Line Classic

Chianti Classico DOCG Riserva Terre di Argillaia

Grapes: 100% Sangiovese.
Position: Between 280 and 400 meters above sea level.
Harvest: End of September to early October.
Production Techniques: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 20 days. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 18 to 20 months after harvesting. The wine is put on the market 4 months after bottling.
Sensory analysis. Color: Deep ruby red. Bouquet: Intense and fruity with pleasant notes of cherry and a slight spiciness. Flavor: Dry, pleasantly tannic and with good body that matures over time becoming smooth and velvety.
Alcoholic Content: 13%.
Serving Suggestions: Roasts, braised meats, white and red meats.
Serving temperature: at 18-20°C uncork half an hour before serving.

Chianti Classico DOCG Terre di Argillaia

Grapes: 100% Sangiovese.
Position: Between 300 and 400 meters above sea level.
Harvest: Second half of September.
Production Techniques: Vinification with 3 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 25 days. After racking andsubsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling 24 months after harvesting. The wine is put on the market 4 months after maturing in the bottle.
Sensory analysis. Color: Deep ruby red. Bouquet: Intense, with scents of ripe blackberry and cherry, complex and elegant. Flavor: Well structured and balanced, soft and round tannins, long lasting finish.
Alcoholic Content: 13%.
Serving Suggestions: Roasts, game and braised meats, white and red meats.
Serving temperature: at 18-20°C uncork half an hour before serving.

Chianti DOCG Terre di Argillaia

Grapes: 90% Sangiovese, 10% Merlot.
Position: Between 280 and 400 meters above sea level.
Harvest: End of September to early October by hand.
Production Techniques: Vinification process 20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs.
Sensory analysis. Color: Intense ruby red. Bouquet: Hints of small red fruits and flowers. Flavor: Full, soft tannins, good structure, persistent finish.
Alcoholic Content: 12,5%.
Serving Suggestions: Roasts, braised meats, white and red meats.
Serving temperature: at 18-20°C uncork half an hour before serving.

 

Rosso di Toscana Terre di Argillaia IGT Super Tuscan

Grapes: 88% Sangiovese 12% Merlot.
Position: Single vineyard at steep hillside at 400 meters above sea level.
Harvest: End of September to early October.
Production Techniques: Vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 6 months after harvesting.
Sensory analysis. Color: Very intense ruby red. Bouquet:
Persistent, with a delicate scent of violets and fresh fruit. Flavor: Very structured and harmonious, great balance, everlasting finish
Alcoholic Content: 12%.
Serving Suggestions: Roasts, white and red meats.
Serving temperature: at 18-20°C uncork half an hour before serving.

Rosso di Toscana Terre di Argillaia

Grapes: 80% Sangiovese, 20% Canaiolo.
Position: The vineyards are all south or south west facing.
Harvest: Month of September.
Production Techniques: Vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 6 months after harvesting.
Sensory analysis. Color: Brilliant ruby red. Bouquet: Persistent, with a delicate scent of violets and fresh fruit. Taste: Round and harmonious, good body and soft tannins.
Alcoholic Content: 12%.
Serving Suggestions: Roasts, white and red meats.
Serving temperature: Serve at 18-20°C.

 

Bianco di Toscana Terre di Argillaia

Grapes: 80% Trebbiano, 20% Malvasia.
Position: The vineyards are all South or South-West facing.
Harvest: Month of September.
Production Techniques: Vinification takes place at a controlled temperature of 18°C and once fermentation is over the wine is stabilized and then bottled.
Sensory analysis. Color: Light straw yellow. Bouquet: Intense, with notes of white flowers. Taste: Fresh and smooth, well-balanced, with a good aromatic persistence.
Alcoholic Content: 11,5%.
Serving Suggestions: Raw vegetables with olive oil dip, pasta with light sauces, white meats and soft cheeses.
Serving temperature: Serve at 10-12°C.

Grappa

Grappa Terre di Argillaia

Composition: Freshly fermented grape peels.
Distillation process: Continuous, wuth direct steam, distilled in vacuum.
Sensory analysis. Look: Crystal clear, transparent Aroma: Strong, sharp, leaning towards dry. Taste: Warm and definite.
Alcohol grade: 45% vol.

VinSanto

VinSanto Terre di Argillaia

Grapes: 70% Malvasia, 30% Trebbiano.
Winemaking and refining process: The grapes are dried for a month using a hanging system, then pressed. The resulting must is stored in casks made of cypress wood for at least 5 years.
Sensory analysis. Color: Amber yellow with golden hues.Taste: Lively dry.
Alcoholic Content: 15%.

 

Extra virgin Olive Oil

Extravirgin Olive Oil DOP Terre di Argillaia

Methodology: Olives are collected when still young and green, then cold pressed. Unfiltered, naturally decanted.
Acidity: Less than 0.5%.
Sensory analysis. Look: Dense and opaque. Color: Greenish yellow. Aroma: Unique and very fine. Taste: Savory, refined.

Extravirgin Olive Oil Terre di Argillaia

Methodology: Olives are collected when still young and green, then cold pressed.
Acidity: Less than 0.02%.
Sensory analysis. Color: Brilliant green. Aroma: Intense olive flavor. Taste: Delicately sweet.