This wine is made from Sangiovese and Colorino grapes that ripen slowly due to the relatively high location of the vineyards. Thirty percent of the wine is aged in barrels for about eight months, while the remainder is refined in steel. Ruby red wine. Elegant nose eliciting fresh, red fruit aromas, typical of the outstanding preservation of the berries. Balanced with an acidic backbone and hints of forest floor that lead to a vibrant and pleasurable finish.

This wine is made solely from Sangiovese grapes grown in the Badia a Corte vineyard at an altitude of 360 meters. The elegance is a result of 24 months refining in oak barrels. Deep ruby red. Forest floor aromas. Intensely fruity flavours. Silky tannins and a distinctive acidic backbone for a persistent finish.

Made from Colorino grapes, this wine refines for 12 months in Slavonian oak barrels. ripe, dark fruit aromas are followed by hints of mint and balsamic herbs. Deep, ever-evolving tannins. This interesting wine offers incredible freshness and fruitiness.

This wine is made solely from Merlot grapes grown in the Badiuzza and Chiusurli vineyards at an altitude of 330 meters. All the grapes are gathered and selected by hand before being fermented in stainless steel and refined in oak barrels (65%) and tonneaux (35%). Deep ruby with red berry aromas with the slightest hint of tar. This full-bodied wine encircles the palate providing perfectly balanced acidity on the finish.

This wine is made solely from the best Sangiovese grapes grown in the best parcels on the estate. Produced in a limited amount, this bodied wine ages in wood for at least 18 months. After bottling, Terre di Cino is set aside to rest for a further 6 months. The result is an elegant wine with a complex and bold character. Intense ruby red with well-integrated leather, tobacco and spice aromas. This striking wine envelops the palate, eliciting savory flavors, refined tannins and refreshing acidity. A distinctive style to convey a unique terroir.

This dessert wine is made from Trebbiano Toscano and Malvasia del Chianti grapes according to the traditional Vin Santo method. Carefully selected, the grapes are left to dry for four months on typically Tuscan matting before the resultant wine is refined for at least five years in small kegs called “caratelli”. Amber hued, with harmonious aromas vaunting nuances of dried figs, candied fruit and honey. The superb balance between the acidity and sugar content lend beguiling flavors to this indulgent wine.

Fonti e Lecceta 2011 was the first vintage of Occhio di Pernice at Torre a Cona. Following the superb results with Merlaia, a Vin Santo produced from white grapes, due to the outstanding 2011 harvest, we decided to make this Vin Santo from a selection of the estate’s best Sangiovese grapes. The name is derived from the estate where the grapes were left to dry in the past, while the label portrays a detail from an old print celebrating a procession by the Rinuccini, a prominent Florentine family that built the Torre a Cona villa on the Quona Castle estate in the eighteenth century.

Made from 100% Vermentino grapes, the position of these vineyards and limestone-abundant soils bestow finesse to this wine. Fermentation takes place in temperature-controlled stainless steel vats. Straw yellow with golden highlights. Fruity aromas with refreshing, balanced and fragrant flavors.