The Casato dei Medici Riccardi is a selection of the most well-known and renowned Tuscan wines. The range of products is based on the most typical wine in our region, the Chianti (Classic, Colli Senesi and Montalbano), along with the prestigious Brunello di Montalcino and the famous wines of the Tuscan coast, Bolgheri and Morellino di Scansano. As well as the traditional signature IGT wines, such as Sangiovese-Cabernet and Sangiovese-Shiraz. The selection also includes the unique Sagrantino di Montefalco, the most important DOCG wine in Umbria.
Made from Sangiovese grapes, this is a well-structured wine quite rich in tannins, lovely dark ruby red and with an intense aroma of red and black berries, which evolves into spicy and flowery fragrances of pansy and Parma violet with ageing. Stunningly fresh-tasting, with fine-grained tannins and richness of flavour. The perfect wine-pairing for the Morellino di Scansano is red meat in general, wild boar, grilled meat, hard cheeses.
The production area of the Morellino di Scansano CDO is located on a total surface area of approximately 58,500 acres, located in the municipalities of Scansano, Magliano in Toscana, Campagnatico, Manciano, Grosseto, Semproniano and Roccalbegna. The environment, which is predominantly hilly in nature, is located between the basins of the rivers Ombrone and Albegna, going from an altitude of approximately 500 m to a few meters above sea level, near Grosseto and in the area of Collecchio. Hilly plots, mainly composed of arenaceous and chalky-marly substratum, clayey shale and sand with pebbles or marl stones (known as skeleton in technical jargon). The Morellino is one of the most well-known Tuscan red wines and perfectly combines the advantages of the hills where it is grown with the aromas that come from the sea. This production area was already known to the ancient Etruscans and its name derives from the name of the Sangiovese, later changed to Morellino, in honor of the morelli horses bred in the area. Until the end of the twentieth century, Morellino di Scansano was nearly always a rustic wine produced with methods which could not counter the effects of the area's hot climate. However, in the years between the second and third millennium this wine and this area are suddenly return to centerstage. Thanks a small team of winegrowers who, ever since the early '80s, had ernestly worked to develop an original maremma-style interpretation of the Sangiovese, capitalizing on the structured tannins which its wines acquire here, as well as their pleasantness.
Made from Sangiovese and Canaiolo grapes, Riserva wines require a minimum ageing period of 24 months, of which 3 in the bottle. Dark red in color, it becomes garnet when aged, this wine is full-bodied and good structure, with hints of ripe fruit with a velvety flavour and supple tannins. The Chianti Classico Riserva goes well with rich dishes such as roasts, red meats, game and seasoned cheeses.
The name Chianti Classico, which today bears the famous insignia of the BLACK ROOSTER, is reserved for wines produced in the oldest Chianti wine-growing areas as determined by the Grand Duke Cosimo III in 1700. Legend has it that the Black Rooster was the old emblem of the Lega del Chianti, which governed these lands since 1300. The story goes that the power and the borders that the Florentines had on these areas, resulted from a very unique challenge between two knights, one Florentine and the other Sienese. In fact the boundaries of the two cities were drawn where the two knights, who awakened at cock-crow, supposedly met. The Sienese part raised a beautiful white rooster while the Florentine part took a black cockerel which they fed so little to eat that he crowed long before dawn. So the Florentine knight came within a few kilometers of Siena before meeting with the Sienese knight.
The "Brunello di Montalcino DOCG" Controlled and Guaranteed Denomination of Origin is produced using a Sangiovese varietal, which is locally known by the same name as the wine itself (the sangiovese brunello is also called Sangiovese grosso). After fermentation, which generally takes place in stainless steel vats, Brunello wine is aged, in accordance with specifications, for 4 years in large oak barrels which contain from 30 to 100 hectolitres. The Brunello di Montalcino is a ruby red wine with hints of orange. The bouquet is well-rounded and rich, with pervasive body, with clean ovetones of violet and vanilla. The flavour is dry, warm, slightly tannic, robust, well-balanced and lingering. Brunello wine goes well with red meat dishes such as stews, peposi (peppery Tuscan beef stew) and braised beef. It is also an excellent pairing with game such as wild boar, deer, possibly accompanied by mushrooms or truffles. Perfect with aged cheeses, even spicy (seasoned toma cheese, Tuscan pecorino cheese, spicy gorgonzola cheese, parmesan cheese). It is also a great conversational and/or meditation wine.
