USTA - Rosato di Toscana IGT BIO
Only strictly selected Sangiovese grape. The wine is not filtered at all and clarified to keep intact as much as possible the primary aromas of the grapes. It 'a particular rosé that will satisfy fans of the genre. A clear pink with hints of pomegranate and dried fruit with a delicate aftertaste. Among our wines this is the only one made in steel tank. It has a nice personality and after the first sip you can not live without.
TIZZO - Rosso Di Toscana IGT BIO
It 'a wine anything but classic. No chemistry, only grapes. A Petit Verdot produced only in special vintages, great personality and dry extracted into our glass. The scents range from black berries up to pleasant floral notes of violet. The perfect balance in the mouth makes it pleasant and incredibly suitable for every meal. Possibility of a middle-aged.
BARCAIOLO -Chianti Colli Senesi BIO
Barcaiolo is a classic, one of those wine which is not easy to find. It is totally organic: zero chemestry, just grapes. The soil where the grapes are grown is most lysilt. This wine’s structure and equilibrium is common to all Podere della Bruciata’s wines. The wine-making process happens in concrete barrels and then the wine rests in bottles.
ERMETE - Rosso di Montepulciano BIO
The vineyard where the grapes for this wine come from is situated at 600m of altitude, one of the highest in Montepulciano. It is rather far away from the town and it is surrounded by woods. Here the soil is clayish and originally the plants struggled to grow. This resulted in amazing scents in the wine. Èrmete’s scents and structure are equilibrated, making one of the best examples of Tuscan Sangiovese. The wine-making process happens in cement tanks and rest in bottle.
CESIRO - Nobile Di Montepulciano BIO
This type of wine is quite exclusive and it is produced in small quantities. The wine-making process happens in concrete barrels, then in rovere wood barrels for 18 months. After that, the wine rests for some time in the bottles. The process to make this Nobile takes three years and much effort and dedication. The results are worth the work, since Cesiro is an extremely fine equilibrated wine.