Supertuscan
Noce di Bice
Winemaking
Vinification with maceration on the skins for 15 days alternating between pumping over and delestage; temperature
varies between 22° and 28° depending on the fermentation tanks to encourage the extraction of both the fruity
note and varietal aromas.
Then the wine was decanted into concrete tanks for several months
and in April following the harvest half of the mass was aged in new barriques
and the other half in second-passage barriques, also carrying out malolactic fermentation.
After 24 months the wine continued aging in tonneaux: the slow exchange of oxygen through
the wooden staves evolved the tannins making them pleasantly soft.
Tasting Notes
In the glass, it is deep ruby red in color with slightly garnet hues; the nose is dominated by
initially intense aromas of berries that give way to sweet spices (vanilla in particular).
The great structure of the wine in balance with the tannicity and the long persistence gives unique
sensations in the mouth.
bocca.
Composiotion: 90% Merlot grapes selected in the best hill areas of Tuscany, 5% Sangiovese and
5% Cabernet Sauvignon.
€36,50
Supertuscan
Moro di Gio
Winemaking
Vinification with long maceration on the skins (about 20 days) with pumping over alternating with delestage; the
fementation temperature is 28° allowing the extraction of polyphenols and aromas typical of the grape varieties.
After alcoholic fermentation, Moro di Giò is transferred to new barrels (a part of wood
french and another in American wood of various toastings): this is followed by a long period of aging in which
malolactic fermentation also takes place, which provides more life to the wine.
After 24 months in barrique, Moro di Giò continues aging in tonneaux for another 2 years: at this
stage the wine's intense aromas evolve, creating a broad and unique bouquet.
When the Moro tannins become soft and the wine's texture reaches its maximum complexity, the
wine is removed from the tonneaux and prepared for bottling.
A bottle aging period of at least 3 months follows.
Tasting Notes
Moro di Giò has an intense ruby red color.
On the nose, the bouquet is broad and very persistent, the result of both the exceptional blend of grapes and the long
aging in barriques and tonneaux: very ripe red fruit and unripened cherry with
a chocolate and tobacco finish.
In the mouth it is soft, warm, persistent with a finish that returns to cherry and chocolate.
Composiotion: 60 percent overripe Sangiovese grapes, 10 percent Merlot and 30 percent other vines from the
most vocated hill areas of Tuscany.
