DOCG BRUNELLO DI MONTALCINO

Our top-of-the-range red is an extremely elegant, complex expression of the Sangiovese grape. It comes from grapes from the Capanna vineyard, characterized by an excellent exposure and optimum soil and climactic conditions. This wine has great power and personality, and represents a perfect combination between tradition and innovation.

the Capanna vineyard  stands at an altitude of 350 m above sea level facing south. The soil is characterized by the predominant presence of “galestro” stones with layers of clay and sandstone, making the area ideally suited to the production of Sangiovese. In this area the influence of the sea is strongly felt , with hot, dry summers and constant winds that remove moisture.

100% Sangiovese. Vineyard: density of 4,500 plants per hectare. The average annual yield is 25 hl per hectare, with an average
production of 40 quintals per hectare.

: the grapes are hand harvested and transported to the winery in small boxes of 20 Kg. Careful hand selection of the cluster and grapes is carried out before pressing. The wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 18 days at a constant temperature of 28 ° C.

A wine of great personality, with an intense ruby red colour, a broad, persistent nose, with persistent notes of red berries well blended with delicate spicy notes from the wood. Its taste is complex, very rich, warm and pleasantly enveloping.

2004, 2005.

DOCG BRUNELLO DI MONTALCINO

Castiglion del Bosco’s most representative wine is an example  of the Sangiovese grape’s perfect symbiosis with the territory of Montalcino. The richness of the “galestro” stone in the soil gives the wine its unique aroma, complexity and structure.

Our Capanna vineyardslie at an altitude of 350 m above sea level facing south. The soil is characterized by the predominant presence of “galestro” stones with layers of clay and sandstone, a terroir which  is ideally  suited to the production of Sangiovese. In this area the influence of the sea is strongly felt , with hot, dry summers and constant winds that remove moisture.

100% Sangiovese Vineyard: Density of 4,500 plants per hectare. The average annual yield  is 40 hl per hectare, with anaverage production of 60 quintals per hectare.

The grapes are hand harvested and transported to the winery in small 20kg crates . Careful hand selection of the cluster and grapes is carried out  before pressing. The wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 18 days at a constant temperature of 28 ° C.

The color is ruby red with garnet overtones, the nose is broad and determined with typical varietal aromas. In the mouth it is harmonious and persistent.

2005, 2006.

DOC ROSSO DI MONTALCINO

A pleasant, modern wine, that represents a fresh and well-rounded expression of the Sangiovese grape. Its intense varietal aromas are the result of a combination of traditional and modern techniques in the cellar.

Rosso di Montalcino Castiglion del Bosco comes from a careful selection of grapes from vineyards located in an area of the estate named Gauggiole.

The Gauggiole vineyards stand  at a height of 250 m above sea level and face  south-southeast.  They are characterized by a medium soil, mostly clay, with a hot, dry summer microclimate  and wetter conditions in winter and spring. These are the ideal conditions for a fresh, fruity, aromatic Sangiovese wine..

:100% Sangiovese. Vineyard: Density is approximately 4,500 plants per hectare. The average annual yield  is 50 hl per hectare with an average production of 70 quintals per hectare.

The grapes are hand harvested and transported to the winery in small 20kg crates. Careful hand selection of the cluster and grapes  is carried out  before pressing. The filling of the tanks of wine is done only with the force of gravity, without using mechanical means. Alcoholic fermentation lasts for 15 days at a constant temperature of 28 ° C.

The colour is ruby red, nose is delicate and full of typical varietal aromas. In the mouth it is pleasant and harmonious. Its unique versatility makes it suitable for everyday drinking .

Excellent with pasta dishes with meat sauces and tomatoes, red meat and medium aged cheeses.

2007, 2008.

IGT TOSCANA ROSSO

Winemaking passion and top quality grapes combine in  a wine which exudes structure and elegance, produced from grapes grown in fromour Prima Pietra vineyards at Riparbella on the upper Tuscan coast.

The vineyard stands at a height of 450 meters above sea level, facing south-west. ‘Gabbreto’, the typical soil of this area, is rich in ferrous clay.

:50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc, 10% Petit Verdot.

The different varieties are harvested separately starting with the Merlot in mid-September. After being picked by hand, the grapes are taken to the winery in small 20kg crates. Careful cluster and grape selection is carried out before the manual  rasping process. Alcoholic fermentation without the addition of commercial yeast occurs in conical wooden vats which are filled by gravity alone, without recourse to mechanical pumps. The wine remains in contact with the skins for  15 days at a temperature of 28 ° C, separately for each variety. Frequent manual ensure the extraction of aroma and color from the skins without damaging their integrity.
At the end of the fermentation process the grapes are pressed directly into the vats with an inner tube, in order to obtain acomplex, velvety wine.

