Gattavecchi – Toppetta

Gattavecchi Chianti Colli Senesi D.O.C.G

admin — Fri, 23 Feb 2024 14:52:49 +0000

PRODUCTION AREA: Montepulciano: Argiano and Ascianello.
GRAPE VARIETIES: Sangiovese 90% – blend of native red grapes 10 %.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Guyot and straight-line spurred tying (Cordone Speronato) – 4,400
vinestocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
Moderate temperatures throughout the year create favourable
microclimatic conditions. In addition, the proximity of Lakes
Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive
effect on the local climate.
VINIFICATION AND REFINING:
After traditional processing on the skins for 12 – 15 days, the wine is
refined in casks for about six months. Malolactic fermentation takes
place during this time.
ORGANOLEPTIC CHARACTERISTICS:
The colour is ruby, becoming garnet with ageing. The bouquet is full,
with scents of red berries, and the flavour is harmonious and slightly
tannic, smoothing to velvet as the wine ages. Pairs well with red and
white meats, and both fresh and seasoned cheeses.
Serving Temperature: 18 – 20°C.

GATTAVECCHI VINO NOBILE DI MONTEPULCIANO D.O.C.G

admin — Sat, 06 Jan 2024 11:22:57 +0000

PRODUCTION AREA: Montepulciano: Argiano and Ascianello.
GRAPE VARIETIES: Sangiovese (Prugnolo) 90% – blend of native red grapes 10%.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING: Guyot and straight-line spurred tying (Cordone Speronato) – 4,400 vinestocks per hectare. Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 7 tons.
MICROCLIMATE: Moderate temperatures throughout the year create favourable microclimatic conditions. In addition, the proximity of Lakes Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive effect on the local climate.
VINIFICATION AND REFINING: After careful stalk removal and pressing, the grapes undergo a slow maceration that lasts 16 – 18 days at a controlled temperature that doesn’t exceed 28°C. During this stage, pump-overs are carried out several times a day, diminishing as fermentation winds down. Malolactic fermentation occurs naturally during the month of December. The wine is aged for two years in medium- sized Slavonian oak casks, and small French oak barrels. This is followed by a six-month period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The colour is deep garnet. The bouquet is delicate and penetrating, with hints of mature plum, and the flavour is dry, warm and robust. It is the perfect accompaniment for red meats, game and well-seasoned cheeses. Best opened at least two hours before serving or decanted. Serving Temperature: 18 – 20C

GATTAVECCHI ROSSO DI MONTEPULCIANO D.O.C

admin — Sat, 06 Jan 2024 11:09:52 +0000

PRODUCTION AREA: Montepulciano: Argiano and Ascianello.
GRAPE VARIETIES:
Sangiovese (Prugnolo) 90% – blend of native red grapes 10%.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Guyot and straight-line spurred tying (Cordone Speronato) – 4,400 vinestocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
Moderate temperatures throughout the year create favourable microclimatic conditions. In addition, the proximity of Lakes Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive effect on the local climate.
VINIFICATION AND REFINING:
After traditional processing on the skins for 12 – 15 days, the wine is refined in wood for 6 – 8 months, during which time malolactic
fermentation occurs.
ORGANOLEPTIC CHARACTERISTICS: The colour is deep ruby. The bouquet is delicate, with scents of wild berry, and the flavour is full, elegant and harmonious. This is a versatile wine that holds its own even with more elaborate dishes.
Serving Temperature: 18 – 20°C

Gattavecchi Vernaccia Di San GimignanoD.O.C.G

admin — Fri, 29 Dec 2023 14:18:42 +0000

Gattavecchi Collepio I.G.T

eric — Fri, 29 Dec 2023 05:50:58 +0000

PRODUCTION AREA: Southern Tuscany
GRAPE VARIETIES: Trebbiano Toscano, Chardonnay and Grechetto.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Guyot and straight-line spurred tying (Cordone Speronato) – 4,400
vine stocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
Moderate temperatures throughout the year create favorable
microclimatic conditions. Excellent exposure promotes ripening and
helps maintain the structure of the grapes until harvesting.
VINIFICATION AND REFINING:
The grapes are carefully pressed using a special, horizontal press, and
the temperature is kept low at all times during static decantation of the
must. “White fermentation” occurs over a period of about 12 days at
a temperature that never exceeds18C. The wine is then aged in stainless
steel, where it is readied for bottling.
ORGANOLEPTIC CHARACTERISTICS:
The color is straw yellow. The bouquet is intense and fruity, and the
flavor is full, dry and harmonious. It is excellent as an aperitif, and
pairs particularly well with antipasti, soups, vegetarian dishes, light
cheeses and all fish dishes. It is a perfect everyday wine.
Serving Temperature: 10 – 12°C.

Gattavecchi Chianti D.O.C.G

eric — Fri, 29 Dec 2023 05:47:29 +0000

Gattavecchi Marlone I.G.T

eric — Fri, 29 Dec 2023 05:46:13 +0000

AREA OF PRODUCTION:
Montepulciano
GRAPE VARIETIES:
Sangiovese (Prugnolo Gentile) 60% – Merlot 40%
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Straight line spurred tying (Cordone Speronato) – 4,400 vine stocks per
hectare. Average age of vines 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
The area of the Lakes Montepulciano, Chiusi, and Trasimeno, together
with the position of Mount Amiata create favorable moderate thermal
and climatic conditions for optimum production.
WINEMAKING PROCESSES:
After traditional processing with the grape skin for 15-18 days the wine is
then refined in casks for about eight/ten months in which time
malolactic fermentation takes place. This is followed by a eight- month
period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS:
Ruby color, with years turning to garnet . Perfume of red berries,
harmonic taste, slightly tannic, becoming velvety with ageing . This
versatile wine is perfect with red and white meats and both fresh and
seasoned cheeses. Serve 18° – 20°.

Gattavecchi Vino Nobile Riserva di Montepulciano D.O.C.G

eric — Fri, 29 Dec 2023 05:41:58 +0000

PRODUCTION AREA: Montepulciano: Argiano and Ascianello. GRAPE
VARIETIES: Sangiovese (Prugnolo) 100%
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING: Guyot and straight-line spurred tying (Cordone
Speronato) – 4,400 vine stocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 6 tons.
MICROCLIMATE: Moderate temperatures throughout the year create
favorable microclimatic conditions. In addition, the proximity of Lakes
Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive
effect on the local climate.
VINIFICATION AND REFINING: After careful stalk removal and pressing,
the grapes undergo a slow maceration that lasts 16 – 18 days at a controlled
temperature that doesn’t exceed 28°C. During this stage, pump-overs are
carried out several times a day, diminishing as fermentation winds down.
Malolactic fermentation occurs naturally during the month of December.
The wine is aged for 30 months in medium- sized Slavonian oak casks, and
small French oak barrels. This is followed by a six-month period of
refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The color is deep garnet. The
bouquet is intense, penetrating and spicy, while on the palate it is dry,
warm, and rich with developed flavors. A perfect accompaniment for red
meats, game and well-seasoned cheeses. Best opened at least two hours
before serving or decanted. Serving Temperature: 18° – 20° C