Red wine - Import export

It’s a great wine, with a rich colour, its aroma is intense with herbs shades. The colour is ruby red. When it ages, its quality gets refined, the colour darkens and the taste develops a pleasant bouquet with a dry and balanced taste. Thanks to these features it can be matched to any meals, from cold cuts to stewed or roast meat.

The Mora di Selva is a Rosso Toscano IGT produced mainly with Sangiovese grapes grown in the vineyards of the hills around San Gimignano. The wine, after a brief passage in steel vats, starts aging in the bottle and then leaves the Casale Falchini cellar. The Mora di Selva is distinguished from other reds of the province of Siena by an intense ruby color and a clear scent of wild blackberry; when decanted it expresses in the best way its characteristics of Sangiovese Toscano. Rosso Toscano IGT Mora di Selva, produced by Casale Falchini in San Gimignano, can be left to age in the bottle for over 5 years from harvest. The color is a deep ruby red and its scent has a distinct hint of wild blackberries; the taste is warm, intense, dry and velvety. To be served at 18 ° C in a typical wide red wine glass, it goes well with Tuscan appetizers, pasta dishes, roasts and grilled meats, pizzas or focaccia.

This particular Chianti from the Colli Senesi DOCG comes mainly from the Colombaia vineyard, hence the name Titolato di Colombaia a red wine born from the assembly of Sangiovese grapes with a small percentage of Merlot, Canaiolo and other red berried grapes. The wine, produced in San Gimignano in the Casale di Falchini, makes a brief passage in oak barrels, to then be aged in the bottle for a few months the result is a harmonious, fruity red with good structure. Casale Falchini's Titolato Colombaia is a Chianti Colli Senesi DOCG that can be aged in the bottle for over 5 years. It has a deep ruby red color, the clear scent of blackberries and red berries, and a warm, intense, dry and velvety taste. It can be served after decanting at 18° C; it pairs perfectly with savory appetizers, pasta with meat, mushroom or white sauces, roasted and grilled redmeats; aged and soft cheeses.

The C 19, a double effect concentrator operating under vacuum, is the result of a special study taking into consideration specific operating needs; its performance is as good as the most sophisticated multiple effect equipment using a descending veil. Ideal for wine producers who wish to maintain uniform quality unaffected by the vagaries of the climate, the technique is used to carry out oenological practices especially suitable for enriching sugar and maintaining the right balance of components in the must to ensure that the wineís typical features remain unaltered. Application of this technique is particularly successful with must from red grapes as it produces wine with enhanced tannin content and a richer colour. An efficient scraped heat exchanger is used in the final stages of the process and reduces the temperature of the concentrate to an optimum value, either for storage or for immediate addition to the mass.

Deep ruby red wine, with pronounced herbaceous and spicy aroma. Its strong and ripened body, comes to the nose at the rst taste, smoothened by the right acidity and the soft tannins. The wine oers a velvet and well rounded avor, on the palate the taste is balanced intense but complex.It releases a long long aroma and tobacco aftertaste, well mixed with wooden aromas.