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
