Description

Our wine range :

Equilibrio - D.O.C Candia dei Colli Apuani 2016

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 100 to 150 m a.s.l. EXPOSURE: South-East. DRAWING: Hilly. GRAPES: 100% Vermentino. VINES SET UP: Guyot. HARVEST: last ten days of September. PRODUCTION VINIFICATION: fermentation takes place with partial maceration on the skins in stainless steel tanks at controlled temperature without added yeasts. AGING: In bottle for at least 3 months. ALCOHOL: 13.50%. 

COLOR: Intense straw yellow with golden green reflections PERFUMES: Initially thin, mineral, with hints of spice, then unfold on more mature notes of yellow fruit and aromatic herbs. TASTE: In the mouth shows temperament and personality, freshness is integrated with the subtle tannins, the gustative tension shows energy and continuity with the nose and proceeds with intense and mineral until the epilogue engaging. SERVING SUGGESTION Serve at 15 ° - 16 ° C. FOOD PAIRING: Risotto, elaborate fish based dishes, white meats, fresh cheeses.

Forcellaio - I.G.T Rosso Toscano 2013

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 150 to 200 m s.l.m. EXPOSURE: South-East and North-East DRAWING: Hilly VARIETIES: Merlot VINES SET UP: Guyot HARVEST: First decade of October PRODUCTION VINIFICATION: The alcoholic fermentation is carried out in steel vats at a controlled temperature with a maceration of about 25 days. AGING: in French oak barrels for 12 months. Then it rests in the bottle for another 12 months ALCOHOL: 13.50% 

COLOR: Intense ruby red with violet notes; slight shades of garnet just evident on the edge of the glass PERFUME: Intriguing and stratified perfumes, the fruity part with cherry and plum in evidence is rich and pulpy, flanked by green pepper and flint, to close the black pepper gives the whole a very elegant tone. TASTE: Enveloping, dense, complex, where the pulpiness and fragrance of the fruit is found, while the silky tannic texture intertwines with freshness, giving an important depth of taste, the long mineral finish attests the nobility SERVING SUGGESTION Serve at 18 ° - 19 ° C. FOOD PAIRING: It goes well with meat based first courses, red meats and medium and very aged cheeses.

Traverso - D.O.C Candia dei Colli Apuani 2016

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 100 to 150 m s.l.m. EXPOSURE: South-East DRAWING: Hilly GRAPES: 100% Vermentino VINES SET UP: Guyot HARVEST: third decade of September PRODUCTION VINIFICATION: The must is fermented in stainless steel tanks at a controlled temperature AGING: In bottle for at least 3 months ALCOHOL: 13.50%

COLOR: Intense straw yellow with golden green reflections PERFUMES: Fine and expressive with ripe yellow fruit, grapefruit, floral accents, with minerals and medicinal herbs to close the odor of bright brightness. TASTE: the gustatory impact is of considerable complexity, the returns of fruit and medicinal herbs trigger a gustatory tension of great energy where freshness amplifies its momentum until the long and deep long final. SERVING SUGGESTION Serve at 15 ° - 16 ° C. FOOD PAIRING: Recommended with shellfish, risottos, fish based first and second courses, white meats.

Ultramarina - I.G.T Bianco Toscano 2014

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 150 to 200 m s.l.m. EXPOSURE: North-East DRAWING: Hilly GRAPES: 85% Vermentino, 15% Chardonnay VINES SET UP: Guyot HARVEST: First ten days of September (Chardonnay) First ten days of October (Vermentino) PRODUCTION VINIFICATION: the must is fermented in French oak barrels AGING: In French oak barriques, rests in the bottle for at least 6 months. ALCOHOL: 13.00%

COLOR: Intense canary yellow with golden reflections PERFUMES: grapefruit, apricot, yellow plum, sage and marjoram make up an intense and refined fragrant architecture that is confirmed in the mineral closure. TASTE: it confirms to the palate with a progression where you immediately feel energy and length, the verticality is kept bright, the return of citrus fruits and officinal herbs defines its texture in the persistent finish. SERVING SUGGESTION Serve at 15 ° - 16 ° C. FOOD PAIRING: It goes well with fish based first courses, fish or meat based second courses, fish and vegetables ethnic dishes, fresh cheeses.

Vinca Bianco - D.O.C. Candia dei Colli Apuani 2016

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 100 to 150 m s.l.m. EXPOSURE: South-East DRAWING: Hilly GRAPES: 100% Vermentino VINES SET UP: Guyot HARVEST: second decade of September PRODUCTION VINIFICATION: Skin temperature maceration at controlled temperature for about 24 hours; after a soft pressing the must is clarified by cold decanting. The must is fermented in stainless steel tanks at a controlled temperature. AGING: in bottle for at least 3 months ALCOHOL CONTENT: 13.00% 

COLOR: Intense straw yellow with golden green reflections PERFUMES: white flowers, crisp fruit with peach and pear in evidence, with scents of spice and Mediterranean scrub to complete the persistent and iodate finish. TASTE: The palate emerges its vitality where freshness perfectly supports the pulpiness of the fruit and the flavor savors the gustatory momentum in the iodine finish. SERVING SUGGESTION Serve at 15 ° - 16 ° C. FOOD PAIRING: Fish appetizers, vegetable pies, fish or meat based first courses.

Vinca Rosso - I.G.T Rosso Toscano 2014

PRODUCTION AREA: Candia - Massa (MS) ALTITUDE: From 150 to 200 m s.l.m. EXPOSURE: South-East and North-East DRAWING: Hilly VINEYARDS: San Giovese, Merlot and Alicante VINES SET UP: Guyot HARVEST: First and second ten days of October PRODUCTION VINIFICATION: Fermentation in steel vats at a controlled temperature AGING: one part in third and fourth passage barriques and one part in steel tanks with aging on noble fermentation lees. Then it rests in the bottle for at least 4 months. ALCOHOL: 13.00%

COLOR: Ruby red with intense violet reflections PERFUME: Small red fruits, medicinal herbs, black pepper and flint to make the painting smells fresh and intriguing TASTE: An important structure emerges on the palate, the tannin is well integrated with the freshness, the development is enhanced by the return of small red fruits to which the officinal herbs are added, highlighting a picture of personality and finesse. Final juicy and persistent. SERVING SUGGESTION Serve at 15 ° - 16 ° C. FOOD PAIRING: It goes well with cold cuts, elaborate pasta dishes, red meats, medium matured cheeses.