"Today the wine production amounts to about 80.000 bottles per year. There are two production lines: on the one hand the DOC wines, also numerically representative of the wine estate, with Le Grottine, Ferruggini, Felciaino and Guado de' Gemoli, and on the other hand the Lienà line with the single grape varieties Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. The Lienà is produced in limited quantity, and only in years of outstanding vintages. It originated as an experiment of Giovanni who wanted to discover and to understand how each of these grape varieties is able to express the territory."
GUADO DE' GEMOLI / FELCIAINO / FERRUGGINI / LE GROTTINE / LIENA' MERLOT / LIENA' CABERNET SAUVIGNON / LIENA' CABERNET FRANC / LIENA' PETIT VERDOT
Doc Bolgheri Superiore
Grape variety: cabernet sauvignon 70%, merlot 15%, cabernet franc 15%
Vineyards: Le Grottine 1978, Felciaino 1986
First year of production: 2000
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 800 gr
Training system: horizontal spurred cordon, arched cane
Harvest time: first 10-days of September for the Merlot grape, the beginning of October for the Cabernet Sauvignon
Wine making: with natural raising agents in steel tank
Maturation: at least 18 months in French oak barrels, 15% first use and the others second or third use
Bottles production per year: about 10.000
Organoleptic features: impressive colour depth, perfect expression of the characteristics of the Bolgheri region. Elegance, power and complexity are the distinctive features of this wine, able to mature for many years and to refine its bouquet constantly over the years, passing from hints of ripe red fruits, vanilla and spices to extreme complexity with notes of liquorice, tobacco, cedar and cinnamon. Definite, soft and long finish.
Doc Bolgheri Rosso
Grape variety: cabernet sauvignon 50%, merlot 40%, cabernet franc 10%
Vineyards: Felciaino 1986, Felciaino 2001
First year of production: 2000
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 1000 gr
Training system: horizontal spurred cordon, arched cane
Harvest time: first 10-days of September for the Merlot, the middle of September for the Sangiovese grape and the beginning of October for the Cabernet Sauvignon
Wine making: with natural raising agents, under controlled temperature in stainless steel tank
Maturation: at least 12 months in used French oak barrels
Bottles production per year: about 25.000
Organoleptic features: intense ruby-red colour, a structure of great fruit and smoothness with notes of spices which make it complex and mixed. An outstanding structure able to evolve gradually and to refine itself even over years, especially enhancing its olfactory qualities.
Doc Bolgheri Rosso
Grape variety: sangiovese 50%, cabernet sauvignon 30%, syrah 20%
Vineyards: Felciaino 1986, Fondi 1984, Felciaino 2001
First year of production: 2004
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 1200 gr
Training system: horizontal spurred cordon, arched cane
Harvest time: in the first two weeks of September for the Sangiovese and Sirah grapes, the beginning of October for the Cabernet Sauvignon
Wine making: it’s led by with natural raising agents, it takes place under controlled temperature in steel tank
Maturation: naturally conducted from grape’s indigenous yeasts in steel tank.
Bottles production per year: about 20.000
Organoleptic features: great drinkability and versatility, ruby-red colour with notes of red fruit and a dynamic, fresh mouth, excellent daily wine to match with all meals based on traditional Tuscan cuisine.
Doc Bolgheri Vermentino
Grape variety: vermentino 100%
Vineyards: Felciaino 1986, Fondi 1986
First year of production: 2006
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 1200 gr
Training system: horizontal spurred cordon, arched cane
Harvest time: the first half of September
Wine making: naturally conducted from grape’s indigenous yeasts under control temperature of 16° in steel tank
Maturation: at least 5 months in stainless steel tank
Bottles production per year: about 10.000
Organoleptic features: fresh elegant wine with a great spiciness and minerality, it expresses the typical notes of sage and acacia flowers which are characteristic of the grape variety Vermentino.
Igt Toscana Rosso
Grape variety: merlot 100%
Vineyards: Felciaino 1986, Fondi 1984
First year of production: 2003
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 800 gr
Training system: horizontal spurred cordon
Harvest time: middle of September
Wine making: with natural raising agents in steel tank
Maturation: at least 24 months in French oak barrels, 25% first use
Bottles production per year: about 2.000
Organoleptic features: intense ruby-red colour. This wine is characterized by a complex and fascinating olfactory framework: ripe black fruits, liquorice, spices and leaf tobacco. In the mouth the wine is silky and wrapping, with a good compactness and persistence. In the aftertaste notes of ripe black fruits, liquorice, coffee and dark chocolate.
Igt Toscana Rosso
Grape variety: cabernet sauvignon 100%
Vineyards: Felciaino 2001, Felciaino 1986
First year of production: 2004
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 800 gr
Training system: horizontal spurred cordon
Harvest time: beginning of October
Wine making: with natural raising agents in steel tank, the fermentation takes place under controlled temperature in stainless steel tank
Maturation: at least 24 months in French oak barrels, 30% first use
Bottles production per year: about 2.000
Organoleptic features: great structure wine, it shows balsamic notes in perfect conjunction with hints of coffee, blackcurrants and redcurrants which are characteristic for this variety. In the mouth a high concentration of solid, silky tannins which they improve over time providing the wine with a long life and they make it capable of refining itself to achieve the perfection.
Igt Toscana Rosso
Grape variety: cabernet franc 100%
Vineyards: Felciaino 1986, Felciaino 2001
First year of production: 2004
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 800 gr
Training system: horizontal spurred cordon
Harvest time: at the end of September
Wine making: with natural raising agents in steel tank, the fermentation takes place under controlled temperature in stainless steel tank
Maturation: at least 24 months in French oak barrels, 30% first use
Bottles production per year: about 2.000
Organoleptic features: nose of great complexity and pleasing aromas. The olfactory senses roam across inklings of tobacco, chocolate and liquorice with notes of plums and dried fruit. Rich and elegant on the palate, with smooth and soft tannins, tasty and long-lasting at the same time. A wine that expresses the elegance and singularity of the Bolgheri region.
Igt Toscana Rosso
Grape variety: Petit Verdot 100%
Vineyards: Felciaino 1986
First year of production: 2004
Soil composition: average texture with alluvial calcareous deposit
Average output per vine: 800 gr
Training system: horizontal spurred cordon
Harvest time: beginning of October
Wine making: with natural raising agents in steel tank, the fermentation takes place under controlled temperature in stainless steel tank
Maturation: at least 24 months in French oak barrels, 30% first use
Bottles production per year: circa 2.000
Organoleptic features: ruby-red wine with reflexes which tend towards violet. It presents a marked perfume with hints of mint, ripe red fruit and chocolate. On the palate the wine shows a great personality with very smooth and balanced tannins, followed by mineral and spicy notes. Long and persistent finish.