The protected production area of the Brunello di Montalcino DOCG is limited to the comune of Montalcino, in the province of Siena, a territory bordered by the valleys of the Orcia, Asso and Ombrone. Monte Amiata (altitude of 1740 m.) to the south-east, protects the vineyards from extreme weather-related events such as hail and/or storms. The history and saga of the Brunello di Montalcino began when Ferruccio, the son of Caterina Santi and Jacopo Biondi, decided to resume his studies and the research carried out by his maternal grandfather Clemente in the ancestral farm of Greppo. He processed and fermented only carefully selected Sangiovese grapes. And, ca. 1870, he created a wine with structure and style, destined to become one of the gems of enology, both in Italy and world-wide.
The Bolgheri Medici Riccardi is made from Cabernet Sauvignon, Merlot and Petit Verdot. The varietals were vinified separately; fermentation and maceration took place in steel tanks for about 25/30 days at a controlled temperature not higher than the 28/30 °C. Then the wine was stored for 12 months in barriques and 6 months in the bottle before being put on the market. Ruby red to garnet in colour, intense and heady bouquet when young, as it ages it takes on fruity and spicy tones, dry, warm, well-rounded and balanced flavour. The Bolgheri "Medici Riccardi" is a very versatile wine. It goes well with pasta dishes, with white and red meats, cheeses and all types of venison and game dishes.
Produced in the vineyards surrounding the Castello di Bolgheri in the province of Livorno, in the south-western part of Tuscany which, thanks to its proximity to the sea and the sandy soil, has the ideal climate to enhance the combination of this special blend of grapes. The microclimate of Bolgheri is favored by its proximity to the sea whose gentle breezes mitigate the summer heat and the harsh winters. The wind that constantly blows keeps rainfall levels low and daylight exposure high. The hills of Val di Cornia and Val di Cecina create a corridor which promotes air currents that generate a temperature range between day and night. In the area of Bolgheri, due to the meeting of volcanic soil with alluvial fill and the seabed, it is possible to identify three types of soil:
Shallow loamy soil with a good skeleton content.
Deep loose sandy soil.
This wine came about from the union of two varietals: Sangiovese and Shiraz, two strong and elegant vine varieties. The Sangiovese and Shiraz undergo alcoholic fermentation separately in steel tanks at a controlled temperature of 26/28 °C for approximately 12-16 days of maceration on the skins via racking. After the alcoholic fermentation the Sangiovese and Shiraz are aged together in wooden casks for twelve months and then in the bottle. This crimson red wine has a perfect balance between the complex and refined aroma of tobacco, the spicy and vanilla overtones, the fine-grained tannins and ripe wild berries. The wine has a rounded and pervasive flavour and the fine-grained tannins intensify its strong and assertive character. It goes well with stewed meat, game, roasts and aged cheeses.
This wine is made from Sangiovese and Cabernet grapes fermented separately and aged for twelve months in wood barriques and six months in the bottle. Crimson red with an aroma of berries and plum preserve. It has an intense, warm and pervasive mouthfeel with supple tannins and a long, enjoyable finish. This wine is an elegantly pairing with rich red meats, fowl, game and seasoned cheeses.
The prestige of the Chianti Montalbano dates back to the end of the thirteenth century, when the Bishops of Tuscany requested it be brought to their tables as tribute. Made from Sangiovese and Canaiolo grapes, dark red in color, it becomes garnet when aged. Its fragrance is prominent and refined, reminiscent of violets, with hints of cherry. Its fruity flavor, soft and velvety, makes this wine a perfect typification of the area where it is produced. It goes well with Tuscan salami, rabbit, first courses with wild boar ragu, red meat and game.
