 |  runello di Montalcino D.O.C.G. Produced with the grape Sangiovese (Brunello)
The grapes are fermented 18 to 20 days in wooden upright vats, the wine is then conserved for three years in huge wooden barrels of Slavonian Oak. It does not undergo any form of physical/chemical treatment; my wine is then refined for another four months in the bottle before reaching the commercial market.
Colour: Intese garnet red.
Nose: intensely winy, scent of mature fruit, slightly vanilla
Palate: full, harmonic, taste of mature fruit of the woods, tanic and long in the palate.
The Brunello di Montalcino from Azienda Tiezzi is produced with traditional methods, stabilized naturally, and unfiltered at bottling.
Its well suited to tasty dishes and matches well with roasted or grilled meats, matured cheeses, and dry desserts. To enjoy it better we suggest to uncork the bottle several hours before serving. Serving temperature: 18° to 20°C.
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 | runello di Montalcino D.O.C.G. Vigna Soccorso
Wine produced from Sangiovese grapes, exclusively from the estate vineyards Soccorso next to the
“Madonna del Soccorso” church – Patron Saint of the inhabitants of Montalcino.
Vines training system: alberello, very high vine density.
Altitude: 500 metres a.s.l.
Soil composition: silt/sandy, with skeleton’s inclusions. Volcanic rocks and “tischi”.
Exposure: west
Careful agricultural cures, low yield, hand picked grapes.
Fermentation in oak casks.
42 months refining in oak barrels from 10 to 40 hl capacity.
Colour: intense garnet red, brilliant.
Nose: intense winy, distinctive, maraschino cherry hints, vanilla, redcurrant, coffee.
Palate: tannic, fine and delicate with scents of blackberry bush, full, very persistent, harmonic.
The wine Brunello di Montalcino is produced with traditional methods; naturally stabilized; unfiltered at bottling.
Matches with tasty foods, roasted or grilled meats, matured cheeses and dry desserts.
To enjoy it better we suggest to uncork the bottle several hours before serving.
Serving temperature 18° to 20° C.
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 |  osso di Montalcino- DOC.
Grape - Sangiovese (Brunello)
Ageing: Approximately one year in large barrels of Slavonian oak
Colour: Ruby red, intese
Perfume: vinuous, odours of fruit such as prunes, currents, strawberries
Flavour: wide-ranging, fruits of the forest, long in the palate, lightly tanic
The wine Rosso di Montalcino is made in the same way as Brunello di Montalcino. The principle difference is that it can be sent to the consumer market after one year of refinement in wood. It does not undergo any form of physical/chemical treatment. It can be served during all the meal,it matches both pasta dishes and meat disches or even more delicate foods.
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 |  ino Bianco-S.Antimo- DOC.
A wine produced with the Chardonnay grape and a modest quantity of Trebbiano. The must is fermented and conserved for around five months in barrique barrels.
Colour: intense straw yellow
Perfume: intensely vinuous, light vanilla and fresh fruit
Flavour: wide-ranging, fresh, keen, with hints of prune and cherry
As it is fermented in barrique, the wine has good structure. It matches with "antipasti" starters,fish dishes, fresh cheeses and dry desserts.
Serving temperature of 8° - 10° C.
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 |  lio Extravergine di oliva: Produced with hand picked olives. To preserve the fruity aroma and the freshness the olives undergo a “cold” pressing within two/three days from the harvest.
Total acidity: 0,20% express in oleic acid.
Colour: yellow with green shades.
Nose: fresh, typical fruity.
Palate: slightly hot, sweet after-taste, fine, delicate, slight hint of artichoke.
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 |  rappa di Brunello: Produced with the distillation of the pressings of Brunello according to ancient procedures in copper cauldrons.
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| | Table Wine Produced with the grape of Brunello, it is a wine of excellent quality which can be sold in demijohns or other containers. |
