Wines Specifications

GIANNETTOClassification: Organic I.G.T. (i.e. Typical Geographical Indications) “Toscana Sangiovese”

Wine variety: 100% Sangiovese

Training system: spurred cordon

Implant: density of 6400 plants per hectare

Age of vineyards: 12 years

Altitude: 300 meters a.s.l.

Exposure: South-Southeast

Production per hectare: 12,100 lbs

Grape harvest: made by hand, in the second half of October

Vinification: in red. Fermentation is driven by native yeasts. After about 10 days of fermentation and 20 days of steeping by submersion of the whole of the marcs, grapes are destemmed and softly crushed. Later the wine is assembled with weekly batonnage until January, then it is moved into wood

Refining: in glass for more than 2 years

Alcohol content: 13,4% vol

Organoleptic test: bright and clear ruby red color. At the nose an intense and vinous aroma with notes of ripe red fruits and spices. Round, sapid, persistent and at the same time soft, with ripe and never aggressive tannins

Food matching: all the most important dishes of Tuscan tradition, red meat and game. Savory mature and mildly seasoned cheeses

CONFORMITY CERTIFICATE n. 2375 RV.00 granted to TENUTA CANTO ALLA MORAIA DI BANCI M. RODOLFO (operator code: BX08)Main activity: Producer.CCPB Ltd. certifies that the above company has been evaluated and found to be compliant with Organic Farming Standards. Regulations (EC) n. 834/2007

MORAIAClassification: I.G.T. (i.e. Typical Geographical Indication) “Toscana Rosso” from organic grapes

Wine variety: 50% Cabernet Sauvignon, 30% Sangiovese, 20% Merlot





Exposure: South


Grape harvest: made by hand, in early September for Merlot, followed by Cabernet Sauvignon and Sangiovese after the second half of October

Vinification: selection by hand of the best grapes, destemming and soft crushing of the grapes with a low parameters of sulfur dioxide. Daily treading for a optimum fermentation and marcs extraction. Cold racking of wine by natural decantation

Aging: after malolactic fermentation, 12 months in French oak barriques and 12 months in stainless steel tanks

Refining: in bottle for 18 months


Organoleptic test: in the balloon glass a ruby red color can be noted, at the nose an intense open perfume with a good persistence. Balance between fragrances of mature plumbs and cherries, with light spice and vanilla nuances, peculiar of French oak. Sapid

Food matching: first courses with strong sauces; it is at his best with long-cooked red meat, game and mature cheese

Serving temperature: 18° C, 64° F

Aging time: 10 years

CONFORMITY CERTIFICATE n. 2375 RV.00 granted to TENUTA CANTO ALLA MORAIA DI BANCI M. RODOLFO (operator code: BX08) Main activity: Producer.CCPB Ltd. certifies that the above company has been evaluated and found to be compliant with Organic Farming Standards. Regulations (EC) n. 834/2007

SER ALFIEROAwarded at the 10th Annual Rotary Wine and Food Fest of Key Biscayne (USA) as Best Red Wine from Old World

Classification: Organic I.G.T. (i.e. Typical Geographical Indication)

Vine variety: Sangiovese 80%, Cabernet Sauvignon 20%



Age of vineyard: 9 years


Exposure: South


Grape harvest: made by hand when maturation is perfect, within the end of September and first week of October


Aging: at the end of fermentation into stainless steel tanks, it begins in Tuscan oak barrels of 6,600 lbs each for 4 months

Refining: in bottles for at least 1 year


Organoleptic test: deep ruby red color, intense fragrance notes of red fruits well balanced with fresh oak taste. Structured, with strong character

Food matching: grilled and roasted red meat dishes, noble poultry


Aging time: 7 years


San serenoClassification: Organic I.G.T. (i.e. Typical Geographical Indication) “Toscana Rosso”

Vine variety: 40% Sangiovese, 20% Colorino, 20% Malvasia Nera, 20% Foglia Tonda




Altitude: 300 meters a.s.l. Exposure: South


Grape harvest: made by hand within the end of September and the second week of October

Vinification: grapes of the four vines are collected and worked separately. Fermentation is driven by native yeasts. After about 10 days of fermentation and 20 days of steeping, grapes with a low parameters of sulfur dioxide are destemmed and softly crushed. Later wines are assembled with weekly batonnage until spring, then the maximum extraction of polysaccharides is obtained in order to reach full soft and round wine

Refining: stainless steel tanks for 10 months

Alcohol content: 13% vol

Organoleptic test: ruby-red and clear. At the nose an intense and vinous aroma with notes of ripe red fruits and hints of its typical varieties. Pleasant and versatile drinkability. Sapid, persistent and at the same time soft, with ripe and never aggressive tannins

Food matching: first course of basically tasty pasta dishes, Tuscan tradition cold cuts and roasted red and white meat. Excellent with fresh and mildly seasoned cheeses

