TECHNICAL DETAILS OF THE WINE:
Wine produced from organically grown grapes. Grape percentages: Sangiovese 90% Ciliegiolo 10% . Vineyard location: On a farm at 350 metres a.s.l with south-west exposure. Soil composition: medium texture. Vine density per hectare: 4200 rootstocks. Vine training: buttressed cordon. Harvest: By hand in September. Vinification: Red with maceration with skins in stainless steel vats at a controlled temperature of 28-30 °C for 8-10 days. Bottling: In March. In-bottle refinement: 3 months. Degree of alcohol: 13.50°. Total acidity: 5.80

TECHNICAL DETAILS OF THE WINE:
Wine produced from organically grown grapes. Grape percentages: Sangiovese 100% Vineyard location: On a farm at 350 metres a.s.l with south-west exposure. Soil composition: medium texture. Vine density per hectare: 4200 rootstocks. Vine training: buttressed cordon. Harvest: By hand in September. Vinification: The grapes are stripped and pressed and left to ferment in stainless steel vats at a controlled temperature of 28-30 °C for 15-20 days. Ageing: 18 months of which at least 12 in 5-hl barrels of French oak and 20-hl barrels of Slavonia oak. Bottling: In March. In-bottle refinement: 6 months. Degree of alcohol: 13.50°. Total acidity: 5.80

TECHNICAL DETAILS OF THE WINE:
Wine produced from organically grown grapes. Grape percentages: Sangiovese 100% Vineyard location: On a farm at 350 metres a.s.l with south-west exposure. Soil composition: medium texture. Vine density per hectare: 4200 rootstocks. Vine training: buttressed cordon. Harvest: By hand in September. Vinification: The grapes are stripped and pressed and left to ferment in stainless steel vats at a controlled temperature of 28-30 °C for 18-25 days. Ageing: 24 months of which at least 12 in 20-hl barrels of Slavonia oak. Bottling: In March. In-bottle refinement: 8 months. Degree of alcohol: 13.50°. Total acidity: 5.50

TECHNICAL DETAILS OF THE WINE:
Wine produced from organically grown grapes. Grape percentages: Trebbiano Toscano 60% Malvasia del Chianti 40%. Vineyard location: On a farm at 350 metres a.s.l with south-west exposure. Soil composition: medium texture. Vine density per hectare: 3700 rootstocks. Vine training: simple Guyot. Harvest: By hand in September. Vinification: White. Bottling: In March. In-bottle refinement: 1 months. Degree of alcohol: 12.50°. Total acidity: 6.80

TECHNICAL DETAILS OF THE WINE:
Wine produced from organically grown grapes. Grape percentages: Sangiovese 80% Ciliegiolo 10% Canaiolo 10%. Vineyard location: On a farm at 350 metres a.s.l with south-west exposure. Soil composition: medium texture. Vine density per hectare: 4200 rootstocks. Vine training: simple Guyot. Harvest: By hand in September. Vinification: Red with maceration with skins in stainless steel vats at a controlled temperature of 28-30 °C for 8-10 days. Bottling: In March. In-bottle refinement: 3 months. Degree of alcohol: 13.50°. Total acidity: 5.50

Vintage Grappa di Montecucco is obtained from the distillation of our Sangiovese marcs. SYSTEM OF DISTILLATION: After gentle pressing, the marcs are immediately sent to the distillery; introduced into small, copper discontinuous alembic vessels distillation takes place by way of indirect vapour. REFINEMENT: In stainless steel vats within 24 hours of drawing off of the wine. DISTILLER: Distilleria Nannoni loc. Aratrice Paganico – Grosseto. DEGREE OF ALCOHOL: 42°. SERVING TEMPERATURE: at 9-11 °C.

Grappa Di Montecucco Riserva is the result of careful selection of our Sangiovese marcs. SYSTEM OF DISTILLATION: After gentle pressing, the marcs are immediately sent to the distillery; introduced into small, copper discontinuous alembic vessels distillation takes place by way of indirect vapour. REFINEMENT: In stainless steel vats within 24 hours of drawing off of the wine. AGEING: In oak barrels. DISTILLER: Distilleria Nannoni loc. Aratrice Paganico – Grosseto. DEGREE OF ALCOHOL: 42°. SERVING TEMPERATURE: at 9-11 °C.

Extra virgin olive oil from organic cultivation as controlled by QC&I International Services Quality Assurance System
TECHNICAL DETAILS OF THE OIL:
TYPOLOGY: Olio extra vergine di oliva I.G.P. Toscano. ANNUAL OIL PRODUCTION: 15 hl. OLIVE VARIETIES: Leccino 50%, Moraiolo 25%, Frantoiano 25%. SOIL COMPOSITION: Medium texture. LOCATION OF THE OLIVE ORCHARD: On farm property. HARVESTING: By hand. EXTRACTION METHOD: Cold in a modern continuous system. PRESSING: Within 6 hours after harvest at the Oleificio Colline Amiatine Soc. Coop. a.r.l. Loc. Borgo S. Rita – Cinigiano ( GR ). ACIDITY: 0.2