Vineyard and vines:
Sangiovese 95%, Colorino 5%.
Montespertoli.

Winemaking:
Grapes carefully selected in the vineyard and harvested by hand. Vinification in concrete tanks with maceration for 2-3 weeks.

Refinement:
The wine is aged for 9 months in 600 liter third passage tonneaux and in large 30 hectoliter wooden barrels. After the passage in wood, La Lupinella Rossa is decanted into concrete where it remains for another three months, before bottling. At least one year of bottle aging follows.

Note:
Ruby red, the nose has floral notes of violet, with light spicy nuances. On the palate the sensation of freshness prevails, well balanced by the fine tannic texture, which gives the wine a beautiful drink, with an excellent final persistence.

Service temperature:
16° C

Vineyard and vines:
Sangiovese 100% grapes.
Vigna Il Poggiolo, Montespertoli.

Winemaking:
Grapes carefully selected in the vineyard and harvested by hand.
Vinification in concrete tanks and amphorae with minimum maceration of 3 weeks.

Refinement:
For 12 months the wine is aged in 600-litre first and second passage tonneaux; it subsequently continues its maturation for at least 6 months in large 30 liter barrels. After bottling, a minimum of 3 months of bottle aging follows.

Note:
Intense red with light garnet reflections. On the nose an intense mix of red fruit is accompanied by strong notes of immortelle and spices. On the palate the entry is voluminous and balanced by the structure of the wine, which is vertical with a dense and enveloping tannic texture. The finish stimulates salivation, giving length and persistence to the wine.

Service temperature:
16-18°C

Vineyard and vines:
Sangiovese 85%, Canaiolo 15%.
Montespertoli.

Winemaking:
Grapes carefully selected in the vineyard and harvested by hand. Soft pressing until the desired color is obtained, pale and delicate pink. The must ferments slowly for about 20 days in jars.

Refinement:
The fermentation in amphora is followed by a 2-month refinement in used tonneaux, before decanting into concrete. It remains in concrete tanks for another 3 months before bottling.
Without malolactic fermentation.

Note:
Pale pink in colour, the nose offers intense and elegant aromas of white flowers alternating with citrus notes. In the mouth, freshness dominates, well balanced by structure and softness. Savory, persuasive and tasty, it has a good tasting persistence.

Service temperature:
10°-12° C

Vineyard and vines:
Trebbiano.
Sant'Ansano, a vineyard over 60 years old.

Winemaking:
Grapes carefully selected in the vineyard and harvested by hand. Fermentation starts spontaneously and after about 3 days of maceration the must is separated from the skins and fermentation continues in terracotta and stoneware jars. Approximately 5% of intact grapes, selected and destemmed by hand, are added to the amphora, a technique aimed at expressing and underlining the aromaticity of the wine.

Refinement:
Left to mature on the fine lees inside terracotta jars for a minimum of 6 months. Bottling is followed by refinement in the bottle for at least 3 months.

Note:
Straw yellow with golden reflections, the nose is floral with notes reminiscent of peach blossoms. On the palate it expresses its lively freshness, balanced by fruity aromas and a consistent structure. Large, persistent and a finish reminiscent of almonds.

Service temperature:
6-8 °C

Vineyard and vines:
Canaiolo 55%, Sangiovese 40%, Trebbiano 5%.
Montespertoli.

Winemaking:
Grapes carefully selected in the vineyard and harvested by hand. Vinification in concrete tanks with maceration for a few days.

Refinement:
Refinement in cement

Note:
Pale ruby red. Extremely floral nose with notes ranging between white flowers and exotic fruit. In the mouth it is a real explosion of freshness, which makes the wine very fluid. The tannins are extremely velvety and the wine is enveloping, with a finish, dominated by freshness, very juicy and persistent.

Service temperature:
12°-14° C