Density is 9,600 plants per hectare. All varieties are planted on 110R rootstock. The average annual yield is 35 hl per hectare, with an average production of 60 quintals per hectare and a yield of 0.65kg per plant.

malolactic fermentation in French oak barrels (50% of them new). Wood aging lasts for 18 months, with periodical barrel decanting being carried out by gravity alone. The wine spends at least six months in the bottle before release on the market.

A wine of great personality characterized by an intense ruby red color with purple hues, a broad,persistent nose, with persistent notes of red berries well blended with delicate spices. Its taste is complex, rich in important, velvety tannins.

2007, 2008.

IGT TOSCANA ROSSO

DAINERO is composed predominantly of Merlot grapes and aged in barrels for a period of six months. A complex wine full of fruit and spices, full and round on the palate.

Close to the Bolgheri area, it is characterized by a particularly favourable climate for wine-growing, strongly influenced at the same time by the proximity of the sea and the adjacent mountains.

The vineyard stands at a height of 450 meters above the sea level, facing south-west. ‘Gabbreto’, the typical soil of this area, is rich in ferrous clay.

Merlot 90% - Sangiovese 10% Vineyard: Density is 9,600 plants per hectare. All varieties are planted on 110R rootstock. The average annual yield  is 50 hl per hectare, with an average production of 70 quintals per hectare.

The grapes are hand harvested and transported to the winery in small 20kg crates. Careful hand selection of the cluster and grapes is carried out before pressing. The wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 15 days at a constant temperature of 28 ° C.

After malolactic fermentation Dainero is transferred to French oak barriques (30% new oak barrels, 70% first and second passage barriques) for 6 months. Full maturation requires another 6 months of bottle aging, after which the wine is released on the market.

The color is ruby red with violet hues, while on  the nose it is rich in  spicy and fruity notes; in the mouth it is rich and round. Its unique versatility makes it suitable for everyday drinking.

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Excellent with pasta dishes with meat sauces and tomatoes, red meat and medium aged cheeses.

2008.

2008: 24,000 0.75-litre bottles

IGT TOSCANA CHARDONNAY

Produced in limited quantities exclusively for internal use,  this rich and complex white wine is made from 100% Chardonnay grapes. In CdBianco,
typical varietal notes blend with spicy overtones  that are the result  of oak barrel fermentation and aging.

100% Chardonnay

Grapes from small local providers are hand harvested and transported to the winery in small 20kg boxes. Thegrapes are pressed and the must rests  at a temperature of 5 °C for 48 hours before fermentation. Fermentation takes place in French oak barrels. At the end of the fermentation process, the wine remains on its lees for five months before being blended and bottled.

An intense straw yellow color with golden hues; the nose is intense and complex, displaying aromas of fruit and acacia flowers, mixed with notes of vanilla. The palate is rich and well structured with sweet and enveloping notes. Long finish. It is a wine that continues to evolve  in the bottle.

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Excellent with pasta dishes with white sauces, fish dishes and soft cheeses.

2009.

From the skins of selected Sangiovese grapes used for the production of Brunello di Montalcino comes this noble Grappa full of finesse and flavour, which completes the traditional range of Castiglion del Bosco products.

Marcs from Sangiovese Grosso used to produce Brunello di Montalcino. Alcohol content: 45%.

Discontinuous distillation starting5 days after devatting to preserve the unique aroma of the Sangiovese grapes.

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1 year in stainless steel vats, 6 months in the bottle.

The color is crystal and clear and rich and persistent on the nose, with intense floral and fruity aromas.
The palate is very soft and harmonic.

This olive oil is produced with the traditional olive varieties typical of this area. It represents a product with a strong link to the territory and distinctive flavours and aromas.

400 meters above sea level. Composition of soil: medium mixture, rich in fossils.

‘Vase’ shape Olive production: 8,000 kg Average yield in oil: 15% Collection

Hand gathering in November. Type of extraction: Cold. Settling/clarification: Cotton filtration

Gold-coloured with emerald reflections, the nose has aromas of fresh olives, with hints of artichoke and cardoon. The mouth is broad and balanced with a pleasant bitterness and pungency.

Excellent on traditional Tuscan soups, grilled fish, carpaccio and roast meat.
This olive oil is produced with the traditional olive varieties typical of this area