ECO WINE LABEL

VITICULTURE
Grape Variety: Cabernet Franc
Location: Bolgheri, vineyards on the Bolgherese road

Exposure: East - West
Vineyard age: 2004 - 2011 - 2013
Soil type: Ferrous clay-sandy soils
Training system: VSP spur cordon pruned
Plant density: 5.600 plants/hectare
Yield per hectare: 6500 kg per hectare

WINE MAKING AND AGEING

Fermentation: After the cold maceration, fermentation is carried out in a natural way by the same yeasts naturally present on the grapes. It continues for about 25 days at 26/28°C.
Ageing: Aged the 20% in French oak barriques of first passage, 40% in the barriques of second passage and 40% in barriques of third passage. Then aged in bottle for 12 months.

TASTING NOTES

Nose with wide bouquet of spices and leather highlights, which are then supplemented by notes of black fruit and hints ofsmokeandgraphite.Thepalateiswarmandinviting,thevelvetytannins,sweetand softmake thewine final extremely persistent.

FOOD & WINE PAIRING
Truffles dish, slow cooking meat dishes.

ECO WINE LABEL

VITICULTURE
Grape Varieties: Cabertnet Sauvignon

Location: Bolgheri
Exposure: East - West
Year planted: 2002 - 2011
Soil type: Clay-sandy soils with rock fragments, clay-sandy ferrous soils
Training system: VSP sur cordon pruned
Plant density: 5.600 plants/hectare
Yield per hectare: 6.500 kg per hectare

WINE MAKING AND AGEING
Fermentation: 2The first fermentation is in steel tanks with natural yeasts at 26/28°C for around 25 days. The Malolactic fermentation occurs spontaneously during ageing.
Wine ageing: Aged in French oak barrels of 1°- 2°step. After a minimum of 6 months bottle ageing is required.

TASTING NOTESThe colour is an intense deep red, in the nose shows ripe fruit, coffee, truffle with animal hints. The mouth is rich and important which is typical of the great Cabernets and that allows a long refinement in bottle for many years during which the wine acquires elegance and the typical character of the great red wines of Bolgheri.

FOOD & WINE PAIRING
Beef, roasted boar, pijeon.

ECO WINE LABEL

VITICULTURE
Grape Verieties: Merlot
Location: Bolgheri, Via Bolgherese, Ferruggini
Exposure: East - West
Vineyard age: 2004 - 2011
Soil type: mostly clay with layers of gravel that make the soil perfectly drained
Training system: spur cordon pruning
Density of plant: 5.600 plants per hectare
Yield perhectare: 70 q.li/ha

WINE MAKING AND AGEING
Fermentation: 22 day–fermentation in stainless steel tanks at 26/28°C with natural yeasts. Malolactic fermentation takes place spontaneously during ageing
Wine Ageing: Aged in French oak barrels of second and third passage and 6 months more in bottle for ageing

TASTING NOTES
Thecolourisdeeprubyred.At nosethetypicalnotesofcassis,currantandriperedfruitsareenhancedbynotesof cinnamon, coffee and tobacco that contribute to its great elegance and aromatic bouquet. The mouth is juicy and sweet tanks to the smooth tannins

FOOD AND WINE PAIRING
Braised, stewed meat and long cooking pork

ECO WINE LABEL

VITICULTURE
Grape varieties: Cabernet Sauvignon - Merlot –& Syrah
Location: Bolgheri
Exposure: East - West
Vineyard age: 2002 - 2013
Soil type: Sandy-clay or clay soils with rock fragments

Training system: VSP with spur cordon pruning or guyot

Plant density: 6.500 plant/ha
Yield: 8.500 kg plant/ha

WINE MAKING AND AGEING
Fermentation: 20 day–fermentation in stainless steel tanks at 26/28 degrees with native yeasts. Spontaneous malolactic fermentation takes place during ageing
Wine ageing: 6 months in French oak barrels of third and fourth use and 6 month-bottle ageing
This wine is bottled with no filtration to preserve all its integrity

TASTING NOTES
Pretty aromas of red fruits, vanilla and spices leap from the glass, while the crispy palate boasts velvety and silky tan- nins making Moreccio a layered and intense wine. Unexpectedly easygoing wine

ECO WINE LABEL

VITICULTURE
Grape Varieties: Malbec – Syrah – Petit Verdot

Location: Tuscan coast – Cecina and Bolgheri
Exposure: South - West
Vineyard age: 2002 - 2013
Soil type: from sandy-clay and clay soils rock fragments

Training system: VSP with spur cordon pruning
Plant Density: 5.600 plants/ha
Yield per hectare: 9.000 kg/ha

WINE MAKING AND AGEING

Fermentation: 15 day–fermentation in steel tanks at 26-28°C in the presence of natural yeasts. Spontaneous malolactic fermentation takes place during ageing
Wine ageing: Aged 6 months in steel tanks and 3more months in bottle

TASTING NOTES

Lenaia has an intense ruby red colour. This wine speaks of red fruits and spices, boasting agreeable floral notes. The taste is succulent, with pleasant tannins that lead to a mineral, round and fresh finish

