Products

The Products

What does it mean to farm organically?

It means respecting the earth, not attacking it with chemical substances that pollute it and that make it sterile, helping it to stay alive and productive with organic fertilisers, naturally, from an organic source.

It means caring for the crops with natural substances, without chemical fungicides or pesticides that inevitably leave dangerous residues in the fruit.

It means working without running the risk of ingesting or absorbing possible carcinogens.

In short, producing cleanly, following the rhythms of nature, without putting the future of our precious planet at risk. Does that seem a small thing?

Ansonica Costa dell’Argentario DOC

A grape of eastern origin, typical of the Mediterranean coasts, Ansonica has been cultivated for centuries also in Sicily (where it is called Inzolia) and was taken to the islands of Elba and Giglio and to the coasts of Argentario in the 16th century, at the time of the State of the Garrisons.

The area of DOC production (established in 1995) includes parts of the boroughs of Manciano and Orbetello, and all the borough of Capalbio, the island of Giglio and Mount Argentario

Our Ansonica maintains the traditional characteristics of this particular wine, a low acidity, a long persistence, a good savory bite incorporating the warmth and scents of the Mediterranean.

Grapes: Ansonica 90% min, Vermentino

Harvesting: by hand selection, in small boxes

Vinification: in steel tanks, at a controlled temperature, after a few hours of cold maceration on the skins

Maturing: in steel tanks on noble lees until late springtime

Organoleptic characteristics: intense yellow-straw colour, slightly fruity characteristic bouquet, the flavour is full, dry, smooth, lively and harmonious with a notable persistence

Serving temperature: 8°-10°C

Gastronomy: suitable for fish dishes, in particular those with a full flavour. It is also a good accompaniment to roast meats, cheeses, and even with vegetables that are difficult to match, such as artichokes

L’ALTRO Bianco Toscana IGT

This wine is produced with a prevalence of Vermentino, grape cultivated since long time all over the Tuscan coast, and blended with the Ansonica, native Maremma Toscana grapes, with very particular characteristics

L’Altro combines the fruitness and freshness of the Vermentino with the structure and softhness of the Ansonica, making a wine particularly balanced and with delicate complexity

Grapes: Vermentino 70%, Ansonica 30%

Harvesting: by hand selection, in small boxes

Vinification: the Vermentino in steel tank, at a controlled temperature, after 18 hours of cold maceration on the skins; the Ansonica, after the same maceration, is fermented in barrique

Maturing: in steel tank the Vermentino and in barrique the Ansonica, on noble lees until late springtime, then blended and refined in bottle for nearly two months

Organoleptic characteristics: light yellow-straw colour, good structure, with smooth scents, while maintaining the fruitness and freshness of the Vermentino

Serving temperature : 8°-10°C

Gastronomy: ideal as an aperitif, suitable with delicate fishes, fresh cheeses, light first courses. It goes very well also with smoked food.

Valmarina Sangiovese Toscana IGT

The grape par excellence that is the basis of the majority of Tuscan wines, cultivation of Sangiovese, which for the whole of the 1800s and the first years of the 1900s was called Sangioveto, has spread throughout the Maremma, especially since the agrarian reform.

Our Sangiovese is a decisive and well structured red, softened and made fruitier by the grapes that have traditionally always been grown in Toscana and in the Maremma.

Grapes: Sangiovese 85% min, Alicante

Harvesting: by hand selection, in small boxes

Vinification: traditional with a long maceration in steel tanks

Maturing: mainly in steel tanks and a small quantity in French oak of different ages for more than one year and successive fining in bottles fot some months

Organoleptic characteristics: Intense ruby red colour, ample winy bouquet. The flavour is dry with the right degree of tannicity.

Serving temperature : 18°C

Gastronomy: it favours red meats, is a suitable accompaniment to typical Maremma dishes and to mature cheeses

Tinto Alicante Toscana IGT

The Alicante, in the variety Nero or Grenache cultivated in the State of the Garrisons since 1500, is a grape of Spanish origin, known in Sardegna as Cannonau. During 1800 it was cross-breeded with Petit Bouschet giving origin to Alicante Bouschet.

Our Alicante is a well structured red, with decisive but not aggressive tannins, with a particular spiced taste characteristic of this grapes. A wine that tells us about the Maremma as a very few others can do.

Grapes: Alicante Bouschet 100%

Vinification: traditional with fermentation and a long maceration in barriques and tonneaux

Maturation: after 16/18 months on lees in French oak tonneaux of various ages, then for a number of months in steel tanks and, at last, in bottle for 10/12 months

Organoleptic characteristics: Intense ruby red colour with violet shadings, full-bodied, ample bouquet. The flavour is dry, full, persistent and balanced.

Serving temperature : 18°C

Gastronomy: it favours tasty red roast meats or game, is a suitable accompaniment to mature cheeses.

Dolce A. Ansonica Passito Toscana IGT

Ansonica, typical grape of the Mediterranean coasts, of eastern origin, cultivated in the State of the Garrisons since 1500, known in Sicilia as Inzolia, has always been considered suitable to be dried up and made as “passito”.

Our Ansonica Passito keeps and concentrates the traditional characteristics of this particular grape, incorporating the warmth and scents of the Mediterranean.

Grapes: Ansonica 100%

Harvesting: very careful hand selection of the most loosley clustered bunches, ripe and gold

Vinification: after a natural drying on special mats for nearly three months, the grapes are pressed very softly and put to fermentate exclusively in small steel vats. The medium grapes/wine yeld is not more than 15%

Maturing: in steel vats for one year then in bottles for some months

Organoleptic characteristics: typical amber colour, intense fruity characteristic bouquet, the flavour is full, smooth, rich in sweet sensations but never sickening.

Serving temperature : 10°-12°C

Gastronomy: it goes well with blue cheeses, foie gras, even with dry pastries with almonds and chocolate flan. Can be very pleasant after meal to relax with a good conversation among friends

Aceto Di Vino Da Monovitigno Sangiovese Maremma Toscana IGT

The Sangiovese, called for the whole of the 1800s and the first years of the 1900s Sangioveto, basic grape par excellence of the majority of Tuscan wines, has spread throughout the Maremma, especially since the agrarian reform.

From these grapes we obtain a decisive and well structured red wine, ample in bouquet, with a good acidity, suitable to be transformed in vinegar.

So we decided to dedicate to this transformation a little quantity of the wine obtained from the vintage 2011.

Our Vinegar has been produced with tha static fermentation traditional method, in barriques whose the filling hole is left open, covered by a simple wide weaved canvas, as to let acetic bacteria to attract oxygen inside to support transformation. The liquid is let settling for some months at an ideal 29°C temperature.

Organoleptic characteristics: consistent and strong with intense flavours.

Gastronomy: suitable for artichoke or cabbage salads, adding dried fruits, when cooking for braised red meat, big game such as wild boars, roasts and chocolate desserts