Producer: BIONDI SANTI
Grapes: 100% Sangiovese Gr. 13,5
Its organoleptic characteristics perfect, the long aging in oak casks and an equally long aging in bottle makes the Brunello Biondi Santi a wine of great preservability and longevity. Also, more than 100 years.
Color: intense ruby red which diminishes with ageing Perfume: intense, characteristic, delicate, harmonious with slight hint of vanilla and vineyard in flowering.
Taste: broad, warm and persistent large harmony and tastes.
Food pairings: roasts, species of wild game, Parmesan cheese and seasoned pecorino cheese.

Producer: CAMIGLIANO
This great wine was born in a Mediterranean climate rich in aromas and perfumes. Soft and velvety, from the classic ruby in color, with the ageing obtain an intense and agreeable bouquet, spicy and complex. It is accompanied by meat and cheese and dishes from the taste decided and tasty. Uncorking a few hours before and taste to a temperature of 18/20°C

Producer: CASTELLO BANFI
Grapes: 100% Sangiovese Gr. 13,0
Color: intense garnet red
Perfume: intense, characteristic with vanilla
Taste: large and persistent, large harmony and sapidity Combinations: is shown to better served with game, red meat, roasted meat, stewed and cheese such as the Parmigiano Reggiano.

Production zone: vineyards in the hills in the municipality of Murlo (Siena) located at an altitude of 235 M ASL
Grapes: Sangiovese 80%, Merlot-Cabernet Sauvignon-Canaiolo, Colorino 20% Period of the grape harvest: second week of October
Vinification and aging: traditional in stainless steel temperature controlled less than heated-aging in barrique second passage for some months
Production of grapes per hectare: 6000 Kg/Ha
Number of bottles: 80.000
Colour: ruby red
Bouquet: intense very pleasant and persistent with hints of cherry and berry
Taste: soft, well-structured and full-bodied
Alcoholic content: 13, 5% vol.
Temperature of tasting: 18/20°c

Producer: CANTINA D’AUTORE
Grapes: SANGIOVESE GROSSO 90% CANAIOLO AND OTHERS 10% Gr. 12,5
Color: garnet red with orange reflections
Bouquet: ethereal, spicy, with flavors of ripe fruit and jam
Taste: dry, harmonic, yet balance but decidedly mature
Combinations: tasty first dishes, red meat, seasoned and Pecorino cheese usually average seasoning.

85% from Sangiovese and for the rest from Canaiolo, Malvasia and Trebbiano Toscano hills region. This wine with great tradition, the scent of violets and strong taste, drink for the whole meal (meats, first tasty, meat and cheese).
Serve at 16-18°C

Made with Sangiovese, selected in the vineyard, is a wine with good structure, very balanced in its components; before bottling is refined for at least 18 months in oak casks.
Of intense ruby red color and the scent characteristic of berries with vanilla notes, matches perfectly with grilled meats, game and cheeses. Serve at temperature of 18-20°C.

The ruby red colour is the result of a selection of grapes of Sangiovese derived solely from the vineyards of the estate, dominated by millenary Pieve di San Leonino in Flacciano. The Pieve is thus called since the time of its inclusion in Roman settlement said "PAGUS FLACCIANUS". It's recommended to keep in bottles in a horizontal position at a temperature of 14-16°C. Can be served at 18°C, taking care of uncorking the bottle at least two hours before to exalt the organolectic characteristics.

Grapes: Sangiovese 100%.

Vinification and aging: the must, obtained from grapes harvested at full ripeness, ferments in vertical made for about 10 days at a temperature of 28°C. There followed the malolactic fermentation after that, the wine has been aged in oak barrels of 60 hectolitres.

Intense ruby red colour with purple hue. Intense and large, is expressed with pleasing hints of violet, cherry and small berries. Taste of good structure, but pleasantly fresh and confinale soft and persistent.
Serving temperature: 17°-18° food combinations: harmonious wine that goes well the charcuterie of Tuscan tradition, first tasty dishes, red meat grilled and Pecorino cheeses of media seasoning.

