Frappato is Arianna's wine par excellence, a wine that reflects its character and tells the story of the Vittoria territory in full. The perfect gift for the friend of the heart, which<br />will resound in the mouth like a big 'I love you'.<br /><br />Arianna Occhipinti's Frappato is a red wine of great stuff, capable of bewitching the palate from the very first sip, thanks to its explosiveness demonstrating all of Arianna's<br />talent. Juicy and sanguine for a fresh, thirst-quenching and extremely elegant drink.<br /><br />Grape variety: Frappato di Vittoria<br /><br />Soil: Sandy of calcareous nature<br /><br />Vineyard size: 6 hectares<br /><br />Type of planting: Guyot and Espalier<br /><br />Vine density per hectare: 6,000<br /><br />Average age of vineyard: 40 years<br /><br />Average production per ha 30 hl<br /><br />Vinification and ageing: Crushing and destemming, maceration on the skins and spontaneous fermentation in 85 hl cement vats for 25 days with daily pumping over and<br />punching down. Devatting and ageing in the same containers for 6 months and in Austrian oak casks for 12 months.<br /><br />Total sulphur dioxide: 35 mg/l<br />

The Sangiovese<br />Vin del Fattore is a modern take on the Governo technique used in Tuscany by drying part of the grapes in crates at a controlled temperature.<br /><br />Grapes: Sangiovese 95%, Ciliegiolo 5%.<br />Training system: spurred cordon<br />Planting density: 4000 vines/hectare<br />Soil type: sandy loam<br />Altitude: between 60 and 90 metres a.s.l.<br />Age of vineyards: 5-10 years<br />Harvest time: mid-September for Ciliegiolo, early October for Sangiovese<br />Method of fermentation: The Sangiovese grapes are harvested by hand into small perforated crates and dried in cold rooms until they lose 15% of their weight. Vinification of<br />the Sangiovese grapes at low temperature (max. 27°C) with maceration on the skins for 4-6 days, racking and end of fermentation without further contact with the skins.<br />After about 4 weeks of drying, the Ciliegiolo grapes are pressed and, once full fermentation is reached, the previously vinified Sangiovese is added. Fermentation proceeds<br />until the sugars are almost completely depleted; malolactic fermentation starts naturally at the end of primary fermentation.<br />Maturation: in steel for three months on the fine lees.<br />Bottling: in the month of May following the harvest.<br />Ageing potential: to be drunk young, within 2-4 years after harvesting.<br />Description: Sangiovese Toscano IGT Vin del Fattore is an elegant ruby red wine, with pleasant notes of red fruits (plums, blackberries and cherries) and hints of spices.<br />Medium structured and dry, round on the palate with an elegant fruity finish and round tannins.<br />Food pairing: Perfect with cured meat starters, first courses with meat sauces and main courses.<br />Serving temperature: 16°C<br />Ideal glass: a large Bordeaux-type goblet.<br />

Description follows

Description follows

CASTELLO DEL TERRICCIO 2016<br /><br />Denomination: I.G.T. Rosso Toscana (Castello del Terriccio)<br />Producer: Castello del Terriccio<br />First vintage: 2000<br />Grapes: Syrah, Petit Verdot<br />Analytical Data: 14% Vol.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. The perfect slope towards the Mediterranean sea, a unique reflection of the sun, a<br />gentle coastal breeze and plenty of sunlight promote a unique and exclusive ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha. for old vineyards; 5,600 vines/Ha. for new vineyards<br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Syrah and Petit Verdot grapes from mid-September. After an initial selection in the vineyard when<br />harvested by hand, the grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Alcoholic<br />fermentation takes place in stainless steel open-cap fermenters at a controlled temperature, with maceration of the grapes, for about 20 days. Daily dèlestages allowed the<br />extraction of the aromatic bouquet and the right balance<br />tannicity, with important structure that will allow long ageing.<br /><br />Ageing: The wine is aged in first and second passage French oak Tonneaux for a period of about 22 months and then blended and bottled.<br />

