Products without added colorings, preservatives and artificial flavors

Buy now at Mario's Merch →

• Typology: Toscana Indicazione Geografica Tipica Vermentino
• Vintage: 2024
• Variety: Vermentino 100%
• Vinification: Fermentation in stainless steel with selected yeasts.
• Maturation: 3 months in stainless steel in contact with lees with subsequent aging in bottle
• Alcohol content: 13°
• Pairings: Seafood appetizers, first and second courses with fish or white meat.

• Typology: Brunello di Montalcino Denominazione di Origine Controllata e Garantita
• Vintage: 2019
• Variety: Sangiovese 100%
• Vinification: Alcoholic fermentation with selected yeasts, pellicular maceration from 17 to 20 days.
• Maturation: 24 months in second-passage French oak barrels and tonneaux with 12 months aging in bottle.
• Alcohol content: 14,5°
• Pairings: Grilled, spit-roasted, roasted meats, game, braised meats, aged cheeses

• Grapes: 80% Merlot, 20% Cabernet Sauvignon
• Alcohol: 14% Alc. by vol.

Historical data and soil

This wine is dedicated to Grand Duke Ferdinando I de’ Medici, who in 1596 commissioned Villa La Ferdinanda in Artimino, now a UNESCO World Heritage Site. The soils are quite fertile and deep, with good water availability.

Vinification

The varieties are fermented separately in temperature-controlled stainless steel tanks. During maceration, which lasts 10-15 days, pumping over and dèlestage are managed with the utmost care in order to extract only the most mature tannins. After malolactic fermentation is complete, the wine is aged in French oak barrels.

Tasting notes:

• Visual: The wine is a deep red-purple color.
• Olfactory: The wine’s nose is intense, with notes of ripe fruit and vanilla.
• Gustative: The wine has excellent structure and smoothness.

• Grapes: 85% Sangiovese, 15% Gamay
• Alcohol: 13.5% Alc. by vol.

Climate

The year 2022 began with a winter with regular precipitation in January and February and average temperatures, marked with a fairly cool March; these climatic conditions slowed vine budding. A not very rainy spring preceded a hot and dry summer since late May. Grape harvesting began in late August, and in the central part of September there were light rains that favored a rebalancing of grape ripening and a completion of phenolic ripening. As for the harvesting of grapes for the production of Centocamini, it took place in the central part of September

Historical data and soil

Centocamini is the name by which Villa La Ferdinanda is known because of the numerous chimneys that tower from its roof. The soils are moderately deep and calcareous with a high presence of skeleton.

Vinification

The grapes, after being destemmed and pressed, are sent to fermentation in temperature-controlled stainless steel tanks with short maceration to avoid excesive extraction. It then rests on its noble lees in steel tanks for 4 months, after which the wine blend is defined.

Tasting notes:

• Visual: The wine has deep ruby red color.
• Olfactory: Fragrant notes of cherry and wild rose emerge on the nose.
• Gustative: On the palate the wine is fresh, fruity and with well-integrated tannins.

• Classification: White Wine
• Grapes:80% Trebbiano, 20% Petit Manseng
• Alcohol: 12.5% Alc. by vol.
• Production area: Toscana

Vinification and ageing

Vinification takes place after a gentle crushing of the grapes. Most of the wine ferments at a controlled temperature: 12-14°C, this is to preserve the aromas and flavors of all varieties.

Organoleptic profile:

• Color: Straw yellow
• Olfactory: Floral bouquet with hints of pineapple and banana.
• Gustative: Fresh and dry with a pleasant body. Clean at the end.
• Pairings: Excellent as apperitif, vegetables and fish based dishes.
• Serving temp.: 10°C

A selection of the best Carricante grapes subjected to spontaneous fermentation The more intense color of this wine is the result of the maceration process, a phase in which the must remains in contact with the skins of the berry.

It acquires tannins, polyphenols and aromatic substances which gives out a unique wine, completely different from both white and reds.

Our Orange is characterized by a pale orange colour, wild and distinctive scents on the nose, it is soft and savory with a nice acid core, fruity sweet on the finish. A unique wine for an unconventional aperitif.

Perfect for aperitifs, especially those based on peppery or semi-mature cheeses, thanks to its versatility it is also well suited to main courses. Ideal to accompany rich and tasty dishes, the intensity and freshness of this wine goes perfectly with raw fish dishes and sushi.

Viticolture:

• Grapes: Cabernet Sauvignon - Cabernet Franc - Merlot
• Location: Bolgheri
• Exposure: South- South West
• Vineyard Age: 2003 - 2012
• Soil Type: sandy soils - clay with the presence of skeleton
• Training System: VSP with spur cordon pruning
• Density of Plant: 6500 plants/ ha
• Yeald per hectare:75 q.li/ha for Cabernet, 80 q.li/ha for Merlot

Wine making and ageing:

• Fermentation: For our Principe is in steel vats and 12 day-skin maceration.
• Ageing: At the end of the first maceration, this wine start the ageing process in barrels of second passage; and at least 6 further months in bottle

Tasting notes:

This wine has an intense ruby color, on the nose has lovely red fruits, vanilla and spices notes.
Velvety tannins with a gentle acidity make Principe an intense and layered but surprisingly easygoing wine

Wine pairing:

Aperitif, Italian ragù sauce and grilled red meats.

• Grape Variety: Nebbiolo 100%
• Alcool: 14%
• Colour: Garnet Red
• Total Residual Sugar: 2 g/l

Vineyards:

• Cultivation Area: Alba area
• Vineyard Altitude: 300/350m above sea level
• Training System: Guyot
• Soil: Clayey-Calcareous soil

Vinification:

• Skin contact period: 10 days
• Vinification vats: Stainless steel
• Ageing: 2 years in Oak Barrel followed by a short period in bottle.

Tasting suggestion:

• Tasting Impression: Dry with silky tannin
• Tasting temperature: 20° C
• Meal Coupling: Meat like Brasato, cheese

• Grape Variety: Chardonnay 100%
• Alcool: 13%
• Colour: Straw yellow
• Total Residual Sugar: 2 g/l

Vineyards:

• Cultivation Area: Langhe Area
• Vineyard Altitude: 200/300m above sea level
• Training System: Guyot
• Soil: Clayey-Calcareous soil

Vinification:

• Skin contact period: 24 hours at low temperature
• Fermentation Period: 10 days in steel tanks at low temperature
• Ageing: 4 months on its own yeast
• Yeasts: Selected yeasts.

Tasting suggestion:

• Tasting Impression: Smooth with fruit and flower notes.Good acidity
• Tasting temperature: 8° C
• Meal Coupling: Ideal as aperitif or with fish