Grape varieties: Sangiovese 90%, Canaiolo and Colorino 10%. Trellissin: Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification: Fermentation and maturation in concrete or steel vats at controlled temperature, then the process is completed in bottles for other 2 to 3 months. Carriedout malolactic fermentation and light filtering. Bottling: In April of the year following the harvest. Tasting profile:Brilliant ruby red with plain ruby shades, fairly clear. Pleasant bouquet, pure and intense aromas that develop a note of amarena cherry, raspberry and violet, then of plum, raspberry and cyclamen. Fruity, seductive and charming wine, easy to drink. Slightly tannic and fresh, balanced and medium bodied. Alcohol: 12% 13%.
To be served at a temperature of 16° 18°C. Chianti Montalbano DOCG is superb with vegetable timbales, grilled meat, casseroles and mature pecorino cheese.
CHIANTI MONTALBANO DOCG RISERVA
Grape varieties: Sangiovese 90%, Canaiolo nero 8% and Cabernet S. 2%. Trellissing:Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification:Fermentation in concrete and steel vats at controlled temperature, maturation in 25 hl oak casks, then, again, in steel vats. The process is completed in bottles for other 3 months. Carriedout malolactic fermentation and light filtering. Bottling: In April, two years after harvest. Tasting profile: Brilliant ruby red with plain ruby shades, fairly clear. Blackberry and violet notes emerge on the nose with spiced and vegetal tones, leading to a leathery and pencil lead finish. Elegant, pleasant, pure and intense aromas but vigorous and round. Slightly tannic and fresh, balanced and fullbodied. Alcohol: 13%.
To be served at a temperature of 16°18°C. Chianti Montalbano Riserva DOCG best accompanies ‘Pici’ with wild boar sauce, grilled meat, casseroles, game and mature pecorino cheese.
ROSSO DI TOSCANA IGT “PRUNIDEO”
Grape varieties: Sangiovese 90%, Cabernet 10%. Trellissing:Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification: Fermentation in concrete and steel vats at controlled temperature. Maturation in oak casks (12 months) and in steel tanks (3 months), then the process is completed in bottles for other 3 months. Carriedout malolactic fermentation and light filtering. Bottling: 16 months after harvest. Tasting profile: Garnetred with brown shades, fairly clear. Intense aromas that develop a note of coffee, undergrowth and plum preserve. Tannic and fresh, balanced and fullbodied. Complex wine, spicy and oaky but elegant. Alcohol: 14,5%.
To be served at a temperature of 16°18° C. Prunideo is delicious with stewed meat, game and roast. Perfect with lamb and pork liver.
ROSSO DI TOSCANA IGT “SEMEL”
Grape varieties: Merlot 100%. Trellissing: Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification: Fermentation with plunging for 10 days at controlled temperature. Maturation in 225 litre oak barrels (12 months) and in stainless steel vats (3 months), 3 months bottle ageing. Carriedout malolactic fermentation no filtering. Bottling: 16 months after harvest. Tasting profile: Brilliant ruby red. Intense and elegant aroma, raspberry, undergrowth, plum preserve notes. The palate is mediumbodied, offering fine tannins, refreshing flavours and excellent balance. Alcohol: 14.5%.
To be served at a temperature of 16°18°C. Semel is excellent with stewed meat, game and roast.
White Wines
BIANCO DI TOSCANA IGT “CRETO DE’ BETTI”
Grape varieties:Chardonnay 70%, Trebbiano 30%. Trellissing:Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification: Aged in temperature controlled steel tanks for 6 months and then transferred to bottles for a 2 months ageing. No malolactic fermentation. Bottling: In April of the year following the harvest. Tasting profile: Straw yellow with subtle lime green tinges. The nose reveals intense, clean and pleasing aromas with hints of tropical fruit, rose and floral nuances. The palate is pleasing, intense, elegant, well balanced and offers good body. Alcohol: 13%.
To be served at a temperature of 12°13°C. Creto de Betti accompanies white meats, fish and fresh cheese.
BIANCO DI TOSCANA IGT “PAGRO DE’ BETTI”
Grape varieties: Chardonnay 70%, Trebbiano 30%. Trellissing: Spurred cordon. Harvest: By hand, careful selection of the grapes. Vinification: Fermentation in 500 litre wooden cask. No malolactic fermentation. 6 months wooden cask ageing, followed by 5 months bottle ageing. Bottling: In April of the year following the harvest. Tasting profile: Straw yellow. The nose reveals intense, clean and pleasing aromas with hints of vanilla and ripe apple. The palate is pleasing, intense, elegant, well balanced and offers good body. Alcohol: 13%.
To be served at a temperature of 12°13°C. Pagro de Betti is excellent with cured meats, white meats, shellfish, fresh cheese.
Rose Wines
ROSÈ DI TOSCANA IGT “CAPRONE”
Grape varieties: Sangiovese 100%. Trellissing: Spurred cordon Harvest: By hand, careful selection of the grapes. Vinification:Fermentation and maturation in concrete or steel vats at controlled temperature. Carriedout malolactic fermentation and light filtering. Bottling: In March of the year following the harvest. Tasting profile: Brilliant rosè. Pleasant bouquet, he nose reminds small red fruits and pomegranate scent. Pleasing balance between acidity and flavor, and fresh mineral notes. Alcohol: 13,5%.
To be served at a temperature of 12° 13°C. Caprone Rosè is superb with meat and fish starters, pasta and white meat.