Rosé IGT Caprone "betti"

Grape Variety: 100% Sangiovese.

Training System: Spurred cordon.
Harvest: Mechanized, with careful grape selection.
Vinification: Fermentation and maturation take place in concrete or stainless steel vats at controlled temperatures. Undergoes malolactic fermentation and light filtration.
Bottling: March of the year following the harvest.
Tasting Notes: Brilliant rosé color. The bouquet is fresh and inviting, with aromas of small red berries and pomegranate. On the palate, it is well-balanced and pleasing, with vibrant fruit expression and excellent drinkability.

Alcohol Content: 13.5% ABV.
Serving Temperature: 12–13°C.
Food Pairing: Perfect with meat and fish starters, pasta dishes, and white meats.

Gran Canaio IGT "piastrino"

Grape Variety: 100% Canaiolo.

Training System: Guyot.
Soil: Tufaceous.
Vine Age: 15 years.
Harvest: Manual, in September and October.
Vinification: Alcoholic fermentation occurs in stainless steel tanks for 10–12 days. The wine is then aged in concrete vats, where malolactic fermentation takes place and is preserved until bottling.
Maturation: 3 months in concrete vats, followed by 6 months in bottle.
Tasting Notes: Dark ruby red with garnet hues. The bouquet is intense and complex, with fruity aromas, particularly cherries, combined with floral notes and a subtle animal nuance on a spicy background. On the palate, it has a warm entry, a persistent and harmonious structure, well-balanced acidity, and medium body with fine tannins.

Alcohol Content: 14.5% ABV.
Serving Temperature: 16–18°C.
Food Pairing: Pairs well with fresh pasta, grilled meats, cold cuts, and cheeses.

Chianti Montalbano DOCG "Betti"

Grape Varieties: 90% Sangiovese, 10% Canaiolo and Colorino.

Training System: Spurred cordon.
Harvest: Mechanized, with careful grape selection.
Vinification: Fermentation and maturation take place in concrete or stainless steel vats at controlled temperatures, followed by an additional 2 to 3 months of bottle aging.
Bottling: April of the year following the harvest.
Tasting Notes: Bright ruby red with clear ruby reflections. The bouquet is elegant and intense, offering aromas of black cherry, raspberry, and violet, followed by notes of plum, wild berries, and cyclamen. A fresh, well-balanced, and medium-bodied wine with a seductive fruit profile, slight tannins, and excellent drinkability.

Alcohol Content:12–13% ABV.
Serving Temperature:16–18°C.
Food Pairing: Ideal with vegetable timbales, grilled meats, slow-cooked casseroles, and aged Pecorino cheese.

Chianti DOCG Riserva "piastrino"

Grape Varieties: Sangiovese, Colorino, Canaiolo, Black Malvasia of Chianti.

Training System: Guyot.
Soil: Tufaceous.
Altitude: 50–100 m.
Vine Age: 15 years.
Harvest: Manual, from late September to mid-October.
Vinification: Alcoholic fermentation occurs in stainless steel tanks at a controlled temperature of 26–28°C, with 10–12 days of skin maceration. The wine is then aged in stainless steel and concrete tanks, where malolactic fermentation takes place before being preserved until bottling.
Maturation: 3 months in concrete vats, followed by 6 months in bottle.
Tasting Notes: Dark ruby red color. The palate is velvety, well-balanced, and pleasantly structured, with freshness and vibrant fruit notes. Aromas of red berries, cinnamon, and pepper emerge, complemented by soft tannins and a persistent, harmonious finish.

Alcohol Content:14.5% ABV.
Serving Temperature: 16–18°C.
Food Pairing: Pairs excellently with stewed meats, aged cheeses, and grilled or roasted meats.

Celembrino Malandrino IGT BIO Organic "piastrino"

Grape Varieties: Sangiovese, Colorino, Black Malvasia.

Training System: Guyot.
Soil: Tufaceous.
Altitude: 50–100 m.
Vine Age: 5 years.
Harvest: Manual, from late September to mid-October.
Vinification: Alcoholic fermentation occurs in stainless steel tanks at a controlled temperature of 26–28°C, with 10–12 days of skin maceration. The wine is then aged in stainless steel and concrete tanks, where malolactic fermentation takes place before being preserved until bottling.
Maturation: 6 months in concrete vats, followed by at least 6 months in bottle.
Tasting Notes: Ruby red color. The bouquet is fruity and spicy, with notes of cinnamon, pepper, and cherry. On the palate, it is velvety, well-balanced, and pleasantly soft, with a rich fruit profile and a harmonious structure.

Alcohol Content: 14.5% ABV
Serving Temperature: 16°C.
Food Pairing: A versatile wine that pairs well with a variety of dishes, excellent with meats, Tuscan cold cuts, and cheeses.

Rosso di Toscana IGT Prunideo "betti"

Grape Varieties: Sangiovese 90%, Cabernet 10%.

Training System: Spurred cordon.
Harvest: Automated, with careful selection of the grapes.
Vinification: Fermentation in concrete and steel vats at controlled temperatures. Maturation in oak casks (12 months) and steel tanks (3 months), followed by an additional 3 months of bottle aging.
Maturation: 16 months in total (including bottle aging).
Tasting Notes: Garnet red with brown shades, fairly clear. Intense and complex aromas with notes of coffee, undergrowth, and plum preserve. On the palate, it is tannic, fresh, balanced, and full-bodied, with spicy and oaky nuances that add elegance.

Alcohol Content: 14.5% ABV.
Serving Temperature: 16–18°C.
Food Pairing: Perfect with stewed meats, game, and roasts. Also pairs excellently with lamb and pork liver.

