Vintage: 2007, 2006

Grape variety:

Sangiovese 90%, Buonamico 10%

Harvest:

Cosimo 2007 is the successful outcome of a rigorous se- lection of grapes from our prime vineyard whose vines are over 50 years old. This vineyard, South-West exposed, has a density of 3000 plants per hectare.

Vinification and refining:

for our company this wine represents a significant point of reference, an example of elegance and delicacy of total excellence, that our land can express. Cosimo 2007, like all our red wines, is vinified in small 10-hectolitre open vats. It is the result of a 100% natural vinification process, without selected yeasts or any oenological adjuvants for fermentation, except for small doses of sulphur dioxide, added after destemming and before bottling. While the wine is in the vats, it undergoes an entirely manual punch down process. Afterwards the wine is trans- ferred to the barrels approximately 20 days after grapes enter the cellar. The 100% natural malolactic fermentation takes place in barrels, where the wine is kept for one year.

Sensory characteristics:

complex nose wine, austere and varietal in the mouth, the ripe fruit recalls plump and small red berries, as well as spicy notes, both delicate and intriguing; rounded, mouth- filling back palate. Like in the previous growing years, the wine's minerality brings about a very sapid, highly drinkable wine, with good alcoholicity.

Pairing:

fantastic when it's paired with red meats, game meat and matured cheeses.

Analytical data:

Alcohol 13,60%

Total acidity content 4,90 g/l

Volatile acidity 0,8 g/l

pH 3,59

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Vintage: 2007

Grape variety:

Sangiovese 100%

Harvest:

grapes are harvested from our young vineyards, with a den- sity of 4000 plants per hectare, and from our oldest vineyards, over thirty years old, with a density of 3000 plants per hectare. The spurred cordon training system is used.

Vinification and refining:

natural vinification process in open vats, without adding selected yeasts or any kind of oenological adjuvants. Refining in cement tanks for one year; bottling without filtration.

Sensory characteristics:

ruby red, Nicole is an example of the elegance and delicacy that Sangiovese grapes can offer. Good drinkability, extraordinary harmony and good balance. Tannins are present, but very soft and well balanced. Fascinating complex nose, with distinct fruit sensations.

Pairing:

fantastic when paired with sausage products, semi-ma- tured cheeses, red meats and offal, especially tripe. It fully shows its elegance when accompanying fish soups with tomatoes.

Analytical data:

Alcohol 13,5%

Total acidity content 5,80 g/l

Volatile acidity 0,60 g/l

Vintage: 2007, 2006

Grape variety:

Cabernet Sauvignon 85% e Cabernet Franc 15%

Harvest:

At the end of September grapes have been manually harvested from our vineyards, with a density of 4000 plants per
hectare. The spurred cordon training system is used.

Vinification and refining:

Once bunches have been selected, the grapes, mechanically destemmed, but manually pressed, go to the fermentation, without the addition of selected yeasts. The fermentation process, from 15 to 20 days in open vats, involved manual punching down of skins. Afterwards the wine has been poured into new and used barriques, where it has been kept for about one year.

Sensory characteristics:

Deep ruby red, Nicolò has a strong personality, its bouquet is full of scents of ripe red fruits, the tannins are present,
but well balanced. Soft and wrapping entry on the palate, but with a lingering finish flavour, this wine reveals a slight
balsamic, mint nuance that balances the minerals typical of the terroir; with a well-integrated wood flavour.

Pairing:

Game, red meats, also with truffles, and matured cheeses.

Analytical data:

Alcohol 14,0 %

Total acidity content 5,75 g/l

Volatile acidity 0,50 g/l

pH 3,50

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