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| The principal activity of the farm is the
production of an excellent Chianti wine D.O.C.G., plus other
wines including: Castello di Coiano, Pietraia, Poggio Carlotta,
Le Frasche, Spumanti and Chianti Grappa.
Also noteworthy are the Extra Virgin
Olive Oil, produced using the cold press method and the Chianti,
Vinsanto D.O.C. made according to the ancient Tuscan tradition
and aged for at least three years in barrels. |
| Direct sale at the
farm
from Monday to Friday 8 am to 12 pm / 2 pm
to 6 pm.
Open Saturday mornings.
|
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CASTELLO DI COIANO
vine varietal: Sangiovese, Canaiolo
vinification: fermentation in steel tanks with subsequent maturation
and fining in vats for 6 months
characteristics: a well-structured red wine to accompany all
the typical tuscan dishes
alcohol content: 12° |
 |
POGGIO
CARLOTTA
vine varietal: Sangiovese. Merlot, Cabernet
vinification: fermentation in steel tanks.
The wine is then left to “rest” for
a year in barriques and for at least 6 months in the bottle
characteristics: ideal to accompany a meal or a light snack
alcohol content: 12.5° |
 |
PIETRAIA
vine varietal: 100% Sangiovese
vinification: fermentation in steel tanks and maturation in slavonian casks
for three years
characteristics: a wine with a dry, slightly tannic flavour, perfect with
meat dishes, salami and cheese
alcohol content: 12° |
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LE
FRASCHE
vine varietal: Trebbiano, Malvasia
vinification: a brief maceration in contact with skins followed by a fermentation
and maturation in steel tanks
characteristic: a light, fresh wine ideal to accompany fish dishes and
summer salads
alcohol content: 11° |
 |
VINSANTO
DEL CHIANTI DOC
vinification: the bunches are left to dry on reed mats for approximately
three months then are pressed and left to mature in kegs for at least three
years
characteristics: a dessert wine, perfect with the “cantuccini di
Prato”, traditional tuscan almond cookies
alcohol content: 16° |
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LO
SPUMANTE
characteristics: spumante with a persistant fruity flavour, pleasantly
slim. Il can be drunk at the beginning or at the end of a meal or enjoyed
at any time of the day |
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GRAPPA
DEL CHIANTI
characteristics: grappa produced from fermented premier jus marc
from the Chianti region.
The careful distillation enhances the intense
and balanced
flavour that the grapes confer to the famous wine produced in this area |
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OLIO
EXTRA VERGINE DI OLIVA
variety: Frantoio, Leccino, Mignolo
production: olives are hand-picked and immediately cold pressed
characteristics: maximum acidity 0,50% unfiltered to maintain its qualitative
characteristics unaltered |
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