• Bianco Toscano Vegano IGT

    Bianco Toscano Vegano IGT

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Bianco IGT Vegano
    • Year: 2017
    • Production area: San Gimignano
    • Grapes: Trebbiano Malvasia
    • Vineyard age: 10 – 15 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: Guyot
    • Plant density: 4000 plants per hectare
    • Production per plant: about 2 kg
    • Harvesting method: manual
    • Wine making: traditional with destemming followed by fermentation of the grapes and the following aging in cement tanks with controlled temperature.
    • To produce this wine we did not use any kind of derivative of animal origin, as are for example egg albumin, casein or caseinates, ovalbumin and lysozyme from egg.
    • Alcohol content: 12.5% Vol.
    • Color: straw yellow with greenish reflections
    • Nose: nice fruity and citrus notes
    • Palate: good structure, fruity, dry
    • Ideal serving temperature: 12° C
    • Serving suggestions: perfect as an aperitif but is also accompanied by appetizers, main dishes with light dressing, soups, risottos, fish and fresh cheeses
  • Brunello Montalcino

    Brunello Montalcino

    0 Reviews

    Technical Data Sheet

    • Classification: Brunello di Montalcino DOCG
    • Year: 2012
    • Production area: Montalcino
    • Grapes: 100% Sangiovese
    • Vineyard age: 12 – 14 years old
    • Altitude: 360 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 7000 plants per hectare
    • Production per plant: 1.5 kg
    • Method of Harvest: hand harvest, careful selection of grapes in the cellar
    • Winemaking: destemming followed by fermentation of the grapes in cement tanks Ageing in barrels and oak casks of 10 – 20 hl
    • Bottle aging: minimum 6 months before release
    • Alcohol content: 15% vol.
    • Color: ruby red with garnet highlights
    • Nose: rich and elegant, typical bouquet of the Sangiovese, hints of leather, earth and undergrowth
    • Palate: great structure, the final net and deep
    • Ideal serving temperature: 16-18° C
    • Pairings: can accompany the dishes really rich in flavorful and complexity from traditional Tuscan cousine such roast game, grilled meat, stews and strong cheeses
  • Palagetto Chianti Colli Senesi

    Chianti Colli Senesi

    0 Reviews

    Technical Data Sheet

    • Classification: Chianti Colli Senesi DOCG
    • Year: 2016
    • Production Area: San Gimignano
    • Grapes: 85% Sangiovese 5% Merlot 5% Canaiolo 5% Colorino
    • Vineyard age: 10 – 15 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon and Guyot
    • Plant density: 5000 plants per hectare
    • Production per plant: 2 kg
    • Harvesting method: manual, careful selection of grapes
    • Winemaking: destemming followed by fermentation of the grapes in cement tanks. Aging in oak barrels of 10 and 30 hl
    • Alcohol content: 13.5% Vol.
    • Color: ruby red
    • Nose: fresh and very fruity, finished with subtle floral notes
    • Palate: soft and slightly tannic
    • Ideal serving temperature: 18° C
    • Serving suggestions: the classic combination is with Tuscan Sliced Meat, but fits perfectly with all Tuscan dishes, roasts, grilled meats, cheeses
  • Palagetto Chianti Colli Senesi Riserva

    Chianti Colli Senesi Riserva

    0 Reviews

    Technical Data Sheet

    • Classification: Chianti Colli Senesi Riserva DOCG
    • Year: 2013
    • Production Area: San Gimignano
    • Grapes: 90% Sangiovese 10% Merlot
    • Vineyard age: 15 – 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: hand harvest, careful selection of grapes
    • Winemaking: destemming followed by fermentation of the grapes in cement tanks. Aging in barriques for about 3 years
    • Alcohol content: 14% Vol.
    • Color: ruby red with garnet highlights
    • Nose: fresh and very intense, finished with subtle notes of cocoa and roasting
    • Palate: very soft, with tannins fresh and crisp
    • Ideal serving temperature: 18° C
    • Serving suggestions: the classic combination is with tuscan sliced meat, but fits perfectly with all Tuscan dishes, roasts, grilled meats, cheeses
  • Grappa del Chianti Riserva

