Paradiso di Frassina
Montalcino – Paradiso di Frassina has been inhabited since at least 1,000 AD and is located 5 km north of Montalcino, at the foot of the Montosoli hills. This isolated yet pleasantly accessible spot offers splendid and unobstructed views across the rolling Tuscan hills, as far as the eye can see. Anyone who goes to Paradiso, will find themselves pleasantly surrounded by Mozart’s musical harmonies diffused by a remarkable number of loud-speakers. This musical vineyard is not some silly romantic dream, but part of a long-term scientific research to see how sound waves can beneficially affect the vineyard and its vines, a project supported by the Universities of both Florence and Pisa.
The wines
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"Gea" Rosso di Montalcino DOC – 2017
Red 100% Sangiovese Grosso • Vines Average Age 17 years • North/North-West Exposure • Clayey-Silty Soil • Altitude 250 mt asl • 10 days of skin contact fermentation in stainless steel vats with controlled temperature and indigenous yeasts • At least 6 months ageing in french oak tonneaux • At least 6 months of bottle fining before the release -
"12 Uve" Rosso Maremma Toscana IGT – 2015
Red 2 clones of Sangiovese (25%), Cabernet Sauvignon (20%), Cesanese d’Affile (10%),
Syrah (10%), Petit Verdot (8%), Merlot (6%), Ancellotta (6%), Alicante Bouschet (5%), Cabernet Franc (4%), Tannat (3%), Canaiolo (3%) • Vines Average Age 17 years • South-East Exposure • Sandy-Clayey Soil • Altitude 200 mt asl • 20-25 days of skin contact fermentation in stainless steel vats with controlled temperature and indigenous yeasts • 18-24 months ageing in french oak tonneaux and other french barrels • At least 12 months of bottle fining before the release
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Brunello di Montalcino DOCG – 2014
Red 100% Sangiovese Grosso • Vines Average Age 17 years • North/North-West Exposure • Clayey-Silty Soil • Altitude 250 mt asl • 20-25 days of skin contact fermentation in stainless steel vats with controlled temperature and indigenous yeasts • At least 36 months ageing in french oak tonneaux and other french barrels • At least 12 months of bottle fining before the release
