After 18 months inside durmast barrel, it takes the time to become an excellent wine to ponder and for roast. Three months in bottle make this wine inebriating.
Founded in 1969 by Rodolfo Rossi and Bruno Boccacci, Poggio Regini farm is located in Castellina in Chianti m..
Chianti Classico history is very ancient and fascinating and it dates back to war among Siena and Firenze. It is produced by almost only Sangiovese that is maybe a vine variety of Tuscany: it is very one of the most common for the production of high quality wines.
The Uva di Troia grape is located at the tip of our vineyard and is the last variety to be harvested.
In mid-October, when the leaves turn yellow and Autumn arrives our vineyard gives us the last batch of grapes for production.
The vines are twenty years old and are cultivated with the Guyot..
Autochthonous grape variety grown exclusively on the hills of Prepotto and its surrounding area.
There is a place in the eastern hills of Friuli where the heart meets the land and where the values of a family find their most sincere expression in producing..
From ancient viticultural times, Pignolo (from the Friulan dialect “pignul”) is certainly worthy of great emphasis and diffusion. Proof that this autochthonous grape variety is old and valued can be found in the numerous quotations by ancient scribes, not least the Abbot Gio Batta Michie..
It is produced by grapes cultivate in a 1,5 hectar vineyard planted in the year 2000, which has a west, south-west exposition and an altitude of 550 m. It is located in the extreme south of the Langhe hills, in the Monregalese area.
It is bottled in summer, in the year after the vintage, producin..
Wine obtained by a blend of Merlot and Dolcetto. The Merlot is aged in barriques, while the Dolcetto in large Piedmont traditional oak barrels.
Blended and bottled, it needs a medium period of ageing in bottles, in order to be ready to drink.
Its colour is deep and dark red; the bouquet is ver..
Intense red wine, with marked purple reflexes, with a good tannic structure, fruity scents of fruits and red berries.
Suited to a long term ageing.
“Our flagship – states Dario Sciolla – is the Dogliani DOCG Superiore San Bernardo whose name is from its vineyard, close to the..
Medium bodied wine, fruity and vinous, with a rich and delicate bouquet. It is obtained by a fermentation on grapes skins for 5 days.
It is a table wine, light and fruity, the wine most similar to the “farmers tradition” of this territory, the one our grandfathers drank every day duri..
It is a blend of 70% Dolcetto and 30% Merlot. After the refining in steel tanks for 18 months, the two wines are blended together before the bottling, after which a further ageing in bottle follows.
The presence of Merlot gives several facets of softness and elegance to a rich structured wine.
Grapes: The Chianti Riserva D.O.C.G. Fortebraccio is produced from the best Sangiovese and Merlot grapes of our oldest vinyards.
Vinification Aging and Refinement: The maceration takes place in concrete vats for a period of 20 days to best extract tanks e colour. The wine is aged in French oak ba..
Grapes: The Rosso del Pievano is our Supertuscan. It is a blend of cabernet sauvignon, cabernet franc, merlot and petit verdot.
Vinification Aging and Refinement: The vinification takes place in concrete tanks, then the wine rests for 12 months in French oak barriques. It spends 12 months of refi..
Grapes: Il Gobbo Nero is our single-variety syrah, produced from the selection of the best syrah grapes of our vineyard.
Vinification Aging and Refinement: The vinification takes place in concrete tanks, then the wine rests for 12 months in French oak barriques. The wine spends 12 months of refin..
After the theory on school desks and years spent learning the work of the winery manager, finally in 2000 I managed to make my dream come true.
The new millennium saw me work in the vineyards that were before my grandfather and then my father and born as a producer.
Ruby red in appearance, intense and vinous aroma, fruity with hints of black cherry and plum. Dry on the palate, balanced with a long finish. It combines beautifully with all the first dishes of the Emilian tradition and with fried dumplings and tigelle with salami.