OUR WINES

 

 

 

Brunello di Montalcino


Subsoil: Vineyards are situated in hilly areas at an altitude of 250 to 300 meters above sea-level. The subsoil is of medium consistency with the presence of skeleton and varying percentages of clay. Grapes varieties: 100% Sangiovese - Training system: spur cordon.

Production techniques: manual selection of clusters picked up in perforated cases which are delicately emptied in the hopper of the destemming machine. Stuck fermentation takes place without the addition of cultured yeasts, with long maceration of the pomace at a controlled temperature and with recurring processes of scalar pumping over. At the end of the malolactic fermentation wine is poured into wine barrels and wood casks for a minimum period of two years. Wine is then put into stainless-steel tanks and finally bottled. The final stage is to give the wine additional aging (six months), before the bottling and its commercialization.  

Colour: red colour of medium intensity, with purple reflections. Perfume: harmonious, with a sophisticated note of prune and blackberry and a strong wood aroma. Flavour: the taste results in a rich and balanced wine, distinguished by its aftertaste with a note of mixed berries and a delicate nuance of wood. 

 

 

 

 

 

Rosso di Montalcino


Subsoil: clay, rich of skeleton. Average altitude of the vineyards: 300 a.s.l. Density of 4000 plants per hectare. Training system: spur cordon.

Grape blend: Sangiovese, clones selected in Montalcino. 

Vinification: long maceration of the pomace with recurring processes of pumping over.

Maximum temperature of 28 degrees, without the addition of cultured yeasts.

Aging in wood in a vat of 40 hl in oak barrels Slavonia.

Colour: deep ruby red with violet nuances, clear. Perfume: intensely and widely scented. Flavour: fresh and harmonious, of good stuff, with an excellent and balanced tannins. Ideal serving temperature: 18 degrees; it is served in wine glasses specifically designed for the Red wine of Montalcino. 

 

 

 

 

 

 

 

Lamo


Subsoil: clay, rich of skeleton

Lamo

Subsoil: clay, rich of skeleton. Average altitude of the vineyards: 300 a.s.l.  Density of 4000 plants per hectare. Training system: spur cordon.

Grape blend: Sangiovese and Cabernet Sauvignon.

Vinification: long maceration of the pomace with recurring processes of pumping over. The temperature rises freely until it reaches 33 degrees.        

Aging in wood in second passage small French oak barrels of 225 litres where Lamo ages for 12 months.

Aging in bottle: Four months.

Colour: deep ruby red with garnet hints, very clear. Perfume: strong, with a wood aroma well mixed with grapes. It has a strong and complex bouquet.

Flavour: full-bodied and robust wine structure but supple and sophisticated in the mouth. Ideal serving temperature: 20 degrees; Lamo is served in wine glasses distinguished by a wide bowl and tapered sides. 

  

 

 

Eau-de-vie Col di Lamo


Alcohol: 40% vol.

Distillation system: discontinuous in bain-marie and vapour steam kettles.

Types of wood: oak barriques Limousine and local cherry wood.

Colour: deep stray yellow with soft amber nuances. Perfume: soft and captivating. Honey, vanilla and chamomile sensation. Flavour: sweet, delicate and persuasive. Sense of smell: fine and complex bouquet. Notes of almond, hazelnuts and spices are elegantly fused together. The mixing of exotic fruits with marasco, prunes, blackberries and raspberries is unusual. Eau-de-vie Col di Lamo is harmonious and persistent.

Eau-de-vie Col di Lamo

Type of wine: Eau-de-vie made from grape pomace aged with Sangiovese Grosso grapes

Bottle capacity: 50 cl