Amphiteatro Bianco is an IGT Toscana Bianco made from Trebbiano grapes. The vineyards lie on Pliocene sediments rich in clay, tuff, and marine fossils. Vinification takes place in stainless steel with temperature control. Skin maceration is limited to a few hours of contact. Alcoholic fermentation is spontaneous, followed by a natural malolactic fermentation without any inoculation. The wine remained in contact with fine lees until bottling in April 2025. The result is a fresh and fruity wine, medium-bodied, well-balanced with a pleasant structure, juicy acidity, minerality, and long persistence.
| PRODUCTION SITE | Castellina in Chianti (SI) |
| GRAPES | 100% Trebbiano |
| EXPOSURE | South-West, 250-300 m above sea level |
| SOIL | Marine sediments, clay, and tuff |
| VINEYARD PLANTATION | 1975 |
| YIELD | 45 quintals per hectare |
| ANNUAL PRODUCTION | 1100 bottles (750 mL), 25 magnums (1500 mL) |
| FERMENTATION ANDMACERATION | Spontaneous, brief skin contact |
| FERMENTATION TIME | About 20 days |
| TEMPERATURE | Controlled, max 25°C |
| MALOLACTIC FERMENTATION | Natural, in steel |
| AGING | 6 months in steel |
| REFINEMENT | Unfiltered, at least 3 months in bottle |
| COLOR | Straw yellow with golden reflections |
| NOSE | White flowers, aromatic herbs, Mediterranean maquis |
| TASTE | Citron, pink grapefruit, flint, almond finish |
| SERVING TEMPERATURE | 12°C |
| FOOD PAIRING | Vegetables, broths, butter-based dishes, shellfish and mollusks |
| SO2L / RESIDUAL SUGAR | SO2L < 20mg/l, Zuccheri residui < 1 g/l |
| ALCOHOL | 13% |
Amphiteatro Orange is an IGT Toscana Bianco made from Trebbiano grapes. Vineyards are located on Pliocene sediments rich in clay, tuff, and marine fossils. Vinification occurs in stainless steel without temperature control. Skin maceration lasted 25 days. Alcoholic fermentation is spontaneous in an oxidative environment, followed by natural malolactic fermentation in barriques (1/3 new, 2/3 second and third passage). The wine remained on the lees until bottling in April 2025. It results in a structured wine with pleasant oxidative notes, medium acidity, tannic texture, and long persistence.
| PRODUCTION SITE | Castellina in Chianti (SI) |
| GRAPES | 100% Trebbiano |
| EXPOSURE | South-West, 250-300 m above sea level |
| SOIL | Marine sediments, clay, and tuff |
| VINEYARD PLANTATION | 1975 |
| YIELD | 45 quintals per hectare |
| ANNUAL PRODUCTION | 860 bottles (750 mL) |
| FERMENTATION ANDMACERATION | Spontaneous, long skin contact |
| FERMENTATION TIME | About 25 days |
| TEMPERATURE | Uncontrolled, max 25°C |
| MALOLACTIC FERMENTATION | Natural, in wood |
| AGING | 6 months between steel and barriques |
| REFINEMENT | Unfiltered, at least 3 months in bottle |
| COLOR | Amber with golden reflections |
| NOSE | Chamomile, pear, aromatic herbs, acacia |
| TASTE | Apple, cinnamon, nuts |
| SERVING TEMPERATURE | 13-14°C |
| FOOD PAIRING | Aged cheeses, blue cheeses, truffle, mushrooms |
| SO2L / RESIDUAL SUGAR | SO2L < 20mg/l, Zuccheri residui < 1 g/l |
| ALCOHOL | 13% |
N is an IGT Toscana Rosato made from Sangiovese grapes. The vineyards are located on sandstone marls and clay. Vinification takes place in waxed cement tanks with temperature control. Skin maceration lasted only a few hours. Alcoholic fermentation is spontaneous, followed by natural malolactic fermentation in cement. The wine stayed on fine lees until bottling in April 2025. It is a fresh, fruity, floral wine, perfect for summer. While ready to drink immediately, it gains complexity with aging.
