“Wine can put new life into you if you drink it in moderation. What would life be like without it? Wine was created to make us happy.”
Sirach 31,27

Wines

The wine production is obtained from raw materials that have passed the highest quality control standards. We believe that a good wine is made in the vineyard and NOT in the wine cellar where at best the product does not get worse.

Despite being very loyal to the traditions, the local culture we had no hesitation in inserting new varieties, more suited to the climatic characteristics of the company.
Particular attention is being paid to staff working in the company and that contributes in a decisive way, to the achievement of objectives.

 

Syrah Cortona D.O.C.

After de-stemming and crushing the grapes the must goes into stainless steel tanks where the alcoholic fermentation is done with submerged cap for about three weeks. The grapes are then macerated for three to four days. The malolactic fermentation takes place in oak barrels, that in order to avoid olfactory or gustatory influences on the wine are never new. The wine is then aged in these barrels for about 18 months. Three months in the bottle before they are released commercially.

"AMATO" Cortona Syrah D.O.C.

Name: Amato
Appellation: Cortona Syrah D.O.C.
Type of Wine: Still
Production Area: Montain
Areal Production: Cortona (Ar)
Land: Sandstones, marne and schists, with the presence of fluvial-lacustrine deposits. 
Position: Hilly slope 320 meters above sea level 280 m.s.l.m.
Grapes: 100% Syrah
Yield per hectare: 60 quintals
Breeding techniques: Cordon, load strain 8 gems
Winemaking technique: Traditional and pomace maceration
Transformation Yield: 65%
Aging: 18 months in oak barrels
Aging: In steel tanks and at least 4 months in bottle
Bottling: Under pressure of nitrogen
Enological chemical values: Alcohol 13.5% dry extract 27.7 g./Lt
Free sulphur dioxide: 61 mg./lt
Colour: Clear Ruby intense
The nose: Bouquet  Spicy cinnamon, ripe plum
On the Palate: Warm, round intense and persistent
Serving suggestions: Red meats
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Vin Santo

The working procedure for this wine is traditional. The ripest, healthiest, and most exposed to the sun grapes that are the most suitable for drying are selected. The harvest, variety Trebbiano Toscano, is carried out by hand by the most experienced staff that, in addition to recognizing the grapes best suited, are placing them in boxes with due care. In containers they do not overlap clusters in order not to spoil the grape drying process. When the grapes arrive in cantina they are hung cluster by cluster, on wires. This technique has been adopted because they are left in their natural position which enables better conservation, leaving no points of contact between the grapes, allowing for proper aeration and an optimal drying. Normally it makes a weekly cleaning by hand berries insane in the first month. (NON è chiaro.)

The processing of the grapes is carried out between January and February, but its timing is influenced greatly by the local weather. In a wetter season the drying period is prolonged, while in a dryer season the drying period is shortened. Each cluster is taken from the wire, and the parts of the branch that were used to hang the cluster is examined closely and those grapes that are non-usable are eliminated. After de-stemming is completed the grapes and put in barrels. The minimum period of maturation in barrels of Vin Santo is 5 years but has also arrived at 15 years of aging with great results.

"VIN SANTO" Cortona D.O.C.

Name: Vin Santo Cortona D.O.C.
Denomination: Cortona Vin Santo D.O.C.
Type of Wine: Passito
Production Area: Montainous
Areal Production: Cortona (AR)
Land: Sandstones, marne and schists, with the presence of fluvial-lacustrine deposits 
Position: Hilly slope 320 meters above sea level 280 m.s.l.m.
Grapes: 100% Trebbiano Toscano.
Yield per hectare: Only selected grapes
Breeding techniques: Cordon, load strain 8-10 buds.
Winemaking technique: Drying for at least 3 months stemming pressed and the must is put in barrels for natural fermentation
Transformation yield: 18%
Storage: Caratelli
Ageing: 6 years
Bottling: For depression
Enological chemical values: Alcohol 15%; Sugar residue 141.8 g/lt.
Free sulphur dioxide: 44 mg./lt
Colour: Clear, deep amber
The nose: Bouquet Warm, round intense and very persistent hints of honey and dried fruit macaroon
On the Palate: Sweet, a confirmed and very persistent olfactory smell of honey nuts, and citrus
Pairings: Cakes with nuts
 
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Rosé Tuscany IGT

"VINCILUNA" Tuscany I.G.T.

Name: Vinciluna
Appellation: Toscana IGT
Type of Wine: Still rosé 
Production Area: Montainous
Areal Production: Cortona (Ar)
Land: Sandstones, marne and schists, with the presence of fluvial-lacustrine deposits 
Position: Hilly slope 320 meters above sea level 280 m.s.l.m.
Winemaking technique: Fermentation in white
Transformation yield: 60%
Aging: 3 months tank steel, minimum 2 months in bottle
Bottling: With under pressure of nitrogen
Colour: Clear, antique pink
The nose: Bouquet  Hints of spices, strawberry, raspberry
On the Palate: Warm, round and persistent
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Giannoni Fabbri, San Marco in Villa, 2 52044 Cortona (Ar) Italia - Tel + 39 347 5883939 P.Iva 01248080515 info@giannonifabbri.it Privacy