TASSINAIA 2017<br /><br />Denomination: I.G.T. Rosso Toscana (Tassinaia)<br />Producer: Castello del Terriccio<br />First vintage: 1992<br />Grapes: Cabernet Sauvignon, Merlot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils where the vineyards are located are characterised by various and composite morphologies with a strong presence of stones and fossils; the altitude is<br />between 100 and 300 metres above sea level, with south/south-west exposure.<br /><br />Training system: spurred cordon<br />Planting density: 5,600 vines/Ha. for old vineyards; 6,250 vines/Ha. for new vineyards<br /><br />Climatic trend: Autumn began with rain and temperatures above the seasonal norm, while December and January were very cold months with freezing day and night<br />temperatures accentuated by tramontana winds and a lack of rain. Spring was characterised by dry weather. Summer arrived as early as mid-May with temperatures above<br />the seasonal average, as did the summer months. The veraison began in mid-July and the climatic trend brought forward<br />the ripening times of the grapes. Harvesting began early (at the end of August for the Merlot grapes) and continued for the Cabernet Sauvignon grapes until the end of<br />September. Healthy, crisp and well ripened grapes resulted in musts that were not overly structured, characterised by good acidity and a higher alcohol content than in other<br />vintages. higher than in other vintages.<br /><br />Harvest period: The harvest began at the end of August and was characterised by characterised by healthy grapes and perfect veraison.<br /><br />Vinification notes: Extremely soft pressing and destemming. Fermentation in steel vats at a controlled temperature, with maceration of the grapes for about 9-12 days for the<br />Merlot and 12-15 days for the Cabernet. During fermentation subsequent pumping over and délestages.<br /><br />Ageing: Ageing takes place in separate masses for each variety, in French oak tonneaux of second and third passage for 16 months. After being blended and bottled it rests<br />a further 12 months in bottle before being marketed.<br />

LUPICAIA 2016<br /><br />Denomination: I.G.T. Rosso Toscana (Lupicaia)<br />Producer: Gian Annibale Rossi di Medelana,Vittorio Piozzo di<br />Rosignano Rossi di Medelana<br />First vintage: 1993<br />Grapes: Cabernet Sauvignon, Petit Verdot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. Facing the Mediterranean Sea, they benefit from a unique reflection of the sun, a<br />moderate breeze from the coast and the abundance of sunlight promotes unique ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha for old vineyards; 5,600 vines/Ha for new vineyards<br /><br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Petit Verdot and Cabernet Sauvignon grapes from mid-September. After an initial selection in the<br />vineyard at the time of manual harvesting, the Lupicaia grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Meticulous<br />alcoholic fermentation takes place in our stainless steel open-cap fermenters at a controlled temperature with maceration of the grapes for about 20 days. Daily dèlestages<br />allowed the perfect extraction of the bouquet<br />aromas and the right tannic balance, with an important structure that will allow for long ageing.<br /><br />Ageing: Ageing takes place in new French oak tonneaux for a period of about 22 months followed by further ageing in bottles before release.<br />

Castello Nipozzano<br />Nipozzano Vecchie Viti 2019<br /><br />Chianti Rufina Riserva DOCG<br /><br />This wine, chosen by the Frescobaldi family to continue the tradition of reserving a Private Collection for its newborns, originates from the oldest vines of Castello Nipozzano,<br />endowed with a deep root system. Of great complexity and harmony, it is aged for 24 months in oak barrels in the ancient Tuscan tradition.<br /><br />Climatic trend: at Castello Nipozzano, winter 2019 was characterised by long periods of sunshine with low temperatures. Spring, on the other hand, was cool; the rains that<br />fell ensured good water reserves to face the hot summer days. The summer period was characterised by temperature fluctuations that helped to provide coolness during the<br />night, with the usual breezes from the slopes of the Apennines contributing in particular. The grapes were therefore accompanied to maturity by a combination of the warmth<br />of the sun and refreshing breezes; the bunches arrived at the harvest in perfect condition and the production expressed itself with wines typical of the area, marked by a<br />good<br />acid vein and silky tannins.<br /><br />Technical notes:<br />Varieties: Sangiovese and traditional complementary varieties<br />Alcoholic grade: 13.5%.<br />Maturation: 24 months in barrels<br /><br />Vinification and maturation: The grapes of Sangiovese and traditional complementary varieties, as soon as they were harvested, were immediately delivered<br />in the winery. Here, once destemmed, the spontaneous fermentation process took place in cement tanks. At the end of this, the wine remained in the vats to complete<br />maceration. Its journey continued in wooden barrels, where the wine remained to mature for the necessary time. The subsequent period in the bottle allowed for greater<br />balance of all the components, giving the possibility of fully appreciating its essence once the bottle was opened.<br /><br />Tasting notes: Vecchie Viti 2019 has a wonderful intense ruby red colour. On the nose one recognises floral hints of violet that are accompanied by more fruity notes of<br />black cherry, plum, blueberry and blackberry. Notes of pepper and cinnamon are also interesting along with hints of walnut and walnut husk. This is rounded off by the<br />wonderful and typical balsamicity accompanied by an elegant toastiness. On the palate, the acid-alcohol balance is impressive, the tannins are velvety.<br />The minerality perceived on the finish is also extraordinary. Good persistence.<br />

