Cantina

Agricola Amantis

Agricola Amantis

Amantis is the producer of some of Tuscany’s most celebrated Brunellos, and Bernadetta Tacconi’s winery in magical Montenero near the Orcia River was born so she could live her passion for cultivating wine the way she believes Bacchus, the Roman god of the wine harvest, intended. Her husband, enologist Paolo Vagaggini prides himself on his natural approach to winemaking, ‘I try to bring out the maximum potential of the terroir.

The grape, the estate’s winemaking philosophy and the distinct character of the owner’. Paolo is considered a master of Sangiovese and Sangiovese-based wines, and it is the most important vineyard of the Amantis project.

Paolo Vagaggini won the prestigious “WINE STAR AWARD” from the Wine Enthusiast as one of the most impressive Sangiovese experts. All of the estates offerings provide not only exceptional quality but amazing value.

Birbanera Montecucco


PRODUCTION AREAMontecucco
APPELLATIONSangiovese 80%, Canaiolo 20%
YEAR2018
PROFILERound and fruity, fresh and harmonious
COLORintense ruby red, limpid
VOLUME750ml

Description

Vineyard

Surface area: 5,17 hectares
Production area: Montecucco
Soil: Clay mix, very rich in skeleton
Density: 8.000 up to 20.000 stocks per hectare

Colture

Sustainable cultural practices
Training system: monolateral spurred cordon clearing out of unripe grapes in July and August.

Grapes entirely hand-harvested

Hand-sorting on the vine, followed by a meticulous selection of the best berries on a sorting table.

Vinification

In stainless steel vats of 40 hl to optimize parcellar selection Cold pre-fermentation maceration for 5 days
Fermentation: temperature of 27-28°C; several pumping over and punching-down are realised Maceration on the skins for 2-3 weeks

Ageing

In little oak casks of two and three years refining in bottle for a minimum of 10 months.
Colour: intense ruby red, limpid
Fragrance: fruity and floral, with intense red berry scents
Taste: round and fruity, fresh and harmonious
Service: at 20°C with starters, white and red meat, vegetables.

Montecucco Sangiovese DOCG


PRODUCTION AREAMontecucco
APPELLATIONSangiovese 100%
YEAR2018
PROFILEstructured and elegant, silky, very long in the palate
COLORdeep ruby red, limpid e brilliant
VOLUME750ml

Description

Vineyard

Surface area: 5,17 hectares
Production area: Montecucco
Soil: Clay mix, very rich in skeleton
Density: 8.000 up to 20.000 stocks per hectare

Culture

Sustainable cultural practices
Training system: monolateral spurred cordon clearing out of unripe grapes in July and August

Grapes entirely hand-harvested

Hand-sorting on the vine, followed by a meticulous selection of the best berries on a sorting table

Vinification

In oak casks of 50 hl to optimize parcellar selection. Filling of the oak casks entirely by gravity flow.
Fermentation: temperature of 30-32°C; several pumping over and punching-down are realised.
Maceration on the skins for 3 weeks

Ageing

In French oak casks of hl 50 for 20 months. Refining in bottle for a minimum of 18 months.

Brunello DOCG


PRODUCTION AREAMontalcino
APPELLATIONSangiovese 100%
YEAR2018
PROFILEgreat structure and balance, spicy, very long in the palate
COLORdeep ruby red, with garnet red reflections
VOLUME750ml

Description

Vineyard

Production area: Montalcino
Soil: Clay mix, very rich in skeleton
Density: 10.000 stocks per hectare

Culture

Sustainable cultural practices
Training system: monolateral spurred cordon. Clearing out of unripe grapes in July and August.
Grapes entirely hand-harvested
Hand-sorting on the vine, followed by a double selection of the best berries on sorting tables

Vinification

Sustainable cultural practices
Training system: monolateral spurred cordon
Clearing out of unripe grapes in July and August

Grapes entirely hand-harvested

Hand-sorting on the vine, followed by a double selection of the best berries on sorting tables.

Ageing

In French oak casks during 30 months. Refining in bottle for a minimum of 12 months.

Iperione IGT Supertuscan


PRODUCTION AREAMontalcino
APPELLATIONCabernet Franc100%
YEAR2016
PROFILEdelicate and intense, with aromas of dark chocolate and licorice, extremely long in the palate
COLORruby red, limpid, with garnet red reflections
VOLUME750ml

Description

Vineyard

Surface area: 1 hectare
Production area: Montecucco
Soil: Clay mix, very rich in skeleton
Density: 20.000 stocks per hectare

Culture

Sustainable cultural practices
Training system: bush vine training system (distance 0,7m x 0,7m)
Clearing out of unripe grapes in July and August.

Grapes entirely hand-harvested.

Hand-sorting on the vine, followed by a meticulous selection of the best berries on a sorting table

Vinification

In oak casks of 30 hl to optimize parcellar selection. Filling of the oak casks entirely by gravity flow.
Fermentation: temperature of 28-29°C; several pumping over and punching-down are realised Maceration on the skins for 3 weeks

Ageing

In French oak barrels during 24 months. Refining in bottle for a minimum of 24 months.

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