VAL DI LAGO WINES

OUR PRODUCTION

Our wine production is characterised by high quality and freshness, factors that have made ours a mark of excellence in the sector.


Thanks to the characteristics of an optimal region for the cultivation of grapes and the particular microclimate, the Mancini family has been able to make the most of their land, becoming testimonials to a unique history and nature.


The Azienda Agricola Val di Lago produces four red wines: ERMIONE, VAL DI LAGO, AMALTHEA AND EREN, a white wine ZIRCONE, a rosé wine CORALIA and a vin santo LARTE.

EREN

Rosso IGT Toscana - 14.5%vol

Eren an ancient vine rediscovered on the estate - 150m a.s.l.

Ageing: in steel for about 6-8 months with micro-oxygenation.

Tasting notes: ruby red colour with violet reflections, notes of fresh fruit, flowers and wild strawberries. In the mouth, it has soft tannins tat are fresh and savoury. A very fruity and vinous aftertaste remains.

Food pairing: pasta with sauce, game and red meats, blue cheeses.

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    Fermentation: vinification of the grapes in cement vats for about 15 days with selected yeasts and pumping over and delestage techniques. Subsequent maceration for 10 days, followed by racking and malolactic fermentation. The wine is then racked, left on the fine lees and sulphited.


    Soil: clayey-sandy, sandy schist, sandy soil, moderately rich in limestone and minerals. Medium-deep soil, rich in water and organic substance that gives vigour and strength to the vines.


VAL DI LAGO

Red Chianti DOCG - 13%vol

Sangiovese, Malvasia Nera and Ciliegiolo - 200m a.s.l.

Ageing: in cement for about 6-8 months with micro-oxygenation.

Tasting notes: ruby red with violet reflections. The nose is fruity and floral, with notes of currant, rose and violet. The taste is fragrant, delicate tannin and pleasant to drink, with a nice freshness and vinosity.

Pairing: liver crostini, a first course with meat sauce or grilled meat.

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    Fermentation: vinification of the grapes in cement vats for about 15 days with selected yeasts and pumping over techniques. Subsequent maceration for 10-15 days, followed by racking and malolactic fermentation. The wine is then racked, left on the fine lees and sulphited.


    Soil: clayey-sandy, sandy schist, arenaceous soil, moderately rich in limestone and minerals. Medium-deep soil, rich in water and organic substance that gives vigour and strength to the vines.

AMALTHEA

Rosso IGT Toscana - 14%vol

Cabernet franc, Malvasia nera and Sangiovese - 250m a.s.l.

Ageing: French oak barriques for 12 months, followed by refinement in cement vats for 6 months and then in bottles for 12 months.

Tasting notes: garnet red, on the nose the wine is intense, complex, with balsamic, spicy and noble wood notes, with hints of ripe fruit. The taste is enveloping, tannic and elegant, light spicy notes return to the palate with a pleasantly sweet and persistent finish.

Pairing: braised meat, red meat and Florentine steak.

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    Fermentation: vinification of the grapes in cement vats for about 15 days with selected yeasts and pumping over and delestage techniques. Subsequent maceration for 20 days, followed by racking and malolactic fermentation. The wine is then racked, left on the fine lees and sulphited.


    Soil: clayey-sandy, sandy schist, sandy soil, moderately rich in limestone and minerals. Medium-deep soil, rich in water and organic substance that gives vigour and strength to the vines.

ERMIONE

Rosso IGT Toscana - 13.5%vol

Malvasia nera, Sangiovese and Ciliegiolo - 200-250m a.s.l.

Ageing: in cement for about 6-8 months with micro-oxygenation.

Tasting notes: Ruby red colour, sensations of red fruits, cherry and blackberry, with fresh flowers and wild herbs. On the palate the tannin is delicate, soft and fresh, retaining the character of the fruit and a lingering vinosity.

Pairing: red meat, white meat sauce, fillet steak.

  • Find out more

    Fermentation: vinification of the grapes in cement vats for about 15 days with selected yeasts and pumping over techniques. Subsequent maceration for 10 days, followed by racking and malolactic fermentation. The wine is then racked, left on the fine lees and sulphited.


    Soil: clayey-sandy, sandy schist, arenaceous soil, moderately rich in limestone and minerals. Medium-deep soil, rich in water and organic substance that gives vigour and strength to the vines.

CORALIA

Rosato IGT Toscana - 12.5%vol

Sangiovese and Ciliegiolo - 200/250m a.s.l.

Ageing: batonnage for 6 months on fine lees and bottle ageing for 3 months.

Tasting notes: pale pink with violet reflections, the nose is rich in fruity, vegetal aromas and small violet flowers. In the mouth it has a good structure, sapidity and freshness, with an interesting balance between acidity and softness.

Pairing: fish and white meat, delicate but also more elaborate and intense dishes. First courses with asparagus fruits and second courses with baked fish or shellfish. Also drunk chilled as an aperitif.

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    Fermentation: white vinification with particular attention to the oxidation of the must to preserve the aroma and give the wine longevity. The grapes are pressed in whole bunches, taking care to separate the must flower and the colour given off by the skin. The must flower is decanted and fermented with selected yeasts at low temperature.


    Soil: clayey-sandy, sandy schist, arenaceous soil, moderately rich in limestone and minerals. Medium deep soil, rich in water and organic substance that gives vigour and strength to the vines.

ZIRCONE

White IGT Toscana - 12.5%vol

Trebbiano Malvasia Toscana and Grechetto - 150/200m a.s.l.

Ageing: batonnage for 6 months on fine lees.

Tasting notes: intense straw yellow, good aromatic intensity, with notes of white flowers, fresh fruit, slight hints of officinal herbs. In the mouth it is fresh and enveloping, balanced and with a pleasant savoury finish.

Pairing: fish and white meat, first courses with seafood and egg-based main courses.

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    Fermentation: white vinification with particular attention to the oxidation of the must to preserve the aroma and give the wine longevity. The grapes are pressed whole cluster, the must bloom decanted and fermented with selected yeasts at low temperature.


    Soil: the soil is clayey-sandy, sandy schist, arenaceous, moderately rich in limestone and minerals. Medium deep soil, rich in water and organic substance that gives vigour and strength to the vines.

LARTE

Vin santo del Chianti DOC - 12.5%vol

Trebbiano and Malvasia Toscana - 150m a.s.l.

Ageing: batonnage for 6 months on fine lees and bottle ageing for 3 months.

Tasting notes: pale pink with violet reflections, the nose is rich in fruity, vegetal aromas and small violet flowers. In the mouth, it has a good structure, sapidity and freshness, with an interesting balance between acidity and softness.

Pairing: cantuccini and dry desserts.

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    Fermentation: the grapes are carefully selected in the vineyard and in the cellar, then they are dried for about 3-4 months on straw mats and nets. Once the right degree of raisining has been reached, they are pressed and the must is decanted, fermentation is started in tanks and then completed in oak and chestnut barrels.


    Soil: Clayey-sandy, sandy schist, sandy soil, moderately rich in limestone and minerals. Medium-deep soil, rich in water and organic substance that gives vigour and strength to the vines.

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