|Name of the Wine
100% Nerello Mascalese
|Average Age of the Vines
Over 60 years
700 meters above sea level
|Produzione per ha
Maceration on the skins for 22 days with frequent pumping
14 months in Barrels and tonneaux
|Bottle aging prior to release
The soul of the silent volcano, unexpected and incandescent, giving life to perpetual movement, and the name of our wine. A force of nature that is irrepressible and seductive, and an expression of a unique terroir.
|Wine Advocate||92 / 100|
|James Suckling||93 / 100|
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The Chianti Vigna di Pallino takes its name from the grower who, for many years, lovingly looked after this vineyard, already present on cadastral maps dating to the beginning of the 1800’s. From the heart of the estate, produced largely with Sangiovese and without the use of oak, it is a wine that represents the historic continuity of the estate and the traditions of the region.
|James Suckling||90 / 100|
Nero d’Avola, an extraordinary native Sicilian grape; fermented and macerated in steel, exuberant and at ease, right for every occasion and easy to drink. In the steps of the southern Italian rural tradition of finishing the wine of the last vintage before beginning to drink that of the next.
Crognolo is named after a wild bush, Cornus, that grows abundantly on the estate. Made predominantly from Sangiovese, a traditional Tuscan variety, that produces elegant and age worthy wines and a small part of Merlot, Crognolo brings together the class of Sangiovese with the complexity bestowed by aging in oak.
|James Suckling||94 / 100|
Orma is the perfect assemblage of Merlot, Cabernet Sauvignon and Cabernet Franc, grape varieties that have found in these surroundings their perfect habitat. These gently-sloping hills boast deep soils composed largerly of pebble and clay; with very little sand, cool soils that resist the heat of recent seasons, while the nearby Mediterranean tempers the heat coming from inland, cooling the summers and softening the winters. The grapes are hand-picked and vinified according to the dictates of tradition: a fermentation of some 15 days, followed by maceration, with frequent punchdowns and pumpovers, followed by a full year spent in French oak barriques.
|James Suckling||96 / 100|
|Gambero Rosso||Tre bicchieri|