Castle Volognano Cellar Wine tasting, wine sales oil oil grappa grappa Vin Santo Chianti, Super Tuscan

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Chianti Colli Fiorentini DOCG

 

 

 
  • Production zone: Rignano sull’Arno (Fi). The grapes for the production of this Chianti come from the oldest vineyard of Castello di Volognano’s production
  • Varietal: Sangiovese, Canaiolo, Colorino
  • Microclimate: Variable for the different areas, but generally characterized by hot and dry summers with high day-night temperature swings which favour an optimal maturation process of the grapes
  • Altitude: 400 meters above sea level
  • Age of vineyards: variable. The older vineyards date back to 1975 but most of the vineyards have been replanted and have a modern planting system
  • Growing system: guyot
  • Soil: mainly clayey
  • Vine density: 8.000 plants/hectare
  • Yield of grapes per hectare: 50 quintals
  • Number of bottles: 5000
  • Period of harvest: manually with selection of the grapes, during the last days of September
  • Alcoholic fermentation: the alcholic fermentation, aied by racking and punching down, takes place in cement basins for about 15 days. For a better extraction of coluor, the maceration of the peels take place and during this period the liquid is stirred.
  • Malo-lactic fermentation: carried out naturally
  • Ageing: after completing the malo-lactic fermentation the wine is aged for 8 months in oak casks
  • Refining in bottles: at least for 4\5 months
  • Colour: ruby-red and brilliant
  • Perfume: intense and persistent perfume, a very classic Chianti bouchet with notes of fruits
  • Taste: balanced, elegant and not too aggressive. Long and resisting final taste like the perfume.
  • Temperature of service: 18- 20° C
  • Alcohol content: 12,5% vol
  • Recommended with: served with roast meats, red meats and with all the typical courses of Tuscan cookery.
BACCANTE IGT Tuscan Red Wine

 

 

 
  • Production zone: Rignano sull’Arno ( Fi). The grapes for the production of Baccante come from the most prestigious vineyard of Castello di Volognano’s production
  • Varietal: Sangiovese and Merlot
  • Microclimate: Variable for the different areas, but generally characterized by hot and dry summers with high day-night temperature swings which favour an optimal maturation process of the grapes
  • Altitude: 400 meters above sea level
  • Age of vineyards: variable. The older vineyards date back to 1975 but most of the vineyards have been replanted and have a modern planting system
  • Growing system: guyot
  • Soil: mainly clayey
  • Vine density: 8.000 plants/hectare
  • Yield of grapes per hectare: 50 quintals
  • Number of bottles: 2500
  • Period of harvest: first days of October. Baccante is produced with grapes which are meticulously selected during harvest
  • Alcoholic fermentation: the alcohol fermentation takes place for 15-18 days, was carried by using selected yeast, with maceration on the skin, for a better extraction of colour and perfumes
  • Malo-lactic fermentation: carried out naturally
  • Ageing: after completing the malo-lactic fermentation the wine is aged for 12\14 months in little oak casks. After bottling, the wine is refined for 4 months minimum
  • Colour: ruby and intense
  • Perfume: elegant, dense, the after taste is very long with notes of fruits and inviting spicy sensations
  • Taste: full bodied, the alcohol is well-integrated in structure and the tannins are impressive, yet round and soft, creating an elegant and balanced outcome
  • Temeperature of service: 18° C
  • Alcohol content: 12,5 % vol
  • Recommended with: red roast meats, mature cheeses
DONNA PATRIZIA IGT Tuscan white wine

 

 

 
  • Production zone: Rignano sull’Arno ( Fi)
  • Varietal: Trebbiano, Malvasia del Chianti, Chardonnay
  • Altitude: 400 meters above sea level
  • Growing system: guyot
  • Soil: mainly clayey
  • Vine density: 8.000 plants/hectare
  • Yield of grapes per hectare: 50 quintals
  • Number of bottles: 2500
  • Period of harvest: first part of September
  • Harvest: manually with selection of the grapes
  • Fermentation: after the separation of the marc, the must is purified, and the alcholic fermentation starts with selected yeast. Bottled young to perserve the perfumes and tastes
  • Colour: hay-yellow
  • Perfume: delicate and distinctive
  • Taste: harmonic and balanced with the typical taste of the origin of the grapes
  • Temeperature of service: 10°C
  • Alcohol content: 11,5% vol
  • Recommended with: served with horsd’oeuvre, and fish in general
Rosso da Tavola Rosso

 

 

 
  • Production zone: Rignano sull’Arno (Fi)
  • Varietal: Sangiovese, canaiolo
  • Altitude: 400 meters above sea level
  • Growing system: guyot
  • Soil: mainly clayey
  • Vine density: 8.000 plants/hectare
  • Yield of grapes per hectare: 50 quintals
  • Number of bottles: 2500
  • Period of harvest: second part of September- first part of October
  • Fermentation: both alcohol and malo-lactic fermentations in cement basins
  • Ageing: refining in bottles
  • Colour: ruby red and brilliant
  • Perfume: fresh and fragrant, with notes of fruits
  • Taste: amiable
  • Temeperature of service: 16°\18° C
  • Alcohol content: 12,3%
  • Recommended with: meats in general, poultry, vegetable soup, pizza
Grappa del Chianti

 

 

 
  • Location: VOLOGNANO (Florence)
  • Altitude: 350 m
  • Grapes: Sangiovese and other blue autochthonous grapes
  • Vines: fresh remaining vine from the fermentation of the Chianti Colli Fiorentini
  • Distillation: the distillation is carried out in vacuum-resistant barrels to preserve the perfumes and the taste
  • Refining: the grappa riserva is aged in barriques for 18 months, creating a slightly amber-yellow colour of great elegance, and a more intense aroma
  • Alcohol grade: 43%
  • Colour: clear, amber-coloured in the riserva
  • Perfume: clear, more complex in the riserva
  • Taste: smooth and elegant, not an intruding alcohol taste
"Aetius" Vin Santo DEL Chianti DOC

 

Characteristic wine of the Tuscan tradition, achieved with the typical vines of Chianti, Trebbiano Toscano and Malvasia del Chianti. The grapes are carefully selected on the vine, and are dried on the typical "reeds", in the attic of the farm for about four months. They are then pressed and left to ferment and age in "Caratelli" oak barrels for at least four years.


colour: amber-yellow, intense, thick and clear.
perfume: embracing, complex, with a feeling of dried fruit and raisins, with smell of dried figs and almonds.
Taste: balanced, elegant with a touch of mild sweetness and not too aggressive. Long and resisting final taste like the perfume.
Serve with: almond cookies, dried fruit, candied pastries, excellent with mature cheeses

Olio Extravergine di Oliva

 

This extra vergin olive oil olive is made directly with natural olives and only by a modern system of pressing ( after 12 hours between harvest and pressing, with continuous pressing cycle and with disk or hammer). The olives types are: frantoio (40%), moraiolo (29%), leccino (23%) and pendolino (8%); the harvest is carried out manually, during the month of November, directly in Volognano’s olive groves.

The colour is green just after pressing , as the time passes the golden reflexes get more intense. Characterized by an intense fruity perfume with tones of fresh grass, with balanced taste, spicy just after pressing, rich, warm and pleasantly bitterish. Served with fresh vegetable, hors d’oeuvre, vegetable soup, pasta, fish, grilled mushroom, grilled meat or fish.

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