Producer: FATT. VIGNABENEFRIO
Grapes:Sangiovese 85% Alicante,Mal. nera 15% - GR. 13,5
Color: ruby red with violet reflexes.
Perfume: slightly dried flowers and small berries.
Taste: round with smooth tannins and persistent. Combinations: marries well with first dishes, red meat and cheese slightly seasoning.

60% Cabernet Sauvignon, 25% Merlot; 12% Cabernet Franc; 3% Petit Verdot.

The grapes were harvested by hand in boxes of 15 Kg. The bunches carefully evaluated were selected with care on a double table sorting, before and after destemming.
After a soft pressing, each variety and parcel was vinified separately giving origin to a total of 51 different wines.
The fermentation of a week in stainless steel tanks at a temperature of 26-30°C has followed a period of maceration for 18 days. Malolactic fermentation took place in oak barrels (to 70% new and 30% second passage).

The refining in barriques lasted approximately 18 months in the environment at controlled temperature at the cellar of the estate of Ornellaia. After the first 12 months of aging, was made assembly, and the wine was reintroduced in barriques for further 6 months. The wine was then submitted a further aging in bottle for 12 months before placing on the market.

The Union meanwhile velvety of Merlot with an elegant and complex tannic structure of Cabernet, made more intense from a small addition of Petit Verdot, creates a perfect balance.

Someone defines "the little brother of Brunello", but it is undeniable that the Rosso di Montalcino, in recent years, it's cut off an area not at all marginal and its own identity.
Characteristics of the land: clay sandy with lenses of pebbles.
Density: 3500 plants/has the old vineyards, 5000 plants/hectare new.
Vines: 100% Brunello di Montalcino (population of Sangiovese).
Vinification: soft pressing; fermentation in stainless steel at controlled temperature of 26-27°C; maceration of 15-20 days.
Technique of aging: 8-10 months in barriques part in cask, then 4 months in bottle.

Possibility of ageing: at least ten years improving constantly in smoothness and pleasantness.
Serving suggestions: less demanding of Brunello, thanks mainly to the reduced period of aging in wood, enjoys a wide spectrum of possibilities of pairing: from the first strong plates to the second of red meat or white, provided that tasty. Alloy very well with salami and cheese.

This wine with fruity aroma expresses great potential of Sangiovese and makes it suitable to be enjoyed at a young age.
The permanence of 5-6 months in wood and the aging in bottle exalt the aroma and the finesse.
Serve at a temperature of 18°C.

Mainly produced with grapes Prugnolo Gentile coming from the La Braccesca vineyards in Montepulciano.
Spend a period of about 4 months of aging in big oak barrels before being bottled.

Producer: MARCHESI ANTINORI
Grapes: SANGIOVESE 85% CABERNET SAUVIGNO 10% CABERNET FRANC 5% Gr. 13,5
Tignanello is exclusively produced by the homonymous vineyard located on a ground of 47 hectares between 350 and 400 metres above sea level at the estate of Tignanello. It was the first Sangiovese to be aged in barrique.
Color: ruby red with trend with ageing to garnet.
Perfume: great aromatic complexity balanced with the notes of wood that emerge from the long aging in barrique.
Taste: full and persistent with sweet tannins and soft.
Combinations: ideal with roasted meats, game, cheeses, in particular Parmigiano cheese and pecorino.

Producer: ANTINORI
Grapes: Sangiovese 60% Cab.Sauv,Merlot,Syrah 40% - GR.13
Color: intense ruby red.
Perfume: notes of fruit with notes of toasted wood. Emerging vanilla and chocolate
Taste: rounded, harmonious, tannins are well balanced and fruity notes persistent.
Combinations: marries well with all the red meat, pasta and cheeses.