Wine Characteristics

Syrah

Syrah - 0,75 lt.

Typology: IGT – 0.75 lt bottles

Vinification: natural fermentation in oak wood, then 2 months in steel

Storage: 12 months in French oak wood (barriques or tonneau), medium to high usage

Bottle Maturity: not less than 1 year

Color: intense ruby red with violet reflections, tends to grenade with aging; typical is its pigmentation: deep ink (as generally described)

Odor: it has dark fruit flavours from sweet blueberry to savoury black olive and then has a spicy peppery note in the aftertaste 

Flavor: dense, elegant and velvety, persistent, with good flavour. The gustatory structure is elegant with perception of tannins

Alcohol Degrees: 13°

Pairing Syrah With Food:   with its massive full-bodied taste, Syrah pairs great with bold foods. You can pair Syrah with anything, from a blue cheese burger to barbecue, ideal to accompany the Florentine steak

Service Temperature: serve in large glasses, where it can develop its perfumes, at a temperature of 16-18 degrees, up to 20 ° for older bottles. It is preferable to air the wine, for at least 1 hour before serving, possibly in a decanter

Syrah
Magnum

Syrah Magnum 1,5 lt.

Typology: IGT – 1,5 lt bottles

Vinification: natural fermentation in oak wood, then 2 months in steel

Storage:  12 months in French oak wood (barriques or tonneau), medium to high usage

Bottle Maturity: not less than 1 year

Color: intense ruby red with violet reflections, tends to grenade with aging; typical is its pigmentation: deep ink (as generally described)

Odor: it has dark fruit flavours from sweet blueberry to savoury black olive and then has a spicy peppery note in the aftertaste 

Flavor: dense, elegant and velvety, persistent, with good flavour. The gustatory structure is elegant with perception of tannins

Alcohol Degrees: 13°

Pairing Syrah With Food:   with its massive full-bodied taste, Syrah pairs great with bold foods. You can pair Syrah with anything, from a blue cheese burger to barbecue, ideal to accompany the Florentine steak

Service Temperature: serve in large glasses, where it can develop its perfumes, at a temperature of 16-18 degrees, up to 20 ° for older bottles. It is preferable to air the wine, for at least 1 hour before serving, possibly in a decanter

Pied Franc

Pied Franc - 0,75 lt.

Typology: IGT – 0.75 lt bottles

Grape Varieties: old autochthonous Tuscan varieties of Sangiovese (80%) and Syrah (20%), coming from ancient vitis “piede franco” aged between 60 and 100 years

Cultivation System: vitis “married” to Acer campestris (“Piede Franco” or “Franco di Piede”)

Vinification: ungrafted vine, natural fermentation in oak wood, then 2 months in steel

Storage:  24 months in French oak wood (tonneau), medium to high usage

Bottle Maturity: not less than 1 year

Color: ruby red with grenade reflections

Odor: bouquet with floral scents, prune and morello cherry and spice aromas

Flavor: dense, elegant and persistent, with good flavour with perception of tannins

Alcohol Degrees: 12,50°

Service Temperature: 20°

Pairing Pied Franc With Food: you can pair Pied Franc with grilled and barbecued meat, roasts and game, ideal to accompany the Florentine steak

Service Temperature: serve in large glasses, where it can develop its perfumes, at a temperature of 16-18 degrees, up to 20 ° for older bottles. It is preferable to air the wine, for at least 1 hour before serving, possibly in a decanter

Pied Franc
Magnum

Pied Franc Magnum 1,5 lt.

Typology: IGT – 0.75 lt bottles

Grape Varieties: old autochthonous Tuscan varieties of Sangiovese (80%) and Syrah (20%), coming from ancient vitis “piede franco” aged between 60 and 100 years

Cultivation System: vitis “married” to Acer campestris (“Piede Franco” or “Franco di Piede”)

Vinification: ungrafted vine, natural fermentation in oak wood, then 2 months in steel

Storage:  24 months in French oak wood (tonneau), medium to high usage

Bottle Maturity: not less than 1 year

Color: ruby red with grenade reflections

Odor: bouquet with floral scents, prune and morello cherry and spice aromas

Flavor: dense, elegant and persistent, with good flavour with perception of tannins

Alcohol Degrees: 12,50°

Service Temperature: 20°

Pairing Pied Franc With Food: you can pair Pied Franc with grilled and barbecued meat, roasts and game, ideal to accompany the Florentine steak

Service Temperature: serve in large glasses, where it can develop its perfumes, at a temperature of 16-18 degrees, up to 20 ° for older bottles. It is preferable to air the wine, for at least 1 hour before serving, possibly in a decanter

Rabuschio

Rabuschio - 0,75 lt.

Typology: IGT – 0.75 lt bottles

Grape Varieties: Sangiovese 80% – Cabernet Sauvignon 20%

Cultivation System: Guyot

Vinification: natural fermentation in oak wood, then 2 months in steel

Storage: 12 months in French oak wood (barriques), medium to high usage

Bottle Maturity: not less than 6 months

Color: The colour is purple when very young, ruby until four, five year, then it slowly shades into garnet nuances.

Odor: it is an intensely dark and tannic wine. Sangiovese offer a wide range of tastes depending on where it’s grown. It always exhibits cherry flavours with more subtle notes of tomato. The blend with Cabernet Sauvignon offers notes of green pepper and notes of red and dark cherry just as the Sangiovese.

Flavour: The rich flavours range from rustic to fruity. The blend balances the distinctive black-cherry and wild-berry flavours of Sangiovese against the structure and power of Cabernet Sauvignon.

