LA VITTO

Sangiovese

 Italy

13%

 18 °C

Second half of September 

Fermentation in stainless steel tanks at controlled temperature. Maceration on the skin for 10 days. Malolactic fermentation in stainless steel tanks.  

Intense ruby red

Complex aromatic profile, with notes of berries. the round and harmonious perfume provides a delightful tasting.  Acidity and softness are the first impression of taste. good balance and persistence in the mouth.

Pairs well with all types meat, fish, chicken and pasta..

Sauvignon, Chardonnay

 Italy

13%

 10 - 12 °C

First half of September 

The grapes are soft pressed and the must obtained ferments for 15/20 days at a controlled temperature, 15-20°, in stainless steel tanks. The wine then is stored at 18/20°, in stainless steel tanks until the bottling time.

Straw yellow

Bouquet of small berries, blackberry and plum blossom with delicate floral (pink) and vegetable notes (tea leaf), embellished with liquorice, graphite and wild memories.   On the palate - impressive, elegant, austere taste, supported by polished tannins and a vibrant mineral-acid vein.

Ideal as an aperitif and with any fish courses.

Sangiovese 90%, Cabernet Sauvignon 5%, Merlot 5%.

Tuscany, Italy

13%

 16 - 18 °C

Hand selection between the second half of September and the first half of October  

Gentle pressing of the grapes; fermentation in stainless steel vats at a controlled temperature with alternating low (16 ° c) and medium (24 ° c) temperatures for 10 days, with macro-oxygenation.

In stainless steel vats for 6 months

Intense ruby red with violet reflections

Warm berries jam and tuna notes.  On the palate: the rich lands of Cerreto and Montalbano give this sapid and decisive structure; wine rich in personality, wide and balanced in the mouth

Homemade cured meats and cheese, first courses, tasty soups, roast meat.  It is recommended to combine with colonnade bacon and porchetta.

Nero d’Avola 100%

Sicily, Italy

13.5%

 18 °C

Between the end of August and the first half of September

Gentle pressing of the grapes; Fermentation in stainless steel vats at controlled temperature (20°c). Maceration on the skin for 10 days.

In stainless steel vats for 6 months

Intense ruby red

Rich with hints of ripe red fruit, good structure with soft and silky tannins

Delicious with pasta and rice dishes, grilled meat and medium ripened cheeses.

Sangiovese 100%

Tuscany, Italy

13.5%

 18 °C

Manual in the second half of September 

Gentle pressing of the grapes; Fermentation in stainless steel vats at controlled temperature of 20°c for 7-8 days of maceration. It usually remains in stainless steel for about 4 months and is subject to periodic “battonnage”

In stainless steel vats for 6 months 

Bright ruby red with violet reflections

Very intense aroma of fresh fruit and primary fermentation aromas   Palate: sweet mouth in mouth, elegant tannins, easy to interpret wine, young and lush  

All-meal wine, to be combined with first dry dishes and tuscan soups, white and red meats, cold cuts; excellent with pecorino cheese.

Cabernet Sauvignon 60% – Merlot 30% – Syrah 10%.

Tuscany, Italy

14.5%

 18°C

Hand selection between the second half of september and the first half of october with a deep selection of the grapes in the vineyard

Gentle pressing of the grapes. Fermentation in stainless steel vats at controlled temperature between 23 and 25°c. The three grape varieties are vinified separately. Maceration on the skin for 10 days.

New french oak barriques for 24 months

 Intense ruby red 

A bouquet of great complexity characterized by clearly fruity notes well married to balsamic notes of great finesse and wood. Palate: wine of great character and texture that gives volume and persistence to taste. Tannins soft and well balanced with acid components in a complex of softness and taste balance  

Seasoned cheese, game roasts and red meat.