Our Wines: 78 and 77
Our Wines: 78 and 77
Even in the cellar, we allow natural processes to take their course: fermentation occurs without the use of selected yeasts, preserving the authenticity of the process. Filtration is kept to the bare minimum so the wine can retain its integrity and best express the character of the terroir.
From our organic vineyard comes our Montecucco in three varieties: Montecucco Rosso 78, Montecucco Rosato 77, and Montecucco Rosso 78 Riserva.
Each bottle expresses the soul and essence of the Maremma —its blossoms, aromas, and soil. A wine that speaks of the land with clarity, offering a sincere and profound experience that becomes richer with every sip and celebrates the bond between nature and passion.
78 Montecucco Rosso
Description
Ruby red color.
The nose is marked by fresh, vinous notes of cherry and wild berries.
On the palate, it’s soft and inviting, with sweet tannins that integrate harmoniously with the wine’s acidity.
Pairings
Excellent with pasta, red and white meats, game, and aged cheese.
Characteristics
❙ Soil composition: tuffaceous clay and marl limestone
❙ Exposure: Southwest
❙ Average vineyard altitude: 180 m
❙ Planting density: 4,150 vines/ha
❙ Training system: spurred cordon
❙ Fertilizer: manure once a year
❙ Harvest period: mid-September
❙ Harvest method: manual, in crates
❙ Farming method: certified organic (ICEA)
❙ Bottles produced: 5,000
❙ Grape composition: 85% Sangiovese, 15% Alicante
❙ Vinification: fermentation in stainless steel at controlled temperatures, never too high to preserve the fresh, varietal aromas; no added yeasts; 15–20 days of maceration; malolactic fermentation in steel.
❙ Aging: 10 months in steel and at least 12 months in bottle
❙ Alcohol content: 15% vol.
77 Toscana Rosato
Description
Bright, intense cherry pink color.
On the nose, floral notes of rose, vinous and fragrant, with aromas of red berries like raspberry and blackberry. A subtle spicy note completes the bouquet, making it balanced and harmonious.
On the palate, sapidity and minerality stand out, complemented by vibrant acidity and good tannins, resulting in a soft and enveloping sip.
Pairings
Perfect for any-season aperitifs, also pairs well with cured meat and cheese, pasta with meat sauces, and moderately complex white and red meat dishes.
Characteristics
❙ Soil composition: tuffaceous clay and marl limestone
❙ Exposure: Southwest
❙ Average vineyard altitude: 180 m
❙ Planting density: 4,150 vines/ha
❙ Training system: spurred cordon
❙ Fertilizer: manure once a year
❙ Harvest period: mid-September
❙ Harvest method: manual, in crates
❙ Farming method: certified organic (ICEA)
❙ Bottles produced: 1,200
❙ Grape composition: 100% Sangiovese
❙ Made from saignée must, fermented without added yeasts in steel tanks at a temperature below 15°C to preserve fresh, varietal aromas. Naturally clarified through low temperatures.
❙ Aging: 2 months in bottle
❙ Alcohol content: 13% vol.
78 Montecucco Rosso Riserva
Description
Deep ruby red with garnet reflections, clear.
On the nose, spicy notes of black pepper and toasted timut pepper combine with mineral hints. Leather notes blend with red berry fruits — currant, blueberry, blackberry — and a touch of flint, creating a broad, intense, dynamic, and ever-evolving bouquet.
On the palate, sapidity, tannins, and vinous elements make for a soft, velvety, mature, enveloping sip that is well-balanced, harmonious, and elegant.
Pairings
A wine for convivial moments and contemplation, perfect with buffalo meat and traditional Tuscan dishes, game, game sauces, aged cheese, and cured meat.
Characteristics
❙ Soil composition: tuffaceous clay and marl limestone
❙ Exposure: Southwest
❙ Average vineyard altitude: 180 m
❙ Planting density: 4,150 vines/ha
❙ Training system: spurred cordon
❙ Fertilizer: manure once a year
❙ Harvest period: mid-September
❙ Harvest method: manual, in crates
❙ Farming method: certified organic (ICEA)
❙ Bottles produced: 660
❙ Grape composition: 85% Sangiovese, 15% Alicante
❙ Vinification: fermentation in steel at controlled temperatures (never too high), without added yeasts; 15–20 days of maceration; malolactic fermentation in steel.
❙ Aging: 12 months in Slavonian oak tonneaux and at least 10 months in bottle
❙ Alcohol content: 15% vol.