Montalbano is a range of hills that branches off the Tuscan-Tmilian Apennines near Serravalle, dividing the Pistoiese-Florentine plain and plain of Valdinievole. The peaks of Montalbano rarely exceed 600 meters above sea level, and often have rounded slopes. The landscape is characterized by woods, vineyards and olive groves. The plots are mainly composed of arenaceous and chalky-marly substratum, clayey shale and sand with pebbles or marl stones (known as skeleton in technical jargon). Vinci, the birthplace of Leonardo Da Vinci, is a village of 14,000 inhabitants nestled in a verdant countryside surrounded by vineyards and olive groves, that produce excellent wine and fine oil. The oldest part of Vinci has an almond plan, which is unusual in this area of Tuscany. Seen from above, it's reminiscent of a two-masted vessel. On account ot this, the old town center of Leonardo's birthplace is also known as the "Castel of the Ship".
The Chianti Colli Senesi is a wine which boasts a centuries-old tradition, well-known and popular beyond Tuscan borders since 1500, because of its traditional quintessence and unmistakable elegance. Thanks to its fine organoleptic properties, linked to the characteristic environmental conditions of the production area which are exceptionally favourable for the vines, this is one of the best Chianti wines currently on the market. The Chianti Colli Senesi is a red wine made from "Sangiovese", Tuscany's representative varietal, which must contain, as per specifications, an amount of not less than 75 %. It is literally a wine to accompany the entire meal. It combines perfectly with all the local products, and is an excellent pairing with savoury Tuscan salami and with pecorino cheese and it also goes very well also with first courses and soups from the Tuscan cuisine, such as the traditional "ribollita", made with bread and vegetables or with bean soup. Superb with Florentine-style steak, with barbecued meat and pork dishes made from the "Cinta Senese" breed.
The vineyards utilized in the production of Chianti Colli Senesi cover a surface measuring approximately 1400 hectares, and are located on the slopes of the hills of the Province of Siena, in heart of rural Tuscany. The vineyards are located at an altitude of about 300 m above sea level. The nature of the soil varies according to the area and because of the vastness of the territory, you may find significant climatic differences which have a positive effect on the wines. The plyocenic soil is medium in texture, clayey, sandy, with tuff. The Palio is the emblem and soul of Siena, the essence of the sense of belonging to the city. A historical competition clearly medieval in style, which is held 2 times a year and attracts thousands of tourists from all over the world, its uniqueness and grandeur make this the most important historical event in Italy. The Palio race has been taking place continuously for more than 100 years, so it is not a historical pageant, but a veritable town festival, very popular with participants and the general public alike.
The Sagrantino di Montefalco "Torrito del falco" composed of 100 %Sagrantino, is produced in the territory of the municipality of Montefalco, and partly in the province of Perugia. Aged for 30 months, 12 of which in French oak barriques, it is a deep ruby red with a tinge of violet. The bouquet has hints of blackberry, plum preserve and licorice, which fade into vanilla overtones left from the French oak barriques. It has an austere and robust flavour, with prominent yet fat tannins. The Sagrantino "Torrito del Falco" goes well with rich dishes of red meats and game, wild boar, grilled meats and cheeses, but can also be tasted as a meditation wine.
Montefalco Sagrantino or Sagrantino di Montefalco is a DOCG wine, which may only be produced in the entire town of Montefalco, and part of Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria in the province of Perugia. The specifications provide for the production of dry and passito Sagrantino di Montefalco . It appears that the Sagrantino was brought to Umbria by Franciscan friars from Asia Minor. In medieval times wine became increasingly important in religious communities and particularly the Sagrantino vine variety, whose name seems to have religious roots, either from the fact that it was used as a sacramental wine during mass (historically they used a sweet passito) or more simply from sacristy. It was reborn in the form of dry red wine thanks to a small team of producers and, through painstaking clonal selection, in 1992 it was granted the D. O. C. G. status. The plots are medium in texture but also siliceous-clayey, fresh and deep with a southern aspect, with an altitude range between 300 and 500 mt above sea level.
Leonardo da Vinci
Et però credo che molta felicità sia agli homini che nascono dove si trovano i vini buoni
Un homme qui ne boit que de l'eau a un secret à cacher à ses semblables
In vino veritas
Tuscany is undoubtedly a territory which is well suited to viticulture, in fact the first recorded evidence of wine making in the region dates back to Etruscan times. A varied landscape of rolling hills with many microclimates, generally milder along the coast and colder inland, and ideal soil for grape growing. An ancient tradition developed with passion and precision by the Casato dei Medici Riccardi to bring to your table prestigious wines, rich in history and unmistakable flavor.