Alcohol Degrees: 13°

Pairing Rabuschio With Food: it pairs with a wide range of foods because of its medium weighted body and savoury character. It works perfectly with rich roasted meat, cured sausages and hard cheeses. Nevertheless, this wine lends itself as the perfect wine to drink with tomato-based dishes e.g. pizza and pasta.

Service Temperature: serve in large glasses, where it can develop its perfumes, at a temperature of 16-18 degrees, up to 20 ° for older bottles.

BelloinRosa

BelloinRosa - 0.75 lt

Typology: IGT – Syrah Rose 0.75 lt bottles

Cultivation System: Guyot

Vinification: The grapes are very gently crushed and destemmed to minimise colour and over-extraction. Fermentation is at low temperatures in order to preserve freshness and clean aromas; it is spontaneous with only native yeasts with a short maceration on the skins for a few hours before the free-running juice is collected and pumped in stainless steel tanks

Storage: 4/5 months in stainless steel tanks

Bottle Maturity: 2-3 months

Color: This rosé has an attractive light-coloured pink

Odor: The nose is fruity with aromas of fresh strawberries standing out

Flavor: The palate is well balanced with notes of ripe red fruits and a persistent, fresh and fruity finish

Alcohol Degrees: 12°

Pairing Belloinrosa With Food: BelloinRosa perfectly accompany fish, shellfish, vegetables, fresh and herbed cheeses, grilled meats and also with pizza

Service Temperature: 8°/10°

BelloinBianco

BelloinBianco - 0,75 lt.

Typology: IGT – White Tuscan – 0.75 lt bottles

Grape Varieties: Muller Thurgau – Viognier – Moscato

Cultivation System: Guyot

Vinification: The white grapes are ground after destemming and stored at low temperatures for 12 hours using the process of cryomaceration. Afterwards, the mash is gently pressed in a wine press. Ensuing, the fermentation takes place in stainless steel tanks at controlled temperature

Storage: 4/5 months in stainless steel tanks

Bottle Maturity: 2-3 months

Color: Straw yellow

Odor: Delicate and elegant, with fruit and flowers flavours accompanied by mineral shades

Flavor: fresh and dynamic, pleasantly aromatic

Alcohol Degrees: 12°

Pairing Belloinbianco With Food: It is offered as a welcoming drink to house guests, and is often consumed with appetizers. This wine lends itself as the perfect wine to drink with first dishes, white meats and cheese, spicy foods, fish and crustaceans’ dishes

Service Temperature: 8°/10°

Il
Passito

Il Passito - 0,375 lt

Typology: IGT – bottles 0.375 lt

Grape varieties: old autochthonous tuscan varieties of trebbiano (40%), canaiolo (30%), san colombano (20%), crepolino (10%).

Cultivation system: Guyot

Withering: it is withered from october to december and the grapes are hanging from the ceiling, so the grapes gradually desiccate over the winter.

Vinification: ungrafted vine, natural fermentation in oak wood

Storage:  24-36 months in french oak wood of small capacity named “caratelli” (from 50 to 100 lt, typical of the region). Once fermentation is over, the wine is left to age in small (50 to 100 lt, typical of the region) wooden barrels called caratelli (24-36 months). These “caratelli” are completely sealed, they could not be topped up to compensate for oxidation.

Bottle maturity: not less than 1 year

Alcohol degrees: 18,00° (depending on the year)

Color, odor, flavor: although the passito is generally classed as a dessert wine, its sweetness levels vary. It is an almost completely dry (secco), made from grapes which have not been left to desiccate so completely; they undergo a more rigorous fermentation until almost all of the sugars have been converted to alcohol. Our passito could be considered in the amber-hued straw wines; it resembles a dry fortified wine, such as sherry and have the nutty aroma of sweet, baked earth.

It is offered as a welcoming drink to house guests, and is often consumed with almond-scented amaretti or knobbly cantucci biscuits. Sometimes, depending on the year of production, it results so dry to be offered with consommé or appetizers

Recensione J.R.

Syrah
Vote 17/20

From Syrah vines planted in 1880 on their own rootstocks. North-east Tuscany, in the Casentini Valley. Aged in used French oak barriques. Sweaty-saddle Syrah nose. But deep, intense, pure ripe-plum fruit. Thyme and rock herbs. Sumac and harissa spices. Incredibly, incredibly silky tannis! Deeply savoury but the midline is calm, restrained, beautiful fruit. Fragrant spices shape the finish.
Strikingly beautiful and distinctive.

Pied Franc
Vote 17/20

80% Sangiovese and 20% Syrah from vines on their own roots planted in 1880. Vines grow vertically up poplar trees. Crushed cooked sour cherries, cinnamon, fragrantly soft sweet leather and chestnuts.A rugged, dry, spicy wine with shadows and nooks and crannies. A vigneron once described the trunks of his old vines as having ‘mouse holes’. This wine tastes, and feels, as if the trunk of it is so gnarled and twisted it has mouse holes. Lovely bitter-orange acidity running through those spices and sour-cherry fruit.

BelloinRosa
Vote 16/20

100% Syrah.
Fairly deep pink. Oddly, smells just like that moment you stick your head into a tank of just-starting-to-ferment juice. It’s the king of smell I’d usually associate with a pet-nat. But it’s clean, and not refermenting, and rather interesting. Dry and quite savoury - on the tomato-chill-jam spectrum, sumac. Very tart...and I tasted it with a hard goats’ cheese and the wine underwent a transmogrification. The combination of this slightly feral, redcurrant-sharp rosé with the mild, slightly sour, slightly sour-cream-goats’ cheese was nothing shirt of a revelation. It’s moments like this you relish that food-wine pairing can, sometimes, make all the difference. An ordinary little cheese; a wine on the edge of funky; a mouthful so gleefully delicious that you want to go tap-dancing on tables.

Jancis Mary Robinson

wine journalist

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