Santa Cristina offers a red colour with purple highlights. The nose shows notes of ripe cherries, typical aromas both of Sangiovese and of Syrah well integrated with the balsamic sensation of mint which characterize merlot. Pleasurable sensations of vanilla and coffee complete the bouquet. The palate is soft and ample with a fruity finish and aftertaste. The grape varieties were fermented separately. After destemming and a soft pressing, the grapes were macerated on their skins for approximately one week in stainless steel tanks. During this phase, the wine finished its fermentation at a temperature held to a maximum of 77 degrees Fahrenheit (25 degrees centigrade). The wine was then racked and terminated its malolactic fermentation by the end of the year. The wine aged for a few months in small oak barrels and began to be bottled in November of 2018. Antinori is a name synonymous with wine in Italy, the equivalent of the royal family of wine in the country. Intimately involved in the wine industry of Italy since 1385, initially in Tuscany, but in more recent years their influence has grown seeing them involved in wine-making projects across the country. They were instrumental in the renaissance of Chianti and their portfolio of wines includes some stellar names such as Tignanello - the Sangiovese, Cabernet Sauvignon, Cabernet Franc blend that was most influential in the Super Tuscan movement, Solaia - the Cabernet dominant blend also from the Tignanello Estate and the beautiful Peppoli Chianti Classico.

Intense ruby red colour with violet reflections. Complex bouquet with lots of red fruits. Full bodied, soft, quite tannic and harmonious. Ready to drink. Excellent with rich first courses, red meat, game and medium seasoned cheeses.

Medium bodied, round and pleasant with a great balance. Long and clean, spicy finish. Easy to drink well with rich pasta dishes, white meat and cheese. Delicious with cream soups and grilled fish.

The aromatic richness of the Grillo grape makes this an ideal wine to pair with summer dishes.

Nero Davola is one of Italy’s most important indigenous red varieties. Named after its historic birthplace around the town of Avola in southeastern Sicily, it is most widely planted in Sicily and accounts for the largest share of red wines produced on the island. Today Nero Davola is the primary grape used in the majority of Sicily’s best red wines. Colour - Deep red colour. Bouquet - Multiple aromas on the nose, especially notes of black cherry, spice and liquorice. Flavour - A lively personality with soft, long lasting tannins. Food Pairing - The high acidity that characterizes Nero. Davola means it will work well with any of your favourite tomato based recipes. For the lighter styles think grilled fish and light meats in Mediterranean style dishes.

"Mario Piccini opens the doors of his cellar, inviting you to taste his "Collezione Privata" (Italian for "Private Collection"). This selection has been meticulously curated by Mario Piccini himself, and his signature on each bottle stands as a personal guarantee of the wine's quality. A blend of Merlot (40%), Cabernet Sauvignon (20%), Syrah (205) and Sangiovese (20%). The bouquet reveals rich notes of spice, chocolate, ripe plums and blackberries. Flavours of licorice and ripe fruit dance on the palate while supple tannins contribute to a velvety texture. This is a harmonious and well-structured wine with rich complexity and a long, lingering finish. It is complex and harmonious".

Bouquet - It displays inviting scents of blackcurrants with hints of plums and herbaceous notes.<br>Flavour - On the palate it has particularly rounded fruit, underpinned by velvety tannins and with great length and persistence.<br>Recommended With - It is suitable for savory pasta dishes, red meat and fresh cheese.<br>Serving Temperature - 16 – 18 degrees C

VINEYARDS : The vineyards are situated around the towns of Ortona, San Salvo and Pollutri on the Adriatic coast of the Abruzzo region. Facing south east, vines are planted on a mix of clay and limestone soils and are trained on both Guyot and Pergola systems. VINIFICATION : Once the grapes were received at the winery, they were gently crushed and destemmed. The grapes then underwent a cold maceration for 4 days. Fermentation took place in stainless steel tanks at a temperature of 24 – 26 Degrees C for 8 – 10 days. This wine received no oak ageing to preserve the vibrancy of the fruit. COLOUR : Ruby red with garnet highlights. BOUQUET : Intense, persistent and fruity with a strong aroma of wild berries. FLAVOUR : Full bodied, well balanced, slightly tannic with a clean aftertaste. RECOMMENDED WITH : Excellent with all the typical courses of Italian traditional cooking. SERVING TEMPERATURE : 16 – 18 degrees C. AWARDS: Grand Gold Mundus Vini Best Of Show Spring Tasting Mundus Vini Gold Medal Berliner Wine Trophy.

Wine Making Process - Organic Chianti is produced following EU directives and under the strict control of the QC&I, an organism recognized by the Ministry of Agriculture. The grapes are produced exclusively with agronomic techniques which ensure maximum respect for the environment, forbidding the use of synthetic parasitic ides, and herbicides for controlling the growth of weeds. The only fertilisers permitted;are natural, organic composts. Sustainability is at the forefront of Piccini Così. All packaging components used for a bottle of Piccini Cosi’ are lightweight, recyclable and eco-sustainable: cotton fibre paper, light bottle, capsule, natural cork and punctured carton with removable printed side. Simply Natural, Cosi’ to sustainable, Cosi’ to making the natural choice. Fermentation - A selection of Sangiovese grapes, identified uniquely with the soil of Tuscany, is processed at a controlled temperature with a short period of maceration;following the traditional red fermentation method . Colour - Ruby red in colour. Bouquet - An intense classic sangiovese nose, black cherry, redcurrant and just a touch of floral notes that remind of violets. Flavour - Full and beautifully etched on the palate, with excellent depth and structure. The ripe, substantial tannins are buried in fruit on the finish. Recommended With - Piccini Organic Chianti has the body to accompany roasts, meats, veal and cheeses very effectively. Serving Temperature - 18 – 20 degrees C.