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Seven ectars of vineyards (from 40 years until 7 years old) on the hills of Arno Valley (300 m), organic certificated from 20 years. In particular sangiovese, plus other local varieties of grapes of our terroir: canaiolo, colorino, ciliegiolo and the white malvasia e trebbiano. The vintage is by hands, with an careful work of selection; the wine making is traditional, in the cellar of the farm, using steel tanks and wood barrels.

Il Terraio (igt Toscana): it is obtained from trebbiano and malvasia grapes (plus a small part of other local grapes). Long maceration on the skins. Intense yellow colour, floral nose, Pronounced structure, good acid component. It is good with vegetables, salami and cheeses. (info)

Il Rosso (igt Toscana): it is obtained from sangiovese grapes (70-75%), plus canaiolo and ciliegiolo grapes and a little part of white grapes. It is a young and fresh wine. (info)

Chianti (docg Colli Aretini): 90 % Sangiovese grapes, plus Colorino del Valdarno, Canaiolo and Ciliegiolo (other local grapes).The wine making is traditional and simple: soft pressing and destemming of the grapes, with low doses of sulphites and native yeasts. The fermentation is for 8-10 days with repeated pumping-over the must and the maturation in steel tanks. The wine is bottled after one year from harvest and the refining is for 6-8 months. (info)

Vignanova (igt Toscana): sangiovese grapes (95%), with a small part of colorino del Valdarno grapes.The wine is aged for one year in oak barriques and the refinement is in bottle for 2 years. It has a good and long structure, rich tannins, varietal characteristics of Sangiovese, long aromatic persistence. (info)

Pugnirosso (igt Toscana): the Pugnitello is an ancient grape that was popular in the countryside between Arezzo and Siena.
The fermentation is in a small steel tank. The grapes are frequently fulled by hand (2-3 times a day) and a long maceration process (20 days) that is followed by the maturation in wood barrel during 14 months. (info)

Vin Santo (doc Chianti): in Tuscany Vin Santo is the wine of tradition and hospitality. It is produced by drying of white grapes (Malvasia and Trebbiano), with long aging (3-4 years) in small oak barrels (caratelli). Amber color, aromas of dried fruits, spices and candied fruit.

Low acidity, intense green color to the pressing, and a few months later become golden yellow. Fruity full, harmonious, with smell of herbs, pine nuts, artichoke.
Characteristic of our terroir, the spicy and persistence.


		PREZZI

il vino l'olio	Seven ectars of vineyards (from 40 years until 7 years old) on the hills of Arno Valley (300 m), organic certificated from 20 years. In particular sangiovese, plus other local varieties of grapes of our terroir: canaiolo, colorino, ciliegiolo and the white malvasia e trebbiano. The vintage is by hands, with an careful work of selection; the wine making is traditional, in the cellar of the farm, using steel tanks and wood barrels. Il Terraio (igt Toscana): it is obtained from trebbiano and malvasia grapes (plus a small part of other local grapes). Long maceration on the skins. Intense yellow colour, floral nose, Pronounced structure, good acid component. It is good with vegetables, salami and cheeses. (info) Il Rosso (igt Toscana): it is obtained from sangiovese grapes (70-75%), plus canaiolo and ciliegiolo grapes and a little part of white grapes. It is a young and fresh wine. (info) Chianti (docg Colli Aretini): 90 % Sangiovese grapes, plus Colorino del Valdarno, Canaiolo and Ciliegiolo (other local grapes).The wine making is traditional and simple: soft pressing and destemming of the grapes, with low doses of sulphites and native yeasts. The fermentation is for 8-10 days with repeated pumping-over the must and the maturation in steel tanks. The wine is bottled after one year from harvest and the refining is for 6-8 months. (info) Vignanova (igt Toscana): sangiovese grapes (95%), with a small part of colorino del Valdarno grapes.The wine is aged for one year in oak barriques and the refinement is in bottle for 2 years. It has a good and long structure, rich tannins, varietal characteristics of Sangiovese, long aromatic persistence. (info) Pugnirosso (igt Toscana): the Pugnitello is an ancient grape that was popular in the countryside between Arezzo and Siena. The fermentation is in a small steel tank. The grapes are frequently fulled by hand (2-3 times a day) and a long maceration process (20 days) that is followed by the maturation in wood barrel during 14 months. (info) Vin Santo (doc Chianti): in Tuscany Vin Santo is the wine of tradition and hospitality. It is produced by drying of white grapes (Malvasia and Trebbiano), with long aging (3-4 years) in small oak barrels (caratelli). Amber color, aromas of dried fruits, spices and candied fruit. Low acidity, intense green color to the pressing, and a few months later become golden yellow. Fruity full, harmonious, with smell of herbs, pine nuts, artichoke. Characteristic of our terroir, the spicy and persistence.