After harvesting, the Vermentino is whole bunch pressed, cold-settled overnight then racked and fermented in stainless-steel by wild yeasts – the temperature of the fermentation is initially controlled at around 16C, ensuring a long, slow fermentation. After fermentation, the wine is left on its lees for 5 months before being lightly fined, filtered and bottled. VALDONICA ONLINE […]

ROSAJO is the latest wine born in Valdonica. It is a still Rosé from Sangiovese grapes. Handpicked between end of August and beginning of September – when the grapes are still rich in acidity. Immediately processed by light pressing. Gentle pressing allows a slight extraction of the color. Fermentation at low temperature allows the wine […]

The wine is fermented in stainless steel tanks. Wild yeast fermentation and subsequent maceration last 2 to 3 weeks. Between 0 and 30% whole clusters (non-destemmed grapes) are used, the percentage changing according to the vineyard and the ripeness of the stems. At the end of fermentation/maceration each ferment is pressed out before being racked […]

After harvesting, our Vermentino grapes are divided into two parts, each part subsequently being fermented in two distinct ways. Around two-thirds is whole bunch pressed and then fermenteD in stainless steel by wild yeasts – the temperature of the fermentation is controlled at around 16C, ensuring a long, slow fermentation. The remaining third is again subdivided, destemmed and left in contact […]

Saragio represents a barrel selection of the best Sangovese. The wine is fermented in small, 1100L. food-grade plastic containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand and not pumped, between 2 to 3 times a day depending on the stage of fermentation. […]

Valdonica’s Riserva. Made in small quantities (only a few thousand bottles are produced and only in the best years), Baciòlo is a further barrel selection of the Sangiovese already earmarked for the Saragio – the best of the best. Like all of the reds at Valdonica, it is fermented in small, 1100L, food-grade, plastic containers. […]

The Ciliegiolo 2012 is the first year of production of this wine. The harvest of 2012 produced a good crop of Ciliegiolo, a small parcel of which was fermented with around 20% whole cluster and after a long fermentation and maceration, was aged in a new tonneau. After a year or so in barrel, tasting […]

IGT Toscana Rosato Frizzante Natural Sparkling Rosè from Sangiovese and Ciliegiolo grapes: Produced along the Ancestral Method, including fermentation in the bottle. Unfiltered – to bring out the finest of nature. Subtle taste of cherry and raspberry. Bubbles elegant integrated. Good start into the day … COCO elevates your special moments in life! VALDONICA ONLINE […]