Wines
Rosso Toscano Sangiovese
Vinification takes place after delicate crushing of the grapes. The must macerates on the skins for 1-2 weeks in order to favour the extraction of color and other polyphenolic substances
| Colour | Light ruby-red |
| Bouquet | Fine, with scents of wild berry fruits and red flowers |
| Taste | Dry and fresh, with nice body and smooth tannins. |
| Food pairing | It is excellent with tomatoes sauces based pasta dishes, white meat dishes and fresh cheese |
Bassesi
Set on the hills of Vinci, known as the city of Leonardo, Bassesi has over 25 hectares of vineyards. Here, Tino follows the entire wine-making process, from growing and harvesting their vineyards to the vinification process in the winery and aging in the cellars below the Medici-era villa. In the cellar, they have created a small museum dedicated to showcasing all steps of wine production. Bassesi Chianti reflects the characteristics of the terroir it represents and is a smooth wine, pleasantly fruity, with a strong, well defined character.
Toscana
The name of Tuscany is synonymous with its most famous, and probably Italy’s most famous, red wine. Chianti is produced in high volumes and exported worldwide, with a distinctive personality that is difficult to define but that has somehow impressed consumers all over the world. The Sangiovese grape is the key to the region’s success, as the backbone of DOCG wines in Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. Yet the region’s prestige is today further enhanced by the evolution of the “Super Tuscan”, wines that now rank among some of Italy’s most refined. Failing to slot into any existing DOC or DOCG category, they are now largely classed as Toscana IGT in order to avoid the humble Vino da Tavola category.
