Chianti Classico Castelli di Ama is produced in vineyards located at an altitude between 390m and 520m a.s.l. It has a vivid ruby red colour.

Bouquet of flowers and ripe red berries with a captivating intensity.

On the palate it is spicy with notes of berries, concentrated, powerful and at the same time endowed with remarkable elegance improved over time.

Chianti Classico Castello di Ama is produced from vineyards located at altitudes between 390m and 520m above sea level. The 2006 is to be remembered as one of the best vintages of the last twenty years for the entire Chianti Classico territory.

Dark ruby with intriguing transparency at the edges. Intense bouquet with strong fruity and floral notes typical of Sangiovese (raspberries, berries, violets) well blended with earthy notes, juniper and resin.

The taste is elegant, deep with smooth tannins, excellent freshness and great drinkability. The fruity character emerges in the finish, well blended with pleasant spicy notes. The finish is very persistent.

Bolgheri Rosso Grattamacco is produced from the rows of Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese that embellish a vocated hill in the upper Maremma.

The vineyards are located in a natural cradle protected from the winds coming from the nearby sea, with an extension of 14 hectares on soils that alternate between silt, red sand and calcareous marl. The grapes are carefully selected through manual sorting and then transported to the winery. The must is vinified in truncated conical wooden vats, where fermentation takes place spontaneously.

It is only during refinement in barriques for about 10 months that the different varieties, which undergo malolactic fermentation separately, are blended to create what, after about a year and a half, will become Bolgheri Rosso.

Querciabella's Camartina is a wine of the highest quality, endowed with great personality and elegance. A red wine that expresses a precise character, despite its international impact. Characteristic of almost all Chianti vineyards is the rather high altitude, which gives freshness, grace and finesse to the wines of Querciabella, in particular to this fabulous Camartina.

A wine that has made the winery stand out on the national wine scene for its production of excellence and stylistic precision.

Camartina is a great wine, with enormous ageing potential: an intense and elegant red, a proud product of these Chianti areas, always capable of giving us wonderful wines.

The 33 Vendemmie of Castellare di Castellina is a blend of three great wines produced by Castellare composed by 35% I Sodi di San Niccolò, 33% Poggio ai Merli, and 32% Coniale. I Sodi di San Nicolò, Poggio ai Merli and Coniale: the best of the company's production unites in a blend, to give origin to a sip of great character, in which consistency and power harmonize with refinement and elegance.

What we find in the glass is a red of great level, which is aligned with the high standards of all other labels branded Castellare di Castellina. It rests for two long years in French oak barriques, and is completed with 18 months of bottle ageing.

A wine not to be missed!

Avignonesi's Grifi combines the king of Tuscan grape varieties, Sangiovese, with the international Cabernet Sauvignon, to create an intriguing wine with a fine taste-olfactory balance.

Avignonesi branded and left to mature for 18 months in wood. Suitable for lengthy ageing but also ready to enjoy now, it is a wine to be chosen without hesitation for the best weekend dinners.

It dresses the glass in a beautiful ruby red. The nose revolves around a fine core of ripe red fruit, cherry, morello cherry and plum, then enhanced by hints of nutmeg, bitter cocoa, tobacco and eucalyptus. The complexity of the nose is echoed on the palate, where tannins, freshness, body and warmth come together in a fine balance. Good length.

Il Poggione's Brunello di Montalcino Riserva Vigna Paganelli is made from 100% Sangiovese grapes. Il Poggione cultivates the grapes that give life to this label within the I Paganelli vineyard, planted in 1964.

Once the grapes have been selected during the harvesting phase, they are vinified in steel, with submerged caps for 20 days, fermenting in steel thanks to the presence of indigenous yeasts, at a controlled temperature, also carrying out malolactic fermentation. The wine is then aged for 48 months in 30 and 50 hectolitre French oak barrels and then, after bottling, for a long period directly in glass.

Wine obtained from vineyards about 30 years old with a planting density of 10,000 vines per hectare at an altitude of 400/600 metres above sea level. The yield per hectare is 30 hectolitres.

The land is not subjected to any kind of fertilisation, but is only treated with clay, propolis and grapefruit seed extract. The grapes are harvested in 40 separate parts.

Alcoholic fermentation takes place in 40hl steel tanks. Ageing takes place for 8 months in second, third and fourth passage French oak barriques and 10 months in cement. 

The result is a complete, mouth-watering and authentic wine with an impressive drinking capacity. It is a pleasure to follow the interweaving of its notes and be seduced by its precise tannins, perhaps accompanying it with red meats.

Crognolo originates in the countryside of Castiglion Fibocchi, in the hilly area north of Arezzo. The Sangiovese and Merlot vines have found in this corner of Tuscany the right soil and climate to produce great wines.

The work in the vineyard ends with a strict selection of the best grapes for the cellar. The grapes are then further checked by hand before being sent to fermentation.

The work in the cellar is guided by the most modern technology, so that every stage of the winemaking process is meticulously controlled.

The wines of Tenuta Setteponti are true excellences of Tuscan wine, appreciated by wine lovers all over the world.

The Toscana Rosso Lucente of the Luce della Vite winery comes from vineyards in the hills of Montalcino, Tuscany. It is produced mainly from Merlot and Sangiovese grapes, harvested in September and fermented in stainless steel at a controlled temperature of around 28°C for 12 days.

The wine is left to macerate on the skins for 22 days, then undergoes malolactic fermentation in steel. It then matures in new and second-passage French oak barriques and a small part in American oak barriques before being bottled.

A great red with which to accompany great dishes of Tuscan cuisine.

Brunello di Montalcino Colombaio is produced from grapes with low yields carefully harvested in the tiny Colombaio vineyard of 0.9 hectares at Castelnuovo dell'Abate, on clay-loam soils with the presence of limestone, where the exposure and good temperature ranges allow optimal yields and quality of the grapes. 

This Brunello is macerated for two/three weeks in contact with the skins before racking into 700-litre tonneaux where it matures for a good two and a half years.

The 2016 vintage is universally acclaimed as exceptional, a vintage that recalls the qualitative peaks reached in 1990 and never repeated. The result is of exceptional quality: acidity, structure and elegance, confirming the great ageing potential.

For the production of Brunello Riserva Poggio di Sotto, only the best grapes are used each year. The production area is in Castelnuovo dell'Abate.

The grapes undergo several selections in the vineyard and a further selection is made in the cellar. Fermentation takes place in wooden barrels. The wine remains in 30 hl oak barrels for 60 months and a further 12 months in the bottle and is bottled without filtering.

Already on the nose, one perceives another dimension. One discovers ethereal aromas such as balsamic notes, nuances of prunes, cedar wood and sultanas. Particularly fine and balanced. 

The palate reveals its complexity with a unique style, the exploration of which requires time and tranquillity.

An orchestral, fresh and casual wine that glides across the palate.