Costa degli Etruschi Wine Route

It is from a testimony of Pliny the Elder who traces the cultivation of the vine in Tuscany, then even before the Etruscans and Greeks. In fact, the historian tells how in his time you could still see in Populonia a statue of Jupiter made from a single trunk of vine and knowing how many years it takes to be able to have a plant as large as it should be, we understand that the vine was present in those places for a long time. In fact, since the 16th century the grapes have always had a notable importance in Tuscany: the reds of Montepulciano and the Vernacce di San Gimignano were considered "among the noble wines of Italy". In 1716 the Grand Duke of Tuscany delimits the first territories and is as if it were the first DOC, Chianti, Pomino, Carmignano and Valdarno. But the real revolution will take place with Bettino Ricasoli around 1870 after he took over from Cavour as President of the Council (the same Cavour who had started quality wines in Piedmont), who having a property in Chianti, the Castello Brolio, wanted to do clarity on the production of wines of the area and started the first Chianti discipline. Tuscany, with Piedmont, is the region where the wines of greatest value are found.

Both areas are bathed by the sea, the soils are permeable and the cabernet sauvignon gives remarkable results. Tuscany has 65% of the hilly territory and we all know the beautiful landscapes that you can meet by visiting it. The climate is temperate with significant areas of diversity between the various areas. The rainfall is numerous but concentrated in the spring and autumn months. To remember the area of ​​Bolgheri which is located in the first hill near the sea between Livorno and Grosseto became famous in recent years for great IGT wines including the Sassicaia, just to name one. The most used black grape varieties are Sangiovese, Cabernet Sauvignon, Merlot and local Canaiolo, Colorino and Ciliegiolo. Among the white grape vines instead Vernaccia di San Gimignano, white Malvasia, Tuscan Trebbiano. Remember that Tuscany is the home of the Vin Santo produced from Trebbiano and white Malvasia grapes, but we can also find an excellent Vin Santo partridge eye produced from Sangiovese and black Malvasia grapes.

Bolgheri DOC, Bianco, Vermentino and Rosato, is a wine to drink preferably young, to pair with soups, fish and vegetables. Sauvignon is indicated for important dishes based on fish while Rosso is a table wine, to be combined with white and red meat. The Sassicaia, to drink preferably aged, is suitable with roasts and game. Vin Santo is well associated with pastry. Elba DOC is a wine produced with different variants: White, Red, Rosé, Ansonica, Ansonica Passito, Vin Santo, Vin Santo Occhio di pernice, Aleatico and Moscato. The Whites, are to be drunk young and are suitable with seafood and any other fish dish. The reds are suitable with roasts of poultry, game and medium-aged cheeses. Others may be associated with desserts and even dry desserts. Val di Cornia is also a wine produced with different variants: White, Red, Rosé, Ansonica, Vermentino, Ciliegiolo, Merlot, Cabernet Sauvignon, Sangiovese, Aleatico Passito, Ansonica Passito, Suvereto, Suvereto Merlot, Suvereto Cabernet Sauvignon and Suvereto Sangiovese. The assortment of this type of wine, allows you to combine any kind of dish.

Ornellaia (Bolgheri Superiore)
65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
Vinification: The grapes are de-stemmed and crushed before being introduced partly in wooden vats and partly in steel vats, where the alcoholic fermentation takes place at a temperature of no more than 30 ° c. The maceration lasts for 20-25 days, after which the wine is decanted in French oak barrels (60% new, 40% second passage), where the malolactic fermentation ends. Each variety and each parcel is aged separately. Aging in barriques 18 months, 12 months in bottle.

Le Serre Nuove (Bolgheri Rosso)
80% Cabernet Sauvignon, 20% Merlot
Vinification: Alcoholic fermentation in steel vats at a temperature of 26-30 ° c. Each variety and each parcel are vinified separately. The alcoholic fermentation takes place in stainless steel vats at temperatures between 26-30 ° C for a week followed by maceration for a total of about 18 days. Malolactic fermentation in vats, then transferred to barriques (25% new and 75% first pass), where the wine remains for 17 months. After the first 12 months the assembly is carried out and then reintroduced in the barriques where it will last another 5 months. Before being put on the market the wine is subjected to a further aging of 6 months.

Masseto (IGT Tuscany)
100% Merlot
Vinification: Alcoholic fermentation in wooden vats of 65 and 125 hl. At a temperature not higher than 31 ° c. Each parcel harvested is vinified and assembled separately. Maceration for 21-28 days, then poured into new barriques where malolactic fermentation ends. Aging in barriques 24 months. After the first 12 months of aging, the assembling is done, and the wine is then reintroduced in the barriques for a further 12 months.
Before being put on the market the wine is subjected to a further aging of 12 months.

