Reds

“The old Chianti of once upon a time! Fresh and easy drinking with its white and red grapes: the wine for Mediterranean food, especially the tomato! Nice and cool, good at any time for a good glass.”

“The Tuscan red: the young Sangiovese, vinified in concrete and in wood. Good for a “bistecca alla fiorentina” and for any kind of meat.”

“When the best grapes of Sangiovese go through a long maceration, the wine is refined in wood, and in the bottle, for a long time, and it becomes a great red. A medicine for the heart, the right companion for game or braised meat.”

“The red berries of Colorino were used to give more colour to the Sangiovese. We vinify this grape on its own. A deep, dark red colour hides a gentle wine, with an inky nose, round taste and velvety aftertaste. So good with snacks and light food.”

“On the red soil of the Trias, the Sangiovese shows a unique personality. Its complexity and finesse can place this wine within the world class range. It ages in magnum and is sold to the supporters of the Foundation.”