Centomani

Centomani (hundred hands) is our special Sangiovese Wine.  We obtain the grapes for this wine specially from a single small vineyard. The preparation of this wine is done by destemmingof the grapes by hand to be sure to avoid crushing. The fermentation then starts two or three days after the harvest.  It is a non traditional fermentation because the grapes remain intact and release the juice little by little during the fermentation process. The result is a wine where you can taste the spiciness and chooclate of the Sangiovese. Aged in French oak tonneaux for about a year, then in bottle for the year following.

Only magnum at the moment.

Shop

Additional information

Vintage 2013
Alcohol 14% Vol.

Sameti

This wine comes from our vineyards at the bottom of the valley. An unusual merlot, rich in tannins, blueberry and spiced scent with hints of toast and coffee. Aged in French oak barrels for about 12 months.

Shop

Additional information

Vintage 2013
Alcohol 14% Vol.

Karisma

The Sangiovese grapes are fermented in cement with the skins for 4 weeks. Then aged for 6-7 months in terracotta amphoras. The amphora refines the wine, the tannins are reduced and the aroma increased. This is an old way of refining the wine.

Shop

Additional information

Vintage 2014
Alcohol 13.5% Vol.

Soiana Blues

Equal parts Merlot and Sangiovese make up this wine, taken from the valley (Merlot) and the hillside(Sangiovese) to make a delightful wine then aged in oack barrels for about a year.

Shop

Additional information

Vintage 2015
Alcohol 14% Vol.