    • Pairings: It’s the perfect accompaniment for appetizers, main courses with delicate condiments, white meat, fish, medium aged cheeses
  • Palagetto Arianna Wines Venticinquesima Ora

    Venticinquesima Ora

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    Technical Data Sheet

    • Classification: Toscano Rosato Brut “Venticinquesima Ora”
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: Sangiovese 100%
    • Age of vineyards: 10 – 15 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants to have.
    • Production per plant: about 2 kg
    • Method of Harvest: harvested by hand
    • Fermentation: in steel at a controlled temperature (12° C), placing the must in contact with the skins for a day until it reaches the desired color
    • Sparkling process: protein stabilization, tangential filtration, tartaric stabilization, second fermentation at controlled temperature (12-14° C), micro-filtration, bottling and corking. The bottles stays for 10 to 15 days in the cage, then resumed, washed, dried and then packaged for sale
    • Alcohol content: 12% Vol.
    • Color: bright pink
    • Nose: gentle with aromas of fruits and flowers in particular rose and violet
    • Palate: fruity, tangy and fresh, moderately acidic with a good aftertaste
    • Ideal serving temperature: 12° C
    • Serving suggestions: perfect as an aperitif but is also accompanied by appetizers, main dishes from light dressings, soups and cheeses with an average seasoning