Hilly areas with elevations not exceeding 700 metres and soil made of arenaceous, marly limy substrata, clayey schists and marl.
GRAPE VARIETIES:
Between 75% and 100% Sangiovese, Up to 10% Canaiolo Nero.
COLOUR:
Bright ruby red verging on garnet when aged.
CHARACTERISTICS:
This wine has a generous bouquet with a fruity, well-balanced dry flavour with hints of red berries and soft tannins; when aged this wine acquires a soft, velvety texture.
GASTRONOMIC COMBINATIONS:
This wine is a particularly suitable accompaniment to game, grilled meat and ripe cheeses.
SERVING TEMPERATURE:
Serve at a temperature of 18°-20° C.
WINEMAKING:
In red, with 12-15 days steeping on skins in stainless steel tanks.
AGEING:
To obtain the Classic Chianti, the wine must be left for 6 months in oak casks and 3 months in bottles.
Tuscany, provinces of Florence, Siena and Pistoia.
PEDOCLIMATIC ENVIRONMENT:
Hilly areas with elevations not exceeding 700 metres and soil made of arenaceous, marly limy substrata, clayey schists and sand.
GRAPE VARIETIES:
Between 75 and 100% Sangiovese, Up to 10% Canaiolo Nero.
COLOUR:
Bright ruby red verging on garnet red when aged.
CHARACTERISTICS:
This wine has a generous bouquet with a fruity, floral character with hints of morello cherry and violet and a slight hint of vanilla, dry, well-balanced flavour.
GASTRONOMIC COMBINATIONS:
This wine is a particularly suitable accompaniment to roasts, grilled meat and soups.
SERVING TEMPERATURE:
Serve at a temperature of 18°-20° C.
WINEMAKING:
In red, with 12-15 days steeping on skins in stainless steel tanks.
AGEING:
24-months period of improvement, of which at least 3 in bottles, the period of refinement being calculated from the first of January of the year following the harvest of the grapes.
Tuscany, province of Florence (municipalities of Empoli, Cerreto, Guidi, Fucecchio, Vinci, Capraia and Limite, Montelupo Fiorentino).
PEDOCLIMATIC ENVIRONMENT:
The pedoclimatic environment characteristic of the area around Empoli.
GRAPE VARIETIES:
Minimum 80% Trebbiano Toscano, other white grape varieties authorised in the province of Florence may be added, up to a maximum of 8% for Malvasia del Chianti.
COLOUR:
Straw yellow with greenish reflections.
CHARACTERISTICS:
This wine has a rather intense fragrance and a dry flavour characterised by a slight aftertaste of bitter almond.
GASTRONOMIC COMBINATIONS:
This wine is a suitable accompaniment to soups, white meat and fresh cheese.
SERVING TEMPERATURE:
Serve at a temperature of 10°-12° C.
WINEMAKING:
In white, at a controlled temperature of 15°-18° C in stainless steel tanks.
The pedoclimatic environment characteristic of Tuscany with elevations not exceeding 600 metres above sea level, appropriate position and exposition, with the exclusion of valley lines and damp areas.
GRAPE VARIETIES:
Min. 20% Trebbiano Toscano, Chardonnay, Pinot Bianco, Grechetto, Pinot Grigio either individually or together up to 80%.
COLOUR:
Straw yellow with greenish reflections.
CHARACTERISTICS:
This wine has a rather intense fragrance and a dry flavour with a slight aftertaste of bitter almond.
GASTRONOMIC COMBINATIONS:
This wine is a suitable accompaniment to soups, white meat and fresh cheeses.
SERVING TEMPERATURE:
Serve at a temperature of 8°-10° C.
WINEMAKING:
In white, at a controlled temperature of 15°-18° C in stainless steel tanks.
The pedoclimatic environment characteristic of Tuscany, with elevations of 100 to 600 metres above sea level and suitable position and exposition, with the exclusion of valley lines and damp areas.
GRAPE VARIETIES:
Up to 85% Trebbiano Toscano-Chardonnay, other grape varieties such as Pinot Bianco, Sauvignon, M. Thurgau, Riesling up to 15%.
COLOUR:
Straw yellow.
CHARACTERISTICS:
This wine has a well-balanced floral character, with hints of white berries.
GASTRONOMIC COMBINATIONS:
This wine is a suitable accompaniment to soups, white meats and fresh cheeses.
SERVING TEMPERATURE:
Serve at a temperature of 8°-10° C.
WINEMAKING:
In white, at a controlled temperature of 14°-16° C in stainless steel tanks.
The pedoclimatic environment characteristic of Tuscany with elevations of 100 to 600 metres above sea level, appropriate position and exposition, with the exclusion of valley lines and damp areas.
GRAPE VARIETIES:
Between 70% and 100% Trebbiano Toscano and Malvasia del Chianti, other authorised white grape varieties may be added up to 30%.
COLOUR:
Yellow varying from gold to intense amber.
CHARACTERISTICS:
This wine has a characteristic intense ethereal aroma, with well-balance; the mild and sweet varieties are characterised by a smooth flavour.
GASTRONOMIC COMBINATIONS:
This wine is a suitable accompaniment to mature cheeses and ideal as a dessert wine, particularly with the typical Tuscan cantucci biscuits.
SERVING TEMPERATURE:
Serve at a temperature of 20° C.
WINEMAKING:
The traditional wine-making process starts with a careful selection of the grapes, which are naturally dried on reed racks from the moment of their harvest to late December. The grapes are then pressed to make must, which is put into oak casks of no more than 5 hl, where the wine will remain for at least 3 years.
The pedoclimatic environment characteristic of Umbria, with elevations of 100 to 500 metres above sea level, appropriate position and exposition, with the exclusion of valley lines and damp areas.
GRAPE VARIETIES:
Between 40% and 60% Trebbiano Toscano, Between 15% and 25% Verdello, Grechetto, Canaiolo Bianco and Malvasia Toscana for the remaining part, provided Malvasia does not exceed 20% of the total.
COLOUR:
Straw yellow.
CHARACTERISTICS:
Wine with floral hints and dry, well-balanced flavour.
GASTRONOMIC COMBINATIONS:
This wine is a suitable accompaniment to soups, white meat and fresh cheeses.
SERVING TEMPERATURE:
Serve at a temperature of 8°-10° C.
WINEMAKING:
In white, at a controlled temperature of 15°-18° C in stainless steel tanks.