|Name of the Wine
IGT Toscana Passito
White dry grapes
|Vineyards Average Age
250 meters above the sea level
|Number of vines per Ha
|Production per Ha
</strongOn the plant during 45 days with cutting of the vines at the end of September
Very slow fermentation in small barrels of 100lt
At least one year in small barrels of 100lt
At least 6 months in bottle
Deep golden yellow, the nose is complex and intense, with powerful candied fruit notes. In mouth there is an excellent balance between acidity and sugars. Wide and persistent aftertaste.
8° – 9°
A great dessert wine, passito di Toscana. Made from Malvasia and Trebbiano grapes allowed to dry out in a well ventilated room until Valentine’s Day, the date chosen by Antonio Moretti Cuseri. Around a week before the pressing of the grapes become coloured , ranging from intense brown, to gold and pink. The remaining passito from the year before, left at the bottom of the barrels, gives a persistent aroma of raisins, fruit cake and spicy oak.
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Morellino di Scansano gets its name from the particular type of Sangiovese found in Maremma and the most important area Scansano, found in the province of Grosseto, where the wine comes from. Soft, young and fruity, it is loved by wine drinkers and wine lovers alike.
|James Suckling||87 / 100|
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, Crognolo brings together the class of Sangiovese with the complexity bestowed by aging in oak.
|James Suckling||95 / 100|
|Wine Specator||92 / 100|
|Wine Enthusiast||89 / 100|
Passi di Orma is the newest of our wines, a Bolgheri doc whose first vintage is 2015. A mix of Merlot, Cabernet Sauvignon and Cabernet Franc grapes gives this wine a distinctly elegant character. The grapes are grown in mineral rich pebbly terrain with a base of clay. They are harvested and selected by hand. After a fermentation of 10 days, there is a further maceration of eight days with the skins. Ageing is in seasoned French oak barriques for at least 6 months, after which the wine is bottled. Passi di Orma is a perfect reflection of the lands where it is produced. Their high mineral content and sheer beauty blend to give a strength and grace to this international wine which has found its perfect expression.
|Wine Enthusiast||90 / 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.
|Wine Enthusiast||91 / 100|
|Gambero Rosso||Tre bicchieri|