In the South of Italy; the earth is dried by the warm sea breeze. The colours are intense and full of energy. Our vineyards grow under the strong Mediterranean Sun. Every grape bunch and every single grape are full of the energy that only this Sun and terrain can give.

FALANGHINA I.G.T. 2018

GRAPE VARIETIES:
Minimum 85% Falanghina and up to 15% other types of white grapes such as Fiano and Greco, which are authorised for cultivation in the Provinces of Benevento
GRADE:
12% vol

TYPE OF SOIL:
Volcanic clay
COLOUR:
Deep yellow, with strong bright green reflections
AROMA:
Deep, clear, elegant. Ripe fruit sensations emerge, accompanied by enchanting notes of thyme and Mediterranean spices
PALATE:
The first sensations are of a warm embrace followed by a pleasant sour note. The wine becomes long and perfectly persistent, with pleasant fresh notes aftertaste

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The fresh harvested grapes are crushed, de-stemmed, placed in presses, adding Vitamin C to prevent the oxidation of aromatic substances and dyes. As soon as the must is cooled down to 12° C and statically decanted, the alcoholic fermentation of the clear must begins by using selected yeasts.

Once completed this latter phase, the wine is cooled down to 8° C and 6-8 days later the first transfer can be done. Until bottled, Falanghina Piantaferro is kept at controlled temperature.

CHIANTI D.O.C.G. 2018

GRAPE VARIETIES:
Minimum 85% Falanghina and up to 15% other types of white grapes such as Fiano and Greco, which are authorised for cultivation in the Provinces of Benevento
GRADE:
12% vol

TYPE OF SOIL:
Clay-limestone
COLOUR:
Deep ruby by aging, Chianti Piantaferro reaches an interesting granite profile, very consistent and deep
AROMA:
Intriguing red fruit and cherry hints, followed by elegant sensations of tea and spices, especially black pepper. The perfume can be defined as warm, complex and elegant
PALATE:
Great start followed by a tannic acid sensation, ending with a pleasant saltiness that leaves the mouth dry; great persistence and excellent aging potential

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in order to obtain the Chianti Piantaferro the traditional method has been chosen as vinification technique of the Sangiovese grapes, consisting of a maceration and fermentation process at a controlled temperature of 24-26° C, daily pumpings over a period of 4 to 6 days depending on the vintage, followed by two long replacements for the following 3-4 day, continued by grape draining and pressing. Once concluded the phases of alcoholic and then malo-lactic fermentation autumnal decanting rites can be performed.