| PRODUCTION SITE | Castellina in Chianti (SI) |
| GRAPES | 100% Sangiovese |
| EXPOSURE | South-West, 250-300 m above sea level |
| SOIL | Marine sediments, clay, and tuff |
| VINEYARD PLANTATION | 2004/2019 |
| YIELD | 45 quintals per hectare |
| ANNUAL PRODUCTION | 2400 bottles (750 mL) |
| FERMENTATION ANDMACERATION | Spontaneous – no maceration, only pressing |
| FERMENTATION TIME | About 15 days |
| TEMPERATURE | Controlled, max 25°C |
| MALOLACTIC FERMENTATION | Natural, in cement |
| AGING | 6 months in waxed cement vat |
| REFINEMENT | Unfiltered, at least 3 months in bottle |
| COLOR | Pale pink, “onion skin” |
| NOSE | Red berries, currant, pink grapefruit |
| TASTE | Savory, mineral, sharp |
| SERVING TEMPERATURE | 13-14°C |
| FOOD PAIRING | Perfect as an aperitif while young, suitable throughout the |
| SO2L / RESIDUAL SUGAR | meal after one year of bottle aging |
| ALCOHOL | SO2L < 20mg/l, Zuccheri residui < 1 g/l |
| 11.5% |
Primorosso is an IGT Toscana Rosso made from Sangiovese and Canaiolo grapes. Vineyards are on Pliocene sediments rich in clay and sandy tuff. Vinification happens in cement without temperature control. Carbonic maceration lasted 20 days, divided into 1/3 destemmed and crushed grapes, 1/3 whole berries, and 1/3 whole clusters. Alcoholic fermentation is spontaneous, followed by natural malolactic fermentation in cement and barriques (1/3 new, 2/3 second and third passage). The result is a fresh, summery, easy-drinking wine with floral notes, medium bodied and with a dense tannic texture, medium acidity and medium persistence.
| PRODUCTION SITE | Castellina in Chianti (SI) |
| GRAPES | 85% Sangiovese, 15% Canaiolo |
| EXPOSURE | South-West, 250-300 m above sea level |
| SOIL | Marine sediments, clay, and tuff |
| VINEYARD PLANTATION | 2004 |
| YIELD | 45 quintals per hectare |
| ANNUAL PRODUCTION | 2400 bottles (750 mL), 25 magnums (1500 mL) |
| FERMENTATION ANDMACERATION | Carbonic, spontaneous |
| FERMENTATION TIME | About 20 days |
| TEMPERATURE | Uncontrolled, max 25°C |
| MALOLACTIC FERMENTATION | Natural, in cement and wood |
| AGING | 6 months in cement and wood |
| REFINEMENT | Unfiltered, at least 3 months in bottle |
| COLOR | Ruby red |
| NOSE | Strawberry, raspberry jelly, wisteria flowers |
| TASTE | Defined fruit, balanced by complexity and elegance |
| SERVING TEMPERATURE | 16°C (in summer, recommended at 14°C) |
| FOOD PAIRING | Tomato-based dishes, fish soups, stewed vegetables |
| SO2L / RESIDUAL SUGAR | SO2L < 20mg/l, Zuccheri residui < 1 g/l |
| ALCOHOL | 12% |
| 11.5% |
Balvede is an IGT Toscana Rosso made from Sangiovese and Merlot grapes. The estate’s oldest vineyards lie on Pliocene sediments rich in clay and sandy tuff. Vinification occurs in open tonneaux without temperature control. Carbonic maceration lasted 20 days, divided into 1/3 destemmed and crushed grapes, 1/3 whole berries, and 1/3 whole clusters. Alcoholic fermentation is spontaneous, followed by natural malolactic fermentation in barriques (1/3 new, 2/3 second and third passage). The result is a smooth and easy-drinking wine with floral notes, medium-bodied and with a pleasant roundness, medium acidity and medium-long persistence.
| PRODUCTION SITE | Castellina in Chianti (SI) |
| GRAPES | 80% Sangiovese, 20% Merlot |
| EXPOSURE | South-West, 250-300 m above sea level |
| SOIL | Marine sediments, clay, and tuff |
| VINEYARD PLANTATION | 1975 |
| YIELD | 45 quintals per hectare |
| ANNUAL PRODUCTION | 1200 bottles (750 mL), 25 magnums (1500 mL) |
| FERMENTATION ANDMACERATION | Carbonic, spontaneous in open tonneaux |
| FERMENTATION TIME | About 20 days |
| TEMPERATURE | Uncontrolled, max 25°C |
| MALOLACTIC FERMENTATION | Natural, in wood |
| AGING | 6 months in used barriques |
| REFINEMENT | Unfiltered, at least 3 months in bottle |
| COLOR | Ruby red |
| NOSE | Dark ripe cherries, black olives, cloves |
| TASTE | Pomegranate, orange peel, pepper |
| SERVING TEMPERATURE | 16°C |
| FOOD PAIRING | Asian-style seitan, tempeh served with a brown vegetable bottom |
| SO2L / RESIDUAL SUGAR | SO2L < 20mg/l, Zuccheri residui < 1 g/l |
| ALCOHOL | 12.5% |
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