Sangiovese Toscano IGT

Sangiovese Toscano IGT

Pure Sangiovese selection, with intense and elegant aromas of red flowers in harmony with a wide range of spices, it is harmonious on the palate with fine tannins and long aftertaste. Recommended with red, roast and braised meat.

Important facts of the vineyard
Soil: medium texture, relatively loamy
Vines: sesto 2,2 mt x 0,8mt
Year planted: 2003
Density: 5,600 plants per ha
Surface area: 2,84 ha
Average height: 60 metres a.s.l.
Orientation: south-south west facing
Average yield per stock: 1,2 – 1,5 kg/plant
$25.00 Year 2019 immediate availability

Blend of grapes

100% Sangiovese


During alcoholic fermentation and for all stages of production, no substance is used other than minimum quantities of sulphites (total sulfur in the bottled wine max 30 mg / l). The grapes are kept in pre-fermentation maceration for 2-3 days.

Subsequently the alcoholic fermentation arises spontaneously, usually in stainless steel vats, if it does not occur it is stimulated with a pumping over. In fermentation, 2 to 4 pumpovers are carried out per day.

At the end of fermentation, maceration on the skins follows which lasts as long as possible, accompanied by daily punching down in a variable number depending on the needs of the wine. Its purpose is to ensure maximum extraction. The total duration of the liquid's stay on the skins varies from about 25 to 60 days, therefore in relation to the condition of the skins. The racking is done by hand. Malolactic fermentation occurs spontaneously, usually in concrete vats. The subsequent conservation continues in concrete vats.

Maturation and ageing

Maturation in concrete vats of about 90% of the mass, the remainder is refined in French oak barriques re-dried and retosted by the cooper in a very light and targeted way for our Sangiovese, barrique that we have been using for several years, precisely in order to limit the aromatic imprint of wood on wine. This is followed by the assembly and storage in concrete vats until bottling.


After bottling, maturation in the bottle follows for a minimum of 6 months

Expected production

2,500 bottles/year

Etichetta Pilandra

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