Our viticultural journey
Our wine production is the result of a collaboration with a local winery COELI AULA. Adhering to a biological supply chain, we created 3 labels which in our opinion represent best the characteristic climate and flavour of our area. We accept the challenge to offset the always expanding industrialisation of food products in maintaining the quality and respect for our territory.
Our wines
Area of production: Montespertoli (FI)
Grape varieties: Chardonnay, Pinot Blanc, Sauvignon Blanc
Vinification and afinement: The grapes harvested in August have been destemmed and pressed carefully. The must obtained has been decanted at cold temperature for about 10 hours and subsequently transferred into steel tanks where the fermentation for about 15 days takes place at a controlled temperature of 14 - 16° Celsius. After the fermentation starts the aging process on fine lees with frequent battage lasting about 5 months, until final bottling.
Organoleptic characteristics: Of intense and complex greenish yellow color, it possesses a fresh and distinct flavour with a fruity bouquet and a pleasant taste-olfactory persistence.
Alcoholic content: 13,5 % vol.
Area of production: Montespertoli (FI)
Grape varieties: Sangiovese 90%, balance of 10% Canaiolo e Colorino
Vinification and afinement: Alcoholic fermentation for about 10 days in concrete tanks at controlled temperature. Consequently macerated on its peels for another 20 - 25 days utilising the pumping over and delestage technique. After the malolactic fermentation, the wine is aged in concrete tanks until bottling.
Organoleptic characteristics: rganoleptic characteristics: Ruby-red colouring, with a pleasant floral scent offering a nice structure while the tannins have a rare thickness, balanced and lasting.
Alcoholic content: 14,5 % vol.
Area of production:Montespertoli (FI)
Grape varieties:Merlot
Vinification and afinement:Produced by only one specific area of the vineyard ‘CoeliAula’ following the tradition of vinification in concrete tanks at a controlled temperature and maceration of 21 days. At completion of fermentation, after the racking process, the malolactic ageing process in oak barrels for a period of 12 months with additional 4 months in concrete tanks until bottling takes place.
Organoleptic characteristics:Ruby-red colouring with good intensity and chromatic, offering a robust bouquet with an elegant scent, a hint of berry fruits and a final note of liquorice. Pleasant taste with soft tannins and good roundness and sapidity, ending with an harmonic aroma of persistent liquorice.
Alcoholic content:14,5 % vol.
Our Extra Virgin Olive Oil
Hand picked olives, 100% naturally grown with no chemical additives, cold pressed, ‘L’Olio’ with its distinguished bright green color and unique taste leaves an unforgettable mark on any combination of food: meat, fish vegetables and bread.
