CARTA DEI VINI

Only VALDERA WINES, CONVENTIONAL, ORGANIC, NATURAL.

In brackets You'll find the distance of the wine farms from the restaurant.


 

AZIENDA AGRICOLA "IL GALLETTINO" (3 KM)

 

- HOUSE RED 1lt 2019  10,00 €

(70% Sangiovese - 30% Ciliegiolo) All meal, red.

- HOUSE WHITE 1lt 2019 10,00 €

(50% Trebbiano - 50% Malvasia) All Meal, white, semidry.

 

- VERMENTINO TOSCANO SAVJO I.G.T. 2020 13,00 €

  (Vermentino 100% ) White wine, semidry.

 

- IMPERIOSO I.G.T. 2017 13,00 €

  (Sangiovese 95%, Colorino 5% - Aging 6 months in oak barriques)  

Steaks and braised. Red.

 

- POGGIO DORATO IGT 2018 13,00 € 

  (Ciliegiolo 100%) Red.  Tripe, Snails, Greasy Sauces.

 

- LUSTRO I.G.T. 2017 16,00 €

  Red ( Cab. Sauvignon 95%, Ciliegiolo 5% - Affinamento 12 mesi in Barriques Rovere) R

Bistecca, Brasati

- TANTOPERRUZZA' 2020 16,00 €

(60% Trebbiano - 40% Vermentino) Naturally sparkling wine. White.

Refermented with indigenous yeasts without disgorgement. Sparkling wine with compulsive drinking, excellent on fatty dishes.

Not Filtered.

This is a refermented "with the bottom", what does it mean? Which did not undergo a disgorgement process and therefore the noble lees remained inside.

It can be drunk in two ways: Without shaking it you get a transparent and slightly less aromatic sparkling wine, by shaking it the lees are raised and added to the sparkling wine giving an additional aromaticity.

  

SOC.AGR. MONTEFOSCOLI  (12 KM)

 

- ASOPARDO 2007 I.G.T. 25,00€  

(SANGIOVESE 60% CAB  20% MERLOT 20%) Red.

BLEND SUPERTUSCAN, Aging in small French oak barriques for 16 months. Refinement in the bottle. Separate vinification by variety, spurred cordon, 5,500 vines per hectare, 130 meters above sea level. After 15 years of aging In the mouth it is round, velvety, with a persistent and persuasive aromaticity. The terroir of these vines has a very high vocation, especially for the Merlot which gives the character to this great vintage wine. 15 years and not hear them.

AZ.AGR. CASTELEVECCHIO BIO - IT BIO006B2869 (6 KM)

- LE BALZE 2018 D.O.C.  16,00 €

GRAPEVINES: Sangiovese 75% Cabernet Sauvignon 20% and Cabernet Franc 5%

CLASSIFICATION: Terre di Pisa Rosso DOC

AREA OF PRODUCTION: hills of Terricciola

VINEYARDS: planted in 2004

PLANTING ARANGEMENT: 80 cm x 230 cm

PLANTING DENSITY: 2207 vines per acre (5434 vines/hectare)

YIELD PER VINE: Kg 1,5 of grape

CULTIVATION METHOD: Gujot

GRAPE HARVEST: the grapes are hand picked and placed in small crates to be taken to the winery where the grape is separated immediately from the stalk. The Sangiovese is harvested in the second half of September and the Cabernet at the beginning of October. VINTAGE METHOD: contained in steel vats under controlled temperature, fermentation occurs as a process of the indigenous yeasts, the steeping period lasting 15 days. The purification of the sediment is completed in wooden barrels for 12 mounth.

