Intensely floral with frangipani and jasmine aromas combining with the fruity notes of apricot and quince. Generous and lively on the palate with exotic flavours of tropical fruit and fresh cardamom, this wine has a balanced structure and a persistent finish.
This 470 hectare estate is located northeast of Siena in the commune of Castelnuovo Berardenga, on the southern border of the Chianti Classico zone. Fèlsina epitomises the powerful style of southern Chianti, where the wines are stylistically more akin to those from Montalcino than their fellow Chianti from Fontodi or Isole e Olena. Domenico Poggiali bought the estate in 1966. Giuseppe Mazzocolin, son-in-law of Domenico entered the family business in late 1970s and played a significant role in the growth of the winery. Since 1990 Giovanni Poggiali, Domenico's grandson, has joined the management and continues his grandfather's enterprise with the same passion. Giuseppe Mazzocolin is now less involved in the running of the estate, and consultant oenologist Franco Bernabei is very much at the helm of the winemaking team.
The grapes are grown on vineyards covering 4.72 hectares of Chardonnay vines. The training system is Guyot, with 8-14 buds per vine, planted at a density of 5,400 per hectare. Cluster thinning takes place in July in order to reduce yields and increase concentration. The vineyards are situated at approximately 370 metres above sea level and face south/southwest. Soils are sandy with alluvial pebbles. Sistra (sistri) were ancient Egyptian musical instruments linked to the cult of Isis, goddess of agriculture and fertility. The instrument, popular with the Greeks, Romans, and Hebrews, consisted of a horseshoe-shaped frame struck by moveable rods, creating a sound very similar to the German Glockenspiel.
Along with 2015, Fèlsina will recall 2016 as one of the most beautiful vintages in the last decade. Winter was quite mild and characterised by abundant rains. Very few days registered minimum temperatures below 0°C. The first days in April were hot and brought about an early bud burst, almost 10 days earlier than usual. May was a regular month except for a thunderstorm with a heavy hailstorm that by chance only caused a little damage. Summer was very hot with above-average seasonal temperatures, but scattered rains meant vines avoided heat stress. The grapes ripened very well.
Whole-cluster pressing yielded about 60% free-run must, which was then cold-settled and racked. The must then fermented in small barrels where it remained on the lees until March before blending. After blending, it continued to mature until July before bottling.
Deep straw yellow, I Sistri has a classic ripe-fruit Chardonnay nose, with a blend of tropical fruit and vanilla and appealing notes of spice. It displays elegant structure with a fresh acidity and a superb finish.
A Florentine family with thirty generations dedicated to the production of great wines across six Tuscan estates. The Frescobaldi style brings together tradition and innovation. With the goal of being the most prestigious Tuscan wine producer, Frescobaldi firmly believes in respecting the local land while focusing on the highest quality grapes for its wines. The Frescobaldis own over 1,000 hectares of vineyard, all located in excellent areas for the production of fine wines. Directly managed by its family members, the Frescobaldi name is deeply connected with the history of art, culture, trade, finance and wine in Italy.
The types of soils found in the vineyard are varied and composite. In some areas the soils are rocky, in some rich in clay, in others sandier, but in general they are rich and well-drained. Winemaking The grapes were harvested at optimum maturity levels. Fermentation took place in stainless steel vats and was then matured for three months in tank to retain the purity of fruit. The wine did not go through malolactic fermentation and was made in an unoaked style, resulting in a pure, fresh and aromatic Chardonnay.
A clean and unoaked Chardonnay showing floral aromas with a fruity scent of golden apples and stone fruits, zesty on the finish. On the nose, the wine reveals fresh citrus notes of cedar and lime alongside tropical fruit such as pineapple leading into aromatic herbs and mint. Inviting on the palate with a smooth texture and captivating fruit flavours, giving way to a long and harmonious finish.
This wine is suitable for vegetarians and vegans.
The Antinori family has been involved in the production of wine since 1385. This was the date when Giovanni di Piero Antinori joined the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. Through the following twenty six generations, the family has always directly managed the winery but always retain a fundamental respect for tradition and for the territory in which they operate. Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia. Marquis Piero is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
The first vintage of the Guado al Tasso estate’s Vermentino was in 1996. The property is located some 50 miles to the southwest of the city of Florence near the medieval hamlet of Bolgheri. In the Tuscan Maremma. The estate stretches for approximately 2500 acres (1000 hectares) from the coast of the Tyrrhenian Sea all the way to the inland hills. In addition to the vineyards, which give the principal crop, there are, in addition, wheat, corn, and sunflower fields and olive groves as well.
Each single vineyard parcel was picked separately on the basis of the ripeness level of their grapes in order to create a vast gamut of individual lots of Vermentino with different aromas and flavors to work with. The grapes were destemmed and given a soft pressing as soon as they arrived in the cellars. The must then went into stainless steel tanks where it fermented at temperatures maintained at 61° Fahrenheit (16° centigrade). The various lots were systematically evaluated and then selected for the final blend. The wine was bottled in January 2018.
this wine is straw yellow in colour with greenish highlights, the wine shows intense and fragrant aromas which recall citrus fruit, candied fruit, and passion fruit. The flavours are well supported by the acidity and by the mineral sensations, which add complexity, length, and persistence.
The wines of Tenuta Ammiraglia represent the Frescobaldi’s expression of modern Tuscan wines: influenced and inspired by the Mediterranean sun, sea and coastal breezes. The modern Ammiraglia winery, designed by the architect Piero Sartogo, is reminiscent of the prow of a ship pointing towards the sea. Perfectly integrated amid the hills and covered with greenery, it combines the most recent technological innovations with respect for the land and surrounding nature. The wines of Tenuta Ammiraglia are distinguished by the freshness, minerality and richness of the fruit.
In the heart of the Maremma is the Tenuta Ammiraglia Estate, where its vineyards draw an evocative geometry on the hills, skimming the nearby Tyrrhenian coast. The vineyards are warmed by the sun, mitigated by the sea's breezes. Enormous yellowish rocks characterise the landscape in which the Tenuta dell'Ammiraglia lies; emerging from the earth they are known as "massi vivi", living rocks, providing the origins of this wine's name.
The grapes went through a partial cryomaceration. The fermentation took place in stainless steel tanks, preserving the aromatics. Maceration lasted for 10 days and the wine did not go through a malolactic fermentation. The wine was then matured for four months in tank and one month in bottle before release.
A dry and floral wine with flavours of exotic fruits and a hint of lime and green apple on the finish. A lovely, intense straw colour, which leads to an impressive bouquet of fragrant blossom of jasmine and white fleshed fruit, along with elegant touches of Mediterranean freshly-picked sage. Delicate, the wine shows a lovely softness, with beautifully balancing acidity through to a persistent finish.