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CHIANTI
D.O.C.G.
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GRAPES
Sangiovese (85%), Canaiolo and Colorino (15%).
VINIFICATION
Well-ripened grapes are harvested and then undergo on-skin fermentation
and maceration for approximately 15 days. The wine is then fermented
at a controlled temperature of 28-29 ¾C.
Délestage and pump-overs are performed frequently in order
to extract as much color as possible from the grapes, while preserving
the intense and long lasting characteristics of the fruit. The wine
is matured until March in thermally controlled oaks.
SENSORY QUALITIES
The wine is ruby red in color, extremely trasnparent and has an
excellent consistency wich is cleary visible in the lively refractions
it leaves on the glass. The wine´s graceful intensity and
long-lasting nose are characterized by fruity notes of cherry followed
by delicate spicy notes. The wine´s approach is strong and
decisive, with hints of enveloping, but rather mild and reticent
tannins. The flavor is extremely agreeable and intense and the finish
is long. The wine has a superb and extremely delicated flavor and
aroma structure.
This is a young wine that should be consumed immediately.
SERVING SUGGESTIONS
An excellent accompaniment for all light, white-meat dishes as well
as for all pasta dishes. Serve at 18¾C.
ALCOHOL CONTENT
12.5% |
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CAMPORSOLI
- ROSSO DI TOSCANA I.G.T.
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GRAPES
Sangiovese (70%), Merlot (20%), and Syrah (10%).
VINIFICATION
After the well-ripened are harvested, they are fermented and macerated
in small steel vats for apprximately 20 days at a constant temperature
of 28¾C in order to extract the tannins and color, while retaining
the bouquet of the mature fruit.
MATURATION
After being fermented in 225 liter oak barrels for 14 months, the
wine is decanted into bottles without any pre-filtering and is bottle-aged
for six months.
SENSORY QUALITIES
The wine is ruby red in color with garnet, reflections.
The numerous and intense refractions that the wine leaves on the glass
are a testimony to its high level of consistency.
The wine has a fruity aroma of wild barries with spicy scents of black
pepper and vanilla. The wine has a a soft and flavorful approach and
its various components from an ideal blend that creates a long, aomatic
finish.
SERVING SUGGESTIONS
Camporsoli is the ideal accompaniment for roast meast and wild game.
It also pairs exquisitely with seasonal cheeses. Serve at 18¾C.
ALCOHOL CONTENT
13.5% |
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CAMPOLEO
I.G.T.
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GRAPES
Merlot (70%), Sangiovese (75%) Cabernet Sauvignon (5%).
VINIFICATION
Well ripedned grapes are harvested and then undergo on-skin fermentation
and maceration for approximately 20 days.
The wine is then fermented further at a controlled temperature of
28-29¾C.
Délestage and pump-overs are performed frequently in order
to extract as much color as possible while preserving the intense
and long lasting characteristics of the fruit. 40% of the Merlot,
is matured over a four month period in French oak barriques in order
to abtain a wine with a fresh flavor and good structure.
SENSORY QUALITIES
Out of the wine´s intense ruby red color emerge fruity scents
along with vegetable notes of tobacco leaves. The wine has a fresh,
lively and intense flavor.
SERVING SUGGESTIONS
The wine is superb with all types of red meats, particularly beefsteak
and rump steak. Serve at 18¾C.
ALCOHOL CONTENT
12.5% |
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BIANCO
DI TOSCANA I.G.T.
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GRAPES
Trebbiano toscano, Chardonay,
Malvasia del Chianti
VINIFICATION
Having been harvested at the peak of maturity, the grapes are immediately
brought to the wine cellar where they undergo off-skin fermentation
and are then carefully pressed. The clarification of the wine is performed
through static and cold decantation. Further fermentation, wich must
be slow, is carried out at a controlled temperature of 16-18 ¾C in
order to retain the full bouquet of the grapes. The wine is matured
until January in temperature-controlled oaks.
SENSORY QUALITIES
The wine is pale yellow in color, extremely clear and flows gracefully
when decanted. The wine is not very refractive on the glass.
The initial bouquet, redolent of apples, gives way to delicate floral
scents.
The wine has a lively approach with an extremely fresh feel, superb
intensity, and fruity accents. The finish is satisfyngly long.
SERVING SUGGESTIONS
Gigliolino Bianco is a perfect aperitif and an ideal accompamiment
for fish and white meats. The wine should be served at a temperature
of 12 ¾C.
ALCOHOL CONTENT
11.5% |
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VIN
SANTO
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GRAPES
Malvasia del Chianti, Trebbiano,
San Colombano
VINIFICATION
The healthiest grapes are manually harvested into boxes and are
then dried on reed mats in dehumidified rooms with abundant natural
ventilation until the following February. The natural dehydration
process increases the sugar content of the grapes, which develop
16% alcohol content and a residual sugar content of approximately
90 gl. After the dried grapes are pressed, the wine is fermented
in the tradtional manner.
MATURATION
Owing to its high sugar content, the wine needs to mature slowly
in small oak barrels in what is known as the vinsantaia, an attic
room in which temperatures vary greatly from summer to winter. Only
after having aged for four years in oak barrels the wine is bottled.
SERVING
SUGGESTIONS
The wine is sparkling amber in color, and the lively refractions
on the glass are indicative of the wine´s impressive structure.
The olfatory test shows the wine to have lovely dried fruit and
almond scents, with hints of honey. The wine has a full and velvety
approach that is extremely intense and long lasting the sign of
a superior quality product. The wine´s fully satisfying sweetness
is part of an exquisitely blended, impeccably balanced bouquet.
SERVING SUGGESTIONS
Vin Santo is superb with tea cookies and other sweets (Cantuccini).
ALCOHOL CONTENT
16% |
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GRAPPA
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GRAPES
Grappa is made from grapes that are fermented in ¨Tenuta La Gigliola¨.
DISTILLATION METHOD
Discontinuous alembric steam distillation in a double boiler under
preassure, flame-adjusted.
FERMENTATION
Six months in satainless steel casks.
VISUAL QUALITIES
Crystaline, transparent in tone and color.
OLEFACTORY QUALITIES
The wine´s dignified and tranquil aroma gradually reveals its
special bouquet, a blend of classic. Chianti wine and delicately delighful,
fruity scents.
FLAVOR
Agreeably warm, harmonious and balanced.
SERVING TEMPERATURE
9-11¾C.
ALCOHOL CONTENT
43% |
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OLIO
D.OP.
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OLIVES
Frantoio. Moraiolo, Mignolo and Pendolino.
HARVEST
The olives are harvested manually.
COLOR
An intenseolive green that is retained through cold pressing.
AROMA
Fragrant and fruity.
FLAVOR
The characteristic piquant flavor of fresh-pressed olives.
ACIDITY
Maximun 0,4%. |
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