San Michele a Torri

Chianti Colli Fiorentini

DOCG

Sangiovese 80%, Canaiolo 10%, Colorino 5%, Merlot 5%
Winemaking: Fermented in steel vats for 12/15 days, refined in wooden vats, 70%
of the time, and the rest in cement.

Tenuta La Gabbiola

DOCG Chianti Classico

Sangiovese 95%, Syrah 5%
Winemaking: Around 20 days of maceration
Maturation process: Matured in 25hl oak barrels for a minimum of 12 month
 

Tenuta La Gabbiola Riserva

DOCG Chianti Classico

100% Sangiovese
Winemaking: 20 days of maceration
Maturation process: Matured in 25hl oak barrels for a minimum of 20 months
Further ageing in the bottle: 6 months in bottles

Murtas

IGT Colli Toscana Centrale
 

Cab. Sauvignon 40%, Sangiovese 40%, Colorino 20%

Maturation process: Wine aged in oak barriques for 12 months
 

Murtas Terzuo is the name of the estate cellarman

San Giovanni

DOCG Colli Fiorentini
 

Sangiovese 100%
Winemaking: 15 days of maceration
Maturation process: matured in 25hl oak barrels for a period of 9-12 months

Vin Santo

DOC Colli dell’Etruria Centrale

Trebbiano Toscano 80%, San Colombano 20%
 

Winemaking: The grapes are harvested when fully mature and placed on racks to dry up (to reach the desired concentration of sugars around 40%). These selected grapes are then crushed and subjected to a subsequent pressing in order to obtain all of the must, which is then placed in small barrels (caratelli) of approximately 100 lt.
These barrels are made of different types of wood such as oak, cherry, chestnut and mulberry, this variety of wood gives the vinsanto its unique taste.
A slow fermentation lasting up to 5 years allows this wine to complete its development and draws out all of its unique characteristics.