    Grappa del Chianti Riserva

    0 Reviews

    Technical Data Sheet

  • Grappa di Brunello

    Grappa di Brunello

    0 Reviews

    Technical Data Sheet

  • Grappa di Vernaccia San Gimignano

    Grappa di Vernaccia San Gimignano

    0 Reviews

    Technical Data Sheet

  • IGT Bianco Toscano

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Bianco IGT
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: Trebbiano Malvasia Chardonnay
    • Vineyard age: 10 – 15 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: Guyot
    • Plant density: 4000 plants per hectare
    • Production per plant: about 2 kg
    • Harvesting method: manual
    • Winemaking: settling of the must after destemming and gentle pressing, inoculation with selected yeasts when clear, temperature-controlled fermentation and aging in steel
    • Alcohol content: 12 to 12.5% Vol.
    • Color: straw yellow with greenish reflections
    • Nose: nice fruity and citrus notes
    • Palate: good structure, fruity, dry
    • Ideal serving temperature: 12° C
    • Serving suggestions: perfect as an aperitif but is also accompanied by appetizers, main dishes with light dressing, soups, risottos, fish and fresh cheeses
  • IGT Rosato Toscano

    IGT Rosato Toscano

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Rosato IGT
    • Year: 2016
    • Grapes: 100% Sangiovese
    • Age of vines: 10 – 15 years
    • Altitude: 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 5000 plants for hectare
    • Production per plant: about 2 kg
    • Harvest method: hand harvest
    • Fermentation: traditional with destemming followed by fermentation of the grapes and the following aging in concrete tanks at a controlled temperature, being careful to keep the skins in contact with the must only long enough to extract the pinkish hue desired.
    • Alcohol content: 12% Vol.
    • Colour: intense pink
    • Nose: gentle with fruity aromas and citrus notes
    • Palate: good structure, fruity, dry
    • Ideal serving temperature: 12 ° C
    • Pairings: it is perfect as an aperitif but is also accompanied by appetizers, main courses from light dressing, soups, risottos, fish and fresh cheeses
  • Olio Extravergine d'Oliva

    Olio Extravergine d’Oliva

    0 Reviews

    Technical Data Sheet

    • Type of olives: Frantoio, Moraiolo, Leccino, Correggiolo
    • Total number of plants: approximately 10,000
    • Annual production of Oil: approximately 6000 liters
    • Olive groves type: cultivated directly, located on hilly terrain at a height of about 300 m asl in the area San Biagio and Monte Oliveto, in San Gimignano.
    • Pruning: vase polyconic
    • Cultivation method: conventional
    • Irrigation: not present
    • Harvest: with electrical facilitators and using little boxes of 10 kg
    • Harvest time: first and second decade of November
    • Time between harvesting and pressing: within the same day
    • Type of extraction: cold mechanical process at the oil mill inside the farm
    • Acidity: from 0.26 to 0.30
  • Rosso di Montalcino

    0 Reviews

    Technical Data Sheet

    • Classification: Rosso di Montalcino DOCG
    • Year: 2014
    • Production area: Montalcino
    • Grapes: 100% Sangiovese
    • Vineyard age: 12 – 14 years old
    • Altitude: 360 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 5000 plantsper hectare
    • Production per plant: 1.5 kg
    • Method of harvest: hand harvest, careful selection of grapes in the cellar
    • Winemaking: destemming followed by fermentation of the grapes in cement tanks. Aging in barrels from 10 to 20 hl for 12 months
    • Bottle aging: at least 4 months
    • Alcohol content: 14.5% Vol.
    • Color: bright ruby red
    • Nose: hints of violets on the basis vigorous fruity, light tones smoked
    • Palate: the balanced tannin, smooth and moderately acid
    • Ideal serving temperature: 16 – 18° C
    • Pairings: can accompany the dishes more flavorful and complex of the traditional tuscan cousine such roast game, grilled meats and stews
  • Palagetto  Rosso Toscano IGT Solleone

    Rosso Toscano IGT Solleone

    0 Reviews

    Technical Data Sheet

    • Classification: Rosso Toscano IGT “SOLLEONE”
    • Year: 2014
    • Grapes: 60% Sangiovese 40% Merlot
    • Vineyard age: 10 – 12 years old
    • Altitude: 480 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 5000 plants per hectare
    • Production per plant: 1 kg
    • Method of Harvest: hand harvest, careful selection of grapes in cellar
    • Winemaking: in cement tank, aged for 12 months in French oak barrels of medium toast (used twice)
    • Alcohol content: 14% Vol.
    • Color: ruby red
    • Nose: vinous and ample
    • Palate: harmonious, dry, robust and tannic
    • Ideal serving temperature: 18° C
    • Pairings: It goes with red meat roasted or grilled, braised or stewed meat, game and aged cheeses
  • Rosso Toscano Vegano IGT