Serving temperature: 18° C, 64° FCONFORMITY CERTIFICATE n. 2375 RV.00 granted to TENUTA CANTO ALLA MORAIA DI BANCI M. RODOLFO (operator code: BX08)Main activity: Producer.CCPB Ltd. certifies that the above company has been evaluated and found to be compliant with Organic Farming Standards. Regulations (EC) n. 834/2007

bacco feliceAwarded at the 42nd National Wine Contest D.O.C and D.O.C.G. “Premio Douja d’Or 2014” by O.N.A.V (Italian Wine Tasters Organization)

Classification: Organic Chianti D.O.C.G. (Controlled and Guaranteed Designation of Origin)

Wine variety: 80% Sangiovese, 10% Canaiolo, 10% Malvasia Nera





Exposure: South


Grape harvest: made by hand when maturation is perfect, within the end of September and first week of October


Refining: in bottles for at least 6 months


Organoleptic test: beautiful bright red color with garnet highlights, spiced wood notes and then the typical Chianti fragrance of violet

Food matching: grilled and roasted red meat dishes, noble poultry


Aging time: 7 years


ser filippoClassification: Chianti D.O.C.G. (Controlled and Guaranteed Designation of Origin)

Wine variety: 80% Sangiovese, 20% Canaiolo, Foglia Tonda e Malvasia Nera





Exposure: South


Grape harvest: made by hand, within the end of September and first week of October

Vinification: grapes are collected and worked separately. After about 10 days of fermentation and steeping, grapes are destemmed and softly crushed. Later wines are assembled at a temperature of 21° C with weekly batonnage until spring, when the maximum extraction of polysaccharides is obtained in order to reach full soft and round wine

Refining: in stainless steel tanks for 10 months


Organoleptic test: bright and clear ruby red color. At the nose an intense and vinous aroma with notes of ripe red fruits and hints of its typical varieties. Pleasant and versatile drinkability. Sapid, persistent and at the same time soft, with ripe and never aggressive tannins

Food matching: first course of basically tasty pasta dishes, Tuscan tradition cold cuts and roasted red and white meat. Excellent with fresh and mildly seasoned cheeses


buongiornoprincipessaORGANIC SPARKLING WINE P.G.I. (PROTECTED GEOGRAPHICAL INDICATION) “VENETO”, METICO®

Classification: Raboso grapes, originated from Treviso province, along Piave river. No chemical synthetic products, weedkillers, fertilizers or pesticides are used on the soil. No GMOs

Vine variety: P.G.I. (Protected Geographical Indication) “Veneto”

Vinification: in white, the must is immediately separated from the skins in order to create a vibrant rosé color and give freshness and fragrance. Fermentation is natural with selected yeasts with controlled temperature

Organoleptic test: deep and bright pink color and lively scent, fruity, elegant. In the mouth it feels wild strawberry, cool, nice

Food matching: ideal with fresh cheeses and meats, superlative with fish as well. Always pleasant as aperitif and between meals

Serving temperature: 6-8° C, 42-46° F


Sugar: 18 gr/l

Total acidity: 6 gr/l

Pressure: 2,5 atm

Bottle size: 0,75 l with Metico® cap

Six-bottle boxes


maria roséClassification: I.G.T. (i.e. Typical Geographical Indications) “Toscana Rosato”

Vine variety: 60% Sangiovese, 40% Merlot and Tuscan Canaiolo





Exposure: South


Grape harvest: made by hand within the second week of October

Vinification: selection by hand of the best grapes, destemming and soft crushing of the grapes with a low parameters of sulfur dioxide. After the extraction of the free run must, it is crushed within 12 hours from the harvest, then fermentation starts at 16° C (60,8° F) for 15 days

Refining: ready after 1 month from bottling


Organoleptic test: rosé color with ruby reflections, fragrance of Tuscan spring summer flowers, light accents of minerals; full and intense, sapid taste

Food matching: superb with aperitif. First and second courses of fish and fresh cheeses, and white meat


Aging time: 3 years

melampoORGANIC PINOT GRIGIO P.G.I. (PROTECTED GEOGRAPHICAL INDICATION) “VENETO”

Classification: 100% Pinot Grigio

Vine variety: P.G.I. (Protected Geographical Indication) “Veneto”

Vinification: in white. After the destemmer-crusher the must ferments for 15-20 days at a temperature of 18-20° C (64-68° F). When fermentation ends, the wine goes into the temperature-controlled stainless steel tanks until the bottling

Organoleptic test: pale yellow color with greenish sparkles. Intense perfume, delicate, young, fine taste with a balanced acid

Food matching: very good with seafood appetizers, rice dishes, fish soups and shellfish. Recommended with white meats and eggs as well

Serving temperature: 8-10° C, 46-50° F

Alcohol: 12% vol

Sugar: 7 gr/l

Total acidity: 5.5 gr/l


Wines Specifications

Documents

Transcript of Wines Specifications