FOOD AND WINE PAIRING
Appetizer, typical Tuscan appetizer, seafood with tomato sauce

ECO WINE LABEL

VITICULTURE
Grape Varieties: Merlot & Syrah

Location: Bolgheri
Exposure: East - West
Vineyard age: 2007 - 2014
Soil type: clay-sandy soils with rock fragments

Training system: VSP spur cordon pruned

Density of plant: 6.500 plants/ha
Yield: 8000 kg per hectare both Merlot and Syrah

WINE MAKING AND AGEING
Fermentation: 15 day–fermentation in stainless steel tanks at 16 degrees
Wine Ageing: 5 month–fermentation in stainless steel tanks with cultivated yeasts

TASTING NOTES
Allegra has a pale pink colour. Pretty aroma of strawberry and cherry leap from the glass. The finish is fresh and soft

WINE PAIRING
Appetizer, fried vegetables, pizza and caprese salad

ECO WINE LABEL

VITICULTURE
GrapeVarieties: Vermentino - Sauvignon Blanc

Location: Bolgheri, Ferruggini and Sondraie

Exposure: East - West
Vineyard Age: 2007 – 2013
Soil type: Sandy-clay soils with the presence of skeletal

Training system: spur cordon and guyot pruned
Density of plant: 5600 plant / ha
Yield perhectare:9000 kg/ha Vermentino, 7500/ha Sauvignon Blanc

WINE MAKING AND AGEING
Fermentation: for the first 60% of the blend is pressed, then it ferments in steel tanks at 16°C for 15 days. 40% of the blend ferments for 15 days on its skins and stays on the skins for two months more.
Ageing: The wine aged for 5 months in stainless steel tanks on the yeast used for the fermentation.

TASTING NOTES
Our Vermentino has a light yellow color, on the nose this wine definitely screams of aromas: acacia, white flowers, stone fruit. and hints of white pepper. The mouth is soft, lightly structured, sapid and persistent, with an overall sensation of freshness and great balance.

WINE PAIRING
Appetizer, seafood dish, chicken, withe meat, pizza, Mixed fried fish and vegetables.

ECO WINE LABEL

VITICULTURE
Grape Varieties: Vermentino

Location: Bolgheri and Cecina

Exposure: South - South/West Vineyard

Age: 2002 - 2013
Soil type: Sandy-clay soils with rock fragments

Training system: VSP spur cordon and guyot pruned

Density of plant: 5.600 plant/ha
Yield per hectare: 10.000 kg /ha

WINE MAKING AND AGEING
Fermentation: The fermentation is in steel tanks at 16°C for 15 days; 40% of the blend is fermented on its skins
Wine Ageing: Aged for 5 months in stainless steel tanks and some more months on its skins

TASTING NOTES

This wine speaks of Mediterranean earth and sea. On the palate it screams acacia and white flowers and white pepper

FOOD & WINE PAIRING
Appetizer, seafood dish, withe meat

ECO WINE LABEL

VITICULTURE
GrapeVerieties: Syrah
Location: Bolgheri
Exposure: East - West
Vineyard age: 2005 - 2007
Soil type: deep clay soils with layers of gravel

Training system: VSP with spur cordon pruning

Density of plant: 5.600 plants per hectare

Yield per hectare: 60 q.li/ h a

WINE MAKING AND AGEING
Fermentation: 22 day– fermentation in steel tanks at 26/28°C with natural yeasts. Malolactic fermentation takes place spontaneously during ageing
Ageing: Aged in French oak barrels of second and third passage, and 6 months more in bottle for ageing

TASTING NOTES
Ruby red colour at a first glance. At nose Poggio Querciolo screams balsamic and herbal notes. Persistent mint and eucalyptus bouquet is well balanced by floral notes. In the mouth is round, smooth and juicy

FOOD AND WINE PAIRING
Roasted boar, wild game and braised beef

TASTING NOTES
Intense and deep ruby red in colour. On the nose it screams balsamic and herbal notes. Persistent mint and eucalyp- tus are perfectly balanced with lovely fruity and floral notes. On the palate velvety tannins

ECO WINE LABEL

VITICULTURE

Grapevarieties: Merlot -Cabernet Sauvignon-CabernetFranc

Denomination: Typical Geographical Indication

Location: Bolgheri-Vigneti Via Bolgherese

Exposure: East - West

Vineyard age: 2002-2013

Soil type: Sandy-clay or clay with presence of pebbles

Training system: Spurcordon pruning or guyot

Plant density: 6.500 plants/Ha

Yield: 85 q.li /hectare

WINE MAKING AND AGEING

Fermentation: 20 day–fermentation in stainless steel tanks at 26/28°with natural yeasts. Malolactic fermentation takes place naturally during ageing

Ageing: Aged in French oak barriques of third and fourth passage and 6 months more in bottle for ageing

TASTING NOTES

Red fruits and spicy notes make the aromatic spectrum very intriguing. The delicate tannin contributes with a touch of acidity to make Moreccino an intense, rich and at the same time unexpectedly easy to drink wine

FOOD E WINE PAIRING

Appetizer, Tuscan dish with ham and cheese, Italian ragù pasta, grilled meat

ECO WINE LABEL