GRAPE VARIETIES: 90% Sangiovese, 10% Canaiolo

WINE-MAKING METHOD: Fermentation with intensive maceration for 10-15 days and temperature control at 26-28°C.

AGEING: Brief period in 30/60 Hl oak barrels for 3 months. Conservation in stainless steel containers until bottling .


TASTING NOTES: Bright ruby red color. The scent is very pleasant and persistent with hints of fruit: cherry and black cherry are the closest similarities. The taste is dry and slightly tannic, but as it ages with time it becomes softer and velvety. Clean ending enjoyable and harmonious aftertaste.

FOOD PAIRING: Fresh-made pasta with sauce, Tuscan soups, roasted meat, Tuscan toasted bread and cured meats.


The Tuscan wine tradition

Villa Torrigiani is a national monument of cultural heritage that boasts an ancient history.

The area where it is located, on the hills of Florence, derives its name from “San Martino”, the Saint protector of agriculture, and from “Palma” (olive tree), a symbol that the crusaders brought back from the Holy Land as proof of their trip. Since the 16th century, the property was organized in 22 small farm units (“podere”), each managed by farmer families (“coloni”), most of which still have descendants living in San Martino alla Palma.

The estate belonged to the Torrigiani family for over 400 years, until the Zingone family acquired it in the 1960s.

>> read more