Chianti Classico Riserva D.O.C.G.

Type of wine: structured full bodied red wine aged in barrique

Grape varietals:  Sangiovese (80%) and Canaiolo (20%)

Vineyard: pruning is spurred cordon, both single and double. Average planting density: 5.000 vines/hectare (2.000 vines/acre) and production about 6 tons/hectare. Soil is loose and not very deep, with a subsoil rich in grey clay and tufaceous rock. Rock bed not very deep. Average altitude: 250 metres above sea level.

Vinification: harvested by hand in the second half of September. The grapes are vinified in stainless steel at controlled temperature with a long maceration on the skins at 26-30°C  (79°-86° F) temperature. The wine is then aged in barriques for about one year (where malolactic fermentation also occurs), followed by bottle refining for at least 12 months.

Colour:  deep and intense ruby red with purple nuances

Bouquet:  fruity and fragrant, very long-lasting.

Flavour:   complex  structure with good freshness, soft, mature tannins; elegant finish with a particularly enveloping aftertaste. Long aging potential.

Alcohol by volume: 13.5%

Food affinities: typical Tuscan dishes, cold cuts and charchuterie; ideal with Chianina beef and barbecued meats

Serving: in a large-bowled stem glass; can be uncorked a couple of hours in advance or just before serving. Excellent at 16°-18°C (61°-64°F)

Format: ml 750; 1500 ml

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Chianti Classico D.O.C.G.

Type of wine: structured red wine aged in barrique

Grape varietals: Sangiovese (80%) Canaiolo (20%)

Soil type: loose and not very deep, with a subsoil rich in grey clay and tufaceous rock. Rock bed not very deep

Vineyard: double spurred cordon. Planting density 5000 vines/hectare with average yield of about 70 tons/hectare.

Harvest: second half of September for the Canaiolo, end of September for the Sangiovese

Vinification: crushing and destemming, injection of selected yeasts and fermentation with maceration of 18 days; daily programmed pumping over; delestage

Aging: 12 months in French oak barriques of varying passages; malolactic fermentation in barrique at 22°C

Bottle aging: 6 months in bottle

Colour: deep and intense ruby red with purple nuances.

Bouquet: fruity and fragrant, with notes of jam and sweet spices (liquorice); very long-lasting.

Flavour: pleasant structure with good, acidic freshness and soft, mature, refined tannins. Elegant finish with particularly enveloping closing note.

Alcohol by volume: 13.5%

Food affinities: typical Tuscan dishes, cold cuts and charchuterie; ideal with Chianina beef and barbecued meats

Serving: in a large-bowled stem glass at 18°C (64°F)

Format: 750 ml

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Stomennano Rosso Toscana I.G.T.

Type of wine:  medium-bodied red

Grape varietals:  prevalently Sangiovese, blended with Colorino and Merlot

Vineyard: pruning is either single or double spurred cordon. Average planting density: 4500 vines / hectare and production about 9 tons per hectare. Deep soil rich and clay and rocks, coarse textured.

Vinification:  harvested by hand in September. Grapes are vinified in stainless steel at controlled temperature with long maceration on skins. After malolactic fermentation in barrique, the wine is further aged in wood for 10 months before bottling, where it further refines for 6 months before release.

Colour: deep ruby red with violet hues.

Bouquet: complex and harmonious with a lovely spicy note and a hint of red jam on the finish.

Flvour: velvety and with good body, it reveals dense, austere tannins; finish is enveloping with a lightly toasted note

Alcohol by volume: 13.5%

Food affinities: pair with pasta and rice dishes with meat-based sauces including baked pasta such as lasagne and cannelloni; grilled red meats, typical Tuscan dishes, cold-cuts and charcuterie

Serving: in a medium-sized stem glass for reds, it can be uncorked just before serving. Excellent at 16-18°C (61 – 64°F)

Format: ml 750

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Stomennano Bianco

Type of wine:  young white

Grape varietals: blend of typical white varietal of central Tuscany (Trebbiano Toscano and Malvasia del Chianti).

Vineyard: vines are upwards-trained vertical-trellised and pruning is either single or double spurred cordon. Average planting density: 4.500 vines / hectare and production about 11 tons/hectare.  Soil is loose with good sand content, medium fertility and the freshness of lower-valley position

Vinification: harvested by hand in the second half of September. Grapes undergo soft pressing. The free-run juice ferments at controlled temperature. The wine remains on the lees for 3 months and is released after a bottle refining period of at least 2 months.

Colour: straw yellow with slight greenish hues.

Bouquet and flavour: fresh and with good complexity, it is characterized by its structure and minerality, flavour of white-fleshed fruit and a slight note of grapefruit, both in bouquet and flavour.

Alcohol by volume: 12%

Food affinities: cold antipasti, seafood and crustaceans, anchovies, pasta and rice dishes, white meats.

Serving: in stem glass for white, medium height and size, uncork just before serving. Excellent at 10-12°C (50-54°F).

Format: ml 750

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Extra virgin Olive Oil

The olive groves of Stomennano are found partially around the Borgo and partially covering the terraces that surround the walls of Monteriggioni


soil type: hillsides rich with exposed stone and shallow soil, quite light in texture.

cultivars: Frantoio, Leccino, Moraiolo, Correggiolo.

harvesting system: by hand between the end of October and beginning of November; extracted within 24 hours of harvesting.

description: Colour: golden yellow with topaz reflections. Bouquet and flavour:the nose is fruity and persistent, with notes of grassiness and almonds plus a hint of artichoke on the finish. On the palate, the bitterness and spiciness are very well balanced.

recommended uses: a superlative condiment in cooking: use for salads, vegetables, grilled and steamed meats and dishes, soups. Excellent for preparing superb bruschetta.

format: 250 ml and 500 ml; tins of 3 and 5 litres.

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