Chianti Classico Riserva D.O.C.G.

Type of wine: structured red wine

Grapes: sangiovese and colorino.

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 Colorino, 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 20 Hl cask and barriques;

Bottle aging: 24 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.

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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Chianti D.O.C.G.

Type of wine:  medium-bodied red

Grapes:  sangiovese and colorino

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 at the end of September. The grapes are vinified in stainless steel at controlled temperature with long maceration on skins. The wine then rested for some months in cements vats before bottling the following Spring.

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;

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. Excellent at 16-18°C (61 – 64°F)

Format: ml 750

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Stomennano Bianco

Type of wine:  fresh white

Grapes: blend of typical white varietals of Tuscany: trebbiano toscano, vermentino and malvasia.

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.

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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Stomennano Brut

Type of wine: Brut spumante dosé, classical method; vintage.

Grapes: Chardonnay and Pinot Noir.

Vinification: The classical method requires many months and strictly follows the rules of classical spumante production, with 24-30 months of bottle fermentation followed by remuage on pupitres for 45 days; the wine then remains 1 month neck-down before disgorgement and a further 3 months aging before release.

Colour: intense straw yellow with slight golden hues.

Bouquet and flavour: Elegantly complex with hints of almond, hazelnut and a light nuance of breadcrust; very intense with a floral finish. Enveloping, with a delicate and long-lasting effervescence; fruity and with good structure, fresh and smooth acidity, leaving a hint of citrus on the finish.

Food affinities: An excellent aperitif, it can also be a unique choice for an entire meal. Deep-fried seafood and dishes; sea bream in a salt crust.

Serving: 8°-10°C (46-50°F). Preferably consumed fresh but can also keep for a few years in bottle.

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.

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: 100ml, 250 ml and 500 ml; tins of 3 and 5 litres.