- QUIEORA 2016 D.O.C.  56,00 €

(100% SANGIOVESE)

PRODUCTION AREA: Terricciola hills (Province of Pisa)

VINEYARDS: gujot method with 5434 vines per hectare, a yield per strain of 1-1,5 kg of grapes

GRAPES: selection of the finest Sangiovese grapese from the vineyards “Profeti” and “ Magra”

HARVEST: the best grapes of Sangiovese are selected, picked by hand and placed in boxes for transport to the cellar where they are immediately destemmed. The Sangiovese is harvested in the second half of September

VINIFICATION: the grapes are vinified in steel at controlled temperature, the fermentation is done by the indigenous yeasts, maceration lasts about 10 days. Throughout the vinification process the temperature is constantly monitored. Oak wood refining 500 liters for minimum 12 months and for minimum 4 months in bottle

ALCOHOL GRADATION: 13%-14,5%

BOTTLES PRODUCED: numbered bottles,  788 bottles.

- ROSATO SPUMANTIZZATO TOCCO D'ARMIDA 2019 16,00 €

Naturally sparkling rose' wine.

A refermented sparkling wine with easy drinking, fine bubble, slight citrus hints, slight acidity that gives freshness and does not bore the palate.

A nice natural fermented fermented wine made from vinsanto armida must grafted in November 2020.

It can be combined with everything, cold cuts, meat dishes, sauces and sauces.

Tripe is the queen of pairing.

 

This is a refermented "with the bottom", what does it mean? Which did not undergo a disgorgement process and therefore the noble lees remained inside.

It can be drunk in two ways: Without shaking it you get a transparent and slightly less aromatic sparkling wine, by shaking it the lees are raised and added to the sparkling wine giving an additional aromaticity.

 AZIENDA AGRICOLA CAV. BELLAGOTTI (7 Km)

- IL BUCAIA 2016 I.G.T.  26,00 €

   (100% SANGIOVESE)

Altitude: 115-135 meters above sea level. - Exposure: Southwest - Plant: Guyot year 1972 - Harvest: by hand with selection in the vineyard - Vinification: small cement vats, spontaneous fermentation - Maturation: 30 months in barrique - Refinement: 12 months in the bottle. Color: garnet red - Nose: Violet, violet, wild berries, balsamic notes and light vanilla - In the mouth: Elegant, intense and soft body.

 AZIENDA AGRICOLA "IL LEMMI" (14 Km) ORGANIC SINCE 1986  CCPB BW37

 

- LEMMI ROSSO TOSCANO IGT 2019  15,00 €

THIS IS THE OLDEST ORGANIC CERTIFIED WINEMAKER HERE AROUND AND ONE OF THE MOST OLDEST IN TUSCANY.

The vineyard is located in a hilly area called "IL LEMMI", near the Chientina di Soiana, Terricciola, is north-facing, planted in 1975 AND CERTIFIED ORGANIC SINCE 1986. Fertilization is done by shredding grass and pruning, Pruning is an evolution of the spurred cordon, which appears as a "candlestick", with the aim of following the veins of the plant and not making large cuts Hand-picked grapes with selection in the vineyard. Spontaneous fermentation and clarification only through decanting. No addition of yeasts, enzymes and tannins. with age it can form a natural setting at the bottom of the bottles. The full-bodied, ruby-colored wine has an intense flavor and it is made with the traditional vines typical of the area: SANGIOVESE 60%, BLACK MALVASIA 30%, CANAIOLO, COLORINO AND TREBBIANO 10%.

 AZIENDA AGRICOLA VALLORSI (8 Km)

 

- ARGANTE “TERRE DI PISA” D.O.C. 2015 22,00 €

   (95% SanGiovese, 5% n.a. - Maturation 12 months in oaks tonneau) Red.

 

-  SAN BARTOLOMEO I.G.T. 2014 28,00 € Supertuscan

    (SanGiovese, Cab. Sauvignon, Merlot - Maturation 18 mesi in oaks barriques)Red.

PODERE LA CHIESA (10 KM) CERT.BIO ITBIO007 158E

- L'ALTRO PUNTO DI VISTA  ROSATO TOSCANO IGT 2019  20,00€

(100% SANGIOVESE) Rose'.