    Rosso Toscano Vegano IGT

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Rosso IGT Vegano
    • Year: 2015
    • Production area: San Gimignano
    • Grapes: 100% Sangiovese
    • Vineyard age: 15 – 20 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: Guyot
    • Planting density: 4,000 plants per hectare
    • Production per plant: about 2 kg
    • Harvesting method: manual
    • Wine making: traditional with destemming followed by fermentation of the grapes and the following aging in cement tanks with controlled temperature.
    • To produce this wine we did not use any kind of derivative of animal origin, as are for example egg albumin, casein or caseinates, ovalbumin and lysozyme from egg.
    • Alcohol content: 13% Vol.
    • Color: ruby red with violet hues
    • Nose: fruity and fresh, with the classic scent of violets
    • Palate: soft and ethereal, with good structure, fruity, dry
    • Ideal serving temperature: 18° C
    • Serving suggestions: the classic combination with Tuscan sausages, but fits perfectly with all Tuscan dishes, roasts, grilled meats, cheeses
  • Sottobosco

    0 Reviews

    Technical Data Sheet

    • Classification: San Gimignano DOC “Sottobosco”
    • Year: 2013
    • Production area: San Gimignano
    • Grapes: 75% Sangiovese 20% Syrah 5% Cabernet Sauvignon
    • Age of vineyards: 15 years
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 4000 plants per hectare
    • Production per plant: 1 kg
    • Method of harvest: hand harvest, further selection of the grapes in the cellar
    • Winemaking: destemming followed by fermentation, separate for each type of grapes, in cement tanks. Final aging for 36 months in oak barrels
      Refining in bottle: at least 6 months before the consumption
    • Alcohol content: 14.5% Vol.
    • Color: ruby red with violet highlights
    • Nose: intensely spicy with notes of smoked
    • Palate: full and voluminous, very persistent
    • Ideal serving temperature: 16 – 18° C
    • Pairings: can accompany the dishes more flavorful and complex of the traditional tuscan cousine. Great pairing with lamb and aged pecorino cheeses
  • Palagetto Toscana Bianco IGT Sauvignon

    Toscana Bianco IGT Sauvignon

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Bianco IGT Sauvignon Blanc
    • Year: 2017
    • Grapes: 100% Sauvignon Blanc
    • Age of vines: 10 – 15 years
    • Altitude: 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 5000 plants for hectare
    • Production per plant: about 2 kg
    • Harvest method: hand harvest
    • Fermentation: in temperature-controlled steel 16° C
    • Alcohol content: 14.5% vol.
    • Color: bright straw yellow with greenish reflections
    • Nose: gentle with aromas of citrus fruits in particular pink grapefruit
    • Palate: fruity, savory and fresh, moderately acidic with good aftertaste
    • Ideal serving temperature: 12 °
    • Pairings: it is perfect as an aperitif but is also accompanied by appetizers, main courses from light dressing, soups, risottos, fish and medium ripe cheese
  • Toscana Rosso IGT

    Toscana Rosso IGT

    0 Reviews

    Technical Data Sheet

    • Classification: Toscana Rosso IGT
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: 90% Sangiovese 5% Canaiolo 5% Colorino
    • Vineyard age: 15 – 20 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: Guyot
    • Planting density: 4,000 plants per hectare
    • Production per plant: about 2 kg
    • Harvesting method: manual
    • Wine making: traditional with destemming followed by fermentation of the grapes and the following aging in cement tanks with controlled temperature
    • Alcohol content: 12.5 to 13% Vol.
    • Color: ruby red with violet hues
    • Nose: fruity and fresh, with the classic scent of violets
    • Palate: soft and ethereal, with good structure, fruity, dry
    • Ideal serving temperature: 18° C
    • Serving suggestions: the classic combination with Tuscan sausages, but fits perfectly with all Tuscan dishes, roasts, grilled meats, cheeses
  • Uno di Quattro Merlot

    0 Reviews

    Technical Data Sheet

    • Classification: San Gimignano Merlot DOC
    • Year: 2013
    • Production area: San Gimignano
    • Grapes: 100% Merlot
    • Age of vineyards: 15 years old
    • Altitude: 380 – 420 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants per hectar
    • Production per plant: 1 kg
    • Method of harvest: hand harvest, careful selection of grapes in the cellar
    • Fermentation: traditional fermentation in small cement tanks with maceration on the skins for 15-18 days, frequent reshuffling of the skins and performing three delestage.
    • Aging in French oak barrels (for one third new ones) for 36 months
    • Bottle aging: at least 6 months
    • Alcohol content: 15.5% Vol.
    • Color: brilliant ruby red with garnet highlights with aging
    • Nose: typical aroma of berries or red flesh and black in general
    • Palate: rich and full-bodied with notes of jam, good finish with excellent persistence and perspective of longevity
    • Ideal serving temperature: 18° C
    • Pairings: can accompany the dishes more flavorful and complex of the traditional Tuscan venison, steak and cheese
  • Palagetto Syrah