Barco Reale di Carmignano DOC BIO "ambra"

Grape Varieties: 75% Sangiovese, 10% Canaiolo Nero, 10% Uva Francesca (Cabernet), 5% other approved red berry varieties.

Training System: Guyot and Spurred Cordon.
Soil: Sandstone and limestone.
Altitude: 100–150 m above sea level.
Harvest: Grapes are selected from younger vines across all estate vineyards and from a second selection of the harvest.
Vinification: Maceration on the skins for 10–15 days under temperature control, with délestage and must pumping over. Malolactic fermentation follows.
Maturation: 7 months in glazed concrete tanks, with 20% of the mass aging in tonneaux (3.5–5 hl capacity) for 7 months.
Average Production: 40 hectolitres/hectare, resulting in 30,000 bottles/year.
Tasting Notes: Ruby red color with purple reflections. Aromas of ripe red berries such as cherry and raspberry, with floral notes of violet and subtle earthy hints. On the palate, it is fresh, medium-bodied, with smooth tannins and a lively acidity that highlights its youthful character.

Alcohol Content: Typically around 13–14% ABV (exact percentage not stated).
Serving Temperature: 16–18°C.
Food Pairing: Perfect with traditional Tuscan dishes such as pasta with meat sauces, grilled meats, roasted poultry, and aged cheeses.

Carmignano DOCG Riserva Montalbiolo BIO "ambra"

Grape Varieties: 70% Sangiovese, 20% Canaiolo Nero, 10% Uva Francesca (Cabernet).

Training System: Guyot.
Soil: Clayey schists and sandstone.
Altitude: 200 m above sea level.
Vineyard Exposure: South-east.
Vine Age: Planted in 1972.
Harvest: Manual selection of the best grapes.
Vinification: Maceration on the skins for 20–25 days under temperature control, with délestage and must pumping over. Malolactic fermentation follows.
Maturation: Aged for two years in wood—first year in French oak tonneaux (3.5–5 hl capacity), second year in Slavonian oak casks (25 hl capacity). Further bottle aging for 1 year.
Average Production: 35 hectolitres/hectare, with a total of 4,000 bottles/year.
Tasting Notes: Deep ruby red color with garnet reflections.. The bouquet is complex and elegant, featuring aromas of ripe red and black berries, violets, tobacco, and spices. On the palate, it is structured and well-balanced, with refined tannins, good acidity, and a persistent finish.

Alcohol Content: Typically around 14–14.5% ABV (not specified in the document).
Serving Temperature: 16–18°C.
Food Pairing: Excellent with roasted and grilled meats, game dishes, aged cheeses, and traditional Tuscan cuisine.

Vin Santo di Carmignano DOC "AMBRA"

Grape Varieties: 90% Trebbiano, 10% San Colombano.
Training System: Guyot.
Soil: Sandstone and limestone.
Altitude: 100–150 m above sea level.
Vine Age: Planted between 1975 and 1980.
Harvest: Careful manual selection of the best grape clusters, which are then hung to dry until the end of December or January.
Vinification: After drying, the grapes are gently pressed, and the must is racked into small Slavonian oak barrels ("caratelli" with a capacity of 50–100 liters), where fermentation takes place.
Maturation: Aged for 6 years in small oak barrels.
Average Production: 40–50 hectolitres/hectare, with a total of 1,200 bottles per year (0.375 liters).
Tasting Notes: Golden amber color with bright reflections. The bouquet is intense and complex, offering aromas of dried apricot, honey, caramel, toasted almonds, and a hint of vanilla. On the palate, it is rich, smooth, and well-structured, with a perfect balance between sweetness and acidity, leading to a long and elegant finish.
Alcohol Content: Typically around 16–18% ABV (not specified in the document).
Serving Temperature: 12–14°C.
Food Pairing: Perfect with traditional Tuscan desserts such as cantucci (almond biscuits), blue cheeses, foie gras, and caramelized fruit dishes.

VIN SANTO: THE ICON OF TUSCAN HERITAGE

THE DRYING PROCESS (APPASSIMENTO)

After a careful grape selection, the bunches are hand-picked and transferred to the Vinsantaia, a special well-ventilated drying room.

Traditionally, the Vinsantaia is located in the attic, where the grapes are exposed to natural temperature variations that influence the drying process.

There are two traditional drying methods:

On straw mats ("cannicci" or "graticci").
Hung from wooden supports, allowing air to circulate.

This slow dehydration begins in September and can last from three to six months.Throughout this period, winemakers carefully monitor the bunches, discarding any that develop mold or imperfections.

VINIFICATION & AGING IN "CARATELLI"

Once dried, the grapes are gently pressed, producing a rich, syrupy must.

This must is transferred to small wooden barrels (caratelli), which:

✔ Range in size from 50 to 200 liters.
✔ Are often centuries old.
✔ Are made from chestnut, cherry, acacia, mulberry, or oak.

Due to the high sugar concentration, fermentation is slow and seasonal:

Cold weather slows down fermentation.
Warm weather reactivates it, leading to intermittent fermentation cycles over several years.

This extended process also exposes the wine to oxidation, further shaping its complex aromas and flavors.

Every caratello is unique, influencing the wine’s final characteristics.

OPENING THE BARRELS & FINAL BLENDING

Once the minimum aging period is complete, the barrels are opened, and the wines inside are tasted individually.

✔ Some barrels produce dry or semi-dry Vin Santo, where the yeasts have fully consumed the sugars.
✔ Others result in sweet or semi-sweet Vin Santo, where fermentation stopped early.
✔ Some barrels may have developed mold or excessive evaporation.

The best barrels are then blended to achieve the final style of the wine, before bottling and further bottle aging.