Campo ai Sassi Rosso di Montalcino has the same characteristics as Brunello but in a more youthful and disengaged version. In fact, it is produced from the same grape variety, Sangiovese, coming from younger vineyards which therefore give fragrant and elegant wines, but less tannic than Brunello.
Montesodi is a cru produced at Castello di Nipozzano and takes its name from the 20-hectare vineyard of the same name in which Sangiovese is grown exclusively. Montesodi has ancient historical roots and is among the wines that best represent the production philosophy of Marchesi de 'Frescobaldi.
It was the first Sangiovese to be aged in barrique, the first modern red wine blended with non-traditional varieties (such as Cabernet), and among the first red wines in Chianti to not use white grapes. Tignanello is a milestone.
This extraordinary reserve of Rosso Conero, “Passo del Lupo”, comes mainly from Montepulciano grapes. It is a wine of considerable impact and can be considered as the most elegant and authoritative result that Fazi Battaglia has managed to obtain in its efforts dedicated to red wines in the Marche .
The Toscana Sangiovese Regno all'Uuso Toscano di San Leonino is born in vineyards located in the municipality of Castellina in Chianti. This wine is produced following a methodology that distinguished the Chianti area for wine production in the nineteenth and early twentieth centuries.
Intense ruby red color, the nose is characterized by its references to wild berries, such as currants, blackberries and mulberries, which are embellished with spicy nuances of pepper, licorice and cloves.
It is a wine that is produced exclusively from Sangiovese grapes and from the vineyards on the Santa Caterina hill, along the Via Lauretana, an area historically on the border between the Papal State and the Grand Duchy of Tuscany.
Ruby red wine with garnet reflections, hints of cherry and blackberry, with a tertiary texture of leather, tobacco and spices. Balsamic echoes, memories of ginger and nuances of rosemary make the olfactory bouquet complex and fascinating.
Ruby red wine with a garnet tip. Hints of morello cherry, blackberries and currants, and tertiary nuances of tobacco, with an olfactory bouquet composed of memories of violet, licorice, leather, incense and spices.
Brilliant ruby red wine, to the nose it expresses lively and intense notes of ripe fruit well integrated with slightly spicy hints. In the mouth it is dry, full, enveloping, characterized by a powerful return to the fruity notes and a fairly soft tannicity.
The Brunello di Montalcino di Casisano is the result of a careful selection of grapes from the noblest vineyards of Sangiovese Grosso. The meticulous selection of the grapes is followed by the vinification with the maceration of the skins at a controlled temperature in steel for 25 days.
From this harvest we have obtained an extraordinary aromatic intensity. The Sangiovese from the Solare vineyard gave a gustatory freshness, enriched by a Cabernet Sauvignon from the La Gavina vineyard, with aromas oriented towards dark fruit, licorice and without any vegetable note.
It comes from an expert blend of Sangiovese grosso from the hills and Terrano. This blend of noble grapes is typical of the Romagna tradition and gives this red wine a particular characteristic and a strong personality.
Wine with a fairly intense red color, the nose has notes of fresh fruit that combine with sensations of fragrance and sweetness. On the palate the sensation of pleasantness remains with only a hint of tannin. It goes well with traditional Lazio dishes with particular reference to meat main courses.
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 from the best Sangiovese vineyards located at 300 m. above sea level on clayey-tufaceous and calcareous-marl soils. The vineyards are managed organically and the cultivation technique allows very low productions of 60 quintals per hectare.
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