    Uno di Quattro Syrah

    0 Reviews

    Technical Data Sheet

    • Classification: San Gimignano DOC “Syrah”
    • Year: 2012
    • Production area: San Gimignano
    • Grapes: 100% Syrah
    • Age of vineyards: 15 years old
    • Altitude: 380 – 420 mt s.l.m.
    • Training system: spurred cordon
    • Plant density: 4000 plants per hectar
    • Production per plant: 1 kg
    • Method of harvest: hand harvest, careful selection of grapes in the cellar
    • Fermentation: traditional fermentation in small cement tanks with maceration on the skins for 15-18 days, frequent reshuffling of the skins and performing three delestage.
      Aging in French oak barrels (for one third new ones) for 36 months
    • Bottle aging: at least 6 months
    • Alcohol content: 14.5% Vol.
    • Color: ruby red
    • Nose: typical aroma of plum and black cherry
    • Palate: rich and full-bodied with notes of jam, good finish with excellent persistence and perspective of longevity
    • Ideal serving temperature: 18° C
    • Pairings can accompany the dishes more flavorful and complex of the traditional tuscan cousine. Great pairing with lamb and aged pecorino cheeses
  • Palagetto Vernaccia San Gimignano Riserva

    Vernaccia di San Gimignano Riserva

    0 Reviews

    Technical Data Sheet

    • Classification: Vernaccia di San Gimignano Riserva DOCG
    • Year: 2014
    • Production area: San Gimignano
    • Grapes: 100% Vernaccia di San Gimignano
    • Age of vineyards: 20 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 4000 plants per hectare
    • Production per plant: 1.5 kg
    • Method of harvest: manual with selection of grapes in the cellar
    • Winemaking: 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 steel tanks and other 18 months aging in wood barrel
    • Bottle aging: at least 6 months
    • Alcohol content: 13.5% Vol.
    • Color: straw yellow, brilliant with pale greenish
    • Nose: big and exuberant on the nose, aromas of linden flowers, notes of white peach, honey, light hints of vanilla and citrus
    • Palate: soft and wide but not excessive, right balance between acidity, flavor and volume
    • Ideal serving temperature: 12 – 14° C
    • Pairings: it goes with energy raw seafood and earth, light frying, soups, pasta dishes and meat not particularly tasty, medium-aged cheeses
  • Palagetto Vernaccia Santa Lucia

    Vernaccia di San Gimignano Santa Chiara

    0 Reviews

    Technical Data Sheet

    • Classification: Vernaccia di San Gimignano DOCG selection “Santa Chiara”
    • Year: 2016
    • Production area: San Gimignano
    • Grapes: 95% Vernaccia di San Gimignano 5% Incrocio Manzoni
    • Vineyard age: 10 – 15 years old (Vigna Santa Chiara)
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 4000 plants per hectare
    • Production per plant: about 1.5 kg
    • Harvesting method: hand harvest in boxes; further selection of the grapes in the cellar
    • Winemaking: maceration at low temperature of the grapes, settling of must after destemming and gentle pressing, inoculation with selected yeasts when clear, temperature-controlled fermentation, one third in barriques (used twice) and two thirds in steel
    • Bottle aging: at least 4 months before release
    • Alcohol content: 13% 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 condiment, white meat, fish, medium aged cheeses
  • Palagetto Vernaccia San Gimignano

    Vernaccia San Gimignano

    0 Reviews

    Technical Data Sheet

    • Classification: Vernaccia di San Gimignano DOCG
    • Year: 2017
    • Production area: San Gimignano
    • Grapes: 100% Vernaccia di San Gimignano
    • Age of vineyards: 10 years old
    • Altitude: 280 – 320 mt s.l.m.
    • Training system: spurred cordon
    • Planting density: 4000 plants per hectare
    • Production per plant: about 2 kg
    • Method of harvest: manual with selection of grapes in the cellar
    • Winemaking: 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
    • Bottle aging: at least 2 months before release
    • Alcohol content: 13% Vol.
    • Color: straw yellow with greenish reflections
    • Nose: nice fruity and citrus notes
    • Palate: good structure, fruity, dry
    • Ideal serving temperature: 12° C
    • Serving suggestions: perfect as an aperitif but is also accompanied by appetizers, main dishes from light dressing, soups, risottos, fish and medium aged cheeses.
  • Vinsanto del Chianti

    0 Reviews

    Technical Data Sheet