Organoleptic information: in appearance it is clear with a ruby red colour. It has a broad perfume with scents of marasca and rose, characterised by a good crispness. To be served with: Grilled and roasted meats, and cheese.
Technical information: The grape harvest is carried out from the end of September until the first days in October; the blending consists of 95% Sangiovese and 5% between Canaiolo an Trebbiano. Winemaking is done in glass-lined cement vats; marketing takes place the following year in May. A number of about20,000 Bordolese bottles are produced.
Organoleptic information:in appearance it is clear with an intense ruby red colour. It has a broad perfume with scents of marasca and rose, characterised by a good crispness and tannicity.To be served with: Grilled and roasted meats, and cheese.
Technical information: the grape harvest is carried out from the end of September until the first days in October; the blending consists of 95% Sangiovese and 5% Cabernet Sauvignon. Winemaking is done in glass-lined cement vats; marketing takes place the following September after bottle fining for at least 3 months. A limited number of about 11,000 Bordolese bottles are produced.
Organoleptic information:in appearance it is clear with a ruby red colour and shades of pomegranate. It has a delicate perfume with shades of cherry in alcohol, vanilla and spicy undertones. Good crispness and good tannic element.To be served with: Grilled and roasted meat, and fowl.
Technical information: the Sangiovese and Cabernet Sauvignon grapes are picked from the end of September until the first week of October. Fermentation occurs in glass-lined cement vats, keeping the two kinds of grapes separate until malolactic fermentation has occurred. It is then aged for approximately 10 months in barriques and ends with bottle fining for a further 6 months. A limited number of bottles of Roggio are produced (about 2,500) and only in years where the grapes present the best characteristics for production.
The farm’s extra virgin olive oil is one of the company’s crowning glories. Olive stripping begins at the end of October and lasts until the first week in December. Our company uses a constant extraction oil-mill in the latest design with augers which ensures temperature control thereby enabling us to guarantee cold olive pressing. Annual production of about 40 quintals.
Organoleptic information: in appearance it is clear with an intense amber yellow colour. It has a broad, intense perfume with scents of dried fruit, honey and yellow flowers. To taste, it is hot with an acidity which balances its structure.To be served with: Pastries, liver pâté and seasoned cheeses with a strong flavour.
Technical information: after the grape harvest, the Trebbiano and Malvasia grapes are dried; after squeezing, which occurs at the end of December, the must is fermented in barriques and left to age for at least 4 years; before being marketed, it is fined in bottles for about 6 months. A limited amount is produced (approximately 1,000 bottles).
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E-mail: info@ilcantuccio.net