Borgo Vigna Vecchia is the soul of the farm factory Montauto II, that with an old tradition of wine and oilve oil production, offers a simple but very hospitable ambient.It's also possible to buy directly from our farm, several home made products like Wine, Vinsanto, Olive oil, salami, ham and much more.
Discover the real Tuscany taste!!
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ROSSO TOSCANO VINEYARDS: Township of Cerreto Guidi San Zio Clay soil, 150 m. a.s.l. Planting: 4000 vines/ha. Training system: Capovolto GRAPE VARIETIES: Sangiovese 100% % HARVEST: By hand. VINIFICATION: The grapes were stemmed and pressed, and fermented in iron tanks (50 hl); maceration lasted for about 15 days. Malolactic fermentation took place in stainless steel tanks. The wine was matured in steel vats. Temperature of fermentation 30-32 °C Still bottled april. ANALYTICAL DATA: Alcohol: 12,65% vol. Residual sugars: 1,05 g/l Total acidity: 5,60 g/l Volatil acidity: 0,33 g/l TASTING: Wine of color red intense ruby, clear and of good person Brightness. Perfumes of red fruit, wild cherry and plum, typical perfume of rose and viola brought by the sangiovese. In mouth he introduces fresh, but soft and of good structure. Excellent in combining with red meats. |
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BIANCO TOSCANO VINEYARDS: Township of Cerreto Guidi San Zio Clay soil, 150 m. a.s.l. Planting: 4000 vines/ha. Training system: Capovolto GRAPE VARIETIES: Trebbiano 85% chardonnay 15% HARVEST: By hand. VINIFICATION: The grapes fermented in iron tanks (50 hl); The wine was matured in steel. ANALYTICAL DATA: Alcohol: 12,52% vol. Residual sugars: 1,59 g/l Total acidity: 6,50 g/l Volatil acidity: 0,37 g/l |
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CHIANTI VINEYARDS: Township of Cerreto Guidi San Zio Clay soil, 150 m. a.s.l. Planting: 4000 -5000 vines/ha. Training system: Capovolto GRAPE VARIETIES: Sangiovese 95%. Canaiolo 5% HARVEST: By hand. VINIFICATION: The grapes were stemmed and pressed, and fermented in small cement tanks (50 hl); maceration lasted for about 20 days. Malolactic fermentation took place in stainless steel tanks. The wine was matured in steel vats. Temperature of fermentation 30-32 °C Still bottled april. ANALYTICAL DATA: Alcohol: 12,82% vol. Residual sugars: 1,80 g/l Total acidity: 5,40 g/l Volatil acidity: 0,41 g/l TASTING: Wine of color red intense ruby, clear and of good person Brightness. Perfumes of red fruit, cherry marasca and plum, typical perfume of rose and viola brought by the sangiovese. In mouth he introduces fresh, but soft and of good structure. Excellent in combining with red meats. |
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CERRETO VINEYARDS: Township of Cerreto Guidi San Zio Clay soil, 150 m. a.s.l. Planting: 4000 - 5000 vines/ha. Training system: Capovolto Kg/PLANT GRAPE VARIETIES: Sangiovese 90% - Colorino del Valdarno 6% - Canaiolo 4% HARVEST: By hand. VINIFICATION: The grapes were stemmed and pressed, and fermented in small cement tanks (50 hl); maceration lasted for about 30 days. Malolactic fermentation in tonneau (barriques 500 lt). The wine was matured in tonneau for 12 months. Temperature of fermentation 30-32 °C. Still bottled april. ANALYTICAL DATA: Alcohol: 13,75% vol. Residual sugars: 2,50 g/l Total acidity: 5,20 g/l Volatil acidity: 0,51 g/l TASTING: Wine of color red intense ruby, clear and of good person Brightness. Perfumes of fruit of cherry marasca and plum, typical perfume of viola brought by the sangiovese. The wood is present but it doesn't overhang the fruit. In mouth introduces him pleasant, very soft and with an end Very long, proper for red meats and game. |
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VINSANTO VINEYARDS: Township of Cerreto Guidi San Zio. Soil: limestone and clay. Planting: 3500 vines/ha. Training system: Capovolto GRAPE VARIETIES: Trebbiano toscano 80% Malvasia 10% Sancolombana 10% HARVEST: BBy hand, at full maturity of the grapes. VINIFICATION: A 4-month natural drying on straw mats. Soft pressing, fermentation of the must (350 g/l average residual sugars) in small oak barrels (70 lt) and barriques, for about four years. A 6 - 8 month bottle ageing before release. ANALYTICAL DATA: Alcohol: 16,14% Residual sugars: 96,5 g/l Total acidity: 6,51 g/l Volatile acidity: 0,83 g/l TASTING: Wine of yellow color ambrato with reflexes gold. Winding perfume of fig trees dry walnut-trees and dry apricots. Soft in mouth with long ending. Excellent with dry confectionery and chocolate. |