Rosé of Sangiovese. Fermentation in stainless steel at a controlled temperature below 15 ° on indigenous yeasts. Aging: 4 months in stainless steel Color: Pink / Intense orange. Taste: persistent, savory, mineral, enveloping, easy to drink Nose: hints of red fruit, pink grapefruit, cherry, rosemary Pairing: structured rosé, it also goes well with red meat and cheeses, excellent at the end of a meal.

- LE REDOLE DI CASANOVA I.G.T. 2017 13,00 €

(80% SANGIOVESE - 20% CANAIOLO) Red.

Fermentation in stainless steel at a controlled temperature below 28 ° on natural yeasts 15 days on the marc. Aging 8 months in stainless steel and 4 months in the bottle.

- TERRE DI CASANOVA CHIANTI D.O.C.G. 2019  18,00€

(100% SANGIOVESE) Red.

Fermentation in stainless steel at a controlled temperature below 28 ° on yeasts for 12-15 days on the marc. Aging 4 months in stainless steel and 2 months in the bottle. Perfume with hints of violet and cherry, Tannic taste with great personality.

 

- SABINIANO DI CASANOVA I.G.T. 2016  30,00€  SuperTuscan                                          

(60% SANGIOVESE - 25% CAB.SAUVIGNON - 15% MERLOT) Red.

Fermentation in stainless steel at a temperature below 28 ° on yeasts 15 days on the marc. Aging 12 months in French tonneau and 18 months in bottle.

- OPERA IN ROSSO 2015 50,00€

(100% SANGIOVESE) Red.

Yield per vine: 1.1 kg per plant Fermentation in stainless steel under 28 ° on yeasts for 15 days on the marc. Aging 24 months in French tonneau and 18 months in bottle.

- OPERA IN NERO 2017 50,00€ (Magnum 100€)

(100% MERLOT)

Yield per vine: 1.1 kg per plant Fermentation in stainless steel under 28 ° on yeasts for 15 days on the marc. Aging 18 months in French tonneau and 18 months in bottle.

FATTORIA DI FIBBIANO ( 10 KM )

 

- INFERMENTO - NATURALLY SPARKLING WHITE WINE 22,00€

(100% VERMENTINO)

Sparkling wine Refermented in the ancestral method with indigenous yeasts without disgorgement. A pure Vermentino sparkling wine, on the nose green apple, tropical fruit and eucalyptus, in the mouth of a unique freshness with a slightly bitter finish and a fine and persistent bubble that can be drunk repeatedly. Combinable on what you like. the bubble degreases and makes you happy.

- CILIEGIOLO IN PUREZZA I.G.T. 2018 25,00€

SOIL: Tends to be medium-textured, rich in marine skeleton

VINES: 100% Ciliegiolo Red

ALTITUDE OF THE VINEYARDS: 200 m. above sea level.

HARVEST: The grapes are harvested exclusively by hand.

VINIFICATION: The grapes are de-stemmed, crushed and sent by gravity to special roto-fermenters, where they stay for about 10 days. Alcoholic fermentation takes place through indigenous yeasts present on the peel.

AGING: The wine rests for 4 months in a cement tank where the malolactic fermentation takes place, then in Slavonian oak barrels for about 12 months. After bottling, it is left to rest for another 4 months.

ORGANOLEPTIC DESCRIPTION: Intense ruby ​​red wine with fruity hints of cherry, raspberry and blackberry. In the mouth it has an excellent structure, persistence and supported by a soft tannin.

- COLOMBANA BIANCO I.G.T. 2019  20,00€ 

(100% COLOMBANA) White

SOIL: Tends to be medium-textured, rich in marine skeleton

VINES: 100% Colombana

ALTITUDE OF THE VINEYARDS: 120 m. above sea level.

HARVEST: The grapes are harvested exclusively by hand in the coolest hours of the day. VINIFICATION: In the tank the must is cryomacerated with the use of dry ice in order to lower the temperature in a very short time and create a protective barrier to avoid oxidation. After 24 hours the must is pressed and moved to a temperature-controlled fermentation tank for about 30 days. AGING: 6 months of aging in cement tanks and another 6 months in the bottle.