LUCENTE 2019<br /><br />Cold and sunny winter, the spring was characterised by low average temperatures and high rainfall, which allowed the creation of important water reserves in the soil. This<br />situation of low light and rainfall resulted in a slight delay in the vine's vegetative cycle. Flowering took place between the last days of May and the beginning of June. The<br />season then continued regularly, with a hot summer, without any particular temperature peaks, with some rainfall between the end of July and the beginning of August.<br />The mild September temperatures and good water reserves favoured a slow and regular ripening.<br /><br />Tasting Notes: The wine is an intense purplish red colour. The nose is characterised by notes of ripe red fruit, raspberries and sour cherries are joined by sensations of<br />vanilla and a light balsamic hint. On the palate the attack is soft, balanced, well supported by a pleasant freshness and smooth tannins, characteristics that together with<br />the sweet aftertaste give the wine length and persistence.<br /><br />Grapes: Merlot, Sangiovese<br />Harvest period: Merlot: 12 September, Sangiovese: 23 September<br />Sugar at harvest: Merlot: 252 g/l; Sangiovese 250 g/l<br />Total acidity at harvest: Merlot: 6.50 g/l; Sangiovese 7.05 g/l (in tartaric acid)<br />Fermentation tanks: stainless steel thermo-conditioned<br />Fermentation temperature: 28°C<br />Type of ageing container: partly new, partly used barriques<br />Length of ageing: 12 months<br />Analytical Data<br />Alcohol: 14.5% Vol.<br />Total acidity: 5.56 g/l<br />PH: 3,49<br />

LUCE 2019<br /><br />The 2019 vintage was late and balanced. After a cold and sunny winter, the spring was characterised by low average temperatures and high rainfall, which allowed the<br />creation of important water reserves in the soil. This situation of low light and rainfall, mainly concentrated in the month of May, resulted in a slight delay of 10 days in the<br />vine's vegetative cycle. Flowering was evenly completed in the first week of June. The season then continued with a hot summer, without any particular heat peaks, with<br />some rainfall between the end of July and the beginning of August, which ensured a vigorous and efficient leaf apparatus. The mild temperatures in September and a good<br />level of hydration of the soils favoured a slow and regular ripening of the grapes, resulting in perfectly ripe tannins with high aromatic intensity and freshness. The harvest<br />began in sunny weather on 12 September with the first Merlot grapes, and continued with the Sangiovese in late September and early October. The wines are structured,<br />showing balance, power and great ageing potential.<br /><br />Tasting Notes: Luce 2019 shows an intense ruby red colour. The nose impresses with floral hints of violets and roses, accompanied by red fruits of raspberries and sweet<br />spices. In the mouth it is balanced and elegant, with an almost creamy texture, supported by silky, well-integrated tannins. The persistent finish lingers on spicy notes.<br /><br />Grapes: Merlot, Sangiovese<br /><br />Analytical Data:<br />Alcohol: 14.40% Vol.<br />Total acidity: 6.03 g/l<br />PH: 3,49<br />

