Campo ai Sassi Rosso di Montalcino has the same characteristics of Brunello but in a more youthful and disengaged. Is produced from the same grape variety, Sangiovese, coming from vineyards more young people who give so fragrant wines and elegant, but less tannic Brunello.
Montesodi is a cru produced at Castello di Nipozzano, and takes its name from the homonymous vineyard of 20 hectares is cultivated exclusively Sangiovese. Montesodi has historical roots and is among the wines that best represent the production philosophy of the Marchesi de’ Frescobaldi.
It was the first Sangiovese to be aged in barriques, the first red wine blended with non-traditional varieties (like Cabernet), and among the first red wines in Chianti not to use white grapes. Tignanello is a milestone.
Comes mainly from Montepulciano grapes, this extraordinary reserve of the Rosso Conero, the “Passo del Lupo”. It is a wine of great impact and can be considered as the most elegant and authoritative that the Fazi Battaglia has managed to achieve in its efforts dedicated to the red wines in the Marche.
The Tuscan Sangiovese governo all'uso Toscano " of San Leonino was born in the vineyards located in the municipality of Castellina in Chianti. This wine is produced according to a methodology that has marked the area of the chianti for wine production in the Nineteenth century and in the early Twentieth century.
Intense ruby red colour, the nose is characterized by its references to the forest fruits, such as currants, blackberries and mulberries, which are embellished by spicy nuances of pepper, liquorice and cloves.
It is a wine that is produced exclusively from Sangiovese grapes and from the vineyards on the hill of Santa Caterina, along the via Lauretana, an area historically of the border between the Papal State and the Grand Duchy of Tuscany.
Wine of ruby red color with garnet reflections, hints of cherry and blackberry, with a plot of the tertiary of leather, tobacco and spices. Echoes of balsamic, hints of ginger and nuances of rosemary make the olfactory bouquet is complex and fascinating.
Ruby red wine with a drill grenade. References to cherries, blackberries and currant, and undertones of tertiary tobacco, with an olfactory bouquet is composed from memories of violet, liquorice, leather, incense and spices.
Wine of a bright ruby red colour, the nose expresses notes bright and intense ripe fruit well integrated with notes and slightly spicy. In the mouth it is dry, full, round, characterized by a strong return on the notes of fruit and tannins quite soft.
The Brunello di Montalcino of Casisano is the result of a careful selection of grapes from the vineyards of the most noble Sangiovese Grosso. The meticulous selection of the grapes follows the vinification with the maceration on the skins at controlled temperature in stainless steel for 25 days.
From this harvest we got an extraordinary aromatic intensity. The Sangiovese grapes coming from the vineyards Solar, gave a fresh taste, enhanced by a Cabernet Sauvignon vineyard La Gavina, with aromas of oriented them to the fruit, dark liquorice, and without any known vegetable.
Comes from an expert blend between Sangiovese grosso of the hill and Terrano. This blend of noble grapes is the tradition of romagna and gives this red wine a distinctive feature and a strong personality.
The wine-red color that is quite intense, the nose presents hints of fresh fruit that combine with sensations of fragrance and sweetness. On the palate there remains the feeling of pleasantness with a tannin just mentioned. It combines the dishes of the tradition of lazio with particular reference to meat.
The land on which the vines have morphological characteristics varied and composite with a strong presence of limestone areas rich in marl and stones and partly clay; found at an altitude of between 100 and 300 meters s.l.m., with exposure to the south/ South-West.
Wine produced from a selection of grapes coming from the best vineyards of Sangiovese poste a300 m. on sea level on clayey-tuffaceous and calcareous-marly. The vineyards are conducted with organic method and the technique of the cultivation, allows for very low outputs of 60 quintals per hectare.
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