ORISONE
Production area: Cignano – Cortona (Arezzo) Italy
Grape variety: Sangiovese, Merlot, Cabernet Sauvignon
Yield per hectare: 5000 kg
Vineyard altitude: 300-320 meters above sea level
Exposure: South – south / west
Soil type: Medium texture – silty
Training system: Spurred cordon
Cultivation: We cultivate the vineyards with the belief that the plant, observed in all its aspects, can guide us in choosing the steps needed to fully develop the best balance with the surrounding soil and habitat. In this way, we can obtain the best expression of the terroir on the three varieties used in this Supertuscan blend.
Vinification: Harvest by hand in crates with selection of the grapes, destemming-crushing, fermentation in stainless steel tanks at controlled temperature with maceration up to 20 days.
Aging in tonneaus and barriques of 2nd and 3rd passage for 12 months and subsequent aging in bottle for at least 3 months.
Number of bottles produced in a year: 4,500-5,500.
TASTING NOTES
Color: Ruby red
Bouquet: Spicy notes, red fruit jam accompanied by hints of vanilla
Taste: Complex and pleasant, soft and drinkable, with a good balance between tannins and acidity.
Serving temperature: 18 – 20°c
Food Pairings: Red meats and game, aged or semi-aged cheeses.
SOR CARLO
Production area: Cignano – Cortona (Arezzo) Italy
Grape variety: Sangiovese
Yield per hectare: 6000 kg
Vineyard altitude: 300-320 meters above sea level
Exposure: South – south / west
Soil type: Silt – sandy
Training system: Spurred cordon
Cultivation: The exposure and soil of the Sangiovese vineyard, and the balanced agronomic techniques applied, result in a product of marked characteristics that reflects and enhances the terroir of origin.
Vinification: Harvested by hand in boxes with selection of the grapes, destemming-crushing, fermentation in stainless steel tanks at a controlled temperature with maceration for up to 15 days.
Partial aging in 2nd and 3rd passage barriques for 6 months and subsequent aging in the bottle for at least 3 months.
Number of bottles produced in a year: 1,700-2,500.
TASTING NOTES
Color: Ruby red with garnet reflections
Bouquet: Light vanilla notes accompanied by typical Sangiovese spices
Taste: Lively, enveloping with a good balance between tannins and acidity.
Serving temperature: 18 – 20°c
Food Pairings: Red meats and game, aged or semi-aged cheeses.
SYRAH
Production area: Cignano – Cortona (Arezzo) Italy
Grape variety: Pure Syrah
Yield per hectare: 5000 kg
Vineyard altitude: 290-310 meters above sea level
Exposure: East
Soil type: Medium texture – silty
Training system: Guyot
Cultivation: The Syrah vineyard is complex, young, and somewhat rebellious. By carefully observing the plants and choosing the most appropriate agronomic techniques, we obtain a product that reflects and enhances the terroir of origin.
Vinification: Harvested by hand in crates with selection of the grapes, destemming-crushing, fermentation in stainless steel tanks at controlled temperature with maceration up to 20 days.
Aging in tonneaus and barriques of 2nd and 3rd passage for 12 months and subsequent aging in bottle for at least 3 months.
Number of bottles produced in a year: 3,700-4,500.
TASTING NOTES
Color: Ruby red with violet reflections
Bouquet: Spicy and complex notes typical of the grape accompanied by hints of vanilla
Taste: Harmonious and complex with a good final acid note.
Serving temperature: 18 – 20°c
Food Pairings: Red meats and game, aged or semi-aged cheeses.