Morellino di Scansano Docg Riserva Sicomoro<br /><br />Made from a selection of 100% Sangiovese grapes, Morellino di Scansano Riserva Sicomoro is an elegant wine, rich without being opulent.<br /><br />Immediately enjoyable, thanks to its structure, the typical tannins of Sangiovese and the maturation in barriques of various passages, it can also be appreciated 5-10 years<br />after the harvest.<br />Training system: spurred cordon<br />Planting density: 3500 vines/hectare<br />Soil type: sandy loam, clay below 1 m depth<br />Altitude: 300 metres above sea level<br />Age of vineyards: single vineyard over 30 years old<br />Harvest time: first week of October<br />Method of fermentation: harvested when perfectly phenolically mature. The grapes are macerated at 35°C for 12 hours; this is followed by fermentation at a controlled<br />temperature (max. 29°C) and post-fermentation maceration on the skins for a total of 12 days from the start of fermentation. Malolactic fermentation occurs naturally a few<br />days after racking.<br />Maturation: Aging in 225 l French oak barriques (60% first passage, 40% second passage) for 15 months, followed by a short period in steel.<br />Ageing: 18 months in bottle.<br />Description: Morellino di Scansano Riserva Sicomoro Docg is a concentrated ruby-red wine, very pleasant on the nose with sweet spicy and fruity notes of morello cherry,<br />wild berries, cinnamon and vanilla. The palate is full, dry, with powerful but elegant tannins, balanced by alcoholic warmth and softness. Well-balanced and long lasting taste<br />with fruity and spicy returns.<br />Food pairing: Morellino di Scansano Riserva Sicomoro is perfect with roasted and braised meats, succulent meat dishes and mature cheeses.<br />Grape varieties<br /><br />100% Sangiovese<br />Maturation<br /><br />In 225 l French oak barriques of first and second passage for 15 months, followed by a short period in steel.<br />Ageing capacity : excellent immediately, perfect in 5-10 years<br />

Description: Since its debut in 1988, IL BLU has been the result of our constant search for perfection. Made from only the best hand-picked and selected grapes from our<br />two Chianti estates, with fine tannins and a soft, full finish, this wine is distinguished by its complexity and elegance. Today, thanks to the ever-improving complexity of our<br />Merlot grapes, especially from our vineyards in Radda in Chianti, it is a blend of 80% Merlot and 10% each of Sangiovese and Cabernet Sauvignon. Each individual variety is<br />aged separately in barriques, two-thirds new, for 18 months. Then, once assembled, the final blend matures in unglazed cement vats for 3 months. In this way the wine<br />becomes more balanced, the tannins and aromas are better integrated even before the one-year bottle ageing. We continue to work constantly to improve this wine, while<br />taking great care to preserve its identity. The character and style of IL BLU have been marked by continuity over all these years: something we intend to carry on for the next<br />30 years.<br /><br />Appellation: IGT Rosso Toscana<br /><br />Grape varieties 80% Merlot 10% Sangiovese 10% Cabernet Sauvignon<br /><br />Vineyards and terroir: vineyards Castellina in Chianti, Radda in Chianti<br /><br />Altitude and exposure: 230 - 400 m a.s.l.; S-SO exp.<br /><br />Soil Castellina in Chianti: clayey; Radda in Chianti: medium-textured, rich in stones<br /><br />Climate and microclimate Continental climate, with cold winters (temperatures below 0° C) and very hot summers.<br />Vinification and refinement: Harvest 08.09.18 - 04.10.18<br /><br />Analytical Data<br />Alcohol content: 14,5%; total acidity: 5,80%.<br />Fermentation temperature 28°.<br />Skin contact Up to 18 days<br />Maturation in barrels 18 months, 2/3 in new French oak barrels, 1/3 in second passage French oak barrels, further 3 months in cement tanks<br />Bottle ageing At least 12 months<br />First vintage produced 1988<br />Evolutionary potential Up to 25 years<br /><br />Aromas of currants, violets and cocoa. A wine of great structure, with elegant, firm and creamy tannins. Rich and intense, with sweet currants and berries characterising the<br />finish.<br />Pairings<br /><br />Intensely flavoured dishes, game, roasted or stewed red meats<br />