ORGANOLEPTIC DESCRIPTION: In the glass the wine has a straw yellow color, crystalline. On the nose it denotes a complexity of exotic fruits (banana, pineapple, papaya). The taste develops a remarkable sapidity, supported by a good acidity, which makes the wine even fresher.

- "LE PIANETTE" I.G.T. 2015/2016  16,00€

   ( Sangiovese 70% - Colorino 30%.) Red

Aging 12 months in Slavonian oak and bottle aging for 3 months

- "CASALINI" CHIANTI SUPERIORE D.O.C.G.  2016  18,00€

   ( Sangiovese 90% - Ciliegiolo 10%.) Red

Aging 12 months in Slavonian oak and bottle aging for 3 months

  

 

- "SANFORTE" I.G.T. 2014 40,00€  (100% Sanforte) Red

Aging 4 months in concrete barrels, 12 months in Slavonian oak, Bottle aging for a further 12 months Ancient native vine recovered through clonal reproduction. Ruby red wine with garnet reflections, complex notes of fruit, pepper and tobacco on the nose; the taste is warm and enveloping, with an elegant and silky tannic texture.

 PODERE SPAZZAVENTO (11 KM) - ORGANIC Id.Cert. 81917-

 

- CHIANTI RISERVA 2017  22,00 €

(90% Sangiovese, 10% Colorino) Red

it is produced with 90% Sangiovese and 10% Colorino. What makes this wine particularly unique is its processing: it is in fact produced as suggested by the Tuscan tradition in terms of Chianti. It is prepared with the old technique of "Government to the Tuscan Use", which consists, once the Sangiovese must has finished fermentation, in starting the fermentation again with the bunches of Colorino dried and destemmed by hand. At the end of the two fermentations, the wine is aged for 12 months in large oak barrels of 20 hectoliters and another 6/8 months in the bottle before being put on the market.

- AMPHORAE SANGIOVESE L'UVA E LA TERRA IGT 2016  35,00 €

460 bottles prduced

(SANGIOVESE 100%)

it is produced with 100% Sangiovese coming exclusively from a single vineyard particularly suited, thanks to the exposure to the sun and the composition of the soil, to the production of the highest quality grapes.

Fermentation takes place in terracotta amphorae of 300 and 500 liters, once the fermentation is over the wine is not drawn off but the skins remain to macerate in contact with the wine for a year. This process is made possible because the high oxygen exchange of the terracotta allows a prolonged stay of the skins in the amphorae, which means that the aromas and fragrances contained in the skins are released in a very marked way. The final product is a very delicate and fragrant wine that clearly stands out from the typical Tuscan reds.

- AMPHORAE TREBBIANO L'UVA E LA TERRA IGT 2018 30,00 €

933 bottles produced

(TREBBIANO WHITE 100%)

it is produced with 100% Trebbiano, this grape is carefully selected in their vineyards on the plant, before harvest.

Fermentation takes place in 350 liter cocciopesto amphorae, once the fermentation is over the wine is not drawn off but the skins remain to macerate in contact with the wine for a year. This procedure is made possible because the high oxygen exchange of the cocciopesto allows a prolonged stay of the skins in the amphorae, which means that the aromas and fragrances contained in the skins are released in a very marked way. The final product is a very intense and fragrant wine that clearly stands out from the typical Tuscan whites.

 TERRE DI GUIDORESTE  (12 KM) - ORGANIC Id.Cert. IT BIO 009

 

- BALOCCAIA TOSCANA ROSSO IGP 2015 20,00 €

(Sangiovese, Canaiolo, Colorino) Red

Aged 12 months in 2nd passage oak barrels.

