The Cellar

The art of wine making begins in the spring when the vines are tied and pruned. This operation is carried out with amazing care as it is at this stage that the final product is determined.

By pruning the vines with great attention their growth and the quality of the grapes is established.

The harvesting of the grapes is always looked upon as a festive occasion; we gather together united in a common interest, and walk along the vines chatting about local news, both past and present.

The grapes are taken to the cellar where the stalks are removed and the grapes are pressed, then this "mosto" is put into vats to ferment for about a week.
At the end of this period the juice is separated from the skins and is put into barrels made from Rovere oak where it stays until the spring, to allow the sugar to turn into alcohol.

At this point the wine is ready to be drunk.

The Wine

The wine produced by us is made from Sangiovese, Merlot, and Cabernet grapes.
The end result is a wine ruby red in colour with a delicate aroma and a dry, harmonious and pleasant tannin flavour.

These characteristics make it an ideal wine to accompany full flavoured dishes and game such as venison, wild boar, hare and even wild duck, red meat, roasts and casseroles.

It also goes very well with mature cheeses and is marvellous with toasted crusty bread or "bruschetta" dressed with our olive oil.