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The products of Miscianello Farmhouse 
This list is valid only for Italy. For shipments abroad request a quote here:: info@miscianello.it |
Miscianello 2008
CHIANTI CLASSICOControlled and guaranteed denomination of origin |
Grape: 90 % Sangiovese, 10 % Canaiolo, Malvasia Rossa and Ciliegiolo
Alcohol:13,5 % vol.
Wine growing: Guyot
Grapevine
Density
: 4.000 – 5.000 plants (each hectare)
Harvest: The grapes are hand-harvest from 13th to 16th october
and prompt wine/made with controlled temperatureand to
macerate in inox basins for 16 days.
Ripening: The wine has been lift up in casks of 60 hl.for about 6 months
before to be bottled and left to refine for further 6 months.
Production:5.000 bottles as l. 0,750
Organic
description
: colour vivid ruby
Scent: intense with various aromas with prominence of
violet and iris. With the passage of time assumes the
scent of dry rose.
Palate: Dry, slighty tannic acid when is young that attune when is
older, acquiring softness and harmony.
Gastronomic
sustaining: Tasty starters - roast pork and veal - games. Uncork the wine
bottle1 hour before dine. Room temperature of 18C. Serve
in crystal tumblers to appreciate the bouquet.
Agronomo: Coccoli Riccardo
Enologo: Gatto Angelo
Maestro di Cantina: Francesco Merlino
Maestro di Vigna: Anacleto Calzada
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Riserva di Miscianello 2006
CHIANTI CLASSICO RISERVA
Controlled and guaranteed denomination of origin |
GRAPE: 90 % Sangiovese, 10 % Canaiolo
ALCOHOL: 13,5 % vol.
WINE GROWING: Eminent Cordone - Guyot
GRAPEWINE DENSITY: [each hectare] 4.000 - 5.000 plants
HARVEST and WINE-MAKING: The grapes are hand harvest from 18th to 20th of october and prompt wine-made with controlled temperature, macerated in inox basins for 20 days.
RIPENING: The wine has been lift up in casks of 60hl. for about 12 months before to be bottled and left to refine for further 6 months.
PRODUCTION: 1.320 bottles [numbered] of cl.75
ORGANIC DESCRIPTION: colour: vivid/strong ruby scent: intense
with various aroma of berry fruit and spices.
Palate: dry with sweet and pleasant tannics, spinning around slowly
in the mouth.
GASTRONOMIC SUSTAINING: Adapt with all red meat dishes and games. Unkcork the wine bottle 1 hour before dine, Room temperature 18" to appreciate the bouquet. Serve in crystall tumblers.
AGRONOMIST: Coccoli Riccardo
ENOLOGIST: Gatto Angelo
Maestro di Cantina: Francesco Merlino
Maestro di Vigna: Anacleto Calzada
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Rosso di Miscianello
IGT 2006
Guaranteed denomination of origin
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Grape: 80 % Sangiovese, 10 % Canaiolo, 10% Trebbiano e Malvasia
Alcohol: 12,5 % vol.
Wine growing: Eminent Cordone - Guyot
Grapevine density: 4.000 – 5.000 plants (each hectare)
Harvest and wine making: The grapes are hand-harvest from 10th to 15th october and then
are gathered together and soft crushed. The maceration is
protracted in inox basins.
Ripening: After 1 year of ripening in steel basins, the wine is bottled and left
to refine for few months.
Production: 3.500 bottles of 75 cl.
Organic description: colour: lively red-ruby.
Scent: very pleasing and persistent with
aroma of cherry, included floral features where the violet
prevalent.
Palate: good body, slightly tannic that become
harmonium when spinning around in the mouth with long and
pleasant end.
Gastronomic sustaining: Very good with tasty starters, roast pork, roast veal and specially
with typical tuscanian dishes. Uncork the bottle 1 - 2 hours
before the meal at room temperature of 18 C. to appreciate the
bouquet.
Agronomomist: Coccoli Riccardo
Enologist: Gatto Angelo
Maestro di Cantina: Francesco Merlino
Maestro di Vigna: Anacleto Calzada
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Faber
TOSCANA IGT 2006
Wine at typical geographical information |
Grape: 100 % Sangiovese
Alcohol: 13% vl.
Wine Grower: Guyot
Grapevine density: 4.000 plants
(10.000 s.q.metres)
Harvest and wine making: the grapes are rigorous selected during the harvest, after to scrape and a soft squeeze the "must" has been steep for about
18 days. During this time the alcoholic ferment, at temperature not
over 3O C., is completed. The wine was in inox basins for about 12
month followed by a maturation in small barrels [about 500lt. each]
and a refinement for month in bottles.
Production: 1324 bottles numbered . Lt.0.750 each.
Organic description: colour:
deep ruby that with the passing time get a garnet reflects.
Scent: intensly fruity and sturdy vanilled.
Palate: round with a solid structure,dry where the tannic acid and
the softness are well ponderd
Gastronomic sustaining: tasty dishes; florentine fillet steak, game and fowl. Transfer the wine
in carafe one hour before dine {room temperature bout 18 C. } Serve
in crystal glasses to appreciate the armonious and intense bouquet.