Intense and fruity aroma with hints of red fruits - according to the vines that produce it - hazelnut - as it develops both alcoholic and malolactic fermentation - vanilla and wood - because it rests in oak barrels for a year. The flavor, dry and tannic that tends to soften with aging, is persistent and has that astringent sensation that cleanses the mouth in a balanced way. BALOCCAIA comes from the best selection of our Sangiovese, Canaiolo and Colorino, vines planted again from the beginning to continue our idea of ​​enhancing the grapes of the territory and supporting historically native Tuscan grapes. 6 months bottle aging.

PODERE PANTA REI (12 KM)

 

- LE COSTIE IGT 2019 12,00 €

(50% SANGIOVESE - 50% MERLOT) Red

Only steel barrel for this easy drinking and singular wine, excellent throughout the meal.

- II ROSS IGP 2019  16,00 €

(100% SANGIOVESE) Red

A pure Sangiovese, red fruits and rightly tannic, a red for any meal accompanies both first and second courses, No wood, one year of aging in bottle. long stay on the skins. Unfiltered and uncleared.

- SOIANA BLUES 2017 20,00 €

(50% SANGIOVESE, 50% MERLOT)

EXPOSURE: South West

SOIL: Clay / Limo

FERMENTATION: Indigenous yeasts

AGING: Third and fourth passage barriques for 12 months

PRODUCTION: 3,000 bottles

One vine in the valley and the other in the high hills. the two vines compensate and enhance each other.

Not filtered, Not clarified.

pleasantly "round" wine, softness in the mouth and ripe red fruits on the nose.

AGING: in third / fourth passage barriques for about 12 months.

- L'INNOMINATO 5-3-3 MAGNUM 140,00 €

                             6-5-3 MAGNUM 120,00 €

(Vertical blend  of three vintages and three grape varieties) Red.
 

SANG 2015 - MER 2013 - CIL 2013

SANG 2016 - MER 2015 - CIL 2013

- MARVIA I.G.P. 2016 26,00 €

- MARVIA I.G.P. 2012 MAGNUM 70,00 €

(SANGIOVESE, CILIEGIOLO, COLORINO) Red

EXPOSURE: South / South West, SOIL: Clay, Limo,

FERMENTATION: Indigenous yeasts,

AGING: Barriques 16/20 months

PRODUCTION: 5,000 Bottles Typical cut of the area with vines over 70 years of age. Vinified with a long stay on the skins and aged in both new and used barriques for a period ranging from 16 to 20 months.

ORGANOLEPTIC RESULT: Complex wine, rich in spiciness, black fruit and hints of licorice. Very appreciable with stews and steaks.

- CENTOMANI I.G.P. 2019 45,00 €

(100% SANGIOVESE) Red

EXPOSURE: South / South East, SOIL: Mixed Clay,

FERMENTATION: Indigenous yeasts,

AGING: French oak tonneaux 12/14 months,

PRODUCTION: 1,400 bottles

EXTENSION: 0.4 Ha

Crushing of the grapes and filling of the vats Manual in order to keep the grapes as intact as possible.

"Partial" fermentation of the beans with slow release of the juice.

ORGANOLEPTIC RESULT: Varietal notes of SANGIOVESE, Marked Spicing and Chocolate.

SATOR (18KM)

 

THE ONLY WINEMAKER OUTSIDE THE VALDERA OF THIS CHART, A PRODUCER OF COSTA WINES, IN CASTELLINA MARITTIMA (18KM), THEY ALWAYS TALK ABOUT THE PROVINCE OF PISA, A VERY DIFFERENT TERROIR, INFLUENCED BY SEA BREEZES, SALMISH AND COMPOSITION OF THE SOIL (MIXED VOLCANIC AND CLAY).

- SILENO 2016  25,00 €

(100% CILIEGIOLO) Red

SOIL: Clay with a strong inclination

VINIFICATION: spontaneous with indigenous yeasts at a controlled temperature.

AGING: 50% oak 8 months, 50% cement 8 months then bottle 6 months.

ORGANOLEPTIC RESULT: An intense ruby ​​red that gives aromas of ripe fruit among which the marasca cherry and the strawberry stand out. Sweet tannins of excellent texture.