Le Volte (IGT Toscana)
40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot
Vinification: Separate fermentation in small steel tanks. The alcoholic fermentation followed by malolactic fermentation, always in steel tanks.
The refining phase lasts about 10 months in barriques of 2-4 years, previously used in Masseto and Ornellaia. The period spent in small barrels allows the wine to improve its structure by softening the vivacity of tannins.

I Castagni (Bolgheri Rosso Superiore DOC 2003)
Color: intense ruby ​​red and full of black tones.
Bouquet: ripe red and black fruit with balsamic and mineral notes of great complexity.
Taste: the thick and soft texture of well-ripened tannins deeply brings the sensations of fruit and minerals into a persistent and elegant feeling of energy.
Pairings: great meat and hunting dishes.
Grapes: Cabernet 40% - Syrah 40% - Teroldego 20%
Vinification: The vinification involves a long maceration in wood and aging in barriques for 18 months. It should be bottled without filtration and will remain in the cellar for at least another 18 months.

Cavaliere (IGT Toscana 2001)
Color: ruby ​​red with fresh and elegant shades.
Aroma: intense primary aromas of fruit with hints of plum, cherry and violet that harmonize with vanilla and cocoa. Over time tobacco, leather, forest land.
Taste: full and savory with very soft and elegant tannins.
In the aftertaste notes of licorice and cocoa are exalted; a great depth in the notes of fruit and tobacco gives length and persistence in a final of extraordinary elegance.
Pairings: great meat and hunting dishes.
Grapes: 100% Sangiovese.

Piastraia 2003 (Bolgheri Rosso DOC)
Color: deep ruby ​​red.
Aroma: red summer fruit with fragrant notes of blackberry and blueberry. Feelings of green summer grass and hay.
Taste: explosive correspondence with the fruit perceived in the nose, great depth of ever-living notes that give pleasantness to drink.
Pairings: great meat and hunting dishes.
Grapes: Cabernet 25% - Merlot 25% - Syrah 25% - Sangiovese 25%.

Bolgheri Rosso (Bolgheri Rosso DOC 2005)
Color: intense ruby ​​red.
Bouquet: intense and fresh notes of red and black fruit with perceptions of perfumes of leather and tobacco.
Taste: great harmony and drinkability where the fresh sensations of the fruit are accompanied by a solid tannic structure and a persistent and elegant finish.
Pairings: all meat and first courses with rich sauces.
Grapes: Cabernet 30% - Sangiovese 30% - Merlot 30% - Others 10%.
Vinification: After 12 months of barriques, the wine is bottled without filtration and stops in the cellar for 6 months before being sold.

Diambra 2005 (IGT Tuscany)
Color: ruby ​​red with beautiful reflections indigo in youth, garnet in evolution.
Bouquet: exuberant in multiple fruity and ethereal tones with clear and clean notes of undergrowth fruits and jam in maturation.
Taste: pleasantly tannic and dry, pleasantly fresh; has good persistence due to its remarkable structure.
Pairings: all meat dishes and particularly grilled.
Grapes: Sangiovese 70% - Cabernet, Merlot, Syrah, others 30%.

Bolgheri rosato (DOC)
Color: bright rosé with indigo reflections.
Bouquet: intensely winy, ethereal undergrowth.
Taste: harmonious lively sapid and dry many notes of fruit and great depth.
Pairings: splendid aperitif accompanies dishes based on crustaceans and seafood in a happy way.
Grapes: Sangiovese 70% - Cabernet 20% - Others 10%.

Costa di Giulia (IGT Tuscany)
Grapes: Vermentino 65% - Sauvignon 35%.
Color: straw-yellow with greenish notes that in the maturity of the wine become golden with warmer hues.
Perfume: fine and elegant, with intense sensations of acacia flowers and ripe fruit. Remarkable harmony between primary and fermentative aromas. In the evolution, the nose becomes even more important with sensations of dried fruit, spotted honey, broom scents and mineral notes.
Taste: full, harmonious, important for the balance of acidic and extractive components. Slightly bitter aftertaste very elegant and dry; unmistakable personality.
Pairings: it opens all the meals and accompanies the dishes of sea but it is enhanced with a refined cuisine and it also goes well with non-hunting meats and all the Mediterranean flavors.

Giovin Re (IGT Tuscany)
Color: intense straw yellow.
Perfume: incredible vastness of sensations, from fruit in which apricot and citrus are well distinguished, to spicy notes with sensations of incense and oriental perfumes.
Taste: great continuity of sensations perceived in the nose, in a wide and soft progression of considerable persistence.
Pairings: very structured fish dishes such as cacciucco, cod, blue fish, all grilled meats, spicy dishes.
Grapes: 100% Viognier.