Agronomomist: Coccoli Riccardo
Enologist: Gatto Angelo
Maestro di Cantina: Francesco Merlino
Maestro di Vigna: Anacleto Calzada
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Vin Brusco
IGT 2009
Wine at typical geographical information
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Grapes: 80% Trebbiano, 20% Malvasia
Alcohol: 12.5% vol.
Wine Grower: Cordone rammed - Guyot
Density of vines per hectare: 4,000 - 5,000 plants
Harvesting and vinification: The collection was done manually in the first week of October, vinified in white was fermented under controlled temperature for a period of 14 days. The wine remained on its lees for 3 months where he suffered repeated batonnage and then bottled. Further 3 months of aging in bottle.
Production: 800 bottles of l. 0.750
Organoleptic note: color: yellow light
Bouquet: fruity fragrance with notes of almonds, pears and acacia flowers off the finale.
Palate: crisp, with mineral notes and a long and rich.
Gastronomic combinations: It goes with risotto, fish dishes, shellfish. Fresh taste at a temperature of 10-12 ° C
Agronomo: Coccoli Riccardo
Enologo: Gatto Angelo
Maestro di Cantina: Francesco Merlino
Maestro di Vigna: Anacleto Calzada
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Extra virgin olive oil |
It is obtained from handpicked olives from our own olive groves, pressed once only, using the traditional cold-pressing method. Only the oil obtained from the first pressing is bottled.
Colour: olive green verging on yellowish green.
Aroma: pleasant, full and fruity.
Flavour: slightly sharp when young which mellows later. Never greasy and with very low acidity which is usually below 0,5%.
 
| Pack of lt. 0,750 |
€
18,00 |
| Pack of lt. 5,000 |
€
70,00 |
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buy online --->>
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| Our products you can order them or you can get them from:
ITALY
- SIENA – “BAGOGA” Via della Galluzza 26 – tel. 0577.282 208
- SIENA - "CASA MIA" cucina enoteca -loc Malafrasca tel 0577.47 070
- SIENA - "ENOTECA ITALIANA" Fortezza Medicea - tel 0577.228.811
- SIENA - "ENOTECA I BANCHI" Banchi di Sopra n.85 tel 0577.56 011
- SIENA - "IL CANTASTORIE" Via A. Sclavo 20 - tel 0577.281.176
- SIENA - "IL RIALTO" Hostaria - via del Rialto 4 - tel 0577.23.65.80.
- SIENA - "IL VINAIO dell'EREMITA" - Via delle Cerchia 2 - tel. 0577.49.490
- SIENA - "LA BUCA DI PORSENNA" Ristorante - via delle Donzelle 1 tel 0577.44 431
- SIENA - "LA CANTINA DEI TOLOMEI - Via Banchi di Sopra 29 - tel 0577.221065
- SIENA - "LA VERANDA" - P.zza Calabria 20-21-22 - 338 881 4410
- SIENA - "TAVERNA di CECCO" Ristorante - Via Cecco Angiolieri 19 - tel 0577 288 518
- SIENA Castenuovo Berardenga - "BENGODI" Enoteca Cucina
- SIENA Castenuovo Berardenga - fraz. Corsignano -" Osteria NONNA LUISA" Località Corsignano 24 - tel. 0577.322.740
- SIENA Castenuovo Berardenga - Ponte a Bozzone - "VECCHIA OSTERIA" Ristorante- 0577 356 809
- SIENA Castenuovo Berardenga - Ponte a Bozzone - " IL CITTONE" enoteca Via S. Alemaro 2/4 - 0577 356 866
- SIENA Castenuovo Berardenga - Vagliagli - "CACIO e PEPE" Osteria - loc. le Lodolini - 0577 165 2898
- SIENA Cetona - "OSTERIA VECCHIA" Ristorante - via Cherubini 11- 0578 239 040
- SIENA Cetona - fraz. LE PIAZZE " Hostaria LE NANE" Via Provinciale n. 187 tel. 0578 245 025
- SIENA Gaiole in Chianti - Fraz. SAN SANO "Hotel Residence SAN SANO" tel. 746 130
- SIENA Gaiole in Chianti - Fraz. SAN SANO "Trattoria LA GROTTA DELLA RANA" tel. 0577 746 020
- SIENA Monteriggioni - Ristorante il Piccolo Castello -Via 1° Maggio - 0577.304.370
- SIENA San Gimignano - "Enoteca CORSI" Via S.Giovanni 12A/12A
- AREZZO - Bucine - fraz Montebenichi - "L'ORCIAIA" Osteria Via Capitan Goro 10
- GROSSETO -Castiglione della Pescaia - Hotel Miramare - Via Veneto 35 tel 0564 933 524
- ROMA - "DA BUCATINO" - Via Luca della robbia 84/86 - tel 06.574.6886
- ROMA - " AnimaVini - Via Assisi 35 - cell. 348.153.3077
GERMANY
- Gilching - "DER ITALIENISCHE WEINLADEN" - Pollinger Straße 23
POLAND
- Pszczyna- ViniVari - ul. Gornoslaska 21
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