- SILENO ROSE' MAGNUM 1,5 LT 35,00 €

(100% CILIEGIOLO)

VINIFICATION The grapes from the first harvest of the individual plots cultivated in Ciliegiolo are harvested manually. The pressing is soft and the static decantation is carried out cold, the fermentation of the clear must takes place in steel at a temperature of 16 ° C with selected yeasts.

REFINING In steel in contact with fermentation yeasts for 3/4 months. In bottle for 2 months. TASTING NOTES Wine obtained from the first cherry harvest. Pale pink in color, it opens to the nose with notes of fresh red fruit, strawberry and cherry. In the mouth it is savory, vibrant with a pleasant refreshing aftertaste.

AWARDS AND ACKNOWLEDGMENTS

Vitae - 2 vines - Sator Rosato 2018

James Suckling - 90/100 - Sator Rosato 2017

Vinous - 89/100 - Sator Rosato 2015

Veronelli's wines - 87/100 - Sator Rosato 2014

- OPERAUNDICI 2016 50,00 €

(50% SANGIOVESE 25% CILIEGIOLO 25% TEROLDEGO) Red

SOIL: Clayey, Volcanic, Calcareous,

VINIFICATION: Hand-picked grapes, vinified and aged separately. Fermentation with indigenous yeasts at a controlled temperature.

AGING: Sangiovese and Teroldego in oak barriques for 18/20 months. Ciliegiolo in a concrete tank for 18/20 months. Aging in the bottle for 12 months.

TASTING NOTES Wine obtained from the grapes of the individual parcels where, each year depending on the climatic trend, the three vines give typical and very important organoleptic profiles. The blending produces a wine with an intense ruby ​​red color and strong varietal expressiveness, notes of small red fruits and licorice. On the palate, elegance, refinement, and balance are its hallmarks.

AWARDS AND ACKNOWLEDGMENTS:

Wine Critics  92/100 - VIVINO 4,2

NATURAL WINES

A natural wine, or wine according to nature or real wine, is a wine that is made from organic grapes, without the addition of chemicals, with the exception of small quantities of sulfur dioxide. (From "zero" to about "one tenth "with respect to the" organic "specification)

At the moment there is no legislation or unanimous consensus on the exact definition of "natural wine". This name is therefore not certified by any body. However, there is a vast movement for the creation of a European production regulation called "VINNATUR".

Target

The production of a natural wine wants to be the natural expression of a terroir, in search of a "natural", original taste of the wine, deriving from a natural vinification.

Methods

The methods presented below are those that bring together the various associations of natural wine producers and do not constitute a list of obligations. In fact, the denomination "natural wine" is not regulated and therefore it is not subject to certification on a defined specification.

In the vineyard (viticulture)

Manual harvest

Practice of organic viticulture, in which the vines are not treated with synthetic products

In the cellar (vinification)

Fermentation with wild and unselected industrial yeasts

Refusal of brutal manipulations and techniques such as pasteurization, preferential use of decanting by gravity

No addition of oenological aids, even if allowed in organic winemaking

The concept of "natural wine" is, however, controversial. Winemakers who describe their production as "natural wine" often have different opinions on other natural wines, and the main obstacle is represented by different views on acceptable practices. This makes a precise definition of "natural wine" difficult.

               

PODERE ANIMA MUNDI (12KM) LARI

GAVA GAI IGT 2020 20€

Grapes: Canaiolo 100%

SOIL TYPE: sandy / calcareous

TRAINING: spurred cordon

HARVEST: manual harvest in mid-September

VINIFICATION: spontaneous fermentation with the pied de cuve in concrete vats. SENSORY NOTES: intense ruby ​​red color with purple hues. On the nose there are floral notes, especially rose. In the mouth it has a full and soft taste, well balanced by a good minerality.

BAD GIRLS GO EVERYWHERE Vino rosso toscano IGT 2020 20€

1 litre bottle.

Grapes: Ciliegiolo 100% Red

SOIL TYPE: sandy / calcareous

TRAINING: spurred cordon,

HARVEST: manual harvest in mid-September

VINIFICATION: spontaneous fermentation with the pied de cuve in concrete vats.

SENSORY NOTES: ruby ​​red color, cherry nose, tannicity, freshness, desire for summer.

IL PICCOLO SOGNATORE IGT 2020 18€

Grapes: 100% Trebbiano

Il Piccolo Sognatore is a pure Trebbiano that makes only two days of maceration with a simple and understandable drink. Intense yellow color and slightly veiled like the majority of Natural Wines. On the nose, aromas of yellow flowers, medicinal herbs, balsamic, fresh and medicinal varnish, which over time and as soon as it becomes a little warmer, smells of yellow pear puree. Fairly fresh in the mouth (acidity), dry and well defined at the entrance, with a lean and pleasant drink, but with a rather persistent sweet finish due to its residual sugar.

ROSSO NORMALE IGT 2019 20€

Grapes: Blend di Pugnitello, Foglia tonda, Ciliegiolo - Red

SOIL TYPE: sandy / calcareous

TRAINING: spurred cordon,

HARVEST: manual harvest in mid-September

VINIFICATION: spontaneous fermentation with the pied de cuve in concrete vats.

SENSORY NOTES: Small red fruit, currants, spices on the nose.
In the mouth, elegant light tannins, fruity aftertaste.

FACE TO FACE  Vino rosso toscano IGT 2019 20€                                          

VARIETY: 100% Sangiovese, Red

SOIL: sandy / calcareous

TRAINING: spurred cordon

VINIFICATION: Spontaneous fermentation with semi-carbonic maceration

SENSORY NOTES: The semi-carbonic maceration gives freshness and lightens the tannin of this Sangiovese. The freshness in the mouth makes the drink very strong. A very intriguing atypical Sangiovese.

KISS&FLY Vino bianco toscano IGT 2019 20€

VARIETY: Vermentino100% White

SOIL: sandy / calcareous

TRAINING: spurred cordon

VINIFICATION: Spontaneous fermentation in concrete vats.

SENSORY NOTES: interpretation of Tuscan Vermentino in an extravagant but elegant way. A wine with a base that gives unprecedented aromas for a Vermentino.                                         

DUE VENTI Vino rosso toscano IGT 2015   30€

Grapes: 100% Pugnitello, Red.

Soil type: the soil has a sandy loam texture. It is a loose soil characterized by a significant presence of sand. It is a soil originating from the Pliocene sands with a strong presence of calcium. The vineyard is located at 160 m a.s.l., facing south-north, and, despite the presence of the forest, it is a well-ventilated terroir. The surface is equal to 1 hectare. Training system: spurred cordon.

Plant density: 5500 plants per hectare.

Harvest: manual harvest in the second half of September approximately.

Vinification: spontaneous fermentation with the pied de cuve in concrete vats.

Aging: the wine is aged in sixth passage French oak barriques for about 12 months. After aging in glass, the 2 Venti is marketed.

Sensory notes: intense ruby ​​red color. It has aromas of black berry fruit, blackberry, currant, blueberry, juniper, licorice, leather and tobacco. In the mouth good body and complexity, with notes of black fruits and medicinal herbs, with a long spicy aftertaste                                      


FOLLIA A DEUX Vino rifermentato rose' 2019  20€                                                     

Grape variety: Foglia Tonda 100% Rose'.

It is a sparkling wine made from Foglia Tonda grapes. Follia à Deux is refermented in the bottle. We do it following the ancestral method, the oldest way of producing sparkling wine.The beautiful color of Follia à Deux and its low alcohol content make it a natural wine perfect for summer, both for an aperitif and for a light lunch. . A wine with a marked acidity that distinguishes the ancestral methods.


 

TERRE DEL VING (0 KM) CHIANNI

 

RIPABIANCA:BIANCO TOSCANA IGT 2017 18€ 

 Grapes: Trebbiano 70%, Malvasia and San Colombano 30%  Orange Wine.

Beautiful acid structure and endless minerality, with notes of bread, yeast and delicate hints of sea breeze. A simple wine where simple is not trivial that with every sip gives lightheartedness, vitality and desire for the sea.                                

CANTORE ROSSO COSTA TOSCANA IGT 2015 20€                             

Grapes: Prevalence Sangiovese, Ciliegiolo and Canaiolo - Red

Vinification: Spontaneous fermentation with pied de cuve in concrete vats

Aging: Partial in oak barrels After soft pressing, maceration is carried out for about seven to eight days. Upon completion of the malolactic fermentation, the wine is partially aged in oak tonneaux before passing into the bottle where it is aged for a further three months.

NOMADE:  ROSSO COSTA TOSCANA IGT 2015 25€                                

Grapes: Cabernet 85% Merlot 15% Red

Vinification: Spontaneous fermentation with pied de cuve in concrete vats

Aging: in barriques 18 months

In the mouth: Elegance and balance. persistence and medium intensity body. It is the symbolic wine of Terre del Ving, a wine that carries within itself the story of the continuous journey in search of lands to cultivate, of experiences to narrate. Nomade 2015 is mainly obtained from Cabernet Sauvignon grapes grown in Montescudaio, a short distance from the sea, along the Cecina river bed.

BABUC: ROSE' TOSCANA IGT 2020 20,00 €                          

Uvaggio: 100% SANGIOVESE ROSE'

From Podere Borgaruccio on sandy-loamy soil, with the presence of marine fossils, at 150 meters above sea level with east-west exposure.

Vinification: Spontaneous fermentation without contact with the skins with periodic battonage in concrete and partially in wooden barrels.

Aging: Short passage in exhausted oak barrels

Production philosophy

Organic, Biodynamic, Artisan, Indigenous yeasts

Terre del Ving “Babuc” is a pure Sangiovese vinified in white. The vineyards are within the Podere Borgaruccio, 12 hectares where there are also woods and olive trees, on soils that alternate sand and silt, with a massive presence of fossil shells. The harvest is done manually around the end of August, the grapes then undergo soft pressing. Fermentation is activated spontaneously and there is no contact with the skins, inside concrete vats and, in part, in exhausted oak barrels. Periodic batonnage allow the wine to stabilize and maintain some characteristics intact. Refinement in the bottle lasts for a few months.

Its very intense rosé encloses orange halos in a slightly veiled complex. From the glass, the olfactory analysis opens onto a fruity scenario: fresh cherries, raspberries and wild berries spread out on a wetter carpet of undergrowth. Hints of aromatic herbs strike the sense of smell, with some mineral notes. Tasting it, one is immediately pervaded by its freshness: it is a direct and straightforward rosé, non-invasive however. It is pleasantly enjoyed with both fish and white meats.

ColorSlightly veiled deep pink with orange streaks

Scent Fresh notes of cherries, raspberries, wild berries, aromatic herbs, puffs of undergrowth and light mineral accents

TasteFresh, delicious, gentle and straightforward

RIVALE: COSTA TOSCANA IGT 2015 30€                                                                     

Grapes: 100% Sangiovese Red

Soil: Sandy-silty and very rich in fossil shells

Altitude: 150 a.s.l.

Exposure: East-West

Harvest: Manual at the end of September and selection of the best bunches

Vinification: Soft pressing, maceration for 12-13 days

Planting layout: 4,500 plants / ha Training: Guyot Yield per hectare: 40 Q.li/ha

Aging : Refined for about one year in oak barrels (tonneaux) Refining in bottle: At least 12 months

CANTINA ERRANTE SAN GIMIGNANO

- ERNESTO CIDER 2020 375ml € 18.00

100% Apples

 

Spontaneous fermentation of apples of ancient varieties from free trees cared for by Ernesto, in Chianni.

Fermentation takes place in oak barriques